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Old 06-09-2014, 09:52 AM   #31
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I am using mayo more and more since Kraft has no carbs or sugar in it but that canola oil has got to go...
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Old 06-09-2014, 10:17 AM   #32
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Originally Posted by Meme View Post
I am using mayo more and more since Kraft has no carbs or sugar in it but that canola oil has got to go...
Yep, I agree!! I wonder, how many food would people stop eating if they saw how it was processed and made? I'd bet a lot!

Last edited by snowangel9; 06-09-2014 at 10:18 AM..
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Old 06-09-2014, 10:23 AM   #33
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I'd steer clear of anything labeled "lite". They usually add more sugar to off set the lower fat. Full fat blue cheese dressing is fairly low carb though.
In this case, there doesn't seem to be much of a difference. One carb or so. But yes, in general, I would stick to the full fat stuff.
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Old 06-09-2014, 11:10 AM   #34
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One thing to note if you are using the Kraft with Olive Oil and you have any celiac or other GF eaters in your house....they had "Modified Food Starch" to it, even though their regular mayo does not. When not specified that is often wheat, or should be assumed to be wheat if you are GF. Just a word to the wise....
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Old 06-10-2014, 06:00 AM   #35
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How long does homemade mayo last. I'm worried that I'll either be throwing it out or having to make it all the time.
This is why I don't make homemade, too. I've made it once (mixture of olive oil and bacon fat), but it made much more than I could eat in a few days. I only use a tablespoon or two every couple of days.
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Old 06-10-2014, 06:11 AM   #36
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This is why I don't make homemade, too. I've made it once (mixture of olive oil and bacon fat), but it made much more than I could eat in a few days. I only use a tablespoon or two every couple of days.
Yep and add to it that I'm lazy. This is one of those things where I have more money than time.
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Old 06-10-2014, 08:20 AM   #37
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What is MTC oil? Is that coconut oil?
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Old 06-10-2014, 10:31 AM   #38
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It's actually MCT oil, I missed typed it..oops! It a medium chain oil, like coconut but liquid. It's supposed to help with weight loss too. Just another 'good' fat.
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Old 06-10-2014, 11:37 AM   #39
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I make homemade mayo, then immediately turn it into salad dressing. THAT I eat plenty of. I like to make Thousand Island with SF pickles and SF ketchup. That's a good sauce for bunless burgers and hot dogs too.

If I am eating mayo plain (not plain-plain, but on something like steamed broccoli) I still eat Best Foods and try not to think about the soybean oil.
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Old 06-10-2014, 11:52 AM   #40
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I make a pint size wide mouth mason jar full. Between DH occasionally taking sandwiches to work, and my making tuna or chicken salad, deviled eggs, etc, I will use the whole pint in 10 days to 2 weeks easily.
I go weeks without making any, too lol.

I use an immersion (stick) blender and just make it in the jar.
Oh I also use the plastic lids that fit the jars, not the metal canning ones.
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Old 06-10-2014, 02:57 PM   #41
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I make a pint size wide mouth mason jar full. I use an immersion (stick) blender and just make it in the jar.
Oh I also use the plastic lids that fit the jars, not the metal canning ones.
I love this idea! Wow, that would almost make it easy! Where do you get the lids? Are they with the canning stuff? Just gave me another idea! Thanks!
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Old 06-10-2014, 03:30 PM   #42
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Originally Posted by Dottie View Post

I use an immersion (stick) blender and just make it in the jar.
Oh I also use the plastic lids that fit the jars, not the metal canning ones.
Me too. It works great.
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Old 06-10-2014, 04:15 PM   #43
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Snow yes, just with the canning stuff at walmart or wherever. I see amazon also has them in a pack of 8 lids.
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Old 06-10-2014, 07:23 PM   #44
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Originally Posted by Dottie View Post
I make a pint size wide mouth mason jar full. Between DH occasionally taking sandwiches to work, and my making tuna or chicken salad, deviled eggs, etc, I will use the whole pint in 10 days to 2 weeks easily.
I go weeks without making any, too lol.

I use an immersion (stick) blender and just make it in the jar.
Oh I also use the plastic lids that fit the jars, not the metal canning ones.
Ok you are making it sound appealing and easy.
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Old 06-10-2014, 08:45 PM   #45
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Quote:
Originally Posted by Dottie View Post
I make a pint size wide mouth mason jar full. Between DH occasionally taking sandwiches to work, and my making tuna or chicken salad, deviled eggs, etc, I will use the whole pint in 10 days to 2 weeks easily.
I go weeks without making any, too lol.

I use an immersion (stick) blender and just make it in the jar.
Oh I also use the plastic lids that fit the jars, not the metal canning ones.
Dottie, Do you use olive oil to make it?
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Old 06-10-2014, 08:47 PM   #46
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Those little stick blenders are awesome. I use it for lots of stuff I would never with a larger one.

For example if I want just a single serving of whipped cream. Really fast at it as well.
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Old 06-10-2014, 09:25 PM   #47
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Originally Posted by GME View Post
I make homemade mayo, then immediately turn it into salad dressing. THAT I eat plenty of. I like to make Thousand Island with SF pickles and SF ketchup. That's a good sauce for bunless burgers and hot dogs too.


If I am eating mayo plain (not plain-plain, but on something like steamed broccoli) I still eat Best Foods and try not to think about the soybean oil.
Making thousand island dressing with it is a really good idea
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Old 06-11-2014, 01:33 PM   #48
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Ok you are making it sound appealing and easy.
She is isn't she! I can get wide mouth mason jars at my Fred Meyer/Kroger. Like the old canning ones with the rubber gasket seal. That, and my immersion blender, I could make my own! Thanks for the ideas Dottie!

I know Geiri, I love my immersion blender. Purée right in the pot or whatever, or make mayonnaise!

Great thread!
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Old 06-11-2014, 03:15 PM   #49
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lol easiest method ever, my way is:
In the bottom of the jar place:
1 whole egg + 1 yolk (I used large eggs, but it doesn't really matter)
a good squirt of dijon mustard (I'd say a teaspoon maybe a little more)
a healthy pinch of sea salt
1-2T lemon juice or (my fav) white wine vinegar
a little stevia (I use 4 drops of stevia glycerite, not much sweetness)

Then place the blender down into this and carefully pour in the oil, letting it hit the blender head cover, not the egg stuff in the bottom, so it kind of settles over the egg, not splurshing into it.
Fill the jar to just under the bottom rim within about 1/2" (this is about 1.25-1.5cups oil)

Start the blender but don't move it, let it blend for a full 15 seconds and watch as it starts thickening and pulling the oil into the bottom.
Very slowly pull the blender up through the oil. Take your time, this should take at least 30 seconds.
Once it's all incorporated and thickened, blend a few more seconds, moving the blender up and back down.
Done. Finished.

I have been using about 1/2 grapeseed and 1/2 avocado oil, so the finished mayo is kind of green tinted.
Macadamia oil and light olive oil also make a nice tasting mayo
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Old 06-11-2014, 03:34 PM   #50
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Dottie's method sounds lovely and probably very effective.

I put it all in the jar and blend. That is all.
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Old 06-12-2014, 05:32 PM   #51
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Quote:
Originally Posted by Dottie View Post
lol easiest method ever, my way is:
In the bottom of the jar place:
1 whole egg + 1 yolk (I used large eggs, but it doesn't really matter)
a good squirt of dijon mustard (I'd say a teaspoon maybe a little more)
a healthy pinch of sea salt
1-2T lemon juice or (my fav) white wine vinegar
a little stevia (I use 4 drops of stevia glycerite, not much sweetness)

Then place the blender down into this and carefully pour in the oil, letting it hit the blender head cover, not the egg stuff in the bottom, so it kind of settles over the egg, not splurshing into it.
Fill the jar to just under the bottom rim within about 1/2" (this is about 1.25-1.5cups oil)

Start the blender but don't move it, let it blend for a full 15 seconds and watch as it starts thickening and pulling the oil into the bottom.
Very slowly pull the blender up through the oil. Take your time, this should take at least 30 seconds.
Once it's all incorporated and thickened, blend a few more seconds, moving the blender up and back down.
Done. Finished.

I have been using about 1/2 grapeseed and 1/2 avocado oil, so the finished mayo is kind of green tinted.
Macadamia oil and light olive oil also make a nice tasting mayo
Thank you so much Dottie!
I've always wanted to know how to make mayo.
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Old 08-24-2014, 09:34 AM   #52
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Dottie, I just made your mayo recipe and it's perfect. The exact consistancy I was looking for. Thank you.
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Old 08-24-2014, 09:50 AM   #53
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I make my own dressing with a good olive oil like California Ranch, which was tested and found to be ALL real olive oil. I do not ingest any other vegetable oils,except for what is in the little bit of Hellman's mayo that I use. Guess I should really start making my own mayo, too.....!
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Old 08-24-2014, 05:19 PM   #54
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How long does homemade mayo last. I'm worried that I'll either be throwing it out or having to make it all the time.
It lasts 1 to 2 weeks, longer if you add some fermented whey. I make small quantities with one whole egg, 1/2 cup of oil. This literally takes 1-2 minutes with a stick blender. Could not be easier! Just dump in the ingredients, insert the stick blender, count to 20, then rock the stick side to side to pull in the remaining oil. Done!

This is so much better than anything you buy in a jar.
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Old 08-24-2014, 05:38 PM   #55
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I never imagined how easy making mayo could be until I bought an immersion blender. I use one third part olive oil, one third part MCT oil, and one third coconut oil.
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Old 08-24-2014, 07:10 PM   #56
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I make my own dressing with a good olive oil like California Ranch, which was tested and found to be ALL real olive oil. I do not ingest any other vegetable oils,except for what is in the little bit of Hellman's mayo that I use. Guess I should really start making my own mayo, too.....!
That is the best tasting olive oil that I've ever had. Made in California too!!
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Old 08-25-2014, 05:09 AM   #57
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It lasts 1 to 2 weeks, longer if you add some fermented whey. I make small quantities with one whole egg, 1/2 cup of oil. This literally takes 1-2 minutes with a stick blender. Could not be easier! Just dump in the ingredients, insert the stick blender, count to 20, then rock the stick side to side to pull in the remaining oil. Done!

This is so much better than anything you buy in a jar.
I tried your recipe and I loved the flavor, but it was a thinner consistency than I like. It was also very easy and convinced me to make my own. Thank you.

Now I just need to figure out what to do with the extra egg white left over. I'm trying very hard not to waste food ever again.
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Old 08-25-2014, 08:39 AM   #58
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I make my own blue cheese dressing but I use regular Hellman's mayo as the one made with olive oil doesn't emulsify properly and the dressing is much thinner and becomes even waterier over the days.
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Old 09-08-2014, 01:45 PM   #59
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Quote:
Originally Posted by Janknitz View Post
It lasts 1 to 2 weeks, longer if you add some fermented whey. I make small quantities with one whole egg, 1/2 cup of oil. This literally takes 1-2 minutes with a stick blender. Could not be easier! Just dump in the ingredients, insert the stick blender, count to 20, then rock the stick side to side to pull in the remaining oil. Done!

This is so much better than anything you buy in a jar.
I'm very interested in extending the life of my homemade mayo using whey I've drained from sour cream. Is that the same thing? Right now, first week in September, it's 95 in my kitchen. Would it be safe to leave the mayo/whey mix out on the counter for the recommended 7 hours before refrigerating?
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Old 09-10-2014, 04:22 PM   #60
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Stick blenders are great for making mayo and dressings faster than you can open a jar of orocessed stuff. For mayo, I use mason jar. I dump in 1 whole egg, a T of lemon juice( or lime or vinegar--doesn't much matter. More is fine too), 1/2 t of mustard, salt, pepper, and any other spices I like. Them I pour in 1 cup of light olive oil. Extra virgin gets bitter. Put a stick blender at the bottom of the jar and turn it on. No need to drizzle in the oil. In 3@ seconds it's perfect mayo. I like lots of garlic in it. With chipotle peppers it's awesome. Or toss in herbs. For a salad dressing, thin with any liquid. A mason jar and stick blender are also great for instant vinegarettes and green goddess dressings ( oil, vinegar, lemon, tahini, herbs). Really. Once you get the gaunt down, your own mayos and dressings are faster and more healthy than store bought stuff.
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