Homemade mayo!

[Leo41]

This morning I made my own mayo for the first time and was amazed at how simple it is!

Since mayo is about the only processed food I still ingest, I've been wanting to make my own but feared that it would 1) be too difficult; 2) taste awful. Neither is true, although this first batch is a little to "lemony" for my taste, but I can easily reduce the amount of lemon juice next time.

The final push came when I saw a recipe for homemade mayo by Dr. Mary Dan Eades (of ProteinPower). I want to use olive oil (my fat of choice), but so many people advise against it because of its overpowering flavor. Dr. Eades advised using LIGHT olive oil, and that worked just fine.

No more Hellmann's for me!

[Ailuros]

I use cider vinegar for general purpose mayonnaise, and just use lemon juice if I am actually looking for a lemon flavour.

[Aediekins]

I made olive oil mayo one time and threw it out cause it tasted awful. What brand exactly did you use? Maybe the lemoniness of it helped to cover the olive oil flavor?

[CindyCRNA]

I just bought Safflower oil for mayo. I may try light OO also. I use a little lemon and Braggs ACV.

[Leo41]

For olive oil, I just bought my supermarket brand--Price Chopper. They have a regular, virgin, and light, and I used the light. It's really delicious, and I don't think it has any strong olive oil taste at all.

[Ailuros]

I normally use a very mild evoo, but if I'm making it for ultra-sensitive guests who're only used to Helmann's, then I'll sometimes use peanut oil.

Unfortunately, I've developed an allergy to raw egg yolk , so I'm having to use bought mayonnaise, which doesn't seem to cause the same trouble, maybe because it's been heated .

[NurseMonkee]

Thanks for the tip.
I'll try some light olive oil.

How does it compare to hellmanns?

Can you post the recipe.

Thanks.

[inatic]

how long will it last in the fridge?

[DiamondDeb]

Originally Posted by inatic

how long will it last in the fridge?

Most sources say one week.

[jem51]

i've heard that it'll last longer if you use part vinegar. i always used lemon juice and it lasted no more than 10 days.

[Ailuros]

Originally Posted by NurseMonkee

Thanks for the tip.
I'll try some light olive oil.

How does it compare to hellmanns?

Can you post the recipe.

Thanks.

I'm not sure whose recipe you were asking for, but here's what I do (sometimes I do the blender version, either in a food processor, or in a jar with a stick mixer, sometimes I do it by hand, depending on my mood).

Blender

Ingredients:

1 egg
1/4 tsp mustard powder (this helps to stabilise it, but the taste isn't noticeable)
1/2 tsp salt
1 Tbsp white wine or cider vinegar or lemon juice
1 cup oil *see note below*

Put the egg, mustard and salt in the blender bowl, and blend for about 30s, until the egg looks a bit frothy. Add the vinegar or lemon juice, and blend for a few more seconds. Then, with the blender running, add the oil in a very slow trickle.

By Hand

Use the same ingredients, but just the yolk, rather than the whole egg.

Use a whisk to beat together the yolk, mustard, salt and vinegar. Then, beating continuously, add the oil drop by drop at first, whisking each time until it's incorporated before adding more. Once the mixture thickens you can add it a little bit faster.

Adding a couple of Tbsp of boiling water at the end helps to stabilise the mixture.

Oils

Peanut oil (also called groundnut oil, depending on where you live) makes a very good neutral tasting mayonnaise - with cider vinegar, and the whole egg version made in the blender, it was very like Hellmans (but without the sugar!). Peanut oil is about 50% mono, 15% sat, 35% poly.

Olive oil - you can replace some or all of the peanut oil with olive oil. The milder the flavour the better. I've just found quite a good one that's French - milder, and better for this than the Italian one we usually use for salads.

Nut oils - most are too strong tasting to use as the main oil, but you could add a little bit for flavour. Some use macadamia oil, but I don't like it (I don't like the nuts either - just a personal taste thing).

Avocado oil - lovely creamy taste, and mainly mono-unsaturated. Makes very pretty green mayonnaise, which might not always be the effect you're after .

If it Curdles

Don't panic! Either:-

* tip the curdled mayo into a jug, take a fresh egg or yolk, and whisk the mixture drop by drop into the new egg,
* or - warm a mixing bowl in hot water. Add a teaspoon of prepared mustard and 1 Tbsp of your curdled sauce. Beat with a wire whisk for a few seconds until they cream and thicken together. Continue adding teaspoons of sauce, and beating them in before adding more.[/LIST]

[Leo41]

Here's the recipe I copied from Dr. Eades' blog:


Here’s the easy method we use:
Into the blender jar, place 1 large egg yolk, the juice of half a lemon, 2 teaspoons of white or Champagne vinegar, a dash of salt, a dash of white pepper, and blend briefly. If you’re a Miracle Whip fan, add 1/4 to 1/2 packet of sweetener as well. With the motor running, slowly drizzle about 3/4 to 1 cup of light olive oil, walnut oil, avocado oil, or macadamia nut oil, blending until… Voila! Mayonnaise.
Delicious, healthy, thick, real mayonnaise.
(A word of advice: don’t use intensely flavored (expensive) extra virgin olive oil in the blender. For reasons, unknown, it will turn bitter and you’ll throw the whole batch out.

It makes about a cup, so I doubled this. I didn't add the sweetener, as I don't do AS and I'm not a fan of Miracle Whip; that's probably why the lemon taste was too strong. Next time, I'll use less lemon, but, overall, it is delicious even lemony.

I think it keeps at least a week, but I don't know for sure.

[Alpha]

Originally Posted by Ailuros

I normally use a very mild evoo, but if I'm making it for ultra-sensitive guests who're only used to Helmann's, then I'll sometimes use peanut oil.

Unfortunately, I've developed an allergy to raw egg yolk , so I'm having to use bought mayonnaise, which doesn't seem to cause the same trouble, maybe because it's been heated .

As far as I know you can use boiled egg yolk as well. Just make sure you get it well incorperated before starting with the oil.

I have never tried it myself but I found it in a german forum for recpiece.


I hope you understand me, my first language is german.

[Ailuros]

Thank you for the suggestion (and your English is very clear ). I've tried using hard boiled egg yolks for tartare sauce, which is pretty much the same sort of thing, but it is very much harder to get the sauce to emulsify. I might try again one day if I'm feeling keen.

[pepperette]

I just refrigerated a batch of 1/2 CO and 1/2 avocado oil. I always add ACV, and this time a honey mustard as I was out of the spicy brown I usually use. Will see in a bit how well the avocado oil keeps the CO from setting up. I make enough for a quart jar, and the CO keeps it forever, even when I have to chunk it out of the jar!

[Nell]

It's my first time posting here, but as it happens I just made my first blender mayo last night. It's not just the sugar that I'm worried about but also the oils without nutritional value. I'm trying to eat as nutrient rich as possible. I used 3/4 cup light olive oil and 1/4 cup spectrum flax oil. I was scared it would be horrible but it's not that bad. It's thin and a little funny tasting, and mine tastes too much like lemon also. We probably all found the same recipe, lol. The thing is, once I mixed it into tuna, it tastes fine. Next time though I'm going to try less lemon and doing it by hand to see if it thickens better.

[CindyCRNA]

Nell, I found that too. A little lemon is good but there is a fine line. I agree with you. It isn't the sugar, it's the oils that scare me. I have used CO but it was very firm in the fridge. I have used macadamia nut oil which I love but is too nutty for this application. I now am going to try safflower oil. Many have luck with that.

[maria40nc]

I use grapeseed oil.

[LeanLioness]

Originally Posted by maria40nc

I use grapeseed oil.

I use grapeseed oil too.

[DiamondDeb]

Homemade mayo is next on my list of changes. That is, if I ever want to use any again.

I love how eating natural/organic can take over in all sorts of ways. The big changes and the small ones. It all contributes to our health/wellness.

[rottinluv]

I just made my first batch last week with rice bran oil. It tastes delicious!

I didn't have any luck with the blender method, so I tried the immersion blender method, and 30 seconds later, I had beautiful mayo! Sooooo much easier!