RE: Homemade Mayonnaise

[Guest guest]

I always use half coconut oil and up to half olive oil. Depending on what

I'm making I might use virgin coconut oil (makes a yummy potato salad or

cole slaw medium). For my more finicky husband I use expeller pressed

coconut oil instead. He doesn't like the coconut taste on his roast beef

sandwiches.

I also sometimes add sunflower oil or sesame oil (not much of that one -

strong flavor!) for some of the olive oil. I am supposed to avoid PUFA but

I haven't found a way to make it without the liquid at room temperature

olive oil so I try not to eat a lot of things with Mayo but twice a month I

make some potato salad when visiting my parents and their SAD to the extreme

diets. Never anything to eat over there when we go over so potato salad is

easy and I don't have to bring a lot of stuff with me to make it.

I use the recipe on Tropical Traditions website but I make it in the blender

per the directions in Joy of Cooking. It's easy and takes me a few minutes.

I add a bit of whey per the NT recipe sometimes if I want it to keep more

than a few days with less worries.

My mayo is always yellow because of the pastured egg yolks, olive oil and

mustard (mustard is important in the blender method to buffer the proteins

in the egg yolk so more fat molecules can attach). I also use organic raw

apple cider vinegar instead of whatever vinegar the Joy of Cooking

recommends. It gets pretty stiff I the fridge but it's still spreadable

(easily) and if you are going to make a sauce or dressing out of it just let

it sit at room temperature for 20 minutes before mixing though I don't

usually bother.

Everyone who isn't prejudiced towards healthy food (like my brother who

lives on Doritos, Dr. Pepper, Captain Crunch and candy bars I am not

kidding) loves my mayo. Email me off list and I'll type up the directions

for you if you like. Alton Brown's show Good Eats goes into the science of

why/how mayo is made and he makes a batch of home-made but he of course uses

some nasty ingredients. =)

Dawn

From:

[mailto: ] On Behalf Of feelgoodeats

Sent: Thursday, May 08, 2008 4:17 PM

Subject: Homemade Mayonnaise

Hi All,

I was wondering if anyone had any thoughts on the best neutral tasting

oil to use for homemade mayonnaise or if you have any mayo making tips

to share.

Thanks!

[Guest guest]

>>For my more finicky husband I use expeller pressed

coconut oil instead. He doesn't like the coconut taste on his roast beef

sandwiches.<<

How does the expeller-pressed CO differ from the VCO, nutrition-wise? I'm

with your husband - I like the taste of coconut, but not on savory foods, so

I end up not using the VCO as much as I should.

I've been gearing up to make the mayo recipe in " Eat Fat, Lose Fat, " using

" 's Oil Blend " which is a 1:1:1 ratio of olive oil, sesame oil and

coconut oil, but again, I would rather my mayo be more " neutral " in flavor.

>>Email me off list and I'll type up the directions

for you if you like. <<

Would you mind posting the directions to the list? Or maybe adding it to the

group files?

Thanks,

[Guest guest]

Yep, I will try to get it written up tomorrow and post it. I do it all by

memory and kind of eyeball some of the ingredients so it's hard to quantify

on the fly. =)

Dawn

From:

[mailto: ] On Behalf Of

Sent: Thursday, May 08, 2008 6:05 PM

Subject: Re: Homemade Mayonnaise

>>For my more finicky husband I use expeller pressed

coconut oil instead. He doesn't like the coconut taste on his roast beef

sandwiches.<<

How does the expeller-pressed CO differ from the VCO, nutrition-wise? I'm

with your husband - I like the taste of coconut, but not on savory foods, so

I end up not using the VCO as much as I should.

I've been gearing up to make the mayo recipe in " Eat Fat, Lose Fat, " using

" 's Oil Blend " which is a 1:1:1 ratio of olive oil, sesame oil and

coconut oil, but again, I would rather my mayo be more " neutral " in flavor.

>>Email me off list and I'll type up the directions

for you if you like. <<

Would you mind posting the directions to the list? Or maybe adding it to the

group files?

Thanks,

[Guest guest]

>> I do it all by memory and kind of eyeball some of the ingredients so it's

hard to quantify on the fly. =)<<

Ha ha! I know what you mean. I do much of my cooking without measurements,

so if I like it........I can usually never re-create it. :0(

Thanks for the recipe!

[Guest guest]

Hi Dawn! Thanks for your detailed message! Looking forward to your

recipe post!

~ Sue

[Guest guest]

macadamia oil

>

> Hi All,

>

> I was wondering if anyone had any thoughts on the best neutral tasting

> oil to use for homemade mayonnaise or if you have any mayo making tips

> to share.

>

> Thanks!

> Sue

>

[Guest guest]

Sue,

> Hi All,

>

> I was wondering if anyone had any thoughts on the best neutral tasting

> oil to use for homemade mayonnaise or if you have any mayo making tips

> to share.

Macadamia Nut Oil

--

I will say that unless one is in some kind of daily, personal dynamic,

be it marriage or monasticism, one will never truly see themselves.

Like it or not in either of these situations there is inescapable

feedback on one's character and choices...There is a built in reality

gauge in living in an intimate vowed relationship that cannot be

simulated otherwise.

-Anonymous