Mayo was Ketchup

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It sounds like you need some hands on help - some peoplelearn better from demos.Can you get your friend who made the dip or your daughter - if shelives near by - to get together with you and spend a few hoursteaching you how to make some basics and to learn some basic techniques? Also, maybe there are some classic cookbooks that will helpyou with cooking techniques. It's unclear from your message, though, who is actually on the diet?You, or your sons? The easiest way to make the mayo is with a hand blender, if youhave one that is pareve. They're pretty inexpensive, so if you don'tthat might be a useful acquisition.There are a bunch at various price listed here:http://www.amazon.com/s/ref=nb_ss_6_12?url=search-alias%3Daps & field-keywords=hand+blender+immersion & sprefix=hand+blenderor these two look decent: http://www.amazon.com/Rival-Ultrablend-2-Speed-Handheld-Immersion/dp/B00006IUYG/ref=sr_1_9?ie=UTF8 & s=home-garden & qid=1252933143 & sr=8-9http://www.amazon.com/Rival-Ultrablend-2-Speed-Handheld-Immersion/dp/B00006IUYG/ref=sr_1_9?ie=UTF8 & s=home-garden & qid=1252933143 & sr=8-9 Is the problem that your mayo is coming out runny? Here is what I do. The handblender comes with a tall narrowishplastic cup. I put an egg in there with about a teaspoon of coolwater and blend it until it fluffs way up. It's got to be way fluffy. Then, simultaneously, I begin to pour in, as slowly as I possiblycan, a thin, thin stream of sunflower or safflower oil, all the while continuing to blend it with the handblender, pumping itup and down, and then I keep going - you have to pour in acertain mass of oil for it to thicken - that won't happen rightaway - but I keep pouring until the cup is about filled to the top. Then I continue to use the hand blender as I add in the additional ingredients - some dried mustard (1/4 teaspoon) some vinegar (1TBLspoon) and salt and pepper to taste. You can add a bit of sweetener if you wish. If you do it like this, it is pretty much no fail. Vegetable shortening like crisco is not legal. Just use the realstuff. http://en.wikipedia.org/wiki/Shortening#Vegetable_shorteningMaraOn Sep 14, 2009, at 8:06 AM, aproposof@... wrote:Sorry for not replying till now, but I was not feeling well last night.My kids are all teenagers and above ranging from 27 years old to 16 years old. So the kiddie stuff is not applicable.Nut flour items they do not go for at all.Black pepper, paprika, white pepper are all acceptable in respectable amounts.As we are totally kosher I cannot mix milk products with meats and chicken.I need mostly the sauces to be par excellence! It must be very tasty and presentable as well! This is the whole issue. I was told by my sons doctor, to take out all of the mayo and all of the ketchup from their original packing and just put the scd one in! Easier said then done, how do you put mayo in so that it looks the same? The ketchup is easier, but it does not flow the same! I must make it so that it is as close as possible to the junky one!I have not had any success so far.If you can help me out, I would be very thankful.What is vegetable shortening good for? What does it substitute? I have no clue. I have it in the pantry but do not know what to do with it.I need basic techniques and may be then I will figure this out one day.I once received a recipe for a zucchini soup, and I could not make hands and tails of it. I sent it to my married daughter who is quite a cook, and she simplified the whole thing for me. I still did not try it though.I asked a friend to mak e some tomato dip and Thank G'd it came out perfect.Well there it is, Thanks in advance, Re: KetchupOkay, I am happy to help. I can't do the detailed stuff right now, I have three kids and my husband is heading to the Colts game. However, tonight I will do recipes and suggestions for sauces, snacks, menus, cooking techniques,..whatever I can think of. What I can tell you right now is that good cooking depends entirely on good ingredients. That is why SCD has the potential to be delicious...all the food is fresh and very, very little is processed at all. That is food nirvana.What d o your kids tolerate and what would you like to introduce next? Also, is there a prep or spice they detest? For example...my 7 y.o. doesn't like black pepper and my 3 y.o. hates plain broiled hamburgers. Intro was h*** for him! ChrissyDoesn't that recipe call for vinegar?Vinegar suppresses the spread of bacteria,same as it does in homemade mayonnaise.Yes, it does, and yes it will -- but some people are more paranoid than others.I don't generally use other than sparkling clean jars for things... but what I said was the reasoning behind "sterile jars." I do, however, try not to lick my spoon and then stick it back in the mayonnaise.. .. <g>— Marily n Ne w Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund