The best Mayonnaise Recipe!?

[Guest guest]

Hey everyone, I am writing to you guys because you guys have

more experience than I do. I know there are dozens of Non Dairy

mayonnaise recipes out there, but I was wondering which one you guys

think taste the best and which ones is you guys favorite. Also, do you

guys know what is the difference between the cooked versions of

mayonnaise vs,. the non cooked? Anyways, you guys favorite mayonnaise

recipes will help me a lot because I will save time experimenting with

a lot of different recipes. P.S: I am looking for one that

does not use white vinegar, but it could use raw apple cider vinegar.

Remember one with NO milk or yogurt! thanks.-

[Guest guest]

Hi ,

The difference between the cooked and uncooked

kinds of mayonnaise has to do with the egg. Some people are concerned

about consuming raw egg because of the risk of salmonella. My favourite

recipe came with my "Bamix" brand hand-held wand-style food mixer.

I've been making my own mayonnaise for at least 6 years, and no-one has

ever gotten sick from the raw egg (my recipe follows). They claim the dry

mustard, vinegar and lemon juice act as anti-bacterial agents.

Important note:

The Bamix blade is situated on the bottom of the

wand.

The following recipe/instructions will work if you

have a similar type of hand held blender with a blade that sits on the bottom

of the wand. It will NOT work with a wire whip attachment. It will

only work with the processing blade situated on the bottom of the wand

("B" blade if you own a Bamix).

This recipe is simple, has excellent texture, and

takes all of one minute to prepare.

All the ingredients must be at room temperature,

including the egg (let it sit on the counter for 30 minutes).

1 egg (medium or large, at room temperature)

1 tsp dry mustard

1/2 tsp salt

1 tsp lemon juice

1 tsp white vinegar (apple cider vinegar is fine)

1 1/4 cups oil (they suggest Canola oil - but I use

walnut oil)

Place all the ingredients in a tall NARROW beaker

or mixing jar (mine is 3" in diameter). Place them in the same order

as listed above, so the egg is at the bottom.

Place wand in the BOTTOM of the mixing jar.

Turn on and hold still for 12 seconds. Count from 1 to 12 The

purpose of this is to whip the egg completely in the bottom of the container.

After 12 seconds, simply raise the wand and push

the oil down into the beaten egg. The mixture emulsifies very quickly

(like 20 seconds or less). If a little unmixed oil remains on the

surface, fold it in with a spatula.

Optional ingredients: honey, garlic, pepper,

chives, SCD ketchup, SCD-legal pickle, fresh or dried parsley, parmesan, dill,

olives. I would prepare them separately and fold into a serving size

portion.

Optional ingredients add variety.

Honey = MIRACLE WHIP like flavour.

SCD tomato paste & pickle = THOUSAND ISLANDS

Fresh/dried parsley & garlic - RANCH

Garlic, parmesan & Krivelshire sauce (on

another post of mine) = CAESAR

SCD yoghurt & dill = CREAMY DILL

Dill pickle & chopped olives = TARTAR SAUCE.

The possibilities are endless!

I keep my mayonnaise in the coldest part of the

refrigerator for about 20 days. I've never smelled it go "off".

**smile**

Vivien

Hey everyone, I am writing to you guys because you guys have

more experience than I do. I know there are dozens of Non Dairy

mayonnaise recipes out there, but I was wondering which one you guys

think taste the best and which ones is you guys favorite. Also, do you

guys know what is the difference between the cooked versions of

mayonnaise vs,. the non cooked?

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[Guest guest]

You may want to heat the egg yolks in a glass bowl over simmering water. If the eggs are the least bit scrambled, finish cooking them and start over. It won't work. two egg yolks (save your egg whites for omelets or some other use)

3 T. lemon juice (start with two if you aren't sure)1 t. dry mustard1 t. salt1/4 t. cayenne1 c. safflower, walnut or extra virgin olive oil (or a mix of oils)Cook lightly until it bubbles once or twice and remove immediately from the heat. Use a hand mixer or whisk from the time you put the yolks in the glass bowl so they don't scramble. Add the lemon juice. Have spices, lemon juice, oil ready to go since you'll be mixing with the other hand.

I use a glass measuring cup for the oil so it's easily pourable.

I start with a drop of oil at a time until it emulsifies.  Do not toss the rest of the oil in at this point, slowly, slowly pour it as you whisk.  If it's too thick, add one or two drops of water to loosen it up. 

I always scrambled the first batch of eggs just by stepping away one second so watch the eggs.  Spices can be adjusted or totally switched for flavor.  It's a mix of recipes from BTVC and Sonoma--I just couldn't get it to work with one egg yolk ;-).  Good luck, it's worth it once you can do it.  The first few times, you may feel like you're standing on your head trying to pour and whisk at the same time!

 

Debbie 40 cd

 

Hi ,

 

The difference between the cooked and uncooked kinds of mayonnaise has to do with the egg.  Some people are concerned about consuming raw egg because of the risk of salmonella.  My favourite recipe came with my " Bamix " brand hand-held wand-style food mixer.  I've been making my own mayonnaise for at least 6 years, and no-one has ever gotten sick from the raw egg (my recipe follows).  They claim the dry mustard, vinegar and lemon juice act as anti-bacterial agents.

 

Important note:

The Bamix blade is situated on the bottom of the wand.  

The following recipe/instructions will work if you have a similar type of hand held blender with a blade that sits on the bottom of the wand.  It will NOT work with a wire whip attachment.  It will only work with the processing blade situated on the bottom of the wand ( " B " blade if you own a Bamix).

 

This recipe is simple, has excellent texture, and takes all of one minute to prepare.

 

All the ingredients must be at room temperature, including the egg (let it sit on the counter for 30 minutes).

 

1 egg (medium or large, at room temperature)

1 tsp dry mustard

1/2 tsp salt

1 tsp lemon juice

1 tsp white vinegar (apple cider vinegar is fine)

1 1/4 cups oil (they suggest Canola oil - but I use walnut oil)

 

Place all the ingredients in a tall NARROW beaker or mixing jar (mine is 3 " in diameter).  Place them in the same order as listed above, so the egg is at the bottom.  

 

Place wand in the BOTTOM of the mixing jar.  Turn on and hold still for 12 seconds.  Count from 1 to 12  The purpose of this is to whip the egg completely in the bottom of the container.  

 

After 12 seconds, simply raise the wand and push the oil down into the beaten egg.  The mixture emulsifies very quickly (like 20 seconds or less).  If a little unmixed oil remains on the surface, fold it in with a spatula.

 

Optional ingredients:  honey, garlic, pepper, chives, SCD ketchup, SCD-legal pickle, fresh or dried parsley, parmesan, dill, olives.  I would prepare them separately and fold into a serving size portion.

 

Optional ingredients add variety.  

Honey = MIRACLE WHIP like flavour.

SCD tomato paste & pickle = THOUSAND ISLANDS

Fresh/dried parsley & garlic - RANCH

Garlic, parmesan & Krivelshire sauce (on another post of mine) = CAESAR

SCD yoghurt & dill = CREAMY DILL

Dill pickle & chopped olives = TARTAR SAUCE.

 

The possibilities are endless!

 

I keep my mayonnaise in the coldest part of the refrigerator for about 20 days.  I've never smelled it go " off " .  **smile**

 

Vivien 

 

Hey everyone, I am writing to you guys because you guys have more experience than I do. I know there are dozens of Non Dairy mayonnaise recipes out there, but I was wondering which one you guys think taste the best and which ones is you guys favorite. Also, do you guys know what is the difference between the cooked versions of mayonnaise vs,. the non cooked? 

Looking for the perfect gift? Give the gift of Flickr!

[Guest guest]

My most favorite mayo has these ingredients:

1 cup sunflower/safflower oil

2 TSP Fresh Lemon Juice

1 TBS Apple Cider Vinegar

1/2 TSP Mustard Powder

Pinch Salt

1 Fresh Egg brought to room temp (sitting out for about 30 minutes... this is

the second most important part of mayo making. the first is adding the oil super

slow)

(if you like sweet mayo, you could add honey, but as a good southern girl, i

don't LOL)

Preparation Method I

In a mini food processor add everything but the egg. Whiz to get everything

incorporated. Through the slots on the top add the oil while the proessor is

running. (I have to hold the button down the whole time). Once all the oil is

incorporated, whiz for an addition 20 - 30 seconds. This mayo will be so creamy

and smooth and so yummy, you could just eat it right out the bow.

Let sit in the fridge for an hour before using.

Prepartation Method II

In a large nonreactive bowl (stainless steel), add everything but the oil. Using

a whish incorporate all the ingredients. This is very tricky. If you have a

young child or wife that is willing to help, it will go so much easier. Hold the

bowl with one hand. You'll have to hold it so you can still pour from the

measuring cup. Start slowly drizzling in the oil whisking vigorously. Very

slowly add the oil. Once all the oil is incorporated, whisk for 20 - 30 more

seconds. If you have a second pair of hands, they could slowly incorporate the

oil for you. From past mistakes, I will say, make sure you use a measuring cup

that has a pour spout on it or you'll make a huge mess.

Let sit in the fridge for an hour before using.

Recipe courtesy of my fave food network personality Alton Brown.

http://www.foodnetwork.com/recipes/alton-brown/mayonnaise-recipe/index.html

> P.S: I am looking for one that does not use white vinegar, but it could use

raw apple cider vinegar.

> Remember one with NO milk or yogurt! thanks.

> -

[Guest guest]

In method I that's supposed to be add everything but the oil to the food

processor and whiz to incorporate. Then add the oil. It won't turn into mayo

without the egg LOL.

Misty Kimble

CD - no meds

SCD - 22 months

>

> > P.S: I am looking for one that does not use white vinegar, but it could use

raw apple cider vinegar.

>

> > Remember one with NO milk or yogurt! thanks.

>

> > -

>

[Guest guest]

At 08:24 PM 11/24/2009, you wrote:

In method I that's supposed to

be add everything but the oil to the food processor and whiz to

incorporate. Then add the oil. It won't turn into mayo without the egg

LOL.

Actually......

It will. Sort of.

I was making some mayo a couple weeks ago. Carefully set my eggs on the

counter to come to room temp. Measured the vinegar and the mustard and

the white pepper and the salt in and whizzed it around. Left it for

awhile. (Egg still needed to warm.) Came back, started whizzing...

adding the oil... and then, about the time the oil was all added, I had a

mayo-like stuff in the mini-Cuisinart. (Creole mustard does have some of

the emulsifying properties of egg.) And realized I hadn't added the

egg.

Agh.

Well, okay. When I make Butter Pecan Satin, I mix everything up and then

add the egg, and that makes the dessert a really creamy stuff. So I

opened it up, and added the eggs, and whizzed it around for a bit, and...

mayo!

Shocked the socks off me, since for me, mayo has always been one of the

toughest things not to have the emulsion break on.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

That's very interesting!!!!!

> Shocked the socks off me, since for me, mayo has

> always been one of the toughest things not to have the emulsion break on.

>

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

>

[Guest guest]

In method I that's supposed to be add everything

>but the oil to the food processor and whiz to

>incorporate. Then add the oil. It won't turn into mayo without the egg LOL.

Since I haven't had eggs for decades I was thrilled some years ago to

find a recipe for eggless mayo. My sister was at a Fair and picked

up a Bamix for me to make it with. I was even more thrilled when I

could make the mayo. Delicious!

Then I found that sometimes it made mayo and sometimes it

didn't. Eventually I read that if you don't have the egg you have to

make it on a dry day. Well, I live in the Pacific Northwest, so that

explained it. So, beware of this if you try it eggless. If I try it

again I might try a bit of gelatin instead.