mayonnaise

[Guest guest]

What kind of oil do I use when making mayonnaise. Can it be Canola

oil or olive oil?? I tried the cooked mayonnaise with olive oil and

it did not turn out. I want to try the Mayonnise in the btvc book.

Thanks

[Guest guest]

Saflower or sunflower oil are good for mayo. I personally don't care for the

mayo taste using saflower, but a lot of people use it. You could also use grape

seed oil.

Meleah

mayonnaise

What kind of oil do I use when making mayonnaise. Can it be Canola

oil or olive oil?? I tried the cooked mayonnaise with olive oil and

it did not turn out. I want to try the Mayonnise in the btvc book.

Thanks

[Guest guest]

Hi,

I use Sunflower oil. Also, I make mine in the food processor, it works out

better than making it in a blender.

Belle

Carla wrote: What

kind of oil do I use when making mayonnaise. Can it be Canola

oil or olive oil?? I tried the cooked mayonnaise with olive oil and

it did not turn out. I want to try the Mayonnise in the btvc book.

Thanks

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[Guest guest]

Here are two recipes I got from somewhere.

(1)

Mayonnaise

2 fresh free range eggs

1/2C. coconut oil

1/2C. virgin olive oil

1T. apple cider vinegar

1/4t. dried mustard powder

dash red pepper

dash salt

mix eggs and spices for about 30 seconds. Add blended oil slowly into

the running blender. Drop by drop at first, then a steady stream. It

firms up quickly. You might have to stop the blender and stir a bit to

get the last of the oil in.

This is a very healthful dressing: no salt, vegetable oils, corn syrup

sugar, or chemicals.

it's not much like the commercial kind: it's a light golden color from

the free range eggs and the mustard powder. The coconut oil gives it a

melt on your tongue feel, but it never really solidifies due to the

olive oil content. It's rich and satisfying plus a little spicy. I've

eaten a spoonful of it just cause it tastes good.

It's really good on asparagus. Put a little blob of home made mayo on

the vegetable, chow.

Bears little resemblance to pale,bland, jiggly commercial mayo.

----------

(2)

Coconut Mayonnaise

1 whole egg

2 egg yolks

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

1/2 teaspoon sea salt or Celtic salt

1/4 teaspoon white pepper

1/2 cup Virgin Coconut Oil (melted if solid)

1/2 cup extra virgin olive oil

1. Put the eggs, Dijon mustard, lemon juice, salt, and pepper into a

food processor or blender: Then with the processor or blender running

on low speed, start adding your oils very slowly. Start out with drops

and then work up to about a 1/16-inch stream. It should take about two

minutes to add the oil.

2. Continue blending until there is no free standing oil.

Makes about 1 1/2 cups

Sharon in OH,

wife of Adam - Crohn's 2004, SCD June 2006

>

> What kind of oil do I use when making mayonnaise. Can it be Canola

> oil or olive oil?? I tried the cooked mayonnaise with olive oil and

> it did not turn out. I want to try the Mayonnise in the btvc book.

> Thanks

>