Guest guest Posted February 4, 2010 Report Share Posted February 4, 2010 I just received Nourishing Traditions cookbook. I've read on these posts and in BTVC that the home made mayonnaise only lasts about 2 weeks in the fridge. The NT cookbook says that if you add 1T whey (and we all have that if we're making yogurt) to the mayo--just stir it in at the end, and let the mayo sit at room temp for 7 hrs, then refrigerate, the mayo lasts SEVERAL MONTHS and even become firmer with time. NOW I'm psyched to make my own mayonnaise! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 4, 2010 Report Share Posted February 4, 2010 Thanks for the tip. I'm interested. However I am a bit concerned about why you have to let the mayo sit at room temp for 7 hours with the raw egg. I wonder if the whey is supposed to help ferment it? I'm just curious, did it mention anything about that in the book? Let me know if you try and and how it goes. Thanks, Amber > > I just received Nourishing Traditions cookbook. > I've read on these posts and in BTVC that the home made mayonnaise only lasts about 2 weeks in the fridge. > The NT cookbook says that if you add 1T whey (and we all have that if we're making yogurt) to the mayo--just stir it in at the end, and let the mayo sit at room temp for 7 hrs, then refrigerate, the mayo lasts SEVERAL MONTHS and even become firmer with time. > > NOW I'm psyched to make my own mayonnaise! > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 4, 2010 Report Share Posted February 4, 2010 I make a cooked egg mayo for that reason. PJ > > > > I just received Nourishing Traditions cookbook. > > I've read on these posts and in BTVC that the home made mayonnaise only lasts about 2 weeks in the fridge. > > The NT cookbook says that if you add 1T whey (and we all have that if we're making yogurt) to the mayo--just stir it in at the end, and let the mayo sit at room temp for 7 hrs, then refrigerate, the mayo lasts SEVERAL MONTHS and even become firmer with time. > > > > NOW I'm psyched to make my own mayonnaise! > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 4, 2010 Report Share Posted February 4, 2010 PJ, Do you mind sharing your cooked egg mayo recipe? Thanks, Amber > > > > > > I just received Nourishing Traditions cookbook. > > > I've read on these posts and in BTVC that the home made mayonnaise only lasts about 2 weeks in the fridge. > > > The NT cookbook says that if you add 1T whey (and we all have that if we're making yogurt) to the mayo--just stir it in at the end, and let the mayo sit at room temp for 7 hrs, then refrigerate, the mayo lasts SEVERAL MONTHS and even become firmer with time. > > > > > > NOW I'm psyched to make my own mayonnaise! > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 4, 2010 Report Share Posted February 4, 2010 At 01:51 PM 2/4/2010, you wrote: I just received Nourishing Traditions cookbook. I've read on these posts and in BTVC that the home made mayonnaise only lasts about 2 weeks in the fridge. The NT cookbook says that if you add 1T whey (and we all have that if we're making yogurt) to the mayo--just stir it in at the end, and let the mayo sit at room temp for 7 hrs, then refrigerate, the mayo lasts SEVERAL MONTHS and even become firmer with time. If by whey you mean the water of hydrolysis that drips out when you drain yogurt, adding that one tablespoon is OK. Any other kind of " whey " is not SCD-legal. I can see I need to haul out my NT cookbook and read it over again.... — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 4, 2010 Report Share Posted February 4, 2010 Hi Amber, she doesn't say it exactly in the book, but from the information she gives about fermentation, I'm guessing 2 things; 1) certain enzymes are released when the whey acts on the mayonnaise (requiring room temp), and 2) the lactic acid that the whey contains acts as a natural preservative in the same way that the lactic acid preserves vegetables or fruits when you pickle or ferment them. hope this helps. I'll try it out and let you know... harmony Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 4, 2010 Report Share Posted February 4, 2010 > > I just received Nourishing Traditions cookbook. > I've read on these posts and in BTVC that the home made mayonnaise only lasts about 2 weeks in the fridge. > The NT cookbook says that if you add 1T whey (and we all have that if we're making yogurt) to the mayo--just stir it in at the end, and let the mayo sit at room temp for 7 hrs, then refrigerate, the mayo lasts SEVERAL MONTHS and even become firmer with time. > > NOW I'm psyched to make my own mayonnaise! > Don't you guys add lemon juice to your mayo? Lemon juice is citric acid and should play a role similar to that of lactic acid. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 5, 2010 Report Share Posted February 5, 2010 I use all lemon juice (freshly squeezed, of course) in my eggless mayo. I like the flavor better than ACV. Don't you guys add lemon juice to your mayo? Lemon juice is citric acid and should play a role similar to that of lactic acid. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 5, 2010 Report Share Posted February 5, 2010 I just read a recipe on foodnetwork using red wine vinegar for homemade mayo. I love the taste of fresh lemon juice though. Can you post the eggless mayo pls? Debbie > I use all lemon juice (freshly squeezed, of course) in my eggless > mayo. I like the flavor better than ACV. > > Don't you guys add lemon juice to your mayo? Lemon juice is citric > acid and should play a role similar to that of lactic acid. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 5, 2010 Report Share Posted February 5, 2010 At 01:49 PM 2/5/2010, you wrote: Since I have pretty much perfected my egg-free mayo I think I'll just stick to that! Have you posted this before? <g> Why hassle what works for you? — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 5, 2010 Report Share Posted February 5, 2010 Oooh, , could you please share the recipe? Rhonda daughter, UC > Since I have pretty much perfected my egg-free mayo I think I'll just > stick to that! > > > Quote Link to comment Share on other sites More sharing options...
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