Mayonnaise (LSCDL Recipes)

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MAYONNAISE (LSCDL Recipe)

Just as there are many ways to season something, there are

hundreds of different ways to make mayonnaise. There's an excellent basic

recipe in Breaking the Vicious Cycle on page 78. One SCDer

observed that " In terms of taste, I've noticed that mayo made with

extra-virgin olive oil, cider vinegar and honey and mustard powder (a

pinch too much of each), ends up tasting like Miracle Whip whereas if you

make it with walnut oil (any " light " oil/ mildly flavored oil

will work) and lemon juice and the proper proportions of seasonings you

get a darn good imitation of Hellman's " .

It took me months to get up my courage to make mayonnaise. Like so

many other people, I bought into the line that raw eggs were bad.

Thanks to the SCD list, I found out that if you gently wash the outsides

of the eggs with warm water and soap, then pat dry before cracking, you

eliminate most of the bacteria. True, you don't eliminate all of them,

but even cooked mayo doesn't eliminate all bacteria. Interestingly, my

non-SCD husband, who disliked commercial mayonnaise because it gave him

digestive difficulties, loves SCD mayonnaise. Here's my basic mayonnaise

recipe.

2 large eggs

2 tablespoons white vinegar -or- 2 tablespoons fresh lemon juice

1/2 teaspoon dry mustard powder -or- 1 teaspoon prepared smooth

mustard

-or- 1 teaspoon CREOLE MUSTARD

1/2 teaspoon white, black, or cayenne pepper

1 cup safflower oil

Beat together eggs, vinegar and mustard until quite frothy. While

continuing to whisk briskly, add the oil in a very thin stream. This can

be done with a hand whisk (be prepared to whisk your arm off), with a

hand mixer (some come with a whisk, which works better than the blades),

or in a blender or food processor (yields the thickest mayo). It should

take at least 60 seconds to add all of the oil. Continue whisking until

mixture is quite thick. Store in labeled container in the refrigerator. I

typically try to use up my mayo by the " sell by " date of the

eggs I use, so use the freshest eggs you can find.

Note: I have never cared for " sweet " in my salad dressings, so

I omit honey or saccharin. I also omit salt because of my mother's heart

condition. If desired, you can add 1/4 to 1/2 teaspoon of salt, and a

half teaspoon of honey. I have also discovered that if you use apple

cider vinegar instead of lemon juice or white vinegar, it imparts a tiny

bit of sweetness that is obtrusive the way honey (to my perception)

is.

For a mayo which sets up nice and thick after chilling, use 1/2 cup mild

oil (safflower, sunflower, etc), and 1/2 cup expeller pressed (ie, almost

flavorless) coconut oil. Coconut oil is solid at refrigerator

temperatures, and yields a very thick mayo. Do not use all coconut oil,

or your mayonnaise will be a brick when chilled.

COOKED MAYONNAISE (LSCDL Recipe)

If you really are concerned about the well-publicized " high

incidence of salmonella poisoning contracted from eating raw eggs, "

you can use the following cooked mayonnaise recipe. This one uses only

egg yolks, so you'll have to think of something to do with the leftover

egg whites, like making macaroons. This recipe and similar variations can

be found in many cookbooks and in numerous places on the Net. A search on

" cooked mayonnaise " turned up 75 instances of what appeared to

be the same recipe, apparently originating with the American Egg

board. Personally, I've never been able to get this one to come out like

real mayonnaise, but many of the moms on Pecan Bread have. For me,

it makes a dandy salad dressing, but not a reasonably firm

mayonnaise.

2 egg yolks

2 tablespoons fresh lemon juice

2 tablespoons water

1 teaspoon honey

1 teaspoon dry mustard

1/2 teaspoon salt

1/4 teaspoon cayenne

1 cup safflower oil

In a small saucepan, stir together the egg yolks, lemon juice, water,

honey, mustard, salt and cayenne with a wooden spoon until blended.

Place over very low heat and stir constantly until it bubbles in one or

two spots.

Remove from the heat and let stand 4 minutes.

Pour into a blender and blend, slowly adding the oil in a thin, constant

stream. Scrape down the sides as needed.

When the mixture in thick and smooth, chill until ready to use.

EGG-FREE MAYONNAISE (LSCDL Recipe)

After reading the umpty-oughth panic-stricken message about raw eggs in

mayonnaise, and how the cooked mayo didn't work, I decided to experiment.

Elaine said that liquid lecithin was SCD-legal, although she didn't know

why anyone would want to use it when one could be getting the good

nutrients of egg yolks and whole eggs. I'd read an article about egg

substitutions (most of which are SCD-illegal), and went into the kitchen

and put the ideas together. By the time I came up with the following, my

husband wanted to know why I bothered since we both liked real

mayonnaise.

1 tablespoon (packet) plain, unflavored gelatin

¼ cup cold water

1 teaspoon liquid lecithin

1 tablespoon SCD-legal prepared mustard

1 tablespoon white vinegar

1 cup sunflower oil

¼ teaspoon white pepper

¼ teaspoon salt (optional)

In a small saucepan, place water. Sprinkle gelatin over the surface of

the water evenly. Allow to soften, then heat on low until gelatin is

completely dissolved. Remove from heat and cool to room temperature.

In a medium-sized bowl, place mustard, vinegar or lemon juice, lecithin,

pepper, and optional salt. Whisk until fully incorporated. Add the cooled

gelatin mixture and whisk again until completely smooth and well-blended.

With electric mixer on high, gradually drizzle the oil in. It

should take at least 60 seconds, possibly 2 minutes to drizzle all the

oil in. Setting a timer is recommended: you might be amazed at how long

" one minute " is when you're pouring oil. Final emulsion may not

be as thick as real mayonnaise, but it will set up when chilled.

Scrape the egg-free mayonnaise into a container and label it with the

date. Refrigerate. This mixture has more shelf life than real mayonnaise,

but it should not extend past the shelf life of the oil or the mustard

used. Prepare at least 12 hours in advance of use to allow time for it to

set up and thicken. This mixture may need to be re-whisked each time it

is used, as it does separate somewhat in the refrigerator.

Note: my personal opinion is that this does not taste nearly as good as

real mayonnaise, but it's an adequate substitute for those who are

allergic to eggs or who are afraid of raw eggs.

Here's the recipe someone called my " mustard mayonnaise " . It's

REMOULADE SAUCE, actually.

REMOULADE (LSCDL Recipe)

2 large eggs

1 tablespoon white vinegar

1/4 cup CREOLE MUSTARD

2-3 dashes Tabasco or other legal pepper sauce

1/4 teaspoon legal horseradish powder or 1/2 teaspoon legal fresh

horseradish (optional)

1/4 teaspoon ground white pepper

1/4 teaspoon salt (optional)

1 cup light oil

Whisk together eggs, vinegar, mustard, and Tabasco, salt, pepper, and

horseradish. While continuing to whisk, add the oil in a thin stream. It

should take around sixty seconds to add all the oil, and make a creamy

dressing.

This is essentially a mayonnaise recipe with the addition of spices, so

if you find it easier to make in a blender or food processor, do so.

Makes about 2 cups. Very good on most tossed salads as well as on sliced

cucumber or tomato. Superb with shrimp boiled in crab boil and as a sauce

for grilled fish or chicken.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

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