Re: Problems with mayo

[Guest guest]

Regular grocery store on the spice aisle.  You can check Penzey's on-line too.

 

can I ask where do you get dry mustard?  From a health food store/coop?

 

Took me forever to get cooked mayo down.  You can adjust oil/vinegar as needed.  I have used a hand whisk and a hand mixer.  FP didn't work, haven't tried a blender.  Also haven't tried ACV but I will next time--I just like lemon.

 

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. If you aren't already using a glass bowl, transfer yolks to a glass bowl. Use a hand mixer starting 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 started with a drop at a time to start with the safflower/extra light olive oil. (I didn't have a full cup left of the safflower so I finished it with the olive oil.) It was about half a cup each.After I started mixing it and the mix seemed to absorb and emulsify I added a little more at a time. Unless you have a helper, hold the mixer in one hand and the oil in the other. I use a glass measuring cup so it's pourable.

After adding the 1 c. of oil, add 1 t. dry mustard, 1/4 t. cayenne and 1 t. salt. Taste and adjust.I mixed it more to blend in the spices and it did not separate on me, it was emulsified. After that was combined, I remembered the honey and folded it in with the tiny spatula I was using to scrape down the sides.

I scrambled the first batch of eggs just by stepping away one second so watch the eggs.If you don't have a hand mixer, one recipe said to whisk by hand. This is a combination of three recipes. One from Marilyn Alm, the owner of BTVC-SCD list, the Breaking the Vicious Cycle recipe and Sonoma.

Debbie 41 cd

 

I used this recipe: http://www.scdrecipe.com/recipes-spread/cooked-mayonnaise/My mayo didn't thicken in the blender and remained yellow, but the sides of the blender did have a white, thick consistency. My guess is that I should blend it on low instead of high so the thick parts don't stick to the side? Oh, and also i used canola oil and apple cider vinegar, don't know if its best to use other vinegar/oil. I did pour the oil in very slowly but it wasn't the same stream the whole time (sometime it turned into drops, and i had to readjust my position a couple times). Any suggestions?

Thanks!Ellen

[Guest guest]

The first time I made this it turned out so well I gave myself a pat on the back

and thought " wow, lookie there!, I can even make MAYO! this SCD stuff is sort of

fun! " Next time, not so much, it took 3 different attempts and a dozen eggs to

get it right...I blame the " safflower " oil I had on hand, by the 3rd attempt, I

had run out of that newly bought oil and used my good old olive oil I had made

my first successful batch out of and viola, perfection. I'm not suggesting all

safflower oils do this (or why would they have it listed specifically in the

recipe, right?) just thinking that the brand I had caused me grief and I won't

be trying THAT ONE again! Not sure if you are having a similar situation, but

thought I'd share in case changing the oil used brings you success.

Happy cooking!

-Dana

UC since 2007

SCD 3/2010

>

> I used this recipe: http://www.scdrecipe.com/recipes-spread/cooked-mayonnaise/

>

> My mayo didn't thicken in the blender and remained yellow, but the sides of

the blender did have a white, thick consistency. My guess is that I should

blend it on low instead of high so the thick parts don't stick to the side? Oh,

and also i used canola oil and apple cider vinegar, don't know if its best to

use other vinegar/oil. I did pour the oil in very slowly but it wasn't the same

stream the whole time (sometime it turned into drops, and i had to readjust my

position a couple times). Any suggestions?

>

> Thanks!

>

> Ellen

>

[Guest guest]

Thanks for the recipes/suggestions! I dig olive oil, but doesn't it usually

congeal if refrigerated? I'm gonna try some of these variations next week.

I make mayo exclusively with olive oil (so far). It works fine, both

in eggless and eggy mayo. Olive oil in my salad dressings (with

lemon juice) do get cloudy or hard sometimes but get runny quickly

again in a little warm water for about five minutes. I have never

figured out why or how the salad dressing gets harder sometimes but

not always. Anyhow, if this is happening with my mayo I consider it

an advantage. I certainly have never ended up with hard mayo.

[Guest guest]

,

Thanks for responding. Good to hear about the olive oil. What is

" eggless mayo " ? I'm not sure how well I'm tolerating eggs, but in

smaller amounts I usually do okay. Is there a mayo without eggs?

Ellen

>

> Thanks for the recipes/suggestions! I dig olive oil, but doesn't it

usually

> congeal if refrigerated? I'm gonna try some of these variations next

week.

>

> I make mayo exclusively with olive oil (so far). It works fine, both

> in eggless and eggy mayo. Olive oil in my salad dressings (with

> lemon juice) do get cloudy or hard sometimes but get runny quickly

> again in a little warm water for about five minutes. I have never

> figured out why or how the salad dressing gets harder sometimes but

> not always. Anyhow, if this is happening with my mayo I consider it

> an advantage. I certainly have never ended up with hard mayo.

>

>

>

[Guest guest]

,

Thanks for responding. Good to hear about the olive oil. What is

" eggless mayo " ? I'm not sure how well I'm tolerating eggs, but in

smaller amounts I usually do okay. Is there a mayo without eggs?

Ellen

Sure, Ellen, here's the recipe:

[Guest guest]

,

Thanks for responding. Good to hear about the olive oil. What is

" eggless mayo " ? I'm not sure how well I'm tolerating eggs, but in

smaller amounts I usually do okay. Is there a mayo without eggs?

Ellen

Sure, here's the recipe:

EGGLESS MAYO

3 tblsp lemon juice (freshly squeezed), could probably use ACV but I

haven't tried it

1 tblsp dry mustard

2 cloves garlic, mashed

1/4 teasp salt

1 cup olive oil (I've never yet needed all of the oil)

In blender or food processor, whiz lemon juice, dry mustard, garlic,

and salt until well-blended. Put top on so you have the hole to add

the oil. While machine is running, add oil very slowly, in a very

thin stream or fast drip. It should take at least a minute and so

far I have never needed more than 1/2-5/8 cup oil. When the mixture

starts to thicken the sound of the machine will change. Stop now or

it will get thinner again! It thickens a bit more in the frig.

Note: when I started making this years ago sometimes it made mayo

and sometimes it wouldn't thicken. I read later that eggless only

works on a dry day (GREAT here in the Pacific Northwest). So I make

it on dry days. I have saved a batch by whisking an egg yolk or two

into it (sort of like Hollandaise). I have also made eggy mayo in

the first place by adding an egg yolk at the beginning, which works

fine. I tried two egg yolks once to see if it would take all the oil

and it didn't. And the recipe won't thicken if you try to double it.

This makes a very tangy mayo, which I like as I use it for things

like chicken or egg salad. I don't put mayo on fruit.

[Guest guest]

I like homemade mayo with poppy seeds on fruit.  (advanced).

 

Has anyone tried the marconas (sp?) almond mayonnaise on elanaspantry.com?  I finally found small bags of macadamia nuts, I wonder if that would work?  It's hard to find skinless marcona almonds here and you have to buy a huge box (expensive) if you can find them.

 

Debbie 41 cd

 

,Thanks for responding. Good to hear about the olive oil. What is " eggless mayo " ? I'm not sure how well I'm tolerating eggs, but insmaller amounts I usually do okay. Is there a mayo without eggs?

EllenSure, Ellen, here's the recipe: