Re: Problems with mayo

[Guest guest]

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]

This is an old blog post--I use a glass bowl over simmering water so as soon as I see the first bubble, I start mixing.  If it does scramble the eggs the first time, eat them and the next time works (sorry, this is the only recipe I've gotten to work for me ;-)).

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]

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 On Wed, May 12, 2010 at 2:41 PM, martinoellen (AT) ymail (DOT) com <martinoellen73 (AT) gmail (DOT) com> wrote: 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