Mayonnaise

[Guest guest]

I never made it with olive oil, I think it would give a too strong flavor to the

mayo. I'm experimenting with sunflower or safflower oil.

Annie

>

> I found a recipe for mayonnaise on the Pecan Bread web site. Can it be

> made with olive oil? If so, does the recipe require any modifications?

>

> Thanks, Tina

>

[Guest guest]

How long does homemade (raw egg) mayonnaise stays good in the fridge ? Can it be freezed ?I'm just sick of using a whole cup of valuable oil to make it, then I just need 2-3 spoons of mayo and then I have to throw away what's left a week later...I was frustrated by this, too. I found this blog entry - http://www.cheeseslave.com/2009/06/01/homemade-lacto-fermented-mayonnaise/ - on lacto-fermented mayo, where you just add some whey (dripped from SCD yogurt- whey dripped from any other yogurt isn't SCD legal) and then let the mayo sit at room temp for a few hours. The bacteria in the whey begin fermenting the mayo a little bit like yogurt, and then when you put it in the fridge, it lasts much longer; I think several months. Cheers!Alyssa 16 yo UC April 2008, dx Sept 2008SCD June 2009 (restarted)Azathioprine 75 mg 1x per dayPrednisone 22.5 mg 1x per day

[Guest guest]

I made it once with olive oil and didn't really like the result. Now I use 3/4 cup grapeseed oil and 1/4 cup olive oil.

To: BTVC-SCD Sent: Fri, June 4, 2010 1:19:08 PMSubject: Re: Mayonnaise

I found a recipe for mayonnaise on the Pecan Bread web site. Can it be> made with olive oil? If so, does the recipe require any modifications?>> Thanks, TinaTina,So far the only oil I've used for mayo has been olive oil. The recipe I posted awhile back has garlic, lots of mustard powder, and lemon juice, and it makes a pretty zippy mayo, which I like. All the recipes I've read seem to say you can pretty much use any kind of oil you like the taste of, I've never seen instructions for changes for this or that oil. If I wanted it for a fruit salad I'd probably use almond oil or something milder, though.

[Guest guest]

At 09:40 PM 6/4/2010, you wrote:

I made it once with olive oil

and didn't really like the result. Now I use 3/4 cup grapeseed oil and

1/4 cup olive oil.

I use half whatever mild oil I have on hand and half melted coconut oil.

The coconut oil makes it set up thicker when chilled. And it's a good way

to get some healthy saturated fats into the diet.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

I use half whatever mild oil I have on hand and

half melted coconut oil. The coconut oil makes it

set up thicker when chilled. And it's a good way

to get some healthy saturated fats into the diet.

— Marilyn

I'm going to try that! I'm thinking the coconut

oil would be very helpful when I want my eggless

recipe to work which it does NOT when the weather isn't dry.

[Guest guest]

Amazing how people are resourceful in here !!!

Thanks Alyssa, i'll try that for sure

>

> > How long does homemade (raw egg) mayonnaise stays good in the

> > fridge ? Can it be freezed ?

> > I'm just sick of using a whole cup of valuable oil to make it, then

> > I just need 2-3 spoons of mayo and then I have to throw away what's

> > left a week later...

>

>

> I was frustrated by this, too. I found this blog entry -

http://www.cheeseslave.com/2009/06/01/homemade-lacto-fermented-mayonnaise/

> - on lacto-fermented mayo, where you just add some whey (dripped

> from SCD yogurt- whey dripped from any other yogurt isn't SCD legal)

> and then let the mayo sit at room temp for a few hours. The bacteria

> in the whey begin fermenting the mayo a little bit like yogurt, and

> then when you put it in the fridge, it lasts much longer; I think

> several months.

>

> Cheers!

> Alyssa 16 yo

> UC April 2008, dx Sept 2008

> SCD June 2009 (restarted)

> Azathioprine 75 mg 1x per day

> Prednisone 22.5 mg 1x per day

>

[Guest guest]

At 08:48 AM 6/4/2010, you wrote:

How long does homemade (raw egg)

mayonnaise stays good in the fridge ? Can it be freezed ?

I'm just sick of using a whole cup of valuable oil to make it, then I

just need 2-3 spoons of mayo and then I have to throw away what's left a

week later...

I usually use two eggs with a cup of oil, so it's not at all hard to cut

the recipe in half.

Depending on what you're making, I've used a couple tablespoons of

homemade yogurt cheese instead of mayonnaise, if I was feeling too lazy

to make it.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

At 09:07 AM 6/4/2010, you wrote:

I never made it with olive oil,

I think it would give a too strong flavor to the mayo. I'm experimenting

with sunflower or safflower oil.

I like both sunflower and safflower -- usually whichever one the store

has in stock.

Some people swear by grapeseed oil; others love macadamia nut

oil.

Also, I have found that subbing apple cider vinegar for the white vinegar

adds just a touch of sweetness and eliminates the need for any honey in

the mayo.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

I make it fermented according to the Nourishing Traditions recipe and

it keeps for a couple of months . And, I agree, don't use olive oil.

It is Way too strong, I could hardly bear to eat that batch.

Good luck,

> At 08:48 AM 6/4/2010, you wrote:

>>How long does homemade (raw egg) mayonnaise

>>stays good in the fridge ? Can it be freezed ?

>>I'm just sick of using a whole cup of valuable

>>oil to make it, then I just need 2-3 spoons of

>>mayo and then I have to throw away what's left a week later...

>

> I usually use two eggs with a cup of oil, so it's

> not at all hard to cut the recipe in half.

>

> Depending on what you're making, I've used a

> couple tablespoons of homemade yogurt cheese

> instead of mayonnaise, if I was feeling too lazy to make it.

>

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

> Babette the Foundling Beagle

>

>

[Guest guest]

Hey guys,

I tried making SCD mayo yesterday and it just turned out really runny and never

thickened up. I think I might have cooked the mixture too long but I'm not sure.

Does anyone have any suggestions or recipes they can recommend?

Thanks!

Amber

[Guest guest]

I don't cook my mayo. I've never tried.

Here is what I do.

Food Processor Method:

Add 1 room temp egg (super important), 1 tsp lemon juice and apple cider vinegar

(these will " cook " the egg), pinch salt and a pinch of must powder to a small

food processor. Add honey if you like sweet mayo a tsp at a time.

This last time I added a about a TBS of whey from my dripped yogurt to extend

the life. 3 weeks later, it's still good (THANKS ALYSSA!!!)

I drizzle very slowly 1 cup of sunflower oil while the motor is running

constantly. I continue running the motor for about 30 seconds after the rest of

the When I'm done, I have pretty white, fluffy, thick mayo. I put it directly in

the fridge until cool and remove it to a holding container thereafter.

Bowl and whisk method:

Add 1 room temp egg (important), 1 tsp lemon and apple cider vinegar, pinch salt

and a pinch mustard powder to a metal bowl. Add honey if you like sweet mayo a

tsp. at a time.

If you have a child or husband that's willing to help, this next step is easier;

however, I've never had any help.

Whisk the egg mixture until well combined. This is tricky, but I wrap my left

arm around the bowl while holding my measuring cup with 1 cup sunflower oil in

it. I put the whisk in my right hand and start whisking vigorously.

Using my left hand I drizzle (or more realistically, drop) the oil in slowly

while I continue to whisk (if your child or husband can pour slowly and is

willing to help, this will be a breeze). I continue whisking after all the oil

is in and it's a nice thick consistency. It's not as thick as the food processor

method, but it's still really nice mayo. You could add a TBS spoon of whey for

the preservative effect.

I got the bowl method from this episode of Good Eats; however, I don't use his

ingredients. His recipe is good if you omit the SCD illegal sugar and use a drop

of honey (OPTIONAL) instead. Though, I don't like sweet mayo. Miracle Whip =3D

BLEH!!! Blue Plate =3D

http://www.foodnetwork.com/recipes/alton-brown/mayonnaise-recipe/index.html

Misty Kimble

CD - no meds

SCD - Jan 2008

>

> I found a recipe for mayonnaise on the Pecan Bread web site. Can it be

> made with olive oil? If so, does the recipe require any modifications?

>

> Thanks, Tina

>

[Guest guest]

It really does work. I have 3 week old mayo that is still going strong.

Thanks for mentioning that a while back Alyssa.

Misty

> > I was frustrated by this, too. I found this blog entry -

http://www.cheeseslave.com/2009/06/01/homemade-lacto-fermented-mayonnaise/ - on

lacto-fermented mayo, where you just add some whey (dripped from SCD yogurt-

whey dripped from any other yogurt isn't SCD legal) and then let the mayo sit at

room temp for a few hours. The bacteria in the whey begin fermenting the mayo a

little bit like yogurt, and then when you put it in the fridge, it lasts much

longer; I think several months.

> >

> > Cheers!

> > Alyssa 16 yo

> > UC April 2008, dx Sept 2008

> > SCD June 2009 (restarted)

> > Azathioprine 75 mg 1x per day

> > Prednisone 22.5 mg 1x per day

> >

>

[Guest guest]

I make my mayo with olive oil, it does taste pretty olive-y, but it's good (IMO!). I also never cook mine, just use raw eggs. (They come from my backyard, so I'm not worried, but if you get them from any trusted source they should be fine.) The recipe in Nourishing Traditions suggests adding 1 tbsn whey (as Misty & Alyssa have pointed out, from your dripped homemade yogurt), but if you do this apparently you should let the mayo sit out at room temp for 7 hours before putting it in the fridge. I have no idea why, but that's what it says. Also according to that cook book the mayo with whey will last a lot longer, up to 6 weeks or so (I think-- maybe longer?). But I've also made it without whey and it lasted a pretty decent amount of time, like maybe 3 or 4 weeks? I finished it off before it went bad in any case.

The KEY to making mayo is to drizzle in the oil at a very slow, steady pace while the processor is running. If you're adding 1 cup oil it should take at least a minute to get it all in there.misha

 

I don't cook my mayo. I've never tried.

Here is what I do.

Food Processor Method:

Add 1 room temp egg (super important), 1 tsp lemon juice and apple cider vinegar (these will " cook " the egg), pinch salt and a pinch of must powder to a small food processor. Add honey if you like sweet mayo a tsp at a time.

This last time I added a about a TBS of whey from my dripped yogurt to extend the life. 3 weeks later, it's still good (THANKS ALYSSA!!!)

I drizzle very slowly 1 cup of sunflower oil while the motor is running constantly. I continue running the motor for about 30 seconds after the rest of the When I'm done, I have pretty white, fluffy, thick mayo. I put it directly in the fridge until cool and remove it to a holding container thereafter.

Bowl and whisk method:

Add 1 room temp egg (important), 1 tsp lemon and apple cider vinegar, pinch salt and a pinch mustard powder to a metal bowl. Add honey if you like sweet mayo a tsp. at a time.

If you have a child or husband that's willing to help, this next step is easier; however, I've never had any help.

Whisk the egg mixture until well combined. This is tricky, but I wrap my left arm around the bowl while holding my measuring cup with 1 cup sunflower oil in it. I put the whisk in my right hand and start whisking vigorously.

Using my left hand I drizzle (or more realistically, drop) the oil in slowly while I continue to whisk (if your child or husband can pour slowly and is willing to help, this will be a breeze). I continue whisking after all the oil is in and it's a nice thick consistency. It's not as thick as the food processor method, but it's still really nice mayo. You could add a TBS spoon of whey for the preservative effect.

I got the bowl method from this episode of Good Eats; however, I don't use his ingredients. His recipe is good if you omit the SCD illegal sugar and use a drop of honey (OPTIONAL) instead. Though, I don't like sweet mayo. Miracle Whip =3D BLEH!!! Blue Plate =3D

http://www.foodnetwork.com/recipes/alton-brown/mayonnaise-recipe/index.html

Misty Kimble

CD - no meds

SCD - Jan 2008

>

> I found a recipe for mayonnaise on the Pecan Bread web site. Can it be

> made with olive oil? If so, does the recipe require any modifications?

>

> Thanks, Tina

>

[Guest guest]

Hi. I read in "The Cure for All Diseases" that salmonella (sp?) is found on the outside of eggs, not on the inside, so wash your eggs before you crack them.And use organic and free range.

[Guest guest]

I recently read that it can now be in the inside of eggs as well:

http://www.cdc.gov/ncidod/dbmd/diseaseinfo/salment_g.htm

" Unlike eggborne salmonellosis of past decades, the current epidemic is due to

intact and disinfected grade A eggs. Salmonella enteritidis silently infects the

ovaries of healthy appearing hens and contaminates the eggs before the shells

are formed.

Most types of Salmonella live in the intestinal tracts of animals and birds and

are transmitted to humans by contaminated foods of animal origin. Stringent

procedures for cleaning and inspecting eggs were implemented in the 1970s and

have made salmonellosis caused by external fecal contamination of egg shells

extremely rare. However, unlike eggborne salmonellosis of past decades, the

current epidemic is due to intact and disinfected grade A eggs. The reason for

this is that Salmonella enteritidis silently infects the ovaries of healthy

appearing hens and contaminates the eggs before the shells are formed. "

Holly

Crohn's

SCD 12/01/08

>

> Hi.

>

> I read in " The Cure for All Diseases " that salmonella (sp?) is found

> on the outside of eggs, not on the inside, so wash your eggs before

> you crack them.

> And use organic and free range.

>

[Guest guest]

At 04:56 PM 8/5/2010, you wrote:

I recently read that it can now

be in the inside of eggs as well:

Which is a great reason to avoid most store-bought eggs. Those eggs from

Tropical Traditions are looking better and better!

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

I sure wish I could get farm fresh eggs, but the drive is too far (plus, there

are lots of people fighting over a small amount of eggs). I'll just have to

refrain from using raw eggs in any recipes.

Holly

Crohn's

SCD 12/01/08

> >I recently read that it can now be in the inside of eggs as well:

>

> Which is a great reason to avoid most

> store-bought eggs. Those eggs from Tropical

> Traditions are looking better and better!

>

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

> Babette the Foundling Beagle

>

[Guest guest]

At 06:48 PM 8/11/2010, you wrote:

I sure wish I could get farm

fresh eggs, but the drive is too far (plus, there are lots of people

fighting over a small amount of eggs). I'll just have to refrain from

using raw eggs in any recipes.

I understand that. I could get farm-fresh eggs before Hurricane Katrina,

but the farmers I got them from aren't coming into the city any more, and

it's a hundred mile round trip to go to them, which serious impacts the

cost of the eggs.

The Tropical Traditions eggs are sounding better, but with the heat what

it currently is, they're only shipping second day air, and I certainly

can't afford that!

(For anyone who's interested in the eggs I'm mentioning, see

http://www.grassfedtraditions.com/organic_soy_free_eggs.htm)

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

I'll just have to refrain from using raw eggs in any recipes.I don't get farm fresh eggs, but I feel pretty safe with store-bought cage free organic. I just wash the outside first and make sure there aren't any cracks. I still have them raw in smoothies and in mayo. One thing to keep in mind is that millions of people eat their plain old store bought eggs over-easy, which I don't think gets the yolk hot enough to kill salmonella. So I think a lot more people than we realize actually eat 'raw' eggs. If you aren't comfortable though, definitely better safe than sorry! You could always just be sure you eat your raw eggs with a probiotic or an anti-bacterial (coconut oil, garlic) to fight any stray baddies =) Cheers!Alyssa 16 yo UC April 2008, dx Sept 2008SCD June 2009 (restarted)Prednisone 10 mg 1x per day (trying to wean!!!!)

[Guest guest]

It's true, gazillions of people have eaten raw cookie dough throughout the years

without getting sick. I've never been super paranoid about salmonella in my eggs

(I always lick the bowl when I make brownies), but I wonder if I shouldn't start

;-).

Holly

Crohn's

SCD 12/01/08

>

> > I'll just have to refrain from using raw eggs in any recipes.

>

>

> I don't get farm fresh eggs, but I feel pretty safe with store-bought

> cage free organic. I just wash the outside first and make sure there

> aren't any cracks. I still have them raw in smoothies and in mayo. One

> thing to keep in mind is that millions of people eat their plain old

> store bought eggs over-easy, which I don't think gets the yolk hot

> enough to kill salmonella. So I think a lot more people than we

> realize actually eat 'raw' eggs. If you aren't comfortable though,

> definitely better safe than sorry! You could always just be sure you

> eat your raw eggs with a probiotic or an anti-bacterial (coconut oil,

> garlic) to fight any stray baddies =)

>

> Cheers!

> Alyssa 16 yo

> UC April 2008, dx Sept 2008

> SCD June 2009 (restarted)

> Prednisone 10 mg 1x per day (trying to wean!!!!)

>

[Guest guest]

LOL, Holly.

You're paranoid about enough stuff already. <g>

No need to start on this one too.

Mara

> It's true, gazillions of people have eaten raw cookie dough throughout the

years without getting sick. I've never been super paranoid about salmonella in

my eggs (I always lick the bowl when I make brownies), but I wonder if I

shouldn't start ;-).

>

> Holly

> Crohn's

> SCD 12/01/08

[Guest guest]

Are AA eggs any better?  I've read they are fresher and they always seem to come from a local source rather than a chain.  Sometimes I get the cage-free, etc. etc. but it's not always easy to go to certain stores that have those.

 

 

 

LOL, Holly.You're paranoid about enough stuff already. <g> No need to start on this one too. Mara > It's true, gazillions of people have eaten raw cookie dough throughout the years without getting sick. I've never been super paranoid about salmonella in my eggs (I always lick the bowl when I make brownies), but I wonder if I shouldn't start ;-).

> > Holly> Crohn's> SCD 12/01/08

--

41 cd

scd 12/05

[Guest guest]

I actually learned something very interesting recently- the salmonella comes

only from the shell, not the actual egg! The bacteria gets passed onto the shell

when the chicken lays its egg. Then, when you crack the egg and it touches the

outside of the shell, it picks it up. So, like you guys were discussing, if you

wash the shell very well, you should be okay

I also just read an article recently (sorry that I can't remember it to cite it)

that talked about how regular and even organic eggs are sprayed with a chemical

bath (probably to kill the salmonella).

So I guess the takeaway is that if you are going to be eating any raw egg,

regardless of where it comes from, just wash the darn thing and you should be

okay!

-Joanna

SCD 9/2009, Crohn's 1992, 22.5mg Prednisone

>

> Are AA eggs any better? I've read they are fresher and they always seem to

> come from a local source rather than a chain. Sometimes I get the

> cage-free, etc. etc. but it's not always easy to go to certain stores that

> have those.

[Guest guest]

Hi Joanna,

No, you weren't misleading. Maybe I was. What I meant was, it doesn't

really seem to make much difference in this case whether the eggs are

grocery story or organic or what. We should still wash the shells

well. And that will probably take care of the problem in almost all

cases. I think Marilyn may have a point, too, about companies and

their slanted advertising.

Hey ! I hope I wasn't misleading- my point was that no matter

where your eggs come from there is always a risk with the shell- whether

it be salmonella or chemicals. So whether you do local, organic, or

factory farmed eggs, if you are worried, just wash the shells really

good! I have eaten eggs raw from all kinds of sources and never have

gotten sick. I think Marilyn may be on to something about companies

wanting you to " buy theirs and not make your own " !

-Joanna

[Guest guest]

LOL, methinks you're probably right ;-).

Holly

>

> > It's true, gazillions of people have eaten raw cookie dough throughout the

years without getting sick. I've never been super paranoid about salmonella in

my eggs (I always lick the bowl when I make brownies), but I wonder if I

shouldn't start ;-).

> >

> > Holly

> > Crohn's

> > SCD 12/01/08

>