Re: Mayo recipe calls for sitting on counter for 7 hrs

[Guest guest]

At 08:50 AM 8/22/2010, you wrote:

http://www.foodrenegade.com/enzyme-rich-mayonnaise/

Enzyme-Rich Mayonnaise

2 eggs (from

pastured

hens) at room temperature

1 tsp sucanat (optional)

1 tsp raw, unpastuerized apple cider vinegar

1/2 C cold-pressed, uv-protected olive oil

1/2 C warm coconut oil

1 tsp whey

salt & paprika to taste

Put 1 egg and the yolk of the other in your blender, along with sucanat,

cider vinegar, & whey. Whirl around for 30 seconds or

until nice and frothy. Slowly add in olive oil, followed by

coconut oil. Add salt and paprika to taste. Transfer to a

small, pint sized jar and close the lid tightly. Leave on your

counter for 7-12 hours then transfer to the

refrigerator.

This is for doing the fermented mayonnaise, using the yogurt drippings.

It is similar to the Weston-Price method.

—

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 08:50 AM 8/22/2010, you wrote:http://www.foodrenegade.com/enzyme-rich-mayonnaise/ Enzyme-Rich Mayonnaise2 eggs (from pastured hens) at room temperature1 tsp sucanat (optional)1 tsp raw, unpastuerized apple cider vinegar1/2 C cold-pressed, uv-protected olive oil1/2 C warm coconut oil1 tsp wheysalt & paprika to tastePut 1 egg and the yolk of the other in your blender, along with sucanat, cider vinegar, & whey. Whirl around for 30 seconds or until nice and frothy. Slowly add in olive oil, followed by coconut oil. Add salt and paprika to taste. Transfer to a small, pint sized jar and close the lid tightly. Leave on your counter for 7-12 hours then transfer to the refrigerator.This is for doing the fermented mayonnaise, using the yogurt drippings. It is similar to the Weston-Price method.I wonder how "whey" would work when dripped from coconut yogurt? Mara

[Guest guest]

Marilyn, have you tried it? I have your recipe and like it. Just curious if the fermenting would make it more healthy?UC-C 12/09SCD 1/10Daily, CLO, Magnesium, bromelain, acidophilus Mom of 2 crazy monkeys :-)On Aug 22, 2010, at 9:45 AM, "Wizop Marilyn L. Alm" wrote:

At 08:50 AM 8/22/2010, you wrote:

http://www.foodrenegade.com/enzyme-rich-mayonnaise/

Enzyme-Rich Mayonnaise

2 eggs (from

pastured

hens) at room temperature

1 tsp sucanat (optional)

1 tsp raw, unpastuerized apple cider vinegar

1/2 C cold-pressed, uv-protected olive oil

1/2 C warm coconut oil

1 tsp whey

salt & paprika to taste

Put 1 egg and the yolk of the other in your blender, along with sucanat,

cider vinegar, & whey. Whirl around for 30 seconds or

until nice and frothy. Slowly add in olive oil, followed by

coconut oil. Add salt and paprika to taste. Transfer to a

small, pint sized jar and close the lid tightly. Leave on your

counter for 7-12 hours then transfer to the

refrigerator.

This is for doing the fermented mayonnaise, using the yogurt drippings.

It is similar to the Weston-Price method.

—

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 have recipes from the group for mayo but none of them had instructions like these. I know we'd change the succanat to honey but has anyone seen instructions foe letting it sit on the counter for so long??? It's from the food renegade.I ! I mentioned this method a little while ago because it helps mayo last a lot longer. I use it so I don't have to worry about using it all up within a week or two =) Cheers!Alyssa 16 yo UC April 2008, dx Sept 2008SCD June 2009 (restarted)Prednisone 7.5 mg

[Guest guest]

At 10:48 AM 8/22/2010, you wrote:

I wonder how " whey "

would work when dripped from coconut yogurt?

That's a very good question. I should think that it would have some of

the culture in it, just as dairy yogurt whey does.

—

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 11:23 AM 8/22/2010, you wrote:

Marilyn, have you tried it? I

have your recipe and like it. Just curious if the fermenting would make

it more healthy?

I have not tried the cultured yogurt, mainly because I keep forgetting to

save any of the drippings from my yogurt.

I understand that it can help with the probiotics, and that it also makes

the mayonnaise last longer in the refrigerator. I've never had to worry

about that because mayo rarely lasts long enough around here to go

bad.

—

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