mayonnaise

Got any good recipes? Share them here.
rischott
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Post by rischott »

wow. i never knew you could make mayonaise so easily. here are a few recipes:
1)
Ingredients
½ cup soaked almonds
½ cup purified water
½ lemon, juiced
¾ tablespoon honey
½ tablespoon apple cider vinegar
½ teaspoon celtic sea salt
¼ teaspoon dry mustard
½ cup olive oil
Preparation
Put all the ingredients except the olive oilin a heavy duty blender. Puree the ingredients until very smooth. With blender still in motion, slowly pour a thin stream of olive oil through the opening in your blender’s cover. Continue to puree until you reach the right consistency. Taste and adjust flavors to your liking.


2) INGREDIENTS:
2 egg yolks
3/4 teaspoon salt
1/2 teaspoon powdered mustard
1/8 teaspoon sugar
Pinch cayenne pepper
4 to 5 teaspoons lemon juice or white vinegar
1-1/2 cups olive or other salad oil
4 teaspoons hot water

3)Ingredients
1 avocado
½ lemon, juiced
2 tablespoons dulse flakes
2 tablespoons olive oil
1 teaspoon maple syrup
1 teaspoon curry powder
avalon
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Post by avalon »

INGREDIENTS

* 1 egg
* 1 tablespoon lemon juice
* 3/4 cup olive oil
* 1 pinch sea salt and pepper to taste


Shortest distance between two points is a raw yolk :D
Biev
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Post by Biev »

I tried a recipe just now that called for 2 egg yolks, 3 tablespoons lemon juice, and 1 cup oo. The results were truly disgusting. You might as well pour yourself a glass of oo with lemon. Yuck.
Christina
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Post by Christina »

I usually use 2-3 yolks, 1 heaped teasp. honey, 1cup oo and juice of 2-3 lemons.
You blend the honey and yolks, then put the blender on high speed and slowly add the oo and lemon j. alternating them. It is thick and delicious. I love it on fish (marinated in lemon juice for a few hours), avo and cucumber,(cilantro as munch food sometimes).
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Oscar
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Post by Oscar »

Blending yolks (esp on high speed) is of course a no-no for acne (just to make sure).
Biev
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Post by Biev »

Hm.. There were so many user comments that said the recipe was great, it makes me wonder if I just messed up by not whisking hard enough. It was spreadable, but it certainly wasn't light and fluffy. Also all the recipes I found for mayo call for salt and I omitted it, so I wasn't sure if that had something to do with it either...

Maybe using egg beaters would work?
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RRM
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Post by RRM »

and of course salt is a no-no...
halfgaar
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Post by halfgaar »

What about the mustard? How is mustard prepared? Has it been heated?
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RRM
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Post by RRM »

Mustard seeds are 'hot', like red chili peppers are 'hot'. Regarding acne they are a big no-no.
halfgaar
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Post by halfgaar »

How much mustard can one eat before the water retaining effects become too severe? I will avoid it for now completely, but when I start adding other foods to my diet after the experimental stage, mustard is one of those foods I would prefer not to never eat again :)
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RRM
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Post by RRM »

Thats individually different. You will have to experiment, but i suspect you will not like the results.
fictor
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Post by fictor »

I have a question regarding homemade mayo.

If I where to make it like I describe under, would it be likely to render the protein 'dirty' and thus cause acne?

I take two-3 eggyolks and put them in a bowl.

I start stirring them, quite vigorously, but nothing like
a blender, just stirring with a wooden spoon.

I gradually, very very slowly start adding olive oil.
Just a tiny drop at the time. When the mixture starts
to thicken, I ad a little more oil at the time.

When I have added quite a lot of oil, one cup at the very least,
I add a little lemon juice, and that is that.

What do you guys think?
Oscar, RRM?
halfgaar
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Post by halfgaar »

That is what I do, just about, and it doesn't yield acne. I even have my doubts about blenders and such causing proteins to be damaged. Not scientifically justified doubts, but it just seems a little far-fetched.
fictor
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Post by fictor »

halfgaar: Hey, that is very good news!
I ate lots of it in the weekend, and noticed no increase in acne.

I still would like to get it confirmed from RRM though.. :)
fictor
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Post by fictor »

Wikipadia syas this about mayo:

"The oil and the water in yolks form a base of the emulsion, while the lecithin from the yolks acts as the emulsifier that stabilizes it."

So, at least it is not the protein that makes the oil and yolks go
mayo-ish, but I still wonder if the protein is likely to be damaged
if one uses only a wooden spoon to stirr by hand, not
a blender.

Oscar? RRM? Enlighten me! :)
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