1

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How do I use up all this mayonnaise I just made?

Answered on August 19, 2014
Created March 25, 2011 at 1:02 PM

Yesterday while I was using egg whites to make a sugar-free merengue I decided to attempt to make mayonaise. I used the egg yolks from my farmers' eggs and about 1 1/4 cup of extra light olive oil. I added some apple cider vinegar, salt, and a dash of mustard powder. It still tastes rather bland, but wow - why haven't I been doing this my whole life?

So now I have a jar of mayo in my fridge that will only last a few days.

Given that I've never been a big mayo person to begin with and now I can't eat bread - how should I use this stuff up?

Can you make paleo-friendly ranch? What are the spices in there besides mayo?

Just to try I attempted eating bacon dipped in it this morning.. interesting, if a bit greasy but I suppose that works.

1dd1d4bde5b46b4c90efeadea3a96a75

(180)

on December 01, 2011
at 11:34 PM

I would say no olive oil is really paleo, raw fresh(uncured) olives are pretty much inedible, and I doubt paleo man was pressing them for oil. Not saying it's entirely bad for you but technically not paleo.

Eeb593d6b6d7a939fdd5469b69347d5f

(1037)

on May 09, 2011
at 05:26 PM

Next time, MISTER FOX.

E7be2ce38158357f5dacae07b43d1b29

on March 26, 2011
at 03:22 AM

I have, and it's a tried and true method for making good, stable home made mayo. And this thread is just the inspiration I need to get back into that habit!

E7be2ce38158357f5dacae07b43d1b29

on March 26, 2011
at 03:21 AM

I'm a HUGE mayo person, and these would be my first choices for use with homemade or any mayo! I love egg salad, tuna salad, chicken salad, cole slaw, etc. in the old days, I wanted the salads on bread or mixed with pasta, but I'm very happy to eat them on their own. And I've also made mayo from scratch before, and it will last much longer than a few days if enough acid is added. While it may seem counter-intuitive, letting it sit at room temp for several hours is better than refrigerating it right away, to let the acids do their thing.

1da74185531d6d4c7182fb9ee417f97f

(10904)

on March 26, 2011
at 03:19 AM

Yes this works. I've tried it. It'll let the mayo stay refrigerator stable for up to 6 months (though I think it's more like 3-4 months.)

9aa2a816c61170cc0183a68be0386ba5

(1702)

on March 25, 2011
at 07:57 PM

Yeah, I noticed it definitely DID NOT TASTE like regular mayo - but since I used Apple Cider vinegar, I just added a bit more. Now its sort of like Miracle Whip - just thicker. Gonna use it on tuna salad or salmon salad or deviled eggs :)

Aead76beb5fc7b762a6b4ddc234f6051

(15239)

on March 25, 2011
at 06:35 PM

oh yeah!! i think this might be tonights dinner! you have sent me into a tisy!!

84666a86108dee8d11cbbc85b6382083

(2399)

on March 25, 2011
at 02:26 PM

All oil should hail to the king - Macadamia oil. http://www.primal-palate.com/2011/02/macadamia-nut-mayonnaise.html

91c2e2a35e578e2e79ce7d631b753879

(2081)

on March 25, 2011
at 02:22 PM

I agree with Kent - EVOO makes mayo taste WAY too strong, so even if it isn't strictly paleo, I use extra-light olive oil for my mayo. I've used avocado oil in the past, and it was delicious, but it's waaay to expensive to use all the time; I make a lot of mayo.

07ca188c8dac3a17f629dd87198d2098

(7970)

on March 25, 2011
at 01:52 PM

I know "extra light olive oil" isn't exactly paleo - HOWEVER when I made mayo from exclusively extra virgin olive oil, the extra virgin oil imparted WAY too much taste to the mayo - it was a little off-putting. The next batch I used a mix extra-light olive and avocado oils and it was much better. This is definitely one area where I make a compromise, and I'm OK with it. As usual, your mileage may vary.

E898c2f2df1cfdec26df439648463f5b

(458)

on March 25, 2011
at 01:30 PM

It's quite amazing to be able to eat delicious "fatty" foods we were told by the "experts" not to eat and then watch the fat fade from our bodies like magic.

9aa2a816c61170cc0183a68be0386ba5

(1702)

on March 25, 2011
at 01:16 PM

Also, I know about the olive oil but its what we had left in our pantry (just started) I greatly dislike wasting food so I'll use it up and then buy everything right. :)

9aa2a816c61170cc0183a68be0386ba5

(1702)

on March 25, 2011
at 01:15 PM

Caesar! Excellent - my boyfriend LOVES Caesar :) with bacon crumbles.. oh god. How is eating like this considered a "diet"!? It's friggin HEAVEN.

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9 Answers

best answer

4
E898c2f2df1cfdec26df439648463f5b

on March 25, 2011
at 01:13 PM

First off, your mayo will last more than a few days in the fridge regardless of what your recipe may have said. I make mayo all the time and it lasts for weeks.

You can make Caesar dressing with it, tuna, chicken or egg salad, whatever.

Nit Picky Note: "extra light olive oil" is not really paleo. you should try and look for Extra Virgin oil, preferably first cold pressed (light' oil is processed)

Better yet, save your bacon fat and make Baconaisse... Delicious!

84666a86108dee8d11cbbc85b6382083

(2399)

on March 25, 2011
at 02:26 PM

All oil should hail to the king - Macadamia oil. http://www.primal-palate.com/2011/02/macadamia-nut-mayonnaise.html

91c2e2a35e578e2e79ce7d631b753879

(2081)

on March 25, 2011
at 02:22 PM

I agree with Kent - EVOO makes mayo taste WAY too strong, so even if it isn't strictly paleo, I use extra-light olive oil for my mayo. I've used avocado oil in the past, and it was delicious, but it's waaay to expensive to use all the time; I make a lot of mayo.

07ca188c8dac3a17f629dd87198d2098

(7970)

on March 25, 2011
at 01:52 PM

I know "extra light olive oil" isn't exactly paleo - HOWEVER when I made mayo from exclusively extra virgin olive oil, the extra virgin oil imparted WAY too much taste to the mayo - it was a little off-putting. The next batch I used a mix extra-light olive and avocado oils and it was much better. This is definitely one area where I make a compromise, and I'm OK with it. As usual, your mileage may vary.

9aa2a816c61170cc0183a68be0386ba5

(1702)

on March 25, 2011
at 01:15 PM

Caesar! Excellent - my boyfriend LOVES Caesar :) with bacon crumbles.. oh god. How is eating like this considered a "diet"!? It's friggin HEAVEN.

9aa2a816c61170cc0183a68be0386ba5

(1702)

on March 25, 2011
at 07:57 PM

Yeah, I noticed it definitely DID NOT TASTE like regular mayo - but since I used Apple Cider vinegar, I just added a bit more. Now its sort of like Miracle Whip - just thicker. Gonna use it on tuna salad or salmon salad or deviled eggs :)

E898c2f2df1cfdec26df439648463f5b

(458)

on March 25, 2011
at 01:30 PM

It's quite amazing to be able to eat delicious "fatty" foods we were told by the "experts" not to eat and then watch the fat fade from our bodies like magic.

9aa2a816c61170cc0183a68be0386ba5

(1702)

on March 25, 2011
at 01:16 PM

Also, I know about the olive oil but its what we had left in our pantry (just started) I greatly dislike wasting food so I'll use it up and then buy everything right. :)

1dd1d4bde5b46b4c90efeadea3a96a75

(180)

on December 01, 2011
at 11:34 PM

I would say no olive oil is really paleo, raw fresh(uncured) olives are pretty much inedible, and I doubt paleo man was pressing them for oil. Not saying it's entirely bad for you but technically not paleo.

4
7402630da1d0b9bb97d614fe402d032a

(290)

on March 25, 2011
at 02:10 PM

  1. Add some herbs and make a dip for thinly sliced blanched vegetables
  2. pour it over steamed cauliflower as a sauce
  3. mix it with tomato puree and add cooked cold prawns
  4. thinly slice cooked chicken breast and sandwich together with fillings
  5. put on lettuce leaf and roll finely sliced salad ingredients up in it
  6. add finely chopped mint for an extra twist or fresh corriander
  7. add tumeric for a colour change
  8. make pumpkin soup and garnish it with mayo as a dairy sub
  9. BBQ some lamb kebabs and serve on the side mixed with loads of crushed garlic in mayo paste
  10. add freshly grated japanese wasabi paste to boost the blandmess (pow)
  11. roughly chop nuts and use it as a crumb glue for serving a side of cold cooked meat

4
Fe6e37f8d4c49de1ecbc926c8900cd54

on March 25, 2011
at 01:13 PM

Deviled eggs? Tuna/chicken salad? If you mix a little hot sauce into it, it's pretty good for dipping sweet potato fries/chunks, veggies, etc. Sorry--not the most creative suggestions. I'm not a huge mayo person either.

Maybe you should gift it to a big mayo person.

Also--ranch has buttermilk, I believe. Just sayin.

E7be2ce38158357f5dacae07b43d1b29

on March 26, 2011
at 03:21 AM

I'm a HUGE mayo person, and these would be my first choices for use with homemade or any mayo! I love egg salad, tuna salad, chicken salad, cole slaw, etc. in the old days, I wanted the salads on bread or mixed with pasta, but I'm very happy to eat them on their own. And I've also made mayo from scratch before, and it will last much longer than a few days if enough acid is added. While it may seem counter-intuitive, letting it sit at room temp for several hours is better than refrigerating it right away, to let the acids do their thing.

3
4e184df9c1ed38f61febc5d6cf031921

(5005)

on March 25, 2011
at 03:50 PM

According to Sally Fallon in Nourishing traditions, stirring whey (from strained live yogurt) into the mayo and leaving it on the counter for a few hours allows it to ferment a bit and then it lasts for ages.

BUT - I haven't tried this. Yet...

E7be2ce38158357f5dacae07b43d1b29

on March 26, 2011
at 03:22 AM

I have, and it's a tried and true method for making good, stable home made mayo. And this thread is just the inspiration I need to get back into that habit!

1da74185531d6d4c7182fb9ee417f97f

(10904)

on March 26, 2011
at 03:19 AM

Yes this works. I've tried it. It'll let the mayo stay refrigerator stable for up to 6 months (though I think it's more like 3-4 months.)

1
07154e6d8e42065f230d06249700fe5b

(2057)

on March 25, 2011
at 06:51 PM

Pre-dinner snack. It's good for you!

Eeb593d6b6d7a939fdd5469b69347d5f

(1037)

on May 09, 2011
at 05:26 PM

Next time, MISTER FOX.

1
149b995e86368f21dfa912f88dbaf12d

on March 25, 2011
at 06:31 PM

Salmon patties/cakes - yummmmm! I use homemade mayo for that all the time and mix up some leftover mayo with Cholula (Mexican hot sauce) for a fresh remoulade to top the patties.

Aead76beb5fc7b762a6b4ddc234f6051

(15239)

on March 25, 2011
at 06:35 PM

oh yeah!! i think this might be tonights dinner! you have sent me into a tisy!!

0
2507b557331c8a674bc81197531e609a

(4994)

on March 25, 2011
at 04:39 PM

Eat it with a spoon. Mmmmmmmmmmmmmmmm.

0
D95fc428af83cdb84706dd85588a7724

on March 25, 2011
at 02:47 PM

This is one of my all-time favorite recipes using mayo. It tastes even better left over and freezes very well. I use grass fed ground beef and like to use a garlic mayo instead of plain mayo. The White Castle cheeseburger pie recipe was supposed to be originally from Japan. Don't know if that is true or not. Like you, I make mayo and make meringue with leftover egg whites.

http://www.genaw.com/lowcarb/white_castle_hamburger_pie.html

Here is a garlic mayo recipe -

http://americanfood.about.com/od/saucesdipsanddressings/r/Garlic_Mayo.htm

0
9e7039b63b656582f66d84c5255b436d

(1132)

on March 25, 2011
at 01:35 PM

Spanish Potato Salad - Ensaladilla Rusa. Tuna, Potato in Mayonaise -http://en.wikipedia.org/wiki/Salad_Olivier

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