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Need a Good, Tasty Mayo Recipe Please!!

Answered on August 19, 2014
Created April 29, 2013 at 1:37 PM

I have made mayo twice and am about to give it up. I know that isn't a lot but I just can't afford to waste expensive oils trying different recipes.

I have used EVOO realizing that wasn't the right one. I should have used at least a really light version. Then, I tried grapeseed oil and it was awful! Maybe the recipe I used was not a good one?

Prior to being Paleo, we used Dukes mayo. I just don't know what spices to use and what oil to use. Anyone have a recipe they swear by?

Thanks so much!!

Bf57bcbdc19d4f1728599053acd020ab

(5043)

on April 30, 2013
at 12:04 PM

oh and you can add a little whey when you're blending and then leave it out on the counter, supposedly then it keeps for ages.

63465be5ee54deffb3e0cc6ca5b6cc9a

on April 29, 2013
at 01:49 PM

Yum! Looks so good!

63465be5ee54deffb3e0cc6ca5b6cc9a

on April 29, 2013
at 01:48 PM

Thank you so much! I will try this recipe today.

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8 Answers

1
D7eb990f0f31f9989c78cc211d678778

on April 29, 2013
at 01:41 PM

I just made this mayo on Saturday and I thought it was great. As she mentions, you don't want to use EVOO, you just want to use a "Light tasting" Olive oil. The OO I used said right on it "Extra Light flavor" on the front.

I also used a tsp of Annie's organic dijon mustard in it. I was a fan of the mayo, and I used it in a crab salad (which I topped on Sole) that night.

63465be5ee54deffb3e0cc6ca5b6cc9a

on April 29, 2013
at 01:48 PM

Thank you so much! I will try this recipe today.

0
C2450eb7fa11b37473599caf93b461ef

on June 28, 2013
at 10:33 PM

I'm going to assume that you're asking about ingredients, not method. This is my basic mayo that I make weekly. I will add to it for different purposes (Penzey's Sunny Paris for salads, chipotle powder and a little bit of lime on grilled chicken, etc).

1 egg yolk about 1-2 tsp dijon mustard salt juice from half a lemon

whisk in about a cup of light olive oil (sometimes, I'll do mostly light olive oil and a little extra virgin at the end for the flavor)

In terms of method, I make mine by hand. I never once got a blender to work, and the immersion blender method worked for me for a while, then it started not working and, like you, I could keep throwing away good ingredients. I know when I make it by hand, it'll turn out. (Plus, I don't really exercise, so this gives me nice whisking muscles in my arms, ha ha ha.)

0
4e184df9c1ed38f61febc5d6cf031921

(5005)

on June 13, 2013
at 05:05 PM

I use an immersion blender. This method works great

Two-Minute Mayonnaise | Serious Eats : Recipes

For extra flavour, try adding a little maple syrup or brown sugar, plenty of salt and pepper. Either a couple of anchovies or a small clove of garlic bring great flavour boosts.

And either a light olive oil, or a high oleic sunflower oil. The sunflower oil mayo has a "nuttier" flavour. If you use mild olive oil, a little hazlenut or cobnut oil gives a WONDERFUL elusive taste to it.

0
Bf57bcbdc19d4f1728599053acd020ab

(5043)

on April 30, 2013
at 12:04 PM

Here's my failsafe recipe: put all these ingredients into a jar just slightly larger than the diameter of your immersion blender:

one egg (room temp)

1 T lemon juice

1 t dijon mustard

pinch of salt

1 cup oil (I use 1/2 coconut oil and 1/2 cup light olive oil or 1/4 c coconut oil 3/4 c olive oil)

put the blender right down to the bottom and whizz till it emulsifies, then you can pull it up and whizz the rest.

Bf57bcbdc19d4f1728599053acd020ab

(5043)

on April 30, 2013
at 12:04 PM

oh and you can add a little whey when you're blending and then leave it out on the counter, supposedly then it keeps for ages.

0
34a31e6e59ee73ac7ddfd96c3e653919

on April 30, 2013
at 03:16 AM

aioli > mayo

that is all.

0
4b5be253ac1981c690689cab7e4bf06d

(3043)

on April 29, 2013
at 08:08 PM

I made mayo the other day, using the immersion blender in a mason jar technique.

Two pastured egg yolks, 3/4 cup of refined coconut oil, 1/4 cup extra virgin olive oil (the super grassy stuff), and a splash of apple cider vinegar and toasted sesame oil.

The olive oil kept the mayo not as solid in the fridge as it was when made with coconut and bacon oil, and the toasted sesame oil added a nice depth and taste to it.

0
B72e976b2df9e7f01315830062a5209c

(1365)

on April 29, 2013
at 01:42 PM

Chipotle Mayo:

1 yolk

2-3 tbs lemon juice

1 tsp minced garlic

1 tbs yellow mustard

1/4 cup ketchup

1/2 cup EVOO

Salt and a lot of pepper

Crushed Red Pepper to taste

63465be5ee54deffb3e0cc6ca5b6cc9a

on April 29, 2013
at 01:49 PM

Yum! Looks so good!

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