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Question on Mayo

Answered on August 19, 2014
Created May 31, 2010 at 4:57 PM

For people that don't make their own may,what brand is a good one to buy? Thanks!

24fcc21452ebe39c032be6801d6bbadd

(9812)

on January 06, 2011
at 01:23 PM

I'm a little late to this party, but I've read it can keep for a week.

A727956fa3f943057c4edb08ad9e864e

(4183)

on January 05, 2011
at 10:26 PM

Hi Melissa, How much PUFA is in that oil? There's no nutrition info on the website. Also, what's the taste like?

77877f762c40637911396daa19b53094

(78467)

on June 01, 2010
at 03:00 AM

Making it sounds absolutely Paleo! Break a sweat!

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8 Answers

1
0242b468fe1c97997749db416c92e7ed

(4528)

on May 31, 2010
at 10:10 PM

Personally, I haven't found any store-bought mayos that past muster. I know you're looking for a product and not a recipe, but this one is so darn easy and fast, I can't resist throwing it in for consideration. :)

Baconaise

  • 2 egg yolks
  • 3/4 tsp ground mustard
  • 1 tsp lemon juice
  • 1/2 c warm lard/ bacon drippings
  • Sea salt and freshly ground pepper to taste

Combine all ingredients in the small bowl of a food processor or in a blender and process to mix (I used an emersion blender). Season with salt and pepper.

My oh my, it's good.

1
9d43f6873107e17ca4d1a5055aa7a2ad

on May 31, 2010
at 07:13 PM

I finally figured out how to make my own, but here are some sources that are mostly mono or saturated fat:

http://www.wildernessfamilynaturals.com/category/dressings-condiments-mayo.php

A727956fa3f943057c4edb08ad9e864e

(4183)

on January 05, 2011
at 10:26 PM

Hi Melissa, How much PUFA is in that oil? There's no nutrition info on the website. Also, what's the taste like?

1
1340fe0b7e7b01683ea33042092e05d6

on May 31, 2010
at 06:52 PM

Honestly, I've never been able to find a "healthy" mayo in the health stores. They are all chalked full of seed oils and other horrible yet "organic" poisons (soybean oil, safflower oil, grape-seed, etc)

When people ask this, I always tell them to try to make their own. I direct them to Mark's recipe, its legit (if you are ok with olive oil):

http://www.marksdailyapple.com/alternative-healthy-condiment-recipes/

0
7e16f2b2ff158b83001f88aa1a993097

(141)

on June 01, 2010
at 11:03 AM

Thanks for the responses! How do you store homemade mayo?? Also,how long does it last in the fridge?

24fcc21452ebe39c032be6801d6bbadd

(9812)

on January 06, 2011
at 01:23 PM

I'm a little late to this party, but I've read it can keep for a week.

0
9b06a36116b91415492cb46d5c145ac4

on June 01, 2010
at 02:08 AM

today i made a Baconnaise as a dip for artichokes....sooooooooo gooooooood!!!

heres how-
in a cold bowl with a cold whisk beat the crap out of 3 egg yolks and juice of about 1/2 a lemon. start with less and you can add more. whisk till your arm hurts and then whisk some more. it should start to get pretty thick. after about 7 min-SLOWLY-drizzle in liquid bacon fat about 1/4-1/3 cup(make sure its not too hot or you will scramble your eggs) Whisk fiercly as you drizzle. once all mixed add salt and pepper to taste, or any herbs you like, i used some fresh chives. set mixture in fridge for about ten min and it will get nice and thick.

the whole process takes about 10 min ands you get a mini arm workout from all the whisking. oh and its aboslulty delicious!!!!

77877f762c40637911396daa19b53094

(78467)

on June 01, 2010
at 03:00 AM

Making it sounds absolutely Paleo! Break a sweat!

0
4b97e3bb2ee4a9588783f5d56d687da1

on June 01, 2010
at 01:55 AM

1 whole egg (fresh, free range eggs from the farm are preferred) 2 egg yolks 1 Tablespoon Dijon mustard 1 Tablespoon lemon juice 1/4-1/2 teaspoon sea salt 1/4 teaspoon white pepper 1/3 cup extra virgin coconut oil (melted if solid) 2/3 cup extra virgin olive oil

Combine the eggs, mustard, lemon juice, salt and white pepper in your blender or food processor. Then with the blender or food processor running on a low speed, start adding your oils very slowly. Start out with drops and then work up to about a 1/16 inch stream. It takes a good 5 minutes to accomplish this, but the end result is worth it! Continue blending until all the oil is incorporated.

Recipe taken from Passionate Homemaking turned out quite good

0
C53665c3f012fa1ede91033b08a8a6e7

(2269)

on June 01, 2010
at 01:05 AM

Unfortunately there are no safe commercial mayonnaises.

I have made my own before with olive oil but find that the olive taste kind of overwhelms whatever I'm using it on, so I just go without now and use mustard and a bit of coconut oil as a binder in tuna/sardine salads.

I used to be a big mayo fan and can't believe how much franken-oil I consumed as "heart-healthy" canola mayo back in the day.

0
667f6c030b0245d71d8ef50c72b097dc

(15976)

on May 31, 2010
at 09:27 PM

i second that wilderness family naturals option. Other than that its most Spectrum brand veggieO6 garbage substitutes. For me personally i skip the mayonnaise. I have made it myself in the past (its really easy and pretty rewarding) but i just like the stuff too much and its too easy to dip away and lay on the LBs pretty easy. -ben

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