Guest guest Posted August 24, 2004 Report Share Posted August 24, 2004 If I could jump in here, I think the best homemade mayo is made with a combination of oils, so no particular flavor sings out. I use unrefined sesame oil and extra virgin olive oil. It also gets a really good zing with some lacto-fermented mustard and horseradish. Once I've made the mayo, I add an equal amount of soft goat cheese for just the right flavor for salad dressing. Here's my " recipe " : 2 eggs 1/2 c. raw red wine vinegar and apple cider vinegar in any combination 3 T. honey 1 T. ea. lacto-fermented horseradish and mustard 1 T. real salt sesame & olive oil Blend above ingredients and slowly add oils until it gets thick. This usually fills my Cuisinart about 1/2 way, then I add my soft goat cheese to fill it all the way and quickly blend. I use cottage cheese or kefir cheese if I don't have the goat cheese on hand. Meg PS I just tried the Palm Oil from Wilderness Family and it's fantastic. It would probably go well in the recipe because it's very mild tasting. It made great tasting pancakes with a real buttery flavor and the best tasting fried fish I think I've ever made. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 24, 2004 Report Share Posted August 24, 2004 I find that using creme fresh or even sour cream works wonderfully as a mayo substitute (I never found an easy, tasty mayo recipe that I really like) Lynn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 24, 2004 Report Share Posted August 24, 2004 It's so easy. In a blender I combine: 1 whole egg and 1 egg yolk, room temp juice of a small lemon (or more, if you like this taste, like me) a tablespoon or two of apple cider vinegar a teaspoon, or less, of stone ground mustard salt to taste Blend well, then add - starting off DROP by DROP - any olive oil you like, about a cup or so total. I use one of the "light" ones just so it doesn't taste SO MUCH like olive oil. Once it emulsifies and starts getting a little thick, add oil in a small steady stream until thick. The hardest part is getting it all out of the blender, it takes a little patience. Hope this helps, GreatHealthToYou.com Kefir & Kombucha Garden of Life Hormone Creams Stabilized Aloe Goats Milk Soap Hair & Skin Care Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 24, 2004 Report Share Posted August 24, 2004 Thanks so much, . I'm going to make some as soon as my Canola mayo is gone. I'm printing as I type.... Wren > It's so easy. In a blender I combine: > > 1 whole egg and 1 egg yolk, room temp > juice of a small lemon (or more, if you like this taste, like me) > a tablespoon or two of apple cider vinegar > a teaspoon, or less, of stone ground mustard > salt to taste > > Blend well, then add - starting off DROP by DROP - any olive oil you like, about a cup or so total. I use one of the " light " ones just so it doesn't taste SO MUCH like olive oil. Once it emulsifies and starts getting a little thick, add oil in a small steady stream until thick. > > The hardest part is getting it all out of the blender, it takes a little patience. > > Hope this helps, > > > > > > GreatHealthToYou.com > Kefir & Kombucha > Garden of Life > Hormone Creams > Stabilized Aloe > Goats Milk Soap > Hair & Skin Care Quote Link to comment Share on other sites More sharing options...
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