Guest guest Posted January 14, 2009 Report Share Posted January 14, 2009 I used EVOO- it was great. Terry To: btvc-scd From: ksmithnvq@...Date: Wed, 14 Jan 2009 07:49:27 -0500Subject: mayonnaise Hi Everyone I would like to try the mayo recipe in the BTVC book, but im unsure which oil to use. Anyone got any suggestions? Thanks Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 14, 2009 Report Share Posted January 14, 2009 I have used Walnut oil and love that. I think any of the lighter, and lighter flavored oils will do just fine. I haven't tried it yet, but I hear that avocado oil makes wonderful mayonnaise. Shonda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 14, 2009 Report Share Posted January 14, 2009 Hi Everyone I would like to try the mayo recipe in the BTVC book, but im unsure which oil to use. Anyone got any suggestions? Sunflower or safflower oil make it taste like hellman's. Mara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 12, 2009 Report Share Posted April 12, 2009 > >> >> Dear Marilyn, >> > Speaking of mayonnaise, I am wondering if I could make it with a > mixture of ghee and olive oil. I h I have NEVER been successful with making mayonnaise but am willing to try again. However I do not like the taste if it is completely olive oil. I don't think it will work with ghee. wrong consistency. Try using sunflower oil or avocado oil or safflower oil. Haven't tried avocado myself, but others say that is good and it is very healthy. Sunflower/safflower is more like the taste of hellman's, although not as healthy as avocado oil (although - if it is something you want to make regularly, it will also be rather expensive.) Mayonnaise is easy once you get the hang. begin to whisk egg (I make it with a hand blender), adding 2 teaspoons cool water, until it increases in volume. Then slowly, slowly, slowly, start dripping in a cup or more of oil and continuing whisking. It probably won't thicken until you have added at least a 1/3 to a 1/2 cup of the oil. Keep whisking as you add other ingredients/ spices/herbs/garlic. Make sure you add some vinegar, as that helps longevity of the product by killing off bacteria. > At this point I am willing to use a raw egg as I get really fresh > ones from the farm and I just saw on TV a chef mixing olive oil > together with a raw yolk with a whisker. It looked like it came out > well. But wondering if ghee would give it a good flavor. Judy > > > > > > > > >> that is a wonderful letter. Thought about it with a smile a number >> of times. Then realized I did not actually send a note of thanks. >> Thank you for writing it. It is helpful for me to have, and other >> too. >> >> Thank you for Hurricane Dressing. Looks yum. >> >> Most of all, thank you for creating this list and equally for setting >> the tone of support and caring. I love reading what arrives. >> >> sincere best to everyone on the list >> Ruth >> >> >> Twenty Minute SCD Meals >> Posted by: " Wizop Marilyn L. Alm " LouisianaSCDLagniappe@... >> marilynxa >> Fri Apr 10, 2009 4:30 pm (PDT) >> >> >> >> >> Friday, 10 April 2009 >> >> 1 pound catfish fillets >> 2 large ripe avocados >> lemon juice (optional) >> Hurricane Dressing (optional) >> >> Preheat electric grill. >> >> Brush catfish filets with olive oil, and sprinkle >> one side with homemade blackened fish seasoning. Set aside. >> >> Cut avocados in quarters, remove peels, remove >> pits. Cut each quarter in thirds, sprinkle with >> lemon juice to prevent browning, and arrange on a >> salad plate. Place in refrigerator. >> >> When grill is hot, place filets on the grill, >> close lid, and grille for 8-12 minutes, depending >> on size of filets. (Thinner ones will cook >> faster.) Remove cooked filets to dinner plates. >> >> Serve fish with avocado. Harry likes to drizzle >> Hurricane Dressing on his avocado; I just >> sprinkle a little salt on mine. We're usually >> eating so quickly, I don't bother with the fresh lemon juice. >> >> Blackened Fish Seasoning (an LSCDL Recipe) >> >> 2 tablespoons cayenne pepper >> ¼ cup whole oregano >> 2 tablespoons whole thyme >> 2 tablespoons black pepper >> >> Use only dry seasonings. Place cayenne, oregano, >> and thyme in blender or food processor and >> process until powdered. Add black pepper and >> process until well blended. Use between ¼ and ½ >> teaspoon per pound of fish. This is not a table >> seasoning. If you want a milder mix, substitute >> black pepper for cayenne, and white pepper for >> black. If you decide you really like this mix, >> and want to make a large quantity of it, here are the proportions: >> >> ½ cup cayenne pepper >> 1 cup whole oregano >> ½ cup whole thyme >> ½ cup black pepper >> >> Variation: >> 1 tablespoon cayenne >> 1 tablespoon black pepper >> 2 tablespoons white pepper >> 2 tablespoons thyme >> ¼ cup oregano >> >> Adapted from Chef Remy. >> >> Hurricane Dressing (an LSCDL Recipe) >> >> During the hurricane season of 2005, I got to >> create a new salad dressing. The power was out >> for two days after Hurricane , and I wasn't >> opening my freezer or refrigerator for anything. >> But I did have my spices, and oil and vinegar. >> And so, the following recipe resulted. >> >> 1/2 cup olive oil >> 3 tablespoons red wine vinegar >> 1/2 teaspoon homemade onion powder >> 1/2 teaspoon homemade garlic powder >> 1/2 teaspoon yellow mustard powder >> 1/2 teaspoon salt (optional) >> 1/4 teaspoon white pepper >> 1/4 teaspoon powdered horseradish >> 1/8 teaspoon Krivelshire spices >> 1 small drip liquid lecithin (legal emulsifier, >> makes oil and vinegar stay blended on your salad) >> >> Place in bottle. Shake well. Best if it stands >> for half an hour before use. Even better the next day. >> >> Krivelshire Spices >> 1/2 teaspoon dried ground ginger, 1/4 teaspoon >> ground cloves, 1/4 teaspoon ground coriander >> seeds, 1/4 teaspoon ground allspice, 1/4 teaspoon >> cayenne pepper. Blend together and store in tightly closed container. >> >> — Marilyn >> New Orleans, Louisiana, USA >> Undiagnosed IBS since 1976, SCD since 2001 >> Darn Good SCD Cook >> No Human Children >> Shadow & Sunny Longhair Dachshund >> Recipe from Louisiana SCD Lagniappe (forthcoming >> > > > > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 12, 2009 Report Share Posted April 12, 2009 At 03:59 PM 4/12/2009, you wrote:Speaking of mayonnaise, I am wondering if I could make it with a mixture of ghee and olive oil. I have NEVER been successful with making mayonnaise but am willing to try again. However I do not like the taste if it is completely olive oil. At this point I am willing to use a raw egg as I get really fresh ones from the farm and I just saw on TV a chef mixing olive oil together with a raw yolk with a whisker. It looked like it came out well. But wondering if ghee would give it a good flavor.Well, considering that hollandaise sauce is essentially a hot mayo made with butter and egg, I don't know why it wouldn't work.Different process. You make hollandaise over a double boiler. http://www.foodnetwork.com/recipes/tyler-florence/hollandaise-sauce-recipe/index.htmlMaraI've never gotten into olive oil mayo... I typically use sunflower or safflower, or some other neutral-tasting oil, like, maybe, grape-see oil, and then liquified expeller-pressed coconut oil, half and half of each oil.I tend to add a large "blorcheta" of Creole mustard to mine because we like the mustard / mayo combination.— Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
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