mayonaise

[Guest guest]

A while ago, someone posted a utube video on making mayonaise. I can't seem to

get mine to firm up no matter what I try! Help! Judy

[Guest guest]

I think this might be from the Grain Free Gourmet cookbook, but the trick is to

mix the ingredients (except the oil) in the food processor, then through the

hole in the lid, add the oil very very slowly with the food processor going.

Comes out beautifully.

>

> A while ago, someone posted a utube video on making mayonaise. I can't seem to

get mine to firm up no matter what I try! Help! Judy

>

[Guest guest]

At 04:16 PM 9/17/2010, you wrote:

A while ago, someone posted a

utube video on making mayonaise. I can't seem to get mine to firm up no

matter what I try! Help! Judy

Judy,

Not sure where the video is -- maybe someone else can post.

I find that having all the ingredients at room temperature really helps.

Also, keep in mind that mayo often becomes much firmer once it has been

refrigerated for a few hours.

Sometimes, I sub a few tablespoons of melted coconut oil for the

safflower or sunflower oil. This makes the mayo much firmer when it

chills.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

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