Mayonnaise Won't Ruin Your Picnic

re: Mayonnaise Won't Ruin Your Picnic

Yossusie — Tue, 02 Sep 2008 16:48:09 GMT

I also have good experience with home made mayo ... and have converted a number of former mayo-haters. My recipe and method of preparation are a little different, so people can try different things.

Place in the container that comes with a stick blender, in this order:

1 Cup oil ( I use canola)

1 whole egg

1 TBS freshly squezzed Lemon juice

1TBS prepared mustard

1/4 tsp salt

The placing the blender stick ALL the WAY to the bottom turn it on and in 10 seconds you have mayo ... you will probably need to move the stick up and down a few times to absorb some of the excess oil, that is normal. Then taste and adjust spices. You can add crushed garlic and any spice you like.

I also make a low cholesterol version for those watching their cholesterol intake: replace whole egg with two whites, and spice the same as above. Works well, is a lot "whiter" and healthy!

Enjoy and have fun, Susie

re: Mayonnaise Won't Ruin Your Picnic

Yossusie — Tue, 02 Sep 2008 14:02:21 GMT

I also make homemade mayo and have converted many people who didn't like mayo to mayo lovers. My recipe is slightly different:

In this order place in container of hand (stick) blender: 1 cup oil (i use canola), 1 whole egg, 1 TBS (or more) lfreshly squeezed lemon juice, 1/4 tsp salt, a "shpritz" of mustard (your choice) (about 1 TBS).

PLace the blender ALL the WAY to the bottom of the container, turn on blender and blend for about 30 seconds .... then go up and down with the stick blender to mix in excess oil .... less than 1 minute and your mayo is ready. taste and correct spicing if you like.

I jave also made a low cholesterol version of this for my Dad: 1/2 C oil, 1 egg white (works just as well) and other spices.

Enjoy and have fun!

Susie

re: Mayonnaise Won't Ruin Your Picnic

ladyllama2 — Tue, 22 Jul 2008 01:54:26 GMT

I use a hand held blender called a Bamix which makes mayonaisse making very simple. I use Haines high oleic safflower oil (1 1/4 c) to make my mayo (along with an egg, 1 tsp lemon juice, 1 tsp vinegar, 1/2 tsp salt, 1 tsp dry mustard. ) All ingredients must be at room temperature for the egg and the oil to bind together. If it does not emulsify with one egg, throw in a second room temperature egg and mix it again. It will set up. Use the Bamix "b" blade to make mayo with.

re: Mayonnaise Won't Ruin Your Picnic

TWS500 — Mon, 21 Jul 2008 17:44:20 GMT

I've been away from mayo for years for any number of reasons..... But now, with these recipes.....I'm back baby....I'm back...!!!!

re: Mayonnaise Won't Ruin Your Picnic

coastmac — Mon, 21 Jul 2008 15:26:03 GMT

Further to hsimmens comment re the optimal ratio of Omega 6 to Omega 3 the widespread perception that our diets are flooded with LA Omega 6 (one of the 2 essential fatty acids) is that the term Omega is being mis-used to represent the 2 essential fatty acids Omega 6 and Omega 3. Omega is a convention that designates the position of the first double bond from the left end of an unsaturated fatty acid molecule. Thus, while LA Omega 6 and ALA Omega 3 are the 2 essential fatty acids in terms of Omega 6 and Omega 3 double bond configurations, Omega 6 and Omega 3 configurations are not necessarily LA Omega 6 or ALA Omega 3.

Nor does even the correct use of the terms LA Omega 6 and ALA Omega 3 mean that the fatty acid molecules are unreacted and therefor biologically active. It is true that we get a lot of Omega 6 configured fatty acids in vegetable oils because the seed sources are high in LA Omega 6 unsaturated fatty acids. But unsaturated fatty acids (UFAs) are easily damaged by heat, chemicals, oxygen and especially light all of which are present in commercial oil extraction. Oxidized fatty acids are not only biologically useless they are toxic. UFAs exposed to high heat can form superoxides.

In order to supply the body with the 2 essential fatty acids it requires oils made from any source of LA Omega 6 and ALA Omega 3 must be pressed with low heat, with no chemicals and in the absence of both oxygen and light. The finished oil must then be stored in opaque containers that exclude light (not just dark glass) and kept refrigerated. Once opened they should be used within a matter of weeks. The more unsaturated a fatty acid oil is the faster it will go rancid. Monounsaturated fats such as olive oil will keep for months in a cool dark place. LA Omega 6 oils will last several months if refrigerated. ALA Omega 3 oils will only last a few weeks.

re: Mayonnaise Won't Ruin Your Picnic

pat4life — Mon, 21 Jul 2008 02:30:32 GMT

I've made my own mayo for many years and, of course, used to use inferior oils. The last few years I've used olive oil, but just olive oil doesn't taste good, so I use half olive and half canola. I know the canola isn't the best, but it's the best that we can eat. I tried with coconut oil and it was awful! It solidified and was very difficult to use. My husband likes this best especially when he dips his artichokes into it. My recipe is similar to those given. I make it with only one egg, since we don't use much and it doesn't keep for very long. In blender, put one whole egg, 1 tbls lemon juice or red wine vinegar, 1 tsp dry mustard, dash salt. Blend, then slowly pour 1/2 cup olive oil and 1/2 cup canola oil in while blending, until it thickens. Put in a glass jar.

This has NO MSG or preservatives in it, which is very important to us.

re: Mayonnaise Won't Ruin Your Picnic

bigspence1988 — Sun, 20 Jul 2008 21:43:44 GMT

Is doctor mercola talking about "veganease". I didn't buy it cause it had soy protein in it, and I didn't think he would buy something with that in is. Could someone tell me if this is the one he is talking about or is there a different brand. My email is bigspence1988@aol.com

re: Mayonnaise Won't Ruin Your Picnic

sujema — Sun, 20 Jul 2008 16:44:52 GMT

I recently made my own mayonnaise for the first time, following the recipe in Sally Fallons' book, Nourishing Traditions. I used olive oil, and it was strong tasting, but I liked it. I also followed her suggesting to add whey, and, by golly, I happened to have some on hand. (I've also been experimenting with making raw kefir, and kefir cheese) She said that the whey will make the mayonnaise last longer in the fridge.

I've always loved mayonnaise. I never understood the Miracle Whip crowd.

re: Mayonnaise Won't Ruin Your Picnic

LHen — Sun, 20 Jul 2008 14:15:23 GMT

The oils to avoid are what food writer Nina Planck calls the "industiral" ones -- corn, soy, peanut. And stay away from canola (a difficult task in the health-food store as many products contain it or soy oil, which have been marketed as healthy, and in fact are not. Look for unrefined, cold-pressed, organic nut and seed oils.

Sesame oil is wonderful to have around. (I buy the Spectrum unrefined at about $6 a bottle.) It is far more stable than olive oil for cooking (in my opinion, olive should be eaten as is -- not cooked.) You can use sesame as a moisturizer for skin (it also makes a good low-SPF sunblock.) It's antibiotic, so you can use it to clean your face with! I use it for oil pulling, which is a terrific therapy where you swish oil around in your mouth to clean and detox the mouth -- excellent for tooth and gum health, and whitens teeth, too.

Coconut is another wonderful oil. You can fry with it, or use it in the ways I have mentioned using sesame above. (It's another great oil for oil pulling, and also gets teeth really white!) It's antiviral and antifungal, too. It is a weight normalizer -- meaning that if you are overweight, EVCO (extra-virgin coconut oil) will help you lose weight, and if you are underweight you will be able to gain weight better when taking it.

re: Mayonnaise Won't Ruin Your Picnic

hsimmens — Sun, 20 Jul 2008 10:55:21 GMT

Dr Mercola asserts that the ration of Omega 6 to Omega 3 in diet should be 1:1. I'd like to see evidence for that. In my investigations I've found what appear to be very qualified researchers and clinicians who recommend anywhere between 2 to 1 and 4 to 1 Omega 6 to 3.

Of course, getting one's omegas -whether 6 or 3 unprocessed and not rancid is that most important criteria for better health.

re: Mayonnaise Won't Ruin Your Picnic

Nobsy — Sun, 20 Jul 2008 02:32:24 GMT

Once again ... conflicting opinions on ingredients. I KNOW that soybean and canola oil is very bad, but I always thought that olive oil was good (except it has a low smoking point for cooking). I have been buying grape seed

oil. Does anyone know if that is a good oil? I am going to try coconut oil.

I just wish I knew why no one (doctors, nutritionalists and, us - the public) knows for sure which is the best ingredient?

Should we eat meat or be vegetarian?

I have a list of things that I steer clear of like high fructose corn syrup. Maybe if I was sure what NOT to eat, I could figure out what I SHOULD eat!

re: Mayonnaise Won't Ruin Your Picnic

ThomasT — Sun, 20 Jul 2008 01:59:51 GMT

cydwatts. The work on olive oil is from The Cure and df Prevention of All Cancers, 2007, H R Clark PhD ND: This work is based on precise measurements not stats. Maybe the high sat fat raw goat cheese feta had some protection in Greece, enabling strong cell membrane integrity for cancer protection; and high B6 synthesis thru intestinal bacteria that lowered homocysteine for heart health? However, in Greece, diue to the high intake of the glyco-alkaloid group, potatao. tomato, greenpepper, egg plant, cucumber.., the incidence of arthritis is extreme. So diet may have helped here but not there.

re: Mayonnaise Won't Ruin Your Picnic

CibbyK — Sun, 20 Jul 2008 00:17:07 GMT

Mayo is not just a condiment any more. Use it on, for instance, tilapia, before breading with panko and lightly frying in extra virgin olive oil. Also works on chicken. Remember to keep the temperatures low.

re: Mayonnaise Won't Ruin Your Picnic

CibbyK — Sun, 20 Jul 2008 00:10:20 GMT

Do not ignore the warning about trying to make fresh mayo with a thunderstorm in the vicinity. It will not form up, though I can't give you a scientific explanation. Most probably has to do with low pressure or unstable atmosphere.

re: Mayonnaise Won't Ruin Your Picnic

helpothers — Sat, 19 Jul 2008 23:09:23 GMT

I hate to admit it but I am addicted to Bestfoods mayo. I have tried several "good" oil mayos and I just don't like them. So until I can find something else, I will continue to keep this "vice". Also I am one of those people with very sensistive taste buds. I cannot stand olive oil. I can taste it in everything I cook or put it on. I also could not use coconut oil for the same reason. So I won't be making any home made stuff. The only other oil I can tolerate is canola and we don't want to got there. Oh well. Sometimes your tastebuds have to dominate.