Comments on: The Mayo clinic

By: Majomor

Majomor — Sun, 28 Mar 2010 23:06:50 +0000

I made the mayo today with grapeseed oil that I had lots of (not enough light OO…as I needed to triple the recipe, as I had 3 egg yolks remaining from a gluten free french bread recipe that I needed 3 egg whites for!!! LOL)
The recipe turned out great,as the yolks were warm in the kitchen and the oil also in the sun to warm up.(suggestion above), also added a tsp of whey protein isolate(suggestion above also), and used my hand emersion blender(suggestion above also).

Then I made Linda ranch dressing(low carb friends) as I neededa cup of mayo….it was absolutely tasty.
So thanks for all the fabulous tips and the Ultimate MD Eades for the Mayo recipe.

By: Vesna

Vesna — Thu, 04 Feb 2010 12:33:43 +0000

@Heidi: I’ve successfully kept homemade mayo for much longer than a week. I don’t have an exact record, but I know I’ve had it for at least a month. After a week had gone by, I always took a careful sniff before using. It still tasted great, right to the last smidge in the jar.

Maybe it’s the oil or salt, combined with the low temperature in the fridge, that keeps it?

I personally wouldn’t tempt the fates by pushing it much further than a month, though.

By: Caveman Sam

Caveman Sam — Tue, 02 Feb 2010 21:44:05 +0000

I tried to do mayo a few weeks ago with the good EVOO and it was pretty weird tasting. I wish I had found this before I’d done that… I would have gotten the light olive oil. Time to try again. Thanks!

By: Jeanne Shepard

Jeanne Shepard — Thu, 26 Nov 2009 22:47:36 +0000

After my second flop (this time with the blender) I appealed to a local cooking school here in Seattle. I offered to take a private Mayo lesson, so badly I wanted to learn this!
One of their chefs kindly sent me Julia Child’s recipe and tips (the recipe is almost identical to MD’s) but what I learned was that the eggs needed to be at room temp, and the oil slightly heated.
I did it, this time with a hand wisk, and achieved emulsion!
I’m very proud of myself, right now!

COMMENT from MD EADES: Congratulations!

By: Glenda

Glenda — Fri, 30 Oct 2009 23:10:52 +0000

Another FYI, a broken emulsion can be healed. You’ll need to pour the broken emulsion into something you can easily pour from and wipe the blender clean, then put another egg yolk into the running blender with a wee tad more mustard; start to pour the broken emulsion back into the running blender very slowly. It should pull together and emulsify for you so nothing lost except a little time.

By: Laurel

Laurel — Fri, 11 Sep 2009 18:08:06 +0000

I agree with Luanne who wrote:
“Light” olive oil goes through considerable processing and is often lower quality at a premium price.”

I haven’t seen anything from Mary Enig on this but I suspect that this “light”ening of the olive oil damages it just as much as canola and soybean oils are damaged!

Per WAPF suggestions I’ve been using expeller-pressed high-oleic safflower oil, and even then don’t eat much of it. Your comments will be appreciated.

By: JD

JD — Sun, 30 Aug 2009 12:22:46 +0000

Just as an FYI one can search your comments by using the ‘Advanced search’ feature of Google and putting ‘http://www.proteinpower.com/drmd_blog/ in the ‘search within a site or domain field’.

By: Kelly the Kitchen Kop

Kelly the Kitchen Kop — Tue, 25 Aug 2009 15:04:55 +0000

I’ve recently gotten my mayo recipe down and love keeping it on hand. I don’t like artificial sugars (chemicals), so I use just a little bit of organic palm sugar. I also add a little whey to give it even more nutrients and it keeps a little longer this way, too.

I use fresh eggs from a local farmer, not pasteurized, so all the nutrients are unheated and most beneficial.

I love your advice to Jeanne – I had many flops in the beginning and wish I had seen this back then!

Thanks,
Kelly

By: Alice

Alice — Fri, 14 Aug 2009 14:14:12 +0000

This is a wonderful recipe! I used to use the blender to make mayo. A few weeks ago I read a comment in which the poster mentioned that she just put all the ingredients together in a wide mouth jar and used her blender stick. Amazingly it works and is a great time saver.

By: Heidi

Heidi — Tue, 04 Aug 2009 17:14:28 +0000

I’ve been concerned about mayonnaise for some time now and haven’t been able to find any with a decent oil in it, even at the health food store. I’m excited to try this now that I know it’s not as hard as I’d been expecting. I’m curious though, how long will this stay good in the refrigerator? And, will bottled lemon juice work, or should it be fresh? Thanks for the post!

COMMENT from MDEADES: Bottled lemon juice will work. I generally don’t keep homemade mayo longer than about a week, but if you are careful to use yolks from eggs pasteurized in the shell you could perhaps extend that safely. I typically make it fresh for a purpose (say I’m making tuna or egg salad) and I then keep the rest tightly sealed for a week.