Comments on: Ditch the store bought Mayo!

By: Andrea

Andrea — Thu, 30 Sep 2021 23:58:43 +0000

You mentioned bacon fat, which got me wondering if lard could be substituted? Now typically it is firm and not easy to pour unless heated, and I also wonder how this might effect the outcome?

By: vee

vee — Mon, 31 Jul 2017 16:36:00 +0000

Why add sugar–Sugar is what you want to avoid at all costs. Add Stevia instead!

By: Birgit Wright

Birgit Wright — Mon, 10 Aug 2015 12:50:59 +0000

Hello Ladies, I was checking out your posts on fermented foods when I saw your ferment mayo. I have been making my own mayo for 32 years with an immersion blender which I had purchased to make baby food for my 2nd son, this how I know it is 32 yrs. I have always used whole eggs from reputable sources, and my oil of choice is Sunflower seed oil which I don’t believe is a GM product yet. Sometimes I add a percentage of olive oil but never more than half because it is overpowering. This is also the recipe I used at my breakfast Cafe, I am now retired from that.
It is simply,
One whole egg, one cup sun seed oil, 2 tbsp apple cider vinegar, 1/2 tsp salt and 1/2 tsp dry mustard or 1 whole tsp Dijon mustard. I can also tell you that at home I have used my mayo up to three weeks old and with no change in its quality, at the cafe we used it much quicker, making it daily. Keep it refrigerated of course. If using an immersion blender, put all the ingredients in a goblet just wide enough to accommodate the blender end with some air space above for the oil to move around, but Do Not stir up the ingredients, keeping the blender end at the bottom, allow the oil to be drawn down into the mix slowly and make sure the emulsion has begun before drawing up the wand to incorporate the rest of the oil. Should the emulsion not happen then you can put another fresh egg into a separate goblet add a small portion of the mix and start to blend, slowly pouring in the rest of the mix, the emulsion should take using this process.
I will try adding a ferment to my mix to see how it tastes.
Thank you. Birgit

By: candice

candice — Mon, 05 May 2014 19:30:14 +0000

In reply to Tamara John Mannelly.

I was just going to say-what about walnut oil, pecan oil or avacado oil…even quality grapeseed oil would probably be great.

I am going to use a combo of my cousin’s walnut oil and our local avacado oil for this recipe

By: Natasa

Natasa — Sun, 04 May 2014 11:06:04 +0000

Instead of sugar I put a tsp. of honey for sweetness.

By: Tamara Mannelly

Tamara Mannelly — Sat, 29 Mar 2014 12:10:21 +0000

In reply to Sharon. I would try to pull of the liquid off the yogurt. You could try the yogurt if you don't want to do that. Let us know!

By: Sharon

Sharon — Fri, 28 Mar 2014 15:57:10 +0000

If I’m too impatient to make whey, will a dollop of yogurt do the trick?

By: Jennifer

Jennifer — Tue, 18 Mar 2014 02:28:46 +0000

In reply to Tamara Mannelly.

Yes!! Oh thanks for reminding me. 🙂
So glad I didn’t toss it.

By: Tamara Mannelly

Tamara Mannelly — Sun, 16 Mar 2014 23:30:58 +0000

In reply to Jennifer. Did you use coconut oil? If so that becomes solid in the fridge. Just leave at room temp for a little bit to soften!

By: Jennifer

Jennifer — Sun, 16 Mar 2014 20:55:08 +0000

I made this a couple weeks ago and it is wonderful!! One question though, the mayo has hardened. I have it in a mason jar in the fridge. It still smells good and taste good, it’s just hard. Any ideas? Thanks!!