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Paleolithic (Hunter/Gatherer) Health & Fitness
17th-Apr-2008 08:22 am
pic#cargo coffe
found this recipe thought people might like it

1 whole egg
1 egg yolk
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika, optional
1/2 teaspoon Mrs. Dash Table Blend, optional
1 tablespoon lemon juice
1 tablespoon white vinegar
1 1/2 cups oil

Put the chopping blade in your food processor and add everything except the oil. Process about 5 seconds. With the processor running, very slowly let the oil drizzle in a steady stream through the feed tube. Blend just until the mayonnaise is thick for a creamier mayonnaise. Blend an additional 2-3 minutes for a much thicker mayo.

Makes about 1 3/4 cups
Do not freeze

Per Tablespoon: 108 Calories; 12g Fat; trace Protein; trace Carbohydrate; trace Dietary Fiber; trace Carbs
Per 1/4 cup: 434 Calories; 48g Fat; 1g Protein; .5g Carbohydrate; trace Dietary Fiber; .5g Net Carbs
17th-Apr-2008 02:37 pm (UTC)
I know where you got that recipe. ;)

Seriously, I've been making this for about a year--don't bother with the Mrs. Dash, pepper or paprika. It's very good and keeps for a while. I make it with light olive oil.
17th-Apr-2008 04:11 pm (UTC)
I need to use a food processor. I've tried making homemade mayonnaise and I always screw it up. How long does this keep?
17th-Apr-2008 04:23 pm (UTC) - keeps
I wouldn't keep it longer than a month, just make it in small batches..
17th-Apr-2008 06:08 pm (UTC)
i only keep homemade mayo a week, but then i'm very sensitive to molds, etc. it might be fine for longer.
17th-Apr-2008 06:07 pm (UTC)
i dont like putting in the white (the texture seems off to me with it and raw white doesn't agree with my stomach), but that's similar to my mayo recipe. i dont use mrs dash, use less mustard and/or some homemade coarse prepared mustard instad, add 1/2 tsp raw sugar, add a few grains of cayenne isntead of the paprika, use raw acv isntead of white, and use olive oil. i add only the acv to start and then add the lemon juice in dribbles after the first 1/2 cup of oil is incorporated. i only use about 1 cup oil total to one small medium yolk,since i'm the only one who uses it and i can't use more than that in a week.

some processors work better than others for mayo. mine wont get the bottom couple tbls of stuff, and mayo doesn't work in it since i can't blend the yolk, etc before the oil, so i use a handheld mixer instead (or a whisk if i'm feeling adventurous).
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