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eurorides
Guest
ok mayo has egg yolk and egg whites in it....so how is there no protien in mayo? thanks
Babyfaced Assassin
New member
*Runs to fridge to see his mayo jar*
*runs back*
Errr good question Dude
mine has 1g per 100g but egg white and yolk are the 4th ingredient, And there's about 30% oil in there which is the second highest ingredient so it's probably just that eggs make up a minute quanitity
*runs back*
Errr good question Dude
mine has 1g per 100g but egg white and yolk are the 4th ingredient, And there's about 30% oil in there which is the second highest ingredient so it's probably just that eggs make up a minute quanitity
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jenscats5
Guest
The ratio of eggs to oil is small -- there is more oil than eggs plus when you add in the water & other crap they throw in there is probably why there is little protein. You can make your own mayo in the blender -- just blend eggs & oil till it emulsifies.
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eurorides
Guest
what kinda oil? flax so i kill 2 birds with 1 stone 
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jenscats5
Guest
I don't think you can use flax oil to make mayo, most use vegetable oil & what you do is put the eggs into a blender turn it on (with the lid on but the middle part out) & stream in the oil till it emulsifies. I guess you could put some flax in while you're doing this. The oil must be added slowly in the beginning until the emulsion is established.
Use 2 egg yolks & 1 whole egg, salt, pepper, lemon juice (2tbl), Dijon mustard and 2 cups corn, vegetable or olive oil (not too fruity). Put it in a blender & with the motor running add the oil in a slow steady stream. The eggs & oil s/b room temperature.
Voila! Mayo without all the chemical crap!!
Use 2 egg yolks & 1 whole egg, salt, pepper, lemon juice (2tbl), Dijon mustard and 2 cups corn, vegetable or olive oil (not too fruity). Put it in a blender & with the motor running add the oil in a slow steady stream. The eggs & oil s/b room temperature.
Voila! Mayo without all the chemical crap!!
Babyfaced Assassin
New member
olive oil would work
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eurorides
Guest
tried last night....didnt work out well.....went on net for recipies....found 4 that were VERY different. o well, i may try again, it turned out very thin (even though i added a little less oil then i was supposto) anyone else have success/failures?
Babyfaced Assassin
New member
add some zanthan gum to it
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jenscats5
Guest
Did you put all the other stuff in except the oil, run the blender then pour the oil in in a very slow stream? If you did & it didn't work then hmmmmmm I don't know. Sorry dude! It's worked for me before.
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eurorides
Guest
oops! didnt know order mattered, figured it all ended up same place anyways. i may try again, but i think ill try on a smaller scale next time i used 1/2 my bottle of oil on the attempt.
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jenscats5
Guest
Mayo is all about the order! Adding the oil slowly in a stream is what causes the emulsion (ie mayo) to form. Good luck!
Babyfaced Assassin
New member
yeah u gotta drizzle the oil slowly into the mixture whilst mashing it with a beater, a blender wont do the best job
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eurorides
Guest
ill try on like a 1/10 the scale, i just wanna make enough for an egg salad, even if i did it right i would have sooooo much mayo, and i only put a little bit in my egg salad, and since its all natural it cant be sitting for 7-10 days...i hear salmonella isnt the best thing for you.
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jenscats5
Guest
No food poisoning is not pleasant!! I had it a few months ago & was sick as a dog for 4 days. Yuck!!
Babyface is correct, a food processor works the best but I would say that for that small an amount of mayo the blender should work ok.
Babyface is correct, a food processor works the best but I would say that for that small an amount of mayo the blender should work ok.
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eurorides
Guest
i think most people on this board would go with the full fat stuff....most low fat things add preservatives, and like hansel said has good fats in them
tuc biscuit
New member
eurorides said:
If it is in a jar from a shop then that mayonnaise will have never even seen an egg.
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eurorides
Guest
what u talkin bout willis
matto18
New member
you guys are brave for tasting your own MAYONNAISE. that shit could really turn out to be foul if you mess up on the recipe...
nevertheless, i can't see a huge demand for one to make their own mayonnaise. seems pretty silly to me, spending time & cash on making "healthy mayo" when you can just grab a bunch of packets from a fast food joint for free and use them sparingly. just a thought.
nevertheless, i can't see a huge demand for one to make their own mayonnaise. seems pretty silly to me, spending time & cash on making "healthy mayo" when you can just grab a bunch of packets from a fast food joint for free and use them sparingly. just a thought.
obiwan9962
New member
lol
first off the dijon and lemon juice act as preservatives
the salmonella bacteria is on the outside of the shell if present
so place them in some boiling water for a minute
a few variations:
add raw garlic (also dropped in boiling water for 30 secs) and you have a french condiment called aioli
a pinch of saffron great for sweet potato chips
i love wasabi in it
red thai curry added to it is awesome
cajun spice for a kick
tobasco and alittle honey
sirracha chili paste and lime
i also love chipotles (smoked jalapenos) blended in.....btw i LOVE spicy foods
lol
some softened sundried tomatoes while blending for an italian flair
i make my own and i use safflower/sunflower blend and add lechitin and flax seed oil
and light mayo is garbage and miracle whip is sweet why?
check that ingredients list
first off the dijon and lemon juice act as preservatives
the salmonella bacteria is on the outside of the shell if present
so place them in some boiling water for a minute
a few variations:
add raw garlic (also dropped in boiling water for 30 secs) and you have a french condiment called aioli
a pinch of saffron great for sweet potato chips
i love wasabi in it
red thai curry added to it is awesome
cajun spice for a kick
tobasco and alittle honey
sirracha chili paste and lime
i also love chipotles (smoked jalapenos) blended in.....btw i LOVE spicy foods
lol
some softened sundried tomatoes while blending for an italian flair
i make my own and i use safflower/sunflower blend and add lechitin and flax seed oil
and light mayo is garbage and miracle whip is sweet why?
check that ingredients list
obiwan9962
New member
i forgot to mention
you can make your own caeser dressing
same as for mayo but add alittle extra lemon juice, freshly ground black pepper, a dash of tobasco, an anchovy filet or two and some good (real) parmesan cheese....suggest a light flavoured olive oil for this
p.s. if you like really thick mayo light flavoured olive oil
you can make your own caeser dressing
same as for mayo but add alittle extra lemon juice, freshly ground black pepper, a dash of tobasco, an anchovy filet or two and some good (real) parmesan cheese....suggest a light flavoured olive oil for this
p.s. if you like really thick mayo light flavoured olive oil
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