rebecca100
Almost Self-Reliant
Everytime I come here I realize that I still have a lot to learn! You can tell I'm from the poor stix. I was thinking-"Grape seed oil? Is that edible?" We don't have a such a thing around here!
tried to make my own mayo..... :(
- Thread starter okiegirl1
- Start date
Following the recommendation in "Nourishing Tradition" of putting whey in the mayonnaise, and letting it ferment at room temperature for 7 hours supposedly improves its keeping qualities. I've only done this once (we don't eat a lot of mayonnaise), and it did stay good for quite awhile.
DrakeMaiden
Sourdough Slave
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I need to try sunflower oil, I think. I have made mayo twice with olive oil and did not really like it as a sandwich spread, but it lasted for a good long time (had vinegar in it) and it was fine for making potato salad with. I was going to just buy some more mayo, but considering it probably has cottonseed oil in it, and considering how rarely I use it and how many eggs I have handy, I would be better off tracking down a less flavorful oil to make my own mayo with.
Henrietta23
Yard Farmer
Ah! Cool, thanks!!freemotion said:
VickiLynn
Lovin' The Homestead
You guys have just solved the mystery of why the mayo I tried to make once didn't turn out. I didn't know about the slow drizzle thing! 
I'm going to give it another try. I have to use store-bought eggs (those baby chicks are growing fast, but not fast enough), but I found some instructions on how to pasteurize eggs at home, so I'll give that a shot.
I'm going to give it another try. I have to use store-bought eggs (those baby chicks are growing fast, but not fast enough), but I found some instructions on how to pasteurize eggs at home, so I'll give that a shot.
Aidenbaby
Lovin' The Homestead
The drizzle thing is definitely important. If you get overzealous, it goes all funky. Last time I made it it was WAY too salty and DH wouldn't touch it. Recipe I'm trying today to go in deviled eggs is: 1 egg, 1 egg yolk, 1/2 t salt, 1T vinegar, 1 T lemon juice, 1/8 t sugar, 1/2 t mustard powder, a pinch cayenne and 1 cup oil. I'll let you know how it goes.
Aidenbaby
Lovin' The Homestead
Not too bad. Still a bit saltier than I like. I used 1/2 olive oil and 1/2 vegetable oil. You can definitely taste the olive oil. Next time, I'll go with just vegetable oil or maybe 1/4 olive oil.
DrakeMaiden
Sourdough Slave
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OK, I just had to revisit this thread and say:
THANK YOU Ldychef2K for your suggestion of using avocado oil. I think that it made the best mayo ever! 
I didn't think I would be able to find any, but I did. Mind you, avocado oil is spendy! But WOW! . . . I'm not a big mayo fan, yet I could eat this stuff straight out of the jar! 
Now I need to find all those recipes out there that call for mayo that I don't normally make. 
THANK YOU Ldychef2K for your suggestion of using avocado oil. I think that it made the best mayo ever! I didn't think I would be able to find any, but I did. Mind you, avocado oil is spendy! But WOW! . . . I'm not a big mayo fan, yet I could eat this stuff straight out of the jar! Now I need to find all those recipes out there that call for mayo that I don't normally make. 
