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Mayonnaise Questions

Mayonnaise

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by 0 · August 09, 2014 at 12:20 PM

Could coconut oil be used to make mayonnaise? I used olive oil the first time I made it and it was good but had a strong olive oil taste, not always what I want. Anyone ever try it?

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TheGastronomer 0 · August 07, 2014 at 3:02 PM

I have done it, the key is to let the coconut oil melt and become liquid which you can do in the microwave by heating it up for a bit. However, if you heat up the coconut oil, remember that you must not let it get too hot or else it will cook the... (more)

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by 286 · March 10, 2014 at 2:51 PM

Can people recommend a type and brand of oil that they like for their mayo? I have tried avocado oil and it gives the oil a green tint, which might be ideal for upcoming St. Patrick's day, but it's not appetizing for tuna fish. My goto now... (more)

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joanna_4 0 · March 10, 2014 at 3:29 AM

i use bariani extra virgin olive oil. i love the taste of it even if it is strong. i only use 2 tbsp at a time.

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by 568 · September 04, 2013 at 12:12 AM

So I'm ready to make some home made Mayo. I finally found a common store brand (I think it was Kraft) that used mostly olive oil, but still has bad stuff, including PUFA. But that's not what this post is about. In the process, I'm going to... (more)

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MathGirl72 0 · September 03, 2013 at 5:58 PM

I follow this: http://www.theclothesmakethegirl.com/2010/06/03/the-secret-to-homemade-mayo-patience/ Use the whole egg; no waste. (more)

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by 30 · May 19, 2013 at 3:16 PM

Hey there, I am fairly new to Paleo and this is my first post on these forums, so I'm hoping you'll bear with me. For a first question this is going to be especially loaded. It's more like 4 questions in one. Yesterday I bought a fair amount of... (more)

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whistlerski 0 · May 18, 2013 at 9:16 PM

not too sure about the xantham gum and what not, but id personally stay away from anything with table salt or sugar, and all of those contain at least table salt. id look for something made with sea salt at least or you could make your own and it... (more)

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by 0 · August 24, 2013 at 2:22 PM

I have made mayo twice and am about to give it up. I know that isn't a lot but I just can't afford to waste expensive oils trying different recipes. I have used EVOO realizing that wasn't the right one. I should have used at least a really light... (more)

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staceychev 0 · June 28, 2013 at 10:33 PM

I'm going to assume that you're asking about ingredients, not method. This is my basic mayo that I make weekly. I will add to it for different purposes (Penzey's Sunny Paris for salads, chipotle powder and a little bit of lime on grilled chicken,... (more)

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by 286 · February 28, 2013 at 10:56 PM

I've made mayo twice in the past and I had no problem getting it to emulsify. Recently, I tried to make it again with both an immersion blender and by hand. I tried 5 times and I just couldn't get it to emulsify. I used both avocado and macadamia... (more)

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Karen 0 · February 28, 2013 at 6:37 PM

Avocado or macadamia oil are very unlikely to have gone bad. Even if they had, rancidity (which you could definitely taste/smell) wouldn't necessarily stop emulsification. Mayonnaise making is VERY temperamental though. The humidity of the room... (more)

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by 20 · December 20, 2012 at 10:43 PM

After 2 **ing frustrating attempts to make mayo, I now have a canning jar full of viscous goo... any suggestions how I can at least salvage the ingredients and use this up? (and yes, I did try to re-emulsify it with both the boiling water and... (more)

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Daniel_18 0 · December 20, 2012 at 10:43 PM

Once you know your emulsification is coming together you can start adding oil much faster. But it literally is just a few drops at a time to start. I recommend ditching the immersion/blender/food processor if that's what you are using. Grab a... (more)

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by 800 · November 21, 2013 at 2:48 PM

So I am thinking avocado oil, but many recommend macadamia, I would love to use a nut oil, but would that have phytic acid in the oil since the nuts have them. And coconut oil and lard I think would turn to cement when refrigerated. Also coconut... (more)

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payo 0 · November 21, 2013 at 2:48 PM

You are correct that recipes that are mostly coconut oil turn to butter in the refrigerator. I make my commercial mayonnaise, Payo, with macadamia, coconut, and olive oil. You can pre-order a jar to try it on... (more)

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by 5584 · November 21, 2013 at 2:37 PM

I have tried making homemade mayo 4 times and I've had enough... so please do not say it's easy. I have done it in the vitamix, with a whisk, and twice with an immersion blender I paid $60 for just because the first two methods did not work. Is... (more)

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PaleoSavvy 0 · November 21, 2013 at 2:37 PM

I'm starting a food company to make a Paleo mayo (not "Paleo", but Paleo :). Please take a moment to donate or pre-order a jar on Kickstarter: http://www.kickstarter.com/projects/lorensr/payo-paleo-mayo Macadamia, coconut, and olive... (more)

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by 3737 · February 17, 2012 at 9:21 PM

I've been pasteurizing eggs by bring water up to ~140F and adding eggs for 3min but it's a pain. Is there an easier way to pasteurize? An alternative would be to find a good egg-free mayo recipe if possible. EDIT: I would also accept a recipe... (more)

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pjnoir 0 · February 17, 2012 at 9:21 PM

Buy eggs from a farm and never from a supermarket, even whole foods no matter what they label the carton. Go to the farm where chicken live under the sky and you will be fine.

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by 5 · February 13, 2012 at 1:31 AM

Hi, has anyone tried Soy-free Veganaise as a dressing/mayo alternative? I believe this should be 100% acceptable on the Paleo diet but I haven't seen any discussion in regard to it. Thank you!

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Heather_20 0 · February 13, 2012 at 1:31 AM

I am with Joshua. Mel Joulwan (Clothes make the girl blog) has a similar recipe. Room temp ingredients and patience is all you need.

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by 3737 · November 21, 2013 at 3:22 PM

How long will homemade mayo last in the refrigerator? Organic mayo from the supermarket seems to last a while. Is there some way to tweak the recipe to last a week if it doesn't? Or can I freeze it?

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Pita 0 · March 27, 2013 at 7:09 PM

So, really no one has a clue. These answers are all over the map. Thanks for nothing, I'll use my own judgement.

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by 3737 · November 21, 2013 at 3:19 PM

Do I have to make my own Mayo or is there something that I can buy? Does anyone know about this one on Amazon? (more)

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payo 0 · November 21, 2013 at 3:19 PM

If you have the time and patience to make your own, go for it! If you'd like to buy Paleo mayo, the only one commercially available is Payo. You can pre-order a jar on Kickstarter: http://www.kickstarter.com/projects/lorensr/payo-paleo-mayo

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by 1212 · November 26, 2011 at 1:47 PM

Sally Fallon has recommended this brand but can anyone confirm that they use hi oleic sunflower oil?

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raydawg 0 · November 26, 2011 at 1:47 PM

Why care what's inside some industrially produced product? It's so extremely easy to make your own if you own a blender or food processor that it's not worth going for any kind of store bought no matter what. Take two pastured or organic eggs,... (more)

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by 5 · April 02, 2011 at 12:04 AM

I am using this mayo daily: Could someone comment on it’s healthyness? I’m eating it like its tasty fish oil right now, I hope i’m not missing some problem with it. I’m including the (huge) pictures here so you can read the nutritional label,... (more)

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raydawg 0 · April 01, 2011 at 10:48 AM

Why would you not make your own? The above might be fine, might not be fine (probably not as I see high PUFA content on that label, even worse, it doesn't say from what oil), there's nothing there that says what kind of oil they use. Maybe you... (more)

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by 1714 · March 25, 2011 at 6:51 PM

Yesterday while I was using egg whites to make a sugar-free merengue I decided to attempt to make mayonaise. I used the egg yolks from my farmers' eggs and about 1 1/4 cup of extra light olive oil. I added some apple cider vinegar, salt, and a... (more)

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Zedpoint 0 · March 25, 2011 at 1:13 PM

First off, your mayo will last more than a few days in the fridge regardless of what your recipe may have said. I make mayo all the time and it lasts for weeks. You can make Caesar dressing with it, tuna, chicken or egg salad, whatever. Nit... (more)

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by 4813 · November 21, 2013 at 2:45 PM

I have found this mayonnaise on Amazon, and it looks pretty healthy but very expensive. Ingredients: * Certified Organic, (Raw) Centrifuged Extra Virgin Olive Oil * Certified Organic, (Raw) Unrefined Sesame Seed Oil * Certified Organic, (Raw)... (more)

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payo 0 · November 21, 2013 at 2:45 PM

I'm starting a food company to make a Paleo mayo (not "Paleo", but Paleo :-). Please take a moment to donate or pre-order a jar on Kickstarter: http://www.kickstarter.com/projects/lorensr/payo-paleo-mayo Macadamia, coconut, and olive... (more)

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by 270 · November 21, 2013 at 3:27 PM

Anyone have any ideas? Obviously regular store bought mayo has junky soybean and sugar, but I'd love to find something that tastes good in tuna salad or chicken salad. If anyone has a good homemade Paleo-friendly recipe for mayo, please share!... (more)

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payo 0 · November 21, 2013 at 3:27 PM

I also couldn't find any Paleo mayonnaise in stores or online, so I decided to make one. I'd appreciate your support by pre-ordering a jar on Kickstarter! http://www.kickstarter.com/projects/lorensr/payo-paleo-mayo

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by 6491 · July 20, 2011 at 2:28 AM

I've been making my own mayonnaise for years, but since switching to a more ancestrally-appropriate diet, I've found that making mayo with olive oil doesn't quite do it for me. I want my mayonnaise to taste like Duke's, not like Il Duce's. I've... (more)

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AlanBeall 0 · December 03, 2010 at 3:15 PM

Chris Masterjohn says Macadamia oil. He knows more about oil than the Rockefellers.

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by 141 · June 01, 2010 at 11:30 AM

For people that don't make their own may,what brand is a good one to buy? Thanks!

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Tracey 0 · June 01, 2010 at 11:03 AM

Thanks for the responses! How do you store homemade mayo?? Also,how long does it last in the fridge?

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by 494 · May 30, 2010 at 6:19 PM

Hey guys, I'm pretty much completely paleo, but on my salads I tend to use a lot of condiments. I'll get a bucket-load of vegetables, then some fish, but for the dressing I use: Balsamic Vinegar Sriracha Hot Sauce Yellow Mustard Should I... (more)

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Paleotron 0 · May 30, 2010 at 3:33 PM

Sriracha has some sugar in it. Having said that, I love the stuff and you use such a small amount that it's no different than eating an M&M or two. No it's not perfect, but I'm willing to trade a negligible amount of sugar for a really good... (more)