Comments on: Recipe Connection: Homemade Mayo (Vlog!)

By: Katie

Katie — Thu, 12 Aug 2010 03:28:49 +0000

Erin,
It must have been fine, but I don’t remember it. I’ve just been making the basic recipe and allowing the other flavors of the dish to cover. I really want to remember to make it with half bacon grease sometime – I think it would taste awesome! Katie

By: Erin

Erin — Wed, 11 Aug 2010 19:45:54 +0000

I just finished making my first mayo (using a different recipe), next time I will try your recipe and see which we like better. I am making potato salad this week and hamburgers too. How was your mayo with the paprika and garlic powder? Sounds good to me.

By: Sonia

Sonia — Tue, 15 Jun 2010 01:06:10 +0000

Yes! Thanks!

By: Katie

Katie — Mon, 14 Jun 2010 20:34:36 +0000

Sonia,
Good job! I hear that lacto-fermented will last up to 6 months, but I don’t think I’d personally let it go that long. W/o, I’d guess as long as the egg would have anyway. Does that make sense? Katie

By: Sonia

Sonia — Fri, 11 Jun 2010 19:18:38 +0000

Success! Not sure if I missed it but how long will the mayo last with and without lactofermenting?

By: Katie

Katie — Mon, 24 May 2010 07:00:22 +0000

Bebe,
What great news! Katie

By: Bebe

Bebe — Sun, 23 May 2010 01:05:01 +0000

I tried a different recipe and it bombed! Wasted a couple more precious eggs trying to bring it back together and finally threw it away today. Made your recipe for the second time today and it turned out perfect again. I altered it a bit… again. First: because I KNOW nobody in MY family will eat it made from store-bought EVOO, I used “light”. I know… pretty devoid of anything good but a baby step away from my last bastion of really bad food that I have been hard-pressed to get beyond: Best Foods… soy oil yuck! But it IS what mayo tastes like for OUR family. So light oil for now. I also added more lemon juice, probably 2 T, and finally… I used my home-brewed kombucha, about 2 T as well, instead of the whey, because I had it and because of the somewhat vinegary flavor it would impart.
I am happy to report though that I just ordered some olive oil from Chaffin Family Farm and it will hopefully be here by the time I need to make mayo again.
I REALLY need to make this change because we use a substantial amount of mayo… I have been making home-made blue cheese and ranch dressings for years and they are the BEST! (Tasting… that is). Now it’s time they got to being the best nutritionally as well.
Thank you so much for this post. I will let you know how it goes with the new, milder flavored oil. Looking forward hopefully…

By: Kelli M

Kelli M — Sat, 15 May 2010 18:04:51 +0000

Thanks for the advice Katie! I guess I’ll just have to experiment in small doses until I figure out what works. I’ve come too far to let something like mayo stump me !
Kelli M´s last blog ..Gardening Giveaway

By: Katie

Katie — Sat, 15 May 2010 05:50:49 +0000

Kelli,
Agreed – since mayo isn’t a staple, you can fudge it a bit! I would try canola, maybe, and for myself I often use 1/2 and 1/2 EVOO with virgin, which does have a lighter flavor. You won’t find “refined” olive oil b/c it has other names like “pure” or “light”. Refined coconut oil does work, in smaller amounts. Some like safflower oil, which is fairly tasteless if I remember right, although some villify it. Hope you find something your family enjoys! Katie

By: Kelli M

Kelli M — Thu, 13 May 2010 18:04:42 +0000

OK, I need some help here. I tried making this but I don’t like the strong EVOO taste and I’m trying to figure out a more flavorless oil without sacrificing TOO much nutrition. Any suggestions?

I thought about using half canola, which is iffy, but ranch dressing and mayo aren’t dietary staples so we would be eating very little, or virgin, but I’m confused by the info on the taste – is it stronger or lighter? Internet sources, including your own post on olive oil http://www.kitchenstewardship.com/2009/06/03/olive-oil-primer-how-to-buy-use-and-store-and-some-precautions/
say that the taste is stronger, but your reply to Shu’s comment on this post say it’s a lighter flavor. I also thought about refined, but how do know it’s refined? I’ve never noticed a bottle of “refined olive oil” in the stores.

I’ve been doing great in my real food journey but this has me stumped. The mayos in the store that claim they are made with olive oil list soybean oil as the first ingredient! Grrr! That’s why I am searching for options other than EVOO – canola and refined olive oils may not be the BEST, but like I said, it’s not like we eat a ton of it and ANYTHING would be better than soybean oil and who-knows-what-else in storebought mayo.
Kelli M´s last blog ..Gardening Giveaway