71 replies to this topic

[Janis Boatright-Werner]

I definitely plan to make my own mayo at some point. I know it's the healthiest and cheapest option. In the meantime is there a whole 30 approved mayo that I can buy online or at Whole Foods? Thanks!

[Adagio]

There is no Whole30 approved store-bought mayo.

[hobbitgirl]

I think you would be hard pressed to find a commercial may without safflower oil and some other buggaboos. Making your own mayo takes less than 10 minutes. Less time than driving to the market, waiting in line, and driving home again.

[BethannM]

I have looked but have not found anything available commercially that fits the Whole30 bill. I made my own yesterday. My blender gets too hot and curdled it the first time I tried. Yesterday I used the food processor instead. Success! Wonderful stuff, and super easy and super cheap!

[Laura B]

The homemade is SO good. I am making more tonight!

[megmac]

Mine looked right in the blender, but once refrigerated, it took on the consistency of butter. It tastes like a cross between butter and bernaise sauce, but looks like melted butter when it warms up. Definitely not for tuna! I'm a pretty good cook, and can successfully make both bernaise and hollandaise, but this just didn't work.

What did I do wrong?

[ebacklund]

megmac, on 01 August 2012 - 02:54 PM, said:

Mine looked right in the blender, but once refrigerated, it took on the consistency of butter. It tastes like a cross between butter and bernaise sauce, but looks like melted butter when it warms up. Definitely not for tuna! I'm a pretty good cook, and can successfully make both bernaise and hollandaise, but this just didn't work.

What did I do wrong?

Sounds to me like you didn't get a good emulsion going. Staring with room temperature ingredients help, and when adding the oil you must have the smallest stream possible. I use a 2 cup liquid Pyrex measure cup, and barely drizzle the oil.

I also add a tablespoon of Dijon mustard (instead of mustard powder) to help with emulsion.

[jhmomi]

Laura B, on 01 August 2012 - 02:52 PM, said:

The homemade is SO good. I am making more tonight!

Just made some a little while ago. I see chicken and artichoke salad in my near future for lunch...

[jhmomi]

megmac, on 01 August 2012 - 02:54 PM, said:

Mine looked right in the blender, but once refrigerated, it took on the consistency of butter. It tastes like a cross between butter and bernaise sauce, but looks like melted butter when it warms up. Definitely not for tuna! I'm a pretty good cook, and can successfully make both bernaise and hollandaise, but this just didn't work.

What did I do wrong?

?? I use a plastic jar and an immersion blender. I also use a squeeze bottle with a small opening to drizzle in the oil. After reading up on it on "The Clothes Make the GIrl" I also learned that starting with room temperature ingredients is important. I used apple cider vinegar instead of lemon juice today. My mayo gets pretty creamy but not thick. It thickens a little in the fridge but not too much.

Hope the next batch goes well!

[megmac]

_{Thanks! I was going to give up on this but will try it again this weekend. I'm embarrassed to say that mayo might be what I miss most!}

[BrandiLynn]

• If I never use the stick blender for anything BUT mayo, its worth it!! I room temp the oil, eggs, lime juice and ACV, and then just whirr in pulses and it is like MAJIC!!

I made a kikkin tartar sauce with capers, dill, and grated garlic that makes my mouth water every time i catch a whiff of it. Duke's Mayo was the best I had ever had in my life (the closest to home made) and it broke my heart when I realized they used soybean oil, so I found a copycat recipe. YUM!

[Derval]

BrandiLynn, on 01 August 2012 - 06:37 PM, said:

I made a kikkin tartar sauce with capers, dill, and grated garlic that makes my mouth water every time i catch a whiff of it.

This sounds great, must try it. I made some of my mayo into spicy mayo last night by stirring in some chipotle powder - fab with sweet potato fries.

[Adagio]

I make sure the egg is at room temperature. Last time I used apple cider vinegar instead of lemon and it was good. I use this mini travel blender.

Since it has a small motor, I pulse in the oil in. Unbelievably, it makes mayo just fine every time!

I still cannot believe it takes me like 5 minutes to make delicious homemade mayo!

[TheRealAndra]

_{BrandiLynn~ would you mind sharing your Duke's Mayo dupe recipe?}

[BrandiLynn]

I dont mind at all!!

Original copycat recipe (what I use)

200 g oil (I tend to use about 175 g as the 200 g makes for extra oil at the top for me. Oil wise I end up using blends of whatever oil I have on hand, the light tasting olive/mct. macnut is okay but powerfully macadamia-Y)
1 T Apple Cider Vinegar (same)
1 T White Vinegar (1 T Lime Juice)
1 T Lime Juice (So I just use 2 T of lime and 1 T ACV)
1/2 teaspoon salt
1/4 teaspoon dry mustard (I use 1/4 black mustard seeds and 1/4 yellow mustard seeds and grind them instead of preground)
1/4 teaspoon paprika (I only had Hungarian smoked at first and that was good too!)
2 egg yolks

All room temp



I blend like this. EZPZ!!

[megmac]

Mayo success last night! Thanks for the advice everyone!

Anyone know how to make Whole30 approved wine at home?

[LauraR]

This is my fourth day of Whole30! It has been challenging since I have been living a carb dependent life for so long! I am wondering what it is in mayo that is not ok. There is one available that is made from Olive oil and contains no dairy, gluten, soy etc. What should I be watching out for? I want to make a chicken salad and need a dressing for it! Thanks.

[Susan W]

 LauraR, on 11 November 2012 - 08:29 PM, said:

This is my fourth day of Whole30! It has been challenging since I have been living a carb dependent life for so long! I am wondering what it is in mayo that is not ok. There is one available that is made from Olive oil and contains no dairy, gluten, soy etc. What should I be watching out for? I want to make a chicken salad and need a dressing for it! Thanks.

I have never seen a prepared mayo that is compliant. What are the ingredients? They usually have sugar in them and I forget what else. I haven't bought any in ages.

[SpinSpin]

I have never seen a compliant one either... I know kraft has a low fat one made WITH olive oil, but it isn't pure olive oil. What you are looking out for is soybean/canola oil, sugars, and the like.

[Nancy H.]

Using the recipe in the video did the mayo have a taste similar to Miracle Whip? It seems with the sugar it might. I am a Miracle Whip fan and would like to make my own may to taste like Miracle Whip. Does anyone have any suggestion on how to do this?