Jump to content

Follow Us:  Twitter Facebook RSS Feed            




   arrowShare this page:
   

   Get email alerts  Subscribe to FREE Celiac.com email alerts

 
Ads by Google:
Celiac.com Sponsor:                                    


Photo
- - - - -

Homemade Mayo


  • Please log in to reply

36 replies to this topic

#16 Happyw5

 
Happyw5

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 105 posts
 

Posted 15 January 2013 - 04:41 AM

Maybe you are reacting to the raw egg yolk. I can eat eggs only if they are baked in something. Raw eggs or even just cooked eggs make me very sick. My brother and nephew have this same problem.
  • 0

Celiac.com Sponsor:

#17 MJ_S

 
MJ_S

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 177 posts
 

Posted 15 January 2013 - 08:06 AM

My family has always made our own mayonnaise (it's common to do this in Spain and France). Super-easy. This is our recipe:


Ingredients
2 eggs (can also use 1 egg for smaller amount, but beginners should start with 2 as it will blend more easily)
1 tablespoon lemon juice (from 1/2 a lemon), or to taste
Salt
About 2 cups olive oil (use regular olive oil, NOT extra virgin, or it will taste too strong) - about 1 to 1 1/2 cups if you're using 1 egg.
Splash of red wine vinegar (optional)

Procedures
1. Place eggs, lemon juice, and salt in the bottom of an immersion blender cup.
VERY IMPORTANT: Make sure the cup is clean and completely dry. Water can mess up the emulsification process. If this happens, you just get liquid instead of thick mayo. This is why so many of the commenters in the original recipe complained about getting a liquidy mess.
2. Pour oil on top. I don't measure it, but usually go just over halfway up the cup, or about 2 cups, or slightly less than halfway up the cup if using 1 egg.
COUNTER-INTUITIVE: The more oil you add, the THICKER the mayo will come out.
3. Place head of immersion blender at bottom of cup and switch it on.
4. As mayonnaise forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified.
5. Season mayonnaise to taste with vinegar (just a few drops).
6. Store in a sealed container in the refrigerator. I can't vouch for how long it lasts - it never lasts more than a few days in my household! :)
  • 0

Blood Tests: TTG IgA Negative / Total IGA Normal

Skin: Confirmed DH
Genetic: DQ8 & DQ6 Positive (DQA1*0301, DQB1*0302, DQA1*0103, DQB1*0603)
Free Of: Gluten 1/1/11, Dairy 2010, Soy 2011


#18 KikiB

 
KikiB

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 140 posts
 

Posted 15 January 2013 - 10:42 AM

Maybe you are reacting to the raw egg yolk. I can eat eggs only if they are baked in something. Raw eggs or even just cooked eggs make me very sick. My brother and nephew have this same problem.


Interesting. I still feel poorly and it's been nearly 24 hours.
  • 0

#19 SUZIN

 
SUZIN

    Community Member

  • Advanced Members
  • PipPipPip
  • 47 posts
 

Posted 15 January 2013 - 03:13 PM

This is the recipe I use....No eggs, no cooking..... gluten-free Mayo 1/2 Cup oil, 1/2 Cup water, 1 Tablespoon Vinegar, 1 Tablespoon lemon juice, 1/2 teaspoon dry mustard, 1/2 teaspoon sugar, 1/2 teaspoon salt, 1/2 teaspoon Xanthan, 1 teaspoon sweet rice flour....put all in a blender and blend till it is creamy, it takes a while ....This is the basic mayo.....you can add other seasonings to make it a variety....One type I make I call Ranch...I add 1/2 teaspoon parsley flakes, 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and a pinch to thyme...it will thicken in the frig and it will keep 2 to 3 weeks in the frig....Instead of using the blender jar one of the things I do is measure all the ingredients in a pint canning jar, then I screw on my Hamilton Beach blender blades on the top of the jar, and blend it right in the pint jar...while I am blending the mayo I remove the jar and shake it a couple times to make sure everything is being blended.....by putting it in the jar I'm going to store it in I don't have to transfer it from the blender....that way I don't have to bother cleaning out the blender jar.....I don't remember where I got this recipe, but I sure have used it allot, and it makes a nice mayo....
  • 0

#20 a1956chill

 
a1956chill

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 1,365 posts
 

Posted 15 January 2013 - 03:17 PM

This is the recipe I use....No eggs, no cooking..... gluten-free Mayo 1/2 Cup oil, 1/2 Cup water, 1 Tablespoon Vinegar, 1 Tablespoon lemon juice, 1/2 teaspoon dry mustard, 1/2 teaspoon sugar, 1/2 teaspoon salt, 1/2 teaspoon Xanthan, 1 teaspoon sweet rice flour....put all in a blender and blend till it is creamy, it takes a while ....This is the basic mayo.....you can add other seasonings to make it a variety....One type I make I call Ranch...I add 1/2 teaspoon parsley flakes, 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and a pinch to thyme...it will thicken in the frig and it will keep 2 to 3 weeks in the frig....Instead of using the blender jar one of the things I do is measure all the ingredients in a pint canning jar, then I screw on my Hamilton Beach blender blades on the top of the jar, and blend it right in the pint jar...while I am blending the mayo I remove the jar and shake it a couple times to make sure everything is being blended.....by putting it in the jar I'm going to store it in I don't have to transfer it from the blender....that way I don't have to bother cleaning out the blender jar.....I don't remember where I got this recipe, but I sure have used it allot, and it makes a nice mayo....

Have you tried it with out the Xantham gum?
I can not do the xantham gum I wonder how it would turn out with out it ??
  • 0

Gluten free Oct/09
Soy free Nov/10

numerous additional intolerances,, i.e. If it tries to kill me I do not eat it .
After 40+ years of misdiagnoses I was diagnosed with:
Dermatitis Herpetiformis : Positive DH biopsy...... Celiac :based on DH biopsy and diet response.

Osteoporosis before  age 50
Hashimoto's thyroiditis disease .

Diagnosed type 2 Diabetes 

Osteoarthritis

Gilbert's Syndrome , confirmed by gene testing


#21 Happyw5

 
Happyw5

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 105 posts
 

Posted 15 January 2013 - 04:10 PM

Have you tried it with out the Xantham gum?
I can not do the xantham gum I wonder how it would turn out with out it ??


Could you use guar gum
  • 0

#22 a1956chill

 
a1956chill

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 1,365 posts
 

Posted 16 January 2013 - 01:57 AM

Could you use guar gum

I was wondering if that would work.I will have to research guar gum and see what it is / where it comes from.
  • 0

Gluten free Oct/09
Soy free Nov/10

numerous additional intolerances,, i.e. If it tries to kill me I do not eat it .
After 40+ years of misdiagnoses I was diagnosed with:
Dermatitis Herpetiformis : Positive DH biopsy...... Celiac :based on DH biopsy and diet response.

Osteoporosis before  age 50
Hashimoto's thyroiditis disease .

Diagnosed type 2 Diabetes 

Osteoarthritis

Gilbert's Syndrome , confirmed by gene testing


#23 love2travel

 
love2travel

    Čeznem da se u Hrvatskoj!

  • Advanced Members
  • PipPipPipPipPipPip
  • 3,847 posts
 

Posted 16 January 2013 - 09:49 AM

I make my own aiolis, dressings, vinaigrettes and so on all the time (cannot recall when I even bought it last) and have never had the need to add Xanthan or guar gum. There are other ways of emulsifying without using them, such as adding some Dijon mustard in addition (or instead of) mustard powder.
  • 0
<p>Confirmed celiac disease February 2011 from biopsies. Strictly gluten free March 18 2011.Diagnosed with fibromyalgia April 13 2011.3 herniated discs, myofascial pain syndrome, IT band syndrome, 2 rotator cuff injuries - from an accident Dec. 07 - resulting in chronic pain ever since. Degenerative disc disease.Osteoarthritis in back and hips.Chronic insomnia mostly due to chronic pain.Aspartame free May 2011.

When our lives are squeezed by pressure and pain, what comes out is what is inside.

#24 KikiB

 
KikiB

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 140 posts
 

Posted 16 January 2013 - 09:54 AM

I make my own aiolis, dressings, vinaigrettes and so on all the time (cannot recall when I even bought it last) and have never had the need to add Xanthan or guar gum. There are other ways of emulsifying without using them, such as adding some Dijon mustard in addition (or instead of) mustard powder.


Thanks!

This is the recipe I use....No eggs, no cooking..... gluten-free Mayo 1/2 Cup oil, 1/2 Cup water, 1 Tablespoon Vinegar, 1 Tablespoon lemon juice, 1/2 teaspoon dry mustard, 1/2 teaspoon sugar, 1/2 teaspoon salt, 1/2 teaspoon Xanthan, 1 teaspoon sweet rice flour....put all in a blender and blend till it is creamy, it takes a while ....This is the basic mayo.....you can add other seasonings to make it a variety....One type I make I call Ranch...I add 1/2 teaspoon parsley flakes, 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and a pinch to thyme...it will thicken in the frig and it will keep 2 to 3 weeks in the frig....Instead of using the blender jar one of the things I do is measure all the ingredients in a pint canning jar, then I screw on my Hamilton Beach blender blades on the top of the jar, and blend it right in the pint jar...while I am blending the mayo I remove the jar and shake it a couple times to make sure everything is being blended.....by putting it in the jar I'm going to store it in I don't have to transfer it from the blender....that way I don't have to bother cleaning out the blender jar.....I don't remember where I got this recipe, but I sure have used it allot, and it makes a nice mayo....


Thanks! What kind of oil and what kind of vinegar do you use?
  • 0

#25 Ginsou

 
Ginsou

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 356 posts
 

Posted 17 January 2013 - 10:26 AM

I'm also allergic to soy. I buy Costco's Kirkland brand and do not have a problem with it, and use Spectrum or Hellman's/Best canola mayo. On occasion I also make my own mayo. At one time I was able to use the Polar brand tuna, purchased at Smart and Final, but haven't been near any Smart and Final stores for almost a year. If a can of tuna says vegetable oil is an ingredient, beware!


Guess the gremlins are in my computer, don't know why the post is all underlined.
  • 0

#26 love2travel

 
love2travel

    Čeznem da se u Hrvatskoj!

  • Advanced Members
  • PipPipPipPipPipPip
  • 3,847 posts
 

Posted 17 January 2013 - 12:09 PM

On the topic of homemade mayo, for those of you who may not know, you can make hundreds of kinds of aioli with all sorts of flavours such as infusing some chipotle en adobo or lemon garlic or saffron. There is no limit to what you can make. There should also be no reason whatsoever to cook your homemade mayonnaise for those of you who are not into that sort of thing.
  • 0
<p>Confirmed celiac disease February 2011 from biopsies. Strictly gluten free March 18 2011.Diagnosed with fibromyalgia April 13 2011.3 herniated discs, myofascial pain syndrome, IT band syndrome, 2 rotator cuff injuries - from an accident Dec. 07 - resulting in chronic pain ever since. Degenerative disc disease.Osteoarthritis in back and hips.Chronic insomnia mostly due to chronic pain.Aspartame free May 2011.

When our lives are squeezed by pressure and pain, what comes out is what is inside.

#27 burdee

 
burdee

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 1,400 posts
 

Posted 17 January 2013 - 05:56 PM

I have not been able to find a mayo without soy, and started searching for mayo recipes.

http://www.seriousea...mayonnaise.html


This was super easy and the mayo came out great.


Before I found dairy/egg/soy free mayonnaises (Earth Balance Olive Oil and Vegenaise w/ Olive Oil), I made mayo with raw cashews, lemon juice, honey and salt in the blender. It was not as good as the Earth Balance and Vegenaise dairy/egg/soy free versions, but I had something for sandwiches (and brocolli) until I found those 2 brands.
  • 0

Gluten, dairy, soy, egg, cane sugar, vanilla and nutmeg free. Enterolab diagnosed gluten/casein intolerant 7/04; soy intolerant 8/07. ELISA test diagnosed egg/cane sugar IgG allergies 8/06; vanilla/nutmeg 8/06. 2006-10 diagnosed by DNA Microbial stool tests and successfully treated: Klebsiella, Enterobacter Cloaecae, Cryptosporidia, Candida, C-diff, Achromobacter, H. Pylori and Dientamoeba Fragilis. 6/10 Heidelberg capsule test diagnosed hypochloridia. Vitamin D deficiency, hypothyroiditis, hypochloridia and low white blood cells caused vulnerability to infections. I now take Betaine HCl, probiotics, Vitamin D and T3 thyroid supplement to maintain immunity.


#28 a1956chill

 
a1956chill

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 1,365 posts
 

Posted 18 January 2013 - 01:38 AM

Before I found dairy/egg/soy free mayonnaises (Earth Balance Olive Oil and Vegenaise w/ Olive Oil), I made mayo with raw cashews, lemon juice, honey and salt in the blender. It was not as good as the Earth Balance and Vegenaise dairy/egg/soy free versions, but I had something for sandwiches (and brocolli) until I found those 2 brands.

I was using a soy free canola oil mayo but I am now reacting to Xanthan gum and have not ( as of yet) found a mayo with out it :wacko: So I am going to attempt to make my own . ^_^
  • 0

Gluten free Oct/09
Soy free Nov/10

numerous additional intolerances,, i.e. If it tries to kill me I do not eat it .
After 40+ years of misdiagnoses I was diagnosed with:
Dermatitis Herpetiformis : Positive DH biopsy...... Celiac :based on DH biopsy and diet response.

Osteoporosis before  age 50
Hashimoto's thyroiditis disease .

Diagnosed type 2 Diabetes 

Osteoarthritis

Gilbert's Syndrome , confirmed by gene testing


#29 SUZIN

 
SUZIN

    Community Member

  • Advanced Members
  • PipPipPip
  • 47 posts
 

Posted 21 January 2013 - 01:57 PM

This is my Mayo recipe: 1/2C light olive oil, 1/2 C water, 1 Tab vinegar, 1 Tab lemon juice, 1/2 tsp dry mustard, 1/2 tsp sugar, 1/2 tsp salt, 1/2 tsp Xanthan, 1 tsp sweet rice flour....put all in blender and blend till it is creamy (I usually shake the mix a couple times in the jar to be sure it is blending everything).... it will thicken in the frig...This is the basic mayo recipe.... If you want to make it more like Ranch Dressing, add....1/2 tsp parsley flakes, 1/4 tsp pepper, 1/4 tsp garlic powder, 1/4 tsp onion powder and a pinch of thyme.... .I have a Hamilton Beach blender that uses a regular mason jar size screw on blades, so I use the blades and screw them on a pint jar and use that on the blender....that way I can just use the pint jar and lid to store the mayo in....
  • 0

#30 mbrookes

 
mbrookes

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 660 posts
 

Posted 24 January 2013 - 09:20 AM

I have made mayo for years the way Mama did:

Start with 1 egg, beaten with electric mixer until light yellow
Add 2 cups oil (I use Wesson, but it will work with olive or corn to avoid soy) This is important: add a drop of oil at a time while beating until it begins to emulsify. Then pour in a very thin stream until all used.
Add salt and lemon juice to your taste. If it tastes too oily, you probably need more salt.
At this point, add any flavorings you like such as mustard powder, chili powder, or finely crushed fresh herbs.
  • 0




0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users

Celiac.com Sponsors: