36 replies to this topic

[Happyw5]

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.

[MJ_S]

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!

[KikiB]

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.

[SUZIN]

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....

[a1956chill]

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 ??

[Happyw5]

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

[a1956chill]

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.

[love2travel]

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.

[KikiB]

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?

[Ginsou]

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.

[love2travel]

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.

[burdee]

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.

[a1956chill]

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 So I am going to attempt to make my own .

[SUZIN]

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....

[mbrookes]

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.