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Discussion in 'Epi-Paleo Recipes' started by endless, Mar 20, 2013.

  1. endless

    endless New Member

    Anyone have a good mayo recipe? I can't find anything without canola or soybean oil in the stores. I was toying with the idea of using MCT oil....anyone tried that?
    Martha Ray likes this.
  2. cantweight

    cantweight Gold

  3. diane

    diane Gold

  4. Priscilla

    Priscilla Gold

    I make mine similar to the nomnompaleo link (above). I use avocado oil, and cider vinegar (with the mother) instead of white vinegar. I also do it with an immersion blender. Put all the ingredients except the oil in the container, then add oil on top, then place the immersion blender on the bottom. The oil incorporates quickly. slowly raise the blender to finish incorporating it all.

    This is so simple. But.. when you are done, yank the cord from the outlet first! Not doing this brought me an emergency room visit and 10 stitches on the tip of my finger!
  5. Priscilla, I'm going to try your method. I used to make mayo a lot but got lazy and stopped several years ago. Tried to make it last year and twice it flopped due to me not dropping the oil in slowly enough. I love the immersion blender idea! Thanks!
  6. endless

    endless New Member

    Avocado oil! Duh.....why didn't I think of that, it's perfect! Thanks everyone!
  7. CarolMorris

    CarolMorris New Member

    With the immersion blender it's like...magic :)
  8. Shijin13

    Shijin13 Guest

    I can't the mayo to set for the life of me... ends up very runny - even when I follow directions to a T as far as measurements... doesn't matter if I use an emersion blender, my vitamix, kitchen aid hand mixer, or whipping by hand... total failure...what am I doing wrong????
  9. Rachelle

    Rachelle New Member

    I also use avocado oil and MCT together. You can play around with the amounts.
  10. Rachelle

    Rachelle New Member

    Same here at Shijin, until I used my food processor. It made the difference for me. Just put in egg yoks, vinegar and salt and then start the food processor to make yolks to incorporate with vinegar and salt for a few seconds. Then slowly pour in oil while keeping the food processor running. Works every time.
  11. GlenPDQ

    GlenPDQ New Member

    MCT would probably work fine. You could add some olive, avocado, or macadamia oil in there to vary the flavor some. MCT is a very "runny" oil. I plan to make some homemade mayo soon to use with a salmon, chopped clam, onion, and cucumber salad similar to a tuna salad. Maybe I will add some chopped boiled egg. It probably won't be pretty to look at.

    Start with slow bursts of the stick blender at the bottom of the jar. Don't raise the stick blender higher until obvious mayo is beginning to form at the bottom. Egg yolk has the lecithin that emulsifies the fat so use enough egg yolk for the job.
  12. Glamazon

    Glamazon Gold

    I have used half olive and half MCT oil. I think with the new batch I am going all MCT oil. I use a little cider vinegar. You can also making it with bacon grease. Haven't done that yet. You can also use lemon juice instead of cider vinegar. Gives it a very bright, light taste. I have also added some chopped garlic and chives.
  13. diane

    diane Gold

    Yes, I use lemon juice. I've tried with fresh lemon juice, but read that you get better results with bottled. Which I've found helps.
  14. Martha Ray

    Martha Ray New Member

    Been using this retail one lately
    Chosen Foods Classic Mayo 100% Avocado Oil Based -- 24 fl oz
    https://www.vitacost.com/chosen-foods-classic-mayo-100-avocado-oil-based?CSRC=BPA-815074020096-bing_pla_gen_pro_food+&+beverages-&network=s&keywordname=&device=c&adid=92700074207528873&matchtype=e&gclick=&ds_agid=58700008164553767&targetid=&utm_source=bing&utm_medium=cpc&utm_campaign=bing_pla_gen_pro_food & beverages&utm_term=4580496736182091&utm_content=bing_gen_pro_food & beverages_condiments&gclsrc=ds&gclsrc=ds

    I plan on buying an immersion blender soon and want to make my own Mayo.
    Last edited: Mar 18, 2023
    Optimalbound likes this.
  15. After roasting and eating a duck or chicken, simmer till broth is how you like and let it cool off. Skim, strain and separate the fat. It will be soft at room temp. Make mayo with this. Doesn't last long but is real food, not some virtue signaling processed garbage claiming the health benefits of processed oils. This will also make amazing blue cheese dressing if you like that. We have store bought mayo in the fridge, but it is not in the same league in terms of flavor or nutritional density. If the consistency doesn't perfectly mimic the commercial stuff, remember the food chemists can and do use any substance to make the product appear more appetizing and shelf stable.
    John Schumacher likes this.

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