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Shrinkflation/Inflation Fighting Homemade Mayonnaise

Danblacksher

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Excellent post and I had to start doing no sugar and no carb just meats, fats, and some veggies because of inflammation as well. So I am starting to make my own sausage, and smoke different meats every week. Now I will make this mayo to go into the homemade coleslaw. Oh, how I miss my wife's Bake beans! Meaty, savory, delicious, and when on my plate stirred into my cole slaw with a bite of Smoked pork, brisket, any kind of ribs, pork belly, it is just a bite of heaven on earth!
 

Danblacksher

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made the chipotle aioli and it worked great. Tried to make the regular mayo and did something wrong so I have a jar of salad dressing. I will try again soon
 

noboundaries

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Tried to make the regular mayo and did something wrong so I have a jar of salad dressing. I will try again soon
When I was researching how to make the mayo, everyone I read said pouring the oil in too fast is the #1 mistake. It won't emulsify. Also, running the blender too fast can be an issue, too.

If you want, Google "how to save mayo that won't emulsify." Adding a bit of water seems to help.
 

Danblacksher

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Well, that worked from the first batch the oil had completely separated and was sitting at the top of the mason jar. So I repeated the recipe and used the oil off the top of the failure. I poured the oil in much slower and it came out perfect. Thank you, and it taste amazing.
 

BrianGSDTexoma

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My first attemp did not go well. Guess added to fast and had food processor on high. Take 2 tomorrow.
 

BrianGSDTexoma

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2nd time a success! After watching some video's lady just puts everything in at once and uses stick blender, like you suggested, on low leaving on bottom until white starts to raise to the top. Less than a minute and done. I wanted to use whey to preserve and bought some Whey Protein Isolate. Not sure if this does the same thing as whey from yogurt or not? I also used sous vide to pasteurize eggs like daveomak daveomak suggested. Anyhow now can experiment to find out what I like.

20220815_141503.jpg
 
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jcam222

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I’m late to the party on this but going to give it a whirl in my Vitamix. Dukes was over $6 at Kroger and around $5 at Meijers last weekend.
 

Danblacksher

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Jcsm I use light olive oil and white vinegar. I put in a touch of lemon juice at the end and it taste similar to me.
 

BrianGSDTexoma

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I’m late to the party on this but going to give it a whirl in my Vitamix. Dukes was over $6 at Kroger and around $5 at Meijers last weekend.

I used Sunflower oil. Not quite as good as Duke's but I will work on it. Walmart the cheapest place to buy Duke's. Just over $4.

This worked great and so easy.
 
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Danblacksher

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I used light olive oil and it came pretty close. I used robust olive oil and it was the right color but not quite the right taste. The key for me was using the vinegar and the mustard to make the mayo and then adding a little lemon juice after the mayo was complete. Just fantastic! I just used the mayo to make horseradish sauce like they make for prime rib and used it on brisket sandwiches and wow was it amazing.

Horseradish sauce

1 cup sour cream
2/3 cup mayo
1/4 cup horseradish add more if you want a stronger flavor
1 tablespoon lemon juice or apple cider vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
Splash of Worcestershire sauce.
 
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jcam222

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Do any of you have issues with separation? What can be added to extend use beyond 5 days?
 

noboundaries

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The lemon juice and vinegar are both acids and should act as preservatives. I've gone a week and a half. Need to make some again soon.

I haven't had separation issues on any of the mayo or aioli I've made.
 

BrianGSDTexoma

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Do any of you have issues with separation? What can be added to extend use beyond 5 days?
I sous vide my eggs at 135 to pasteurize. Also add tablespoon whey and leave out for 8 hours, suppose to be good for 2 months after that. I think I messed up and bought powder whey. Suppose to get from top of yogurt.
 

noboundaries

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I shigged my latest mayonnaise recipe off the Internet (recipes cannot be copyrighted). I made one addition. The result was my favorite of the several I've tried so far.

I'll try making adjustments to one recipe before moving on to another one. The one below was perfect for my taste on the first try.

One trick I've learned with my blender is to not try free-handing the SLOOOOOW oil pour. Use a squeeze bottle or rest the oil bottle on the blender as you pour. The slower the better.

1 egg room temperature
1 teaspoon salt
½ tsp granulated sugar
½ teaspoon dry mustard
2 tablespoons white vinegar
2 teaspoons lemon juice
approx 1 cup light olive oil

Pulse all but the oil to mix. Set blender speed on low and SLOWLY pour oil into blender. Continue pouring until it thickens and a "glug glug" sound is heard.

Makes about 12 oz mayonnaise.
 

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