Active No-Carber Forums

Dean · Joined: 20 May 2006 Posts: 1142

Neanderthin Mayonnaise (made in a blender or food processor)

Mayonnaise is a popular condiment and need not be abandoned by the modern hunter-gatherer. Commercially produced mayonnaise, however, is rife with chemicals and other undesirable ingredients and, for the most part, should be avoided. Homemade mayo, on the other hand, can be eaten without reservation, because all the ingredients used to make it are acceptable by NeanderThin standards.

INGREDIENTS:
1 whole egg, at room temperature (plus 1 yolk for food processor)
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon (preferably freshly ground) white pepper (optional)
1 1/2 tablespoons lemon juice (about 1 small lemon; 2 tablespoons for food processor)
1 cup light olive oil (plus 1/2 cup for food Processor) [can use any type of oil]

1. Break egg into bowl of you blender or food processor fitted with steel blade(if using processor add additional yolk). Add dry mustard, salt, white pepper, and lemon juice (if processor, add 2 tablespoons lemon juice). Cover and blend 3 to 5 seconds.

2. With motor still running, remove plastic stopper from the cover of the blender or the pusher from the food processor and begin adding olive oil (if using processor, add additional 1/2 cup oil) in a slow, steady stream until all of the oil is used. Blend only until mayonnaise is thick.

3. Scrape mayonnaise into a glass container; cover and refrigerate (if mayonnaise is not to be used up right away). The mayonnaise will keep for 1 week.

Servings depend on use (dressing, condiment, or recipe ingredient)

_________________
CONFIRMED TROLL
Short a few marbles.

ReddyMcMeaty · The Boss Joined: 20 May 2006 Posts: 5776

has anyone successfully made mayo with a hard fat, like lard or palm oil etc.? I tried it once with coconut oil (virgin) and it was the most disgusting thing I had ever made...likely because of the coconut flavour. Once refrigerated it (obviously) became very hard and unmixable. Just wondering if there is a way.
_________________
"Man lives on one quarter of what he eats. On the other three quarters lives his doctor."

Viking Dan · Carnivore King Joined: 21 May 2006 Posts: 551

Coconut Oil is a saturated fat, so its solid at room temperature. I don't think you'll have much luck making mayo with it. Olive Oil is probably a better bet...maybe flax, too.

TidalPool · Posted: Mon Jun 12, 2006 12:44 pm Post subject:

GeoCarnivore · Guest

Has anyone had any success with this recipe? I really want to try it with the coconut oil. Also, is there any difference between the super refined stuff I can buy almost anywhere and the more expensive less refined stuff like the Tropical Traditions brand?