Dean
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Neanderthin MayonnaiseNeanderthin 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)
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ReddyMcMeaty
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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.
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Viking Dan
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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.
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TidalPool
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| ReddyMcMeaty wrote: | | 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. |
I've not made this but it came from Chuck Burns, a guy on one of my old paleo lists... perhaps you want to melt the coconut oil first and mix it with the olive oil (2nd step below)?
Have fun!
This makes about 1 1/2 cups of mayo:
Put the following ingredients in to food processor:
1 whole egg
2 egg yolks
1 Tablespoon of mustard - we use Dijon
1 Tablespoon of lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
Mix until creamy but don't overmix - in a food processor it's about 30
seconds
Then with the processor running start add 1/2 Cup coconut oil and 1/2 cup olive oil VERY slowly.
Start out with drops and then work up to
about a 1/16 inch stream. It should take you about 2 minutes to add the oil. After it looks well blended and there is no noticeable free oil you are done. Now comes the hardest part of making mayo - cleaning the food
processor!
As to how long it lasts. About as old as I've used it is 10 days and
it was fine. If you think about it olive oil is fine left on the shelf
and coconut oil is very stable (tests show it is fine after 3 years at room temp.). Eggs are very saturated too.
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GeoCarnivore
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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?
| TidalPool wrote: | | ReddyMcMeaty wrote: | | 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. |
I've not made this but it came from Chuck Burns, a guy on one of my old paleo lists... perhaps you want to melt the coconut oil first and mix it with the olive oil (2nd step below)?
Have fun!
This makes about 1 1/2 cups of mayo:
Put the following ingredients in to food processor:
1 whole egg
2 egg yolks
1 Tablespoon of mustard - we use Dijon
1 Tablespoon of lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
Mix until creamy but don't overmix - in a food processor it's about 30
seconds
Then with the processor running start add 1/2 Cup coconut oil and 1/2 cup olive oil VERY slowly.
Start out with drops and then work up to
about a 1/16 inch stream. It should take you about 2 minutes to add the oil. After it looks well blended and there is no noticeable free oil you are done. Now comes the hardest part of making mayo - cleaning the food
processor!
As to how long it lasts. About as old as I've used it is 10 days and
it was fine. If you think about it olive oil is fine left on the shelf
and coconut oil is very stable (tests show it is fine after 3 years at room temp.). Eggs are very saturated too. |
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