Paleo Mayeo

      134 Comments on Paleo Mayeo

Yes, I said I was taking a mini-vacation from blogging over the long weekend, but when our local fireworks show was rained out last night, I decided to make some paleo mayonnaise.  I liked it (a lot), so I thought I’d share the recipe.

I’ve made mayo before with macadamia oil.  It’s decent, but has a distinct nutty flavor.  I’ve also made olive-oil mayo (didn’t much like the flavor) and I’ve ordered paleo mayo online (expensive, and I didn’t much like the flavor).

Someone left a comment suggesting I try bacon grease, so that’s what I did.  Chareva saves strained bacon grease in Tupperware containers and uses it for frying.  Her sweet potato fries are awesome.  Apparently we’ve been eating more bacon than fried sweet potatoes, because she had three containers of bacon grease in the fridge.  I was happy to find a way to use some of it.

Here are the ingredients:

1 cup of bacon grease (warmed enough to be liquid)
2 teaspoons lemon juice
2 medium egg yolks (because our chickens lay medium-sized eggs)
1/2 teaspoon dry mustard
2 teaspoons white wine vinegar
1/2 teaspoon salt

I don’t know if I’d trust raw egg yolks from a grocery store, but I’m not concerned about the eggs from our hen-house.  Anyway …

Put everything except the oil into a jar and blend briefly with a hand-held blender.

Then start drizzling in the oil while continuing to blend.  It’s important to drizzle the oil in slowly – if you get rambunctious about it, you’ll get unmixed oil in your mayo.

After all the oil is mixed in, blend for another minute or so.

By the way, if you make your own mayo at home, it’s going to be yellowish, since egg yolks are yellow.  I don’t know how the people who make commercial soybean-oil mayo manage to get theirs so white, but I suspect there are chemicals involved.

The final concoction had a mild bacon-smoky taste, but since I mostly use mayo on slices of meat, I’m fine with that.  Perhaps someday I’ll try the same recipe with pure lard instead of bacon grease.

After the mayo cooled in the fridge, I used part of it to make tuna salad.  Alana asked for some and snarfed it up.  That’s my girl.

We now return to our regularly scheduled mini-vacation …


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134 thoughts on “Paleo Mayeo

  1. Stephanie

    How long do you think the mayo lasts in the fridge? Can you freeze it?

    I haven’t tried freezing it. I doubt the batch will last me more than a week, so I haven’t checked how long it keeps.

    1. mezzo

      I don’t think mayo takes kindly to freezing. I don’t like strong-tasting olive oil in mayo either but not all olive oils are created alike. So I use a mild one and it tastes just fine.

    2. Nick S

      My homemade mayo does not take kindly to freezing. It lasts at least a week in the fridge with no noticeable change.

  2. tracker

    No, don’t make mayo with lard! I tried it, it’s horrible. It might be good fresh, but once you refrigerate it, it’s like eating raw lard. I mean, if you like raw lard, then go for it. Now we say, ‘just because you *can* do something, doesn’t necessarily mean you should’ 😉

    I appreciate the warning. Next time I may try using half bacon grease, half avocado oil.

    1. Steve

      I’ve tried making mayo with avocado oil before. Has a similar problem that olive does – the flavor doesn’t quite fit. I was going to try MCT oil. If that worked it would likely have a better shelf life.

      I tried MCT oil once and it didn’t mix well for me.

  3. Walter Bushell

    Doesn’t bacon grease go with anything that is compatible with salt? No in coffee, for example, unless you can get uncured bacon. Hmm, in NYC all the cream is ultra pasteurized by law, so I have to use unsalted butter.

      1. Addison

        Are you kidding me??? You don’t eat pasteurized food? Are you trying to get sick?

  4. Firebird

    I’ve tried several times to make home made mayo and get to the last drops of oil, then it flops. Ugh.

  5. Mark.

    It does tend to go a bit firm when refrigerated — though probably less so than it might, what with the higher fraction of omega-6 fatty acids found these days in most commercial pork. (I’ve read that pigs are put on a diet lower in those for a few weeks before butchering, or their fat would be too soft for proper bacon, but I don’t know whether that’s true.) Another fat that makes good mayo that tends to get too solid is coconut oil, the cheap grocery store stuff that is almost flavorless.

    You have to like olive oil to like traditional mayo. I’m not way fond of it, although extra virgin can be interesting.

    The consistency is just a bit softer than butter.

    1. James Gegner

      Mark, if you’re wanting to make mayo with coconut oil, use extra virgin coconut oil, which actually smells like coconuts and is unrefined, instead of the cheaper refined coconut oil that’s typically found with the processed liquid vegetable oils.

      I posted a comment on one of Tom’s recent posts about a video on YouTube that shows how to make mayonnaise using a combination of extra virgin coconut oil and extra virgin olive oil. Here is the recipe:

      Coconut Oil Mayonnaise (makes double the recipe shown in the YouTube video)

      Ingredients:

      2 large eggs (from pasture-raised chickens)
      4 large egg yolks (from pasture-raised chickens)
      2 tablespoons Dijon mustard
      2 tablespoons fresh-squeezed lemon juice
      1 teaspoon kosher or coarse sea salt
      ½ teaspoon white pepper
      1 cup extra virgin coconut oil (warmed enough to be liquid)
      1 cup extra virgin olive oil

      Directions:

      Place the eggs, egg yolks, Dijon mustard, lemon juice, salt, and white pepper into the work bowl of a food processor. Blend briefly for just a few seconds.

      Pour the warmed coconut oil into the olive oil and stir to combine. With the processor running on low speed, start adding the oil mixture very slowly. Start out with very small drops, and gradually work up to a 1/16″ stream (this should take about 5 minutes).

      Continue blending until all of the oil mixture is used up and there is no free standing oil.

      Transfer the finished mayonnaise to a resealable jar with a lid and chill in the refrigerator until ready to use (it will last about a week in the refrigerator, so it needs to be used up as quickly as possible). Makes approximately 3 cups of mayonnaise.

  6. jd

    I wouldn’t worry about store-bought egg yolks too much. People eat them raw all the time but just don’t think about it. The runny yellow stuff in a fried egg might be warm, but it sure ain’t cooked.

    Good point. I believe the lemon and vinegar is supposed to make the yolk safer to eat as well.

    1. j

      There are methods of pasteurizing eggs at home…do a google search. Basically it involves heating the eggs in water at a certain temperature for several minutes. I cant personally vouch for safety concerns in doing this..just putting the info out there.

      As long as I’m getting the yolks from our chickens, I’m not worried.

  7. Janknitz

    Hmm, we don’t do pork/bacon. I wonder how this would be with chicken schmaltz? You’ve inspired me to try it.

    It’s worth an experiment.

  8. Stephanie

    How long do you think the mayo lasts in the fridge? Can you freeze it?

    I haven’t tried freezing it. I doubt the batch will last me more than a week, so I haven’t checked how long it keeps.

    1. mezzo

      I don’t think mayo takes kindly to freezing. I don’t like strong-tasting olive oil in mayo either but not all olive oils are created alike. So I use a mild one and it tastes just fine.

      1. Daniel Adam

        Many (if not all) lighter olive oils are extracted using chemicals, not just additional pressings. You can’t use the taste of the oil as a guide unfortunately.

    2. Nick S

      My homemade mayo does not take kindly to freezing. It lasts at least a week in the fridge with no noticeable change.

  9. tracker

    No, don’t make mayo with lard! I tried it, it’s horrible. It might be good fresh, but once you refrigerate it, it’s like eating raw lard. I mean, if you like raw lard, then go for it. Now we say, ‘just because you *can* do something, doesn’t necessarily mean you should’ 😉

    I appreciate the warning. Next time I may try using half bacon grease, half avocado oil.

    1. Steve

      I’ve tried making mayo with avocado oil before. Has a similar problem that olive does – the flavor doesn’t quite fit. I was going to try MCT oil. If that worked it would likely have a better shelf life.

      I tried MCT oil once and it didn’t mix well for me.

    1. Janet

      YEAH! WOW! Same here. I put a note by my bacon grease collector this am so I don’t forget and throw it away–I generate A LOT of bacon grease–before I try this. I tried mayo with olive oil and yuck–hated it.

      I like olive oil, but not in mayo. I may try the extra-light stuff at some point.

  10. Walter Bushell

    Doesn’t bacon grease go with anything that is compatible with salt? No in coffee, for example, unless you can get uncured bacon. Hmm, in NYC all the cream is ultra pasteurized by law, so I have to use unsalted butter.

  11. Firebird

    I’ve tried several times to make home made mayo and get to the last drops of oil, then it flops. Ugh.

  12. Lori

    That sounds great; in fact, I’ve thought of making chocolate with bacon grease. Unfortunately, bacon grease doesn’t last long enough at my house to do anything with it.

    We’ve almost polished off that first batch of mayo too.

  13. Mark.

    It does tend to go a bit firm when refrigerated — though probably less so than it might, what with the higher fraction of omega-6 fatty acids found these days in most commercial pork. (I’ve read that pigs are put on a diet lower in those for a few weeks before butchering, or their fat would be too soft for proper bacon, but I don’t know whether that’s true.) Another fat that makes good mayo that tends to get too solid is coconut oil, the cheap grocery store stuff that is almost flavorless.

    You have to like olive oil to like traditional mayo. I’m not way fond of it, although extra virgin can be interesting.

    The consistency is just a bit softer than butter.

    1. James Gegner

      Mark, if you’re wanting to make mayo with coconut oil, use extra virgin coconut oil, which actually smells like coconuts and is unrefined, instead of the cheaper refined coconut oil that’s typically found with the processed liquid vegetable oils.

      I posted a comment on one of Tom’s recent posts about a video on YouTube that shows how to make mayonnaise using a combination of extra virgin coconut oil and extra virgin olive oil. Here is the recipe:

      Coconut Oil Mayonnaise (makes double the recipe shown in the YouTube video)

      Ingredients:

      2 large eggs (from pasture-raised chickens)
      4 large egg yolks (from pasture-raised chickens)
      2 tablespoons Dijon mustard
      2 tablespoons fresh-squeezed lemon juice
      1 teaspoon kosher or coarse sea salt
      ½ teaspoon white pepper
      1 cup extra virgin coconut oil (warmed enough to be liquid)
      1 cup extra virgin olive oil

      Directions:

      Place the eggs, egg yolks, Dijon mustard, lemon juice, salt, and white pepper into the work bowl of a food processor. Blend briefly for just a few seconds.

      Pour the warmed coconut oil into the olive oil and stir to combine. With the processor running on low speed, start adding the oil mixture very slowly. Start out with very small drops, and gradually work up to a 1/16″ stream (this should take about 5 minutes).

      Continue blending until all of the oil mixture is used up and there is no free standing oil.

      Transfer the finished mayonnaise to a resealable jar with a lid and chill in the refrigerator until ready to use (it will last about a week in the refrigerator, so it needs to be used up as quickly as possible). Makes approximately 3 cups of mayonnaise.

  14. Julie

    Tom, I’m so glad to see you’ve come to the bacon side! I’ve been making baconnaise for a few months now, because I just love mayo too much to give it up. To make ours a little less densely bacon flavored, I use 1/2 bacon grease and 1/2 pure olive oil. And when I don’t feel like using bacon, I use all pure olive oil, which has the added bonus of having the same consistency as store bought mayo. I know pure oo is more processed than evoo, but it’s a choice I make because I can’t really stand the taste of evoo. It’s too fruity. For both versions, I use a cooked mayo recipe, where you heat the eggs, vinegar, and spices up until just starting to bubble. I would probably use raw eggs though if I had my own chickens.

    Now what gave me that idea to do baconnaise in the first place was a really cool post on Serious Eats about the science of making mayo with all kinds of animal fat. I bet you’d get a kick out of it.

    http://www.seriouseats.com/2009/10/the-food-lab-meatonnaise-mayonnaises-mayos-bacon-lamb-duck-beef-fats-science.html

    Duck-fat mayo? Hmmm ….

    1. Marilyn

      Hmmm. Duck fat mayo. I roasted a duck a couple of days ago and have all this fat in the frig. . . .

  15. jd

    I wouldn’t worry about store-bought egg yolks too much. People eat them raw all the time but just don’t think about it. The runny yellow stuff in a fried egg might be warm, but it sure ain’t cooked.

    Good point. I believe the lemon and vinegar is supposed to make the yolk safer to eat as well.

    1. j

      There are methods of pasteurizing eggs at home…do a google search. Basically it involves heating the eggs in water at a certain temperature for several minutes. I cant personally vouch for safety concerns in doing this..just putting the info out there.

      As long as I’m getting the yolks from our chickens, I’m not worried.

  16. Kati

    Just a question, but what “grade” of bacon does your family eat? I just get the cheap stuff, personally, but would be sorta concerned making delicious baconnaise from it because of the farming additives to the pig’s diet. I’m trying to figure out if it really matters all that much, in the grand scheme of clean eating. 🙂

    Chareva just buys bacon at the grocery store. We tried bacon from a local farmer once, pastured pigs and all that, but it just didn’t taste good.

    1. emi11n

      See if there are other farmers offering pastured pork. I’ve had very different experiences with local bacon. For a long time I bought bacon from a farmer with pastured heritage pigs, and the bacon, omg so delicious, made lots of fabulous bacon fat. Waaaaay better than oscar meyer or fischers. The farmer left the business recently, so I bought some bacon from another local farm, and it’s TERRIBLE. Smells horrid. If I hadn’t paid so much for it I’d throw it away. I never knew bacon could be this bad. I won’t buy from this farm again, but I will keep looking because I know great local bacon is possible.

      Yeah, it’s worth trying again.

  17. Rae

    Gotta try this. I miss mayo but soybean oil just doesn’t work for me. I always end up with HUGE amounts of schmaltz and lamb fat saved in my fridge – I really want to try this with one or the other (or both?!). Just need a hand held blender.

    I believe the hand blender was $20 at the Wal-Mart near Cool Springs.

  18. Lynne :)

    Hmm, I wonder if chicken fat (the dripping from roasting) would be as good as bacon fat?

    No idea, but worth a try.

  19. Janknitz

    Hmm, we don’t do pork/bacon. I wonder how this would be with chicken schmaltz? You’ve inspired me to try it.

    It’s worth an experiment.

    1. Janet

      YEAH! WOW! Same here. I put a note by my bacon grease collector this am so I don’t forget and throw it away–I generate A LOT of bacon grease–before I try this. I tried mayo with olive oil and yuck–hated it.

      I like olive oil, but not in mayo. I may try the extra-light stuff at some point.

  20. TonyNZ

    To answer your question Re. white mayo…

    The reason egg yolks are needed is that they contain lecithin, which is a surfactant that keeps your mayonnaise as a stable colloid (i.e. prevents it from splitting). Lecithin can also be derived from soy and is sold as an additive in the food industry to be used this way. It is colourless in this form, hence white mayo. I suspect the bacon grease adds to the colour. My egg/olive oil mayo is more of a cream colour.

    Figures it’s soy on top of soy in commercial mayo.

    1. Namu

      The real reason for the white color is, they add more water than egg yolk to keep it cheap. With enough mixing and blending and adding water you can stretch a single egg yolk across liters of mayo. Lecithin merely makes it even easier. Here it must contain at least 6% egg yolk or it cannot use the name “mayonnaise”, as an attempt to curb the practice.

      1. TonyNZ

        Could be something to do with barn egg yolks being pale compared to free-range also. No such restriction here as far as I’m aware. The more upmarket brands have things such as “made with real egg” on the front as a selling point. Soy lecithin is used in hundreds of store-brought mass manufactured foods though, not just dressings.

        Another reason to avoid the processed stuff.

  21. Lori

    That sounds great; in fact, I’ve thought of making chocolate with bacon grease. Unfortunately, bacon grease doesn’t last long enough at my house to do anything with it.

    We’ve almost polished off that first batch of mayo too.

  22. mrfreddy

    I don’t mess around with that careful oil dribbling, or pre-mixing the eggs before adding oil. All the ingredients go into the jar together, the only important thing is that the oil goes last. Let it sit for a bit and then hit it with a stick blender. Works every time.

    1. Jill

      I’ve done this, and it is like magic! Perfect mayo and it only takes a few seconds of blending.

  23. Julie

    Tom, I’m so glad to see you’ve come to the bacon side! I’ve been making baconnaise for a few months now, because I just love mayo too much to give it up. To make ours a little less densely bacon flavored, I use 1/2 bacon grease and 1/2 pure olive oil. And when I don’t feel like using bacon, I use all pure olive oil, which has the added bonus of having the same consistency as store bought mayo. I know pure oo is more processed than evoo, but it’s a choice I make because I can’t really stand the taste of evoo. It’s too fruity. For both versions, I use a cooked mayo recipe, where you heat the eggs, vinegar, and spices up until just starting to bubble. I would probably use raw eggs though if I had my own chickens.

    Now what gave me that idea to do baconnaise in the first place was a really cool post on Serious Eats about the science of making mayo with all kinds of animal fat. I bet you’d get a kick out of it.

    http://www.seriouseats.com/2009/10/the-food-lab-meatonnaise-mayonnaises-mayos-bacon-lamb-duck-beef-fats-science.html

    Duck-fat mayo? Hmmm ….

    1. Marilyn

      Hmmm. Duck fat mayo. I roasted a duck a couple of days ago and have all this fat in the frig. . . .

  24. Kati

    Just a question, but what “grade” of bacon does your family eat? I just get the cheap stuff, personally, but would be sorta concerned making delicious baconnaise from it because of the farming additives to the pig’s diet. I’m trying to figure out if it really matters all that much, in the grand scheme of clean eating. 🙂

    Chareva just buys bacon at the grocery store. We tried bacon from a local farmer once, pastured pigs and all that, but it just didn’t taste good.

    1. emi11n

      See if there are other farmers offering pastured pork. I’ve had very different experiences with local bacon. For a long time I bought bacon from a farmer with pastured heritage pigs, and the bacon, omg so delicious, made lots of fabulous bacon fat. Waaaaay better than oscar meyer or fischers. The farmer left the business recently, so I bought some bacon from another local farm, and it’s TERRIBLE. Smells horrid. If I hadn’t paid so much for it I’d throw it away. I never knew bacon could be this bad. I won’t buy from this farm again, but I will keep looking because I know great local bacon is possible.

      Yeah, it’s worth trying again.

  25. Rae

    Gotta try this. I miss mayo but soybean oil just doesn’t work for me. I always end up with HUGE amounts of schmaltz and lamb fat saved in my fridge – I really want to try this with one or the other (or both?!). Just need a hand held blender.

    I believe the hand blender was $20 at the Wal-Mart near Cool Springs.

  26. Lynne :)

    Hmm, I wonder if chicken fat (the dripping from roasting) would be as good as bacon fat?

    No idea, but worth a try.

  27. Andrea

    Reminds me of something I heard several years ago on Car Talk. It was called something like “instructions for a Yankee moving to the South.” The first item was “save all bacon grease, you will receive further instructions.”

    Love it.

  28. TonyNZ

    To answer your question Re. white mayo…

    The reason egg yolks are needed is that they contain lecithin, which is a surfactant that keeps your mayonnaise as a stable colloid (i.e. prevents it from splitting). Lecithin can also be derived from soy and is sold as an additive in the food industry to be used this way. It is colourless in this form, hence white mayo. I suspect the bacon grease adds to the colour. My egg/olive oil mayo is more of a cream colour.

    Figures it’s soy on top of soy in commercial mayo.

    1. Namu

      The real reason for the white color is, they add more water than egg yolk to keep it cheap. With enough mixing and blending and adding water you can stretch a single egg yolk across liters of mayo. Lecithin merely makes it even easier. Here it must contain at least 6% egg yolk or it cannot use the name “mayonnaise”, as an attempt to curb the practice.

      1. TonyNZ

        Could be something to do with barn egg yolks being pale compared to free-range also. No such restriction here as far as I’m aware. The more upmarket brands have things such as “made with real egg” on the front as a selling point. Soy lecithin is used in hundreds of store-brought mass manufactured foods though, not just dressings.

        Another reason to avoid the processed stuff.

        1. emi11n

          Don’t forget, commercial mayo is made with spray-dried, powdered egg yolk. Keeps longer that way. Who knows how much color egg yolks retain when they’ve been heated to super-high temperatures and sprayed aginst a hard surface at high pressure (i.e. blasted within an inch of their lives)?

  29. mrfreddy

    I don’t mess around with that careful oil dribbling, or pre-mixing the eggs before adding oil. All the ingredients go into the jar together, the only important thing is that the oil goes last. Let it sit for a bit and then hit it with a stick blender. Works every time.

    1. Jill

      I’ve done this, and it is like magic! Perfect mayo and it only takes a few seconds of blending.

  30. Sheri

    Dang! Had some bacon this morning, but I threw out the grease. I have about 1/2 cup in the fridge. I guess I can make 1/2 a batch.

    We used to throw away bacon grease and buy vegetable oil for cooking. I shudder at the memory.

  31. Ash Simmonds

    Dude – you forgot garlic! Garlic just sets mayo off amazingly, turning it from a delicious topping to an addictive additive, alliteratively.

    We’ve done the home-made mayo thing a few times, only ever used olive oil though. I have duck fat, lard, beef suet, coconut oil, ghee, and MCT oil sitting there ready for experimentation.

  32. Jean

    I go with a stick blender every time but don’t use extra virgin olive oil, it’s too strong a taset. I use mild olive oil and it’s perfect.

  33. Andrea

    Reminds me of something I heard several years ago on Car Talk. It was called something like “instructions for a Yankee moving to the South.” The first item was “save all bacon grease, you will receive further instructions.”

    Love it.

  34. Eric from belgium

    The science behind mayo has been extensively studied by my good acquaintance, Hervé This, who is also known as the man who unboiled an egg, and the founding father of Molecular Gastronomy.
    Here’s an english article about some of his work :

    http://observer.guardian.co.uk/foodmonthly/futureoffood/story/0,,1969723,00.html

    In essence, to make a mayo-like dessing which is an emulsion of oil in water, you need water, an emulsifier, and oil.
    Yolks contain substances known as lecithin, which act as the emulsifier, but there are other variations:
    -garlic, which is used to make aioli, a mediteranean version of mayo
    -mustard, which is used to make ‘remoulade’, another variant, or vinaigrette
    -and of course a whole range of hydrocolloids, the best known is xanthan gum, which is heavily used in the food industry, an amazing substance which is totally safe and has incredible properties. It’s the magic ingredient in most commercial dressings.

    The acidity of the lemon juice or vineagar will change the electric charges of the emulsifying substances, and improve their effect.

    Now, if one does the mayo the traditional way, with a whip and a bow, it is crucial to add very little oil at the start. Remember, we are trying to make an emulsion of oil INSIDE water. Too much oil and one gets the opposite. Emulsions have a tendency to reverse easily, for example shake warm milk or cream (an emulsion of fat in water) and you get butter (an emulsion of water in fat)

    Once the basic mayo emulsion has started, more oil can be added at a steady rate. In fact Hervé This has calculated that it is in theory possible to make up to 48 pints of mayo with a single egg…

    The same principle is valid for other classical french sauces, for exampolle Hollandaise or Bearnaise sauce, which is molten butter emulsified in a warm acid liquid (vineager, lemon juice) in which an egg yolk is whisked. Most cooks think that if this sauce splits, it is because it is too warm, when in fact it is because it does not have enough water. Add a bit of cold water, and the sauce re-emulsifies.

    Anyway, enough kitchen physics. One of the most important points about home made mayo is safety. As it is made with raw eggs, it has a potential risk of bacterial contamination, so I would recommend never to keep it more than two days in the fridge. And over here, warm sauces such as they above have to be thrown away at the end of the service for the same reasons.

    As per oil choice, experience tells me that sunflower oil is one of the best, closely followed by rapeseed oil. Olive oil gives dissapointing results.

    Anyway, it’s fun to experiment with emulsions…. For those interested here’s my recipe for my favourite vinaigrette
    1/4 cup balsamic vineagar
    3/4 cup olive oil
    1/2 tsp honey
    1 tsp dried estragon
    1 to 2 tsp french mustard
    salt & pepper to taste
    whish & serve

    and if you want to turn up the thickness a bit and make it stable for 6 month add 1/10th tsp of xanthan, and emulsify it with a plunging mixer…

    Cheers to all

    1. Marilyn

      Interesting stuff, Eric. Thanks!

      Yes, I buy aioli — made in France, I think — at the health food store. I don’t know what all it contains besides garlic, since the wrapper is gone, but it is goooood. 🙂

  35. Sheri

    Dang! Had some bacon this morning, but I threw out the grease. I have about 1/2 cup in the fridge. I guess I can make 1/2 a batch.

    We used to throw away bacon grease and buy vegetable oil for cooking. I shudder at the memory.

  36. Ash Simmonds

    Dude – you forgot garlic! Garlic just sets mayo off amazingly, turning it from a delicious topping to an addictive additive, alliteratively.

    We’ve done the home-made mayo thing a few times, only ever used olive oil though. I have duck fat, lard, beef suet, coconut oil, ghee, and MCT oil sitting there ready for experimentation.

  37. Jean

    I go with a stick blender every time but don’t use extra virgin olive oil, it’s too strong a taset. I use mild olive oil and it’s perfect.

  38. Kerstin

    MrFreddy beat me to it…
    I have also used a stick blender, and it is definitely much easier and faster…and emulsifies beautifully!

  39. Eric from belgium

    The science behind mayo has been extensively studied by my good acquaintance, Hervé This, who is also known as the man who unboiled an egg, and the founding father of Molecular Gastronomy.
    Here’s an english article about some of his work :

    http://observer.guardian.co.uk/foodmonthly/futureoffood/story/0,,1969723,00.html

    In essence, to make a mayo-like dessing which is an emulsion of oil in water, you need water, an emulsifier, and oil.
    Yolks contain substances known as lecithin, which act as the emulsifier, but there are other variations:
    -garlic, which is used to make aioli, a mediteranean version of mayo
    -mustard, which is used to make ‘remoulade’, another variant, or vinaigrette
    -and of course a whole range of hydrocolloids, the best known is xanthan gum, which is heavily used in the food industry, an amazing substance which is totally safe and has incredible properties. It’s the magic ingredient in most commercial dressings.

    The acidity of the lemon juice or vineagar will change the electric charges of the emulsifying substances, and improve their effect.

    Now, if one does the mayo the traditional way, with a whip and a bow, it is crucial to add very little oil at the start. Remember, we are trying to make an emulsion of oil INSIDE water. Too much oil and one gets the opposite. Emulsions have a tendency to reverse easily, for example shake warm milk or cream (an emulsion of fat in water) and you get butter (an emulsion of water in fat)

    Once the basic mayo emulsion has started, more oil can be added at a steady rate. In fact Hervé This has calculated that it is in theory possible to make up to 48 pints of mayo with a single egg…

    The same principle is valid for other classical french sauces, for exampolle Hollandaise or Bearnaise sauce, which is molten butter emulsified in a warm acid liquid (vineager, lemon juice) in which an egg yolk is whisked. Most cooks think that if this sauce splits, it is because it is too warm, when in fact it is because it does not have enough water. Add a bit of cold water, and the sauce re-emulsifies.

    Anyway, enough kitchen physics. One of the most important points about home made mayo is safety. As it is made with raw eggs, it has a potential risk of bacterial contamination, so I would recommend never to keep it more than two days in the fridge. And over here, warm sauces such as they above have to be thrown away at the end of the service for the same reasons.

    As per oil choice, experience tells me that sunflower oil is one of the best, closely followed by rapeseed oil. Olive oil gives dissapointing results.

    Anyway, it’s fun to experiment with emulsions…. For those interested here’s my recipe for my favourite vinaigrette
    1/4 cup balsamic vineagar
    3/4 cup olive oil
    1/2 tsp honey
    1 tsp dried estragon
    1 to 2 tsp french mustard
    salt & pepper to taste
    whish & serve

    and if you want to turn up the thickness a bit and make it stable for 6 month add 1/10th tsp of xanthan, and emulsify it with a plunging mixer…

    Cheers to all

    1. Marilyn

      Interesting stuff, Eric. Thanks!

      Yes, I buy aioli — made in France, I think — at the health food store. I don’t know what all it contains besides garlic, since the wrapper is gone, but it is goooood. 🙂

  40. Marilyn

    Off the subject of mayo, but on the subject of using animal fats in creative ways: I have a beautiful book here by Jennifer McLagan called “Fat: an Appreciation of a Misunderstood Ingredient, with Recipes.” Some of the recipes would need to be adjusted to make them low-carb — I’m personally not concerned about “paleo” — but here’s an interesting one: “Bacon Baklava.” 🙂

    I have that book, but haven’t looked at it in awhile.

  41. Kathy from Maine

    This sounds amazing! The only thing that struck me as odd was keeping the bacon grease in Tupperware containers. Are the containers plastic, or the glass ones with the plastic lids?

    I keep mine in the old glass containers (like this: http://www.ebay.com/itm/Vintage-Pyrex-Glass-Food-Container-with-Lid-1-1-2-Cup-/221250375897?pt=LH_DefaultDomain_0&hash=item33838cd0d9). For one thing, you can pour the grease it while it’s still hot, plus I try to avoid plastic containers whenever possible.

    They’re plastic containers.

    1. Marilyn

      Yes, Kathy, I avoid plastic when I can, too. I have a few small heat resistant glass bowls that I use with foil covers. On a day-to-day basis for leftovers, I just use old glass canning jars — half pints and pints with their lids — plus some old glass peanut butter jars with their lids. Takes up less space in the frig than other things.

  42. mrfreddy

    If I remember correctly, your chance of getting a bad raw egg from normal commercial eggs is about 1 in 40,000. If you’re using organic, cage-free, etc. etc., then that number goes up exponentially.

    I’ve been eatin ’em raw for mayo and smoothies on an almost daily basis for quite awhile now, my number hasn’t er, cough cough, come up, so to speak… not yet anyway.

    The risk is far lower than I would have thought. That’s good news.

  43. Kerstin

    MrFreddy beat me to it…
    I have also used a stick blender, and it is definitely much easier and faster…and emulsifies beautifully!

  44. Marilyn

    Off the subject of mayo, but on the subject of using animal fats in creative ways: I have a beautiful book here by Jennifer McLagan called “Fat: an Appreciation of a Misunderstood Ingredient, with Recipes.” Some of the recipes would need to be adjusted to make them low-carb — I’m personally not concerned about “paleo” — but here’s an interesting one: “Bacon Baklava.” 🙂

    I have that book, but haven’t looked at it in awhile.

  45. Kathy from Maine

    This sounds amazing! The only thing that struck me as odd was keeping the bacon grease in Tupperware containers. Are the containers plastic, or the glass ones with the plastic lids?

    I keep mine in the old glass containers (like this: http://www.ebay.com/itm/Vintage-Pyrex-Glass-Food-Container-with-Lid-1-1-2-Cup-/221250375897?pt=LH_DefaultDomain_0&hash=item33838cd0d9). For one thing, you can pour the grease it while it’s still hot, plus I try to avoid plastic containers whenever possible.

    They’re plastic containers.

    1. Marilyn

      Yes, Kathy, I avoid plastic when I can, too. I have a few small heat resistant glass bowls that I use with foil covers. On a day-to-day basis for leftovers, I just use old glass canning jars — half pints and pints with their lids — plus some old glass peanut butter jars with their lids. Takes up less space in the frig than other things.

        1. Marilyn

          Ohhh, those Corning things are cute! Kathy from Maine almost tempted me to bid on a pair of red 1 1/2 cup refrigerator dishes to complete a primary colors set, but I came to my senses and walked away, since I already have more Corning ware than I use. 🙂

          Yes, I’ve stopped microwaving in those plastic dishes that are supposed to go straight from freezer to microwave. I’ve clearly melted the inside of several of them. It’s easy enough to run hot water over the bottom of a plastic bowl, to pop the frozen food out into a safer bowl for microwaving, or into a pan to heat on the stove.

  46. mrfreddy

    If I remember correctly, your chance of getting a bad raw egg from normal commercial eggs is about 1 in 40,000. If you’re using organic, cage-free, etc. etc., then that number goes up exponentially.

    I’ve been eatin ’em raw for mayo and smoothies on an almost daily basis for quite awhile now, my number hasn’t er, cough cough, come up, so to speak… not yet anyway.

    The risk is far lower than I would have thought. That’s good news.

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