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Post by letitia on Apr 10, 2010 9:45:53 GMT
We've gone all Good Life here. ;D We decided to try home made Mayo and have stopped buying it altogether All the ingredients are to our taste. It would probably be best to keep them smaller and add more at the end if you need cto. I use, 1 whole egg, 1/2 teaspoon salt, 1/2 teaspoon mustard powder, 1/2 teaspoon sweetener ( you can use sugar but I'm diabetic) a large pinch of pepper 1 tablespoon of malt vinegar, 1 cup of oil. You can use any oil ( No Dag not castrol) but it would change the flavour. I use either veg oil or sunflower. Put into the bowl of the food processor everything except the oil, mix well and with the motor running slowly add the oil in a thin trickle. Once all the oil is in let it run for a moment or two then give it a quick whizz to help it thicken.Taste and adjust seasoning. Put in a jar and keep in the fridge. It will keep for about a week.  please ignore the name on the lid ;D ;D ;D |
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Post by DAG on Apr 10, 2010 11:35:59 GMT
Lovely idea letitia but I find it worrying about the oil used!  May I ask if you are going to consume most of that in a week then? |
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Post by kedigato on Apr 10, 2010 11:52:32 GMT
It sounds delicious and easy enough, Letitia.
It would be too much just for the two of us, but since it works out to just over one cup, perhaps a large potato salad when guests come would use it up nicely.
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Post by DAG on Apr 11, 2010 5:47:32 GMT
What bothers me is that by my calculation 1 cup of any oil = 16 tablespoons @ 120 calories = 1920 .....and that is a lot in a week, a whole days ration shall we say.
On the other hand as you say kedi it is no problem for a party.
To me olive oil is the only true healthy oil and remember looking into oils back in the 90's and found out from the Soil Association that vegetable oil is the worse possible oil that you can use. It is impossibe to attach any real standards as it is completely undefined and covers absolutely every veg. root substance going some of which are barely edible and this is why it is so popular in our processed food because it's only merit is that it is cheap!
They even put veg. oil in olive oil unless it is extra virgin which is pure olive oil, as they are entitled to put up to 15% of any edible substance in without having to declare it on the lable.........that was the labelling law in Britain back in the 90's and I doubt if it has changed.
So every reason to make your own but without preservatives storage is such a problem.
This is just my 2 cents and just trying to be helpful.
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Post by letitia on Apr 11, 2010 15:17:27 GMT
I know where your coming from Dag and Kedi, but it's only a small jar about 200g which costs 93p in Asda with 77% veg oil, Water, 8 % pasteurised egg and egg yolk, spirit vinegar, salt, sugar, lemon juice, mustard flavour, antioxidant (calcium disodium edta) paprika extract. Homemade works out at approx 40p for the same amount so if there is any to waste it really isn't a disaster. You know exactly what goes into it and can flavour it to your own taste. I usually make it with pure sunflower oil or rapeseed oil but any oil will do but the flavour will change depending on what you use. I have read that pure olive oil will perhaps be to strong in flavour, although I've not tried it. As I don't make it every week and not all I make gets used it works out not to bad. I would probably make fresh each time we wanted some but I've yet to find a way to quarter eggs although I'm working on it .
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Post by kedigato on Apr 11, 2010 15:27:51 GMT
I guess you could whisk an egg (like for scrambled eggs), weigh it and then use half or a quarter, to make up a smaller amount.
It might be worth trying that next time I make scrambled eggs for breakfast and plan on making potato salad or something else that needs mayo within the next couple of days.
I'm a rapeseed fan as it is neutral and doesn't cover other flavours, lets the taste of everything stay pure. I agree that olive oil can be overpowering at times, especially if it is heated.
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