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KICK-SS's Photo KICK-SS Posts: 9,581
5/24/12 8:30 P

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I read somewhere that if you submerge a raw egg in boiling water from 30 seconds to one minute, you minimize the chance of the salmonelli. I do use raw eggs in my protein smoothies, but I get them fresh from a person I know that raises chickens and I know they are not caged, mass fed and all that stuff.... I probably would not use any I got in a grocery store unless they were the pasteurized ones.

Betty

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EGALITAIRE's Photo EGALITAIRE SparkPoints: (30,785)
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5/24/12 7:58 A

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Love homemade mayo - I have not had samonella, but family members have had and it is not pretty and doesn't look like much fun - each to their own, but I am willing to take the samonella risk.

My understanding is that samonella is much more prevalent in chickens that are cage raised in large flocks.

Yes, it can occur anywhere, but the more the birds are free-range, naturally-fed, in small flocks, the less likely there will be bacteria in the eggs.

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MAIRESAURUS's Photo MAIRESAURUS Posts: 132
5/23/12 12:50 P

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I just read an article in the New York Times on making your own mayo. It's quite simple, and while they recommend whisking over using any sort of blender, you can think of it as getting your daily arm exercise. :) She recommends some pretty interesting flavor combos too (rosemary and black pepper? I'm in!) - http://www.nytimes.com/2012/05/23/dining/e
asy-homemade-mayonnaise.html?src=me&re
f=general

Re: eggs and salmonella. Eggs are contaminated with bacteria. That's the nature of the beast (chicken), so storing, handling and preparing food safely is critical to keeping us free from bacterial infections. Regardless of the reputation of the vendor of the eggs, you can still become quite ill from bacteria they carry. We should get pleasure out of our food, not pain, so practice safe food prep, folks! :)

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CINDYTW Posts: 5,783
3/16/12 11:52 P

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Dori I hear you! I am also just saying people need not be so afraid of repuatble fresh eggs! Th health fod store may have had thema while before you bought them, or did not store them properly.


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DORI36's Photo DORI36 Posts: 112
3/15/12 9:52 A

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to answer Exotec, the type of mustard is your personal taste. I usually use the dry but also like Dijon.
Re. raw eggs, let me say this: I'm 75 years old, and have used raw eggs in recipes my entire life with no problem UNTIL recently. I buy all my eggs at the health food store, and they are always fresh and organic. We still got salmonella from one raw egg! (and by comparing what we had eaten separately and alike, we were able to pin it down to the egg.) So because an individual never had an issue doesn't mean it can't happen. After more than 60 years of eating raw eggs, it happened to us. I don't want to go through that again, when there is such an easy "fix". Just saying.



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CINDYTW Posts: 5,783
3/14/12 10:10 P

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I make my own homemade raw egg mayo all the time and have never had an issue. The key is the eggs, and their freshness. I gt them straight from the farmers and have never gotten sick in a couple years.

I use 1 whole egg, 2 yolks.
1-2 T. cider vinegar
a small amount of dry mustard (maybe 1/4 tsp)
a small amount of sea salt (maybe 1/4-1/2 tsp.)
I start all that in the blender, then add my oil slowly until it comes together. I use about a cup for this. It is runnier, and more yellow. The white mayo has more oil, and the only way I have managed that is by whisking it by hand. I don't have th patience for that anymore!

I have used coconut l, a blend of coconut and olive, and high oleic sunflower oil. The coconut oil will solidify eventually. I only keep mine for a week or so, maybe 2 if I know the eggs are super fresh.

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MILLIEBETH Posts: 82
3/14/12 5:45 P

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DORI-

Thanks for your input! Honestly, I was concerned about using raw eggs. We always have egg beaters in the fridge because my husband eats them so I will definitely use that instead.

I will give your recipe a try...mine lost some of its creaminess in the fridge, probably the coconut oil..

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IVORY1825's Photo IVORY1825 Posts: 7,701
3/14/12 5:28 P

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Mayo is considered unhealthy because we live in a society where fat is bad, and it's all fat! However, in our paleo world, fat is good, therefore, so is mayo, especially when you can make it with a good less processed fat than the likely soy and canola stuff they use in commercial mayo.

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"You have to laught at yourself, because you'd cry your eyes out if you didn't"
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~Melissa/Ivory

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EXOTEC's Photo EXOTEC Posts: 3,152
3/14/12 4:24 P

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DORI - in your recipe, is the mustard the "prepared yellow mustard" (in a jar) or the powdered mustard spice?

I've been dying to start making my own mayo ... and I've got this lovely immersion blender with a mixing cup and everything. I have no space here, so usually it's in "storage" (duh - good place for it!). But I've had it out today making some smashed celeriac/taters (delish, if anyone hasn't had it!), so since the blender is out, I'm carried away. Not really a bad thing to be carried away by, comparatively! LOL

..off to the kitchen .....

...the problem with people these days is
they've forgotten we're really just animals ...
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We did not create the web of life; we are but a strand in it.
~attributed to Chief Seattle

We don't have souls. We ARE souls. We have bodies.
~C.S. Lewis


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JESUJOI SparkPoints: (5,666)
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3/14/12 1:41 P

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Thank you for posting the paleo recipe. I have been wondering if the process itself might be some of why mayo is touted as unhealthful. Does anyone know the answer to that? I mean.. even if I use a good oil.. I want to consider it from all angles. Been looking at it from the salad dressing point of view. I have been making salad dressings for some time now. So.. had to switch to oil and vinegar dressings for now.

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ELECTRALYTE's Photo ELECTRALYTE Posts: 10,207
3/14/12 12:58 P

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emoticon emoticon

“it's been up to me to inspire me.”
~ Eric Clapton ~

"Atheism is a non-prophet
organization"
~George Carlin~

“When the power of love overcomes the love of power, the world will know peace.”
~Jimi Hendrix~

"A dream you dream alone is only a dream. A dream you dream together is reality."
~John Lennon~

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DORI36's Photo DORI36 Posts: 112
3/14/12 11:51 A

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The easiest way I've found to make it is to use a stick blender....not nearly as messy as using a blender or a food processor. Also, PLEASE use either pasteurized eggs or egg substitute instead of raw eggs. I made it a couple of months ago using a raw egg from the health food store, and my husband and I both got salmonella poisoning, and we were SO SO sick...not good. A lot of people use raw eggs, and it is your choice after all, but I won't take the chance anymore. The egg substitute works just fine -- 3 to 4 tablespoons per egg.

I also found the best flavor is using light olive oil (not EVOO!!! read the label) and apple cider vinegar instead of lemon juice.

Finding the mayo recipe on the site shown below is a search! and I'm not sure I'd like that recipe. So,

Here's my recipe:

1/4 cup egg substitute
1 cup LIGHT olive oil
1/2 to 1 tsp mustard
1 - 2 T apple cider vinegar (depends on how tart you like it)
1 T water
1/2 tsp sea salt (or a little more to taste)

Dump all ingredients into medium bowl or the container that comes with your stick blender, insert blender and blend for a few seconds until you reach the desired consistency. Done. Transfer to a clean jar and put in fridge.

If you don't have a stick blender, you can use a regular blender, but put in all ingredients except use just 1/4 cup of the oil. Blend just till mixed. Then slowly add the rest of the oil through the hole in the lid while the blender is running on low speed. Results not guaranteed....mine only turned to mayo once in a while, the rest of the time it came out a runny mess, not to mention spatters flying all over the kitchen through the hole in the lid. Using a funnel in the hole helped, but still a mess to clean up.

I've read you can blend the ingredients using a whisk or a wooden spoon but I haven't tried that.

Edited by: DORI36 at: 3/15/2012 (09:55)
Success is going from failure to failure without losing
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Winston Churchill


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IVORY1825's Photo IVORY1825 Posts: 7,701
3/13/12 9:34 P

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Mine has come out a variety of colors depending on what goes in it, like if I use red wine vinegar that changes the color, or if I add dill or other spices to it. It also depends on how dark your yolk was. Free range yolks tend to be darker (more vitamin E).

No day but today ...
-Jonathan Larson - Rent

"You have to laught at yourself, because you'd cry your eyes out if you didn't"
Emily Saliers - Indigo Girls

~Melissa/Ivory

Co-Leader of Project Mayhem
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roups_individual.asp?gid=19990


Co-Leader of Living Healthy with Insulin Resistance/Low GI Diet
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MILLIEBETH Posts: 82
3/13/12 9:33 P

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I found a basic recipe on paleodietlifestyle.com....it was easy, but I haven't tried yet :)

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ELECTRALYTE's Photo ELECTRALYTE Posts: 10,207
3/13/12 9:05 P

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I've never made any. How do you make it?

“it's been up to me to inspire me.”
~ Eric Clapton ~

"Atheism is a non-prophet
organization"
~George Carlin~

“When the power of love overcomes the love of power, the world will know peace.”
~Jimi Hendrix~

"A dream you dream alone is only a dream. A dream you dream together is reality."
~John Lennon~

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MILLIEBETH Posts: 82
3/13/12 8:45 P

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Wow! I can't believe the things I am making now that I eat this way!! For those of you who make your own mayo, it's yellow, right?? That's how mine is...which makes me wonder how they get it white??

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