--- Ilana King <[log in to unmask]> wrote:
> I have been unsuccesful in making my own mayo as
> suggested in the Paleo DIet book and was wondering
> what everyone thought of the Hellmans Mayo.  I have
> been on Paleo eating for one week and have so far
> just made my own salad dressings from oils and
> garlic and this has been fine, but I plan to have
> tuna fish tomorow (I know this is not strictly paleo
> either) and want mayo with it.  I checked the
> ingredients and the primary ones seem fine (oil,
> water, egg).  The main problem seems to be that it
> has a bit of vinager and sugar in it.  I know it is
> a processed food, but does anyone else eat it?  I
> have cut dairy, but am finding living without mayo
> hard.

Well, I do use commercial mayo when I haven't felt
like making the effort - not that it's that hard, but
I have to drag out the blender and all.  I don't worry
about vinegar, and doubt the amount of sugar in mayo
is significant; for me the major issue is the type of
oil.  Since I really like mayo, it just makes sense to
make olive oil mayo so it's good for me!

That said, the way I make mayo is not that difficult.
I crack an egg into the blender jar, add dry mustard,
lemon juice or vinegar,  and sea salt (sometimes other
seasonings, depending on what I feel like), start the
blender, and slowly pour a stream of oil from a
measuring cup.  It takes about a cup of oil, and
sometimes I have to turn up the speed on the blender.
That's it!  It thickens a bit in the fridge, although
it's never quite as thick as commercial mayo.

Proportions: 1 large egg, 2-3 Tablespoons vinegar,
mustard and sea salt to taste (1/4 - 1/2 teaspoon
each), 1 cup olive oil

Andrea



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