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Post by tikitavi on Nov 22, 2011 9:18:13 GMT -5
Has anyone had any success making a "safe" mayonnaise? All the recipes I see call for either lemon juice or vinegar, and both seem to bother me. Any suggestions?
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Post by charlie on Nov 22, 2011 12:27:32 GMT -5
Megan uses cheese in a squeezy tube for mayonnaise (made by primula in the UK ) or philadelphia soft cheese. You could always mix it with natural yoghurt to make a softer consistency.
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Post by colormist on Nov 22, 2011 12:44:48 GMT -5
You could try skipping the lemon juice or vinegar and see what the result is. I rarely make anything exactly from a recipe anymore.
You should be able to use white vinegar, though. It's the red wine, white wine, apple, and balsamic vinegars that are not 100% safe.
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Post by Tammy on Nov 23, 2011 0:18:30 GMT -5
We now use Duke's Mayo. It's sold in the southeast. I get it online and have it sent up. dukesmayo.com/It's actually very good. The thing I have noticed is that you don't need to use as much salt. Apparently since there isn't any sugar in the mayo, it doesn't need to salt to cut it. Ingredients: Soybean oil, eggs, water, distilled and cider vinegar, salt, oleoresin paprika, natural flavors, calcium disodium EDTA added to protect flavor. Contains: Eggs Even though it says cider vinegar, there must not be much as we don't have any problems with it. It's ONLY the regular mayo, though. When you get into the light, and the whipped salad dressing, they contain sugar. |
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Post by tikitavi on Nov 23, 2011 6:14:32 GMT -5
Thanks everyone for the suggestions!
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Post by ukbill on Dec 7, 2011 0:40:56 GMT -5
Colormist Balsamic is very much an unsafe type of vinegar as it has added Grape must (whatever that is ) and usually added sugar as well! Tammy I and several others would have a problem with that Mayo because the Soya Oil in it. Its not a Fructose type reaction but really bad stomach cramps and feeling unwell for several days (well those are my symptoms anyway) Lemon Juice is a variety type problem I think. I can take most types of lemon available here in the UK although I seem to dislike the shiny smooth skinned varieties, I like my lemon juice to come from nice rough skinned Lemons which have thick "pith" below the rind. I think these are the cheapest and the ones picked when really immature so have not yet started to turn ripe or sweet. A teaspoon or two of this juice has never done me any harm or caused any type of reaction.  I use it in cooking quite a lot. Hope this helps |
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I use it in cooking quite a lot.