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  • Recipe:

    Easy No-Fail Mayo Recipe

    Easy No-Fail Mayo
  • Prep Time:
  • Cook Time:
  • Recipe Description:

    Seriously. Why didn’t I think of this before? No slowly dripping oil in, only to not have it emulsify. This gives you mayo with a great consistency. If you are using your own pastured eggs, leave it on the counter. Refrigerating makes it firm. If you refrigerate, leave it out on your counter 15 minutes before mixing into anything so it has time to soften.

    Recipe Instructions:

    Food process until well blended.

    Comments and Reviews

  • Brady says:
    How long would this be safe to leave out? The thought of that terrifys me......but my mayo is solid in the fridge:/ Reply
  • Just curious if you could sub coconut oil for palm shortening? Reply
    • I think that would depend on what time of year it was. Coconut oil has a lower melting temp than palm oil, so if the weather is warm, you would have to drizzle it because it would be liquidy. If it is still solid, it would probably work, but I've never tried. Reply
  • loves2spin says:
    This is a really brilliant idea! Perhaps, in order to make it safe, you could do what Wardeh (www.gnowfglins.com)does with her lacto-fermented mayonnaise and add the live whey and leave it to ferment for 7 hours before refrigeration. I've used that method, using pastured egg yolks and 1/2 EVOO and 1/2 cold pressed organic sunflower oil. It keeps for quite a long time. I'm sure I've had it for at least 2 weeks and it was still very nice, if kept in the fridge. It is a mistake to think that pastured eggs cannot be contaminated ~ at least from what I've read. Reply
    • It's not really contamination issues so much as bad bacterial growth. If there are no good guys (probiotics) to keep the bad guys out, then they are sure to proliferate. My mom worked in food service do its ingrained in me to put food in the fridge right away. (I had to break this rule for fermenting Reply
  • loves2spin says:
    Here is an article about how salmonella gets into eggs. http://news.discovery.com/human/egg-salmonella-bacteria.html I used to think that if the eggs were home grown, they are safer. Now I think that was a mistake. I still "take a chance" though, making the mayo. There are recipes out there for "cooked" mayo, but I've never tried one. Reply
    • Home grown eggs are MUCH safer, I don't really think of it as "chancing" when I have quality eggs, provided they are kept unwashed--they have a protective bacterial coating on them that if you wash them, makes them more susceptible to contamination since egg shells are porous. Also, home kept chickens are not kept in the same manner as commercial eggs and are far less likely to even have high amounts of salmonella. Here's a counter article to the one you posted. http://www.naturalnews.com/029626_organic_eggs.html Don't be afraid to eat raw eggs that are sourced from local pastured hens. :) Reply
      • loves2spin says:
        That is VERY good news, Jami! Thank you so much! I've been "walking on eggs" (pun intended) and now I can relax. I never wash my eggs until right before I use them, and only then if they are dirty. :) Reply
    • Jeanmarie says:
      It depends on the health of the chickens and their environment. Even with factory-farmed eggs, salmonella is pretty rare (Dr. Mercola calculated it at one in every 30,000 eggs). That said, I personally wouldn't use factory eggs for anything! I have made lacto-fermented mayonnaise many times, it works great, and it keeps well for at least a couple of weeks. I'm going to try to palm shortening, along with mild olive oil. Reply
    • NourishingTreasures says:
      I recently read that most eggs have salmonella, but it becomes a problem when the (commercial) eggs are given lots of antibiotics. I have my own chickens and have no problem eating them raw. Reply
      • I have no problem eating raw eggs either. I'm just not sure about leaving out mayo, except to ferment it. Reply
        • Michelle says:
          What is lacto fermenting? Reply
          • It is the process by which you create an environment for GOOD bacteria to grow and ferment your food. The good bacteria (like the strains in yogurt) pre-digest your food and make it more easily digestible. In addition, they introduce good bacteria into your gut and help create an overall good gut flora to promote digestion. Lactofermenting is usually done by immersing veretables or fruit in a salt water brine, sealing with an air-tight lid, and letting them sit out at room temperature. See some recipes here http://eatnourishing.com/meal/lacto-fermented-fruits-vegetables/
  • Jeanmarie says:
    I only use my own eggs from my hens, of course! And I always lacto-ferment the mayo. Reply
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