Active Low-Carber Forums
Atkins diet and low carb discussion provided free for information only, not as medical advice.
Home Plans Tips Recipes Tools Stories Studies Products
Active Low-Carber Forums
A sugar-free zone


Welcome to the Active Low-Carber Forums.
Support for Atkins diet, Protein Power, Neanderthin (Paleo Diet), CAD/CALP, Dr. Bernstein Diabetes Solution and any other healthy low-carb diet or plan, all are welcome in our lowcarb community. Forget starvation and fad diets -- join the healthy eating crowd! You may register by clicking here, it's free!

Go Back   Active Low-Carber Forums > Main Low-Carb Diets Forums & Support > Kitchen: Low-Carb Recipes > Soups Sauces & Appetizers
User Name
Password
Register FAQ Members Calendar Mark Forums Read Search Gallery My P.L.A.N. Survey


Reply
 
Thread Tools Display Modes
  #1   ^
Old Sat, Jul-04-15, 16:34
leemack's Avatar
leemack leemack is offline
NEVER GIVING UP!
Posts: 5,030
 
Plan: no sugar/grains LCHF IF
Stats: 478/354/200 Female 5' 9"
BF:excessive!!
Progress: 45%
Location: UK
Default easy mayo

Reply With Quote
Sponsored Links
  #2   ^
Old Sun, Jul-05-15, 09:52
kirkor kirkor is offline
Senior Member
Posts: 180
 
Plan: IF dairy-free keto ish
Stats: 175/175/170 Male 71
BF:
Progress: 0%
Location: San Diego, CA
Default

Yep, immersion blender is the secret weapon!
http://forum.lowcarber.org/showthread.php?t=467232
Reply With Quote
  #3   ^
Old Thu, Apr-20-17, 10:03
HTGUY HTGUY is offline
Registered Member
Posts: 27
 
Plan: Atkins
Stats: 330/320/280 Male 6'1"
BF:
Progress:
Default

How long will this last in the fridge?
Reply With Quote
  #4   ^
Old Thu, Apr-20-17, 10:49
thud123's Avatar
thud123 thud123 is offline
Senior Member
Posts: 4,087
 
Plan: ~25NC/IF
Stats: 342.2/185.9/000 Male 72 inches
BF:
Progress: 46%
Default

at the top of this page I had some steps to making mayo with some wasabi for mustard. I had no trouble keeping the stuff around for 2 weeks. On this one I made it into salad dressing by adding a load of blue cheese to it...

http://downhaul.com/lowcarb/keto141-168/

Let me know if you need step by step. You can do it without a stick blender, just a whisk, at least that's the way I do it.

Reply With Quote
  #5   ^
Old Thu, Apr-20-17, 10:50
JEY100's Avatar
JEY100 JEY100 is online now
To Good Health!
Posts: 9,402
 
Plan: IF Fung/LC Westman/Primal
Stats: 222/171/169 Female 5' 9"
BF:45%/25.3%/24%
Progress: 96%
Location: NC
Default

I have read one or two weeks before, but have kept it for three weeks with no problems. After that it started to separate a bit, but was still tasty, and I assume safe since I'm still here. I use the EverydayMaven recipe with avocado oil from Costco. http://www.everydaymaven.com/2014/h...ake-mayonnaise/ , made in a straight-sided jar with lid to store it too, only need to clean off the blender when done.
Reply With Quote
  #6   ^
Old Thu, Apr-20-17, 13:39
TaraMaiden's Avatar
TaraMaiden TaraMaiden is offline
Registered Member
Posts: 46
 
Plan: LCHF
Stats: 133/124/112 Female 58ins
BF:
Progress:
Default

It's really important, if you use a stick blender that you do NOT move it from the base of the pot for at least 20 seconds.

I have personally used this recipe , three times now, and it has come out perfectly every single time.
One time, I even used one whole large hen's egg, and the egg yolk only, from a duck egg.
My mother - who is Italian, taught me most of everything I know about good ol' fashioned, natural home cooking - says it's the most remarkable thing she's ever seen!
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off



All times are GMT -6. The time now is 04:41.


Copyright © 2000-2017 Active Low-Carber Forums @ forum.lowcarber.org
Powered by: vBulletin, Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.