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  #1   ^
Old Sat, Jul-04-15, 16:34
leemack's Avatar
leemack leemack is offline
Posts: 5,030
Plan: no sugar/grains LCHF IF
Stats: 478/354/200 Female 5' 9"
Progress: 45%
Location: UK
Default easy mayo

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  #2   ^
Old Sun, Jul-05-15, 09:52
kirkor kirkor is offline
Senior Member
Posts: 188
Plan: IF dairy-free keto ish
Stats: 175/175/170 Male 71
Progress: 0%
Location: San Diego, CA

Yep, immersion blender is the secret weapon!
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  #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"

How long will this last in the fridge?
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  #4   ^
Old Thu, Apr-20-17, 10:49
thud123's Avatar
thud123 thud123 is offline
Senior Member
Posts: 7,381
Plan: P:E=>1 (Q3-22)
Stats: 168/101/82 Male 182cm
Progress: 78%

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...

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.

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  #5   ^
Old Thu, Apr-20-17, 10:50
JEY100's Avatar
JEY100 JEY100 is offline
Posts: 12,235
Plan: P:E/DDF
Stats: 225/150/169 Female 5' 9"
Progress: 134%
Location: NC

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. , made in a straight-sided jar with lid to store it too, only need to clean off the blender when done.
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  #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

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!
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