Author Topic: Mayo Question  (Read 8591 times)

Phil

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Mayo Question
« on: May 24, 2010, 04:04:14 PM »
I was reading the label on a jar of mayo.
Total fat 10g
Sat Fat 1.5g
Trans fat 0g
Monosat Fat 2.5g
Total Carbohydrates 0g
Fiber  0g
Sugar 0g
Protein 0
On ingredients it says Egg yokes whole eggs vinegar salt "SUGAR", lemon juice
etc etc....I read a lot of labels and they say 0 carbs. A lot have sugar.Whats the deal?
And if I claim to be a wise man. It surely means that I don't know... Kansas

beebs

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Re: Mayo Question
« Reply #1 on: May 24, 2010, 05:14:13 PM »
Well if it says 0 sugar you should be ok, but if it says anything but 0 then it does have some sugar.


umpa

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Re: Mayo Question
« Reply #2 on: May 24, 2010, 05:59:30 PM »
its serving size Phil.Mayo is a zero.The further down on the ingredient list the less of the ingredient.Keep reading! ;)

Phil

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Re: Mayo Question
« Reply #3 on: May 24, 2010, 07:28:05 PM »
Thanks thats what I :-[ thought.
And if I claim to be a wise man. It surely means that I don't know... Kansas

umpa

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Re: Mayo Question
« Reply #4 on: May 24, 2010, 09:24:32 PM »
If youu are concerned you can make your own mayo it is very easy.Let me know if you want the recipe. :)

Phil

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Re: Mayo Question
« Reply #5 on: May 25, 2010, 06:49:58 PM »
Umpa yes I would like the recipe!  ;D
And if I claim to be a wise man. It surely means that I don't know... Kansas

umpa

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Re: Mayo Question
« Reply #6 on: May 25, 2010, 07:06:30 PM »
It really is easy

To make 1 cup of mayonnaise you will need:

1 cup of light olive oil (less strongly flavored than standard olive oil) or other good-quality oil, like walnut or sweet almond oil
1 egg
Juice of 1 lemon, or vinegar
A pinch of salt (and pepper, if desired)
Water to thin the mayonnaise


1). Separate the eggs in your recipe. Reserve the whites for other recipes.
2). Egg yolks contain a natural emulsifier, lecithin, which helps thicken sauces and bind ingredients.

3). Lemon juice or vinegar adds acidity to the mayonnaise. It also helps flavor the mayonnaise.
For each cup of mayonnaise, add between 1 and 2 tablespoons of fresh lemon juice or vinegar, depending upon your tastes.

4). Combine the egg and acid in the bowl, whisking to mix.

You can make mayonnaise in a food processor or by hand, with a mixing bowl and whisk.
The key for either method is to add oil very slowly, in a steady stream, while the processor is running or you're whisking vigorously.
(Stabilize a lightweight mixing bowl by setting it on a coiled kitchen towel.)

5. Continue to whisk constantly, adding the oil in a slow, steady stream.

If the mayonnaise starts looking too thick, add enough water to thin it to the consistency you desire.
Add about a teaspoon of water at a time.
When the oil is all mixed in, the mayonnaise should be thick and fluffy, with your whisk forming ribbons through the mixture.

If it never thickened and you're stirring a puddle, chances are you will need to start over. (Or, if you're still partway through the process, you can save the emulsion by adding another egg yolk, whisking vigorously. Add in remaining oil, plus extra for a double recipe.)
Adjust the seasoning with the salt and pepper and more acid, if desired.


Let me know how it turns out :)

Phil

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Re: Mayo Question
« Reply #7 on: May 25, 2010, 07:13:49 PM »
I have tasted the mayo kraft has with olive oil in it. Not my favorite, yuck. I will give the walnut oil a try. Thanks
And if I claim to be a wise man. It surely means that I don't know... Kansas

umpa

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Re: Mayo Question
« Reply #8 on: May 25, 2010, 07:16:36 PM »
Use any oil you like phil, its really personal taste.Canola is good too.Experiment and get back to me.

bevxx

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Re: Mayo Question
« Reply #9 on: May 29, 2010, 04:35:07 AM »
 ;D i think i'll have a go at making this mayo...how long will it last in fridge...?...xx

umpa

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Re: Mayo Question
« Reply #10 on: May 29, 2010, 06:45:30 PM »
It will last a while bev. Don't forget flavored mayonaises too .Like dill, horseradish,cayenne,etc

Phil

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Re: Mayo Question
« Reply #11 on: May 29, 2010, 08:59:54 PM »
mmmmmmmmmmm cayenne's my favorite
And if I claim to be a wise man. It surely means that I don't know... Kansas

umpa

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Re: Mayo Question
« Reply #12 on: May 30, 2010, 09:09:11 AM »
A mix of flavored mayo and sour cream makes a really nice dip.i also like ranch dressing and sour cream mixed for dip.

izzet

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Re: Mayo Question
« Reply #13 on: June 03, 2010, 10:59:44 PM »
I have always used Duke's Mayo because there is no sugar or carbs and none in the label.  Love the flavor.
Peace and blessings,

IzzeT

Total Lost on FTS 37lbs: Maintaining size 8 and feeling great!



umpa

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Re: Mayo Question
« Reply #14 on: June 04, 2010, 08:39:27 AM »
I love Dukes! I am from Columbia South Carolina so I was raised on it.It always has a clean taste ,not oily .