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Originally Posted by bjones6416
I just finished a tomato sandwich on whole wheat (made in my bread machine), and some cauliflower which I steamed and cooled, then mixed with some mayo and salt and pepper. Kind of like potato salad but better.
I've been researching mayonnaise. It pretty much meets my criteria of "food" in that it doesn't have a laundry list of unrecognizeable ingredients (I eat Duke's mayo.) Sure, it's mostly fat, but very little saturated fat, and many vegetables are absorbed better when accompanied by fat. The low-fat/non-fat mayos? They have a bunch of extra non-food additives in them. I've thought about making my own -- my grandmother used to -- but the egg safety issue around here holds me back, and I'm too lazy to go through the process of "pastuerizing" them myself. So I'll continue to eat my regular Duke's while keeping track of how many calories it adds to the meal. Anybody have thoughts on the mayo issue?
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the little batch you will be making with the smallest recipe should not go bad very quickly. make sure you keep it covered and in the fridge. I've kept home made mayo for up to 4 days
Quote:
Originally Posted by phenomshel
Well, I guess I eat a fair amount of mayo if you count what's in my ranch dressing recipe. I did try making it but could never get it to emulsify. I use Helmann's. I have been thinking about subbing low fat yogurt for part of the mayo if I am making salads or dressings though.
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I'm transitioning to more and more yogurt from mayo and sour cream as well