Author Topic: Is mayo paleo?  (Read 48820 times)

Offline kbau

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Is mayo paleo?
« on: July 08, 2011, 01:11:00 PM »
Is there any mayo on the market that is Paleo?
I know you can make your own.
« Last Edit: February 22, 2014, 06:38:15 AM by Eric »

Offline lordmutt

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Re: Is mayo paleo?
« Reply #1 on: July 08, 2011, 01:15:43 PM »
Though i'm not sure, i'm pretty postiive there's no commercial may paleo out there, at least none that i can find.


Offline Paleo_Patrick

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Re: Is mayo paleo?
« Reply #2 on: July 08, 2011, 01:34:57 PM »
What's so wrong with mayo in a Paleo diet?  Isn't it just basically oil and eggs?  If you make sure you buy a healthy mayo made from canola or olive oil then isn't it acceptable?

Offline Warren Dew

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Re: Is mayo paleo?
« Reply #3 on: July 08, 2011, 01:47:48 PM »
Vegetable oils are generally not paleo.  Canola, especially, is highly processed; olive oil is also processed, though sometimes to a lesser extent.

Offline Paleo Curmudgeon

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Re: Is mayo paleo?
« Reply #4 on: July 08, 2011, 01:53:13 PM »
What's so wrong with mayo in a Paleo diet?  Isn't it just basically oil and eggs?  If you make sure you buy a healthy mayo made from canola or olive oil then isn't it acceptable?

Canola oil is crap. Don't eat it.

Most Mayo is soybean oil. Best Foods Mayo labeled 'With Olive Oil " lists ingredients in this order: Water, Soybean Oil, Food Starch (corn and potato starch), Olive Oil...."

I stopped reading after that. But the front of the label "With Olive Oil" hides on the back that olive oil is the 4th ingredient after food starch. 

I believe Kraft With Olive Oil is similar.

 


Offline C C G

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Re: Is mayo paleo?
« Reply #5 on: July 08, 2011, 01:55:08 PM »
What's so wrong with mayo in a Paleo diet?  Isn't it just basically oil and eggs?  If you make sure you buy a healthy mayo made from canola or olive oil then isn't it acceptable?

Canola oil, or any seed oil, is not paleo.  So no commercially-available mayo is paleo, as they are all made with seed oils - unless you can get artisan stuff from a farmers market

Olive oil is a grey are, considered 'modern palatable'.  Not much wrong with home-made mayo made from pastured organic eggs and extra-virgin OO...but personally the only thing I had may with before was chips (no longer eaten) and tuna pasta (same)

There are reports floating around the interwebs on making mayo with different fats, eg. duck, large, ghee etc.

Offline avelin

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Re: Is mayo paleo?
« Reply #6 on: July 08, 2011, 04:14:28 PM »
The thread heading is a little misleading as really, no oils are paleo but we make exceptions for nut and olive oils.

Is there any mayo on the market that is Paleo?
I know you can make your own.

What country are you in? None in Australia (they all use soy or canola).

If you make your own, olive oil makes bitter tasting mayo, macadamia oil is really good.
« Last Edit: July 08, 2011, 04:16:18 PM by avelin »

Offline kbau

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Re: Is mayo paleo?
« Reply #7 on: July 09, 2011, 07:22:57 AM »
In the U.S. thanks for the feedback, new to paleo and shocked by how many products have either, corn/soy/ wheat/ veg. oils, in their make ingredients.
I guess i will just make my own mayo!

Offline hundy

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Re: Is mayo paleo?
« Reply #8 on: July 09, 2011, 05:24:32 PM »
 ;D I have been on the Paleo Diet for 8 days and going strong.  Not used to it yet, and waiting to see how I feel a few weeks from now.  After reading this Post I have a question.  I was going to make my own Mayonnaise, but after reading the directions, it requires Flaxseed oil.  I was trying to stay away from Flaxseed oil based on other post's on this forum I have read.  Has anyone made Mayonnaise without Flaxseed?  I was thinking of doubling the Olive oil, has anyone done this?  I am open to suggestions.

Thank you

Jay

Offline lordmutt

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Re: Is mayo paleo?
« Reply #9 on: July 09, 2011, 07:20:29 PM »
;D I have been on the Paleo Diet for 8 days and going strong.  Not used to it yet, and waiting to see how I feel a few weeks from now.  After reading this Post I have a question.  I was going to make my own Mayonnaise, but after reading the directions, it requires Flaxseed oil.  I was trying to stay away from Flaxseed oil based on other post's on this forum I have read.  Has anyone made Mayonnaise without Flaxseed?  I was thinking of doubling the Olive oil, has anyone done this?  I am open to suggestions.

Thank you

Jay

Here is a recipe without flaxseed oil.....btw you should dribble the oil into the blender a little at a time, for that while texture

Homemade mayonnaise from the Primal Kitchen is a great way to avoid the high omega-6 oils found in all commercially prepared mayonnaise products. Plus the fresh taste is far superior to store-bought mayonnaise. With a little practice you’ll fine homemade mayonnaise to be quick and easy to make.
   Mayonnaise variations are plentiful, so experiment to find your favorite version. Change the vinegar or use lemon juice for a bright citrus note. You can also substitute macadamia, hazelnut, walnut, or avocado oils for some or all of the olive oil for flavor variations. Embellishments are as easy as adding garlic, herbs or more paprika.
   Because homemade mayo does use raw eggs, be sure to keep the mayonnaise well-chilled, covered tightly, and used up within about a week.
SERVINGS: 1 cup

 
   INSTRUCTIONS:
   Place egg, vinegar, paprika, and salt in the container you will whisk it in. If you’re using a hand-held or “stick” immersion blender, make sure the container is tall enough to prevent splattering yet wide enough to accommodate the immersion blender. Drizzle the oil in while blending. If using a hand-held whisk, a glass or stainless steel bowl works best.
   Measure 1 cup oil into separate container, ideally with a good pouring lip.
   Whisk or blend the egg mixture for 10 seconds. While continuing to whisk, begin to slowly drizzle oil into the container in a very thin, steady stream, no thicker than pencil lead. When about half the oil is mixed in, the mayonnaise will start to thicken and take shape. Continue blending and drizzling until the oil is gone, or until no more oil will disappear into the emulsion. Season to taste with more salt, if necessary.
   INGREDIENTS:
   1 whole egg or 2 egg yolks
2–3 tablespoons cider vinegar
1 teaspoon Dijon mustard
Dash of paprika
Pinch of salt
   ¾ to 1 cup pure olive oil (Note that extra virgin olive oil can create a very bitter flavor when blended with an electric device. Either use refined or “light” olive oil, or blend with a whisk instead of an electric device.)

Offline greenchild

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Re: Is mayo paleo?
« Reply #10 on: July 10, 2011, 06:19:45 AM »
having done this both by hand and with a good quality immersion blender - you can pour the oil a little faster using the immersion blender.  ;)  9x out of 10 homemade mayo turns out great!  Sometimes no matter what you do, it is still a runny mess and will NOT blend.  It's the eggs - unfortunately you can't tell by looking at them whether or not they have enough lecithin.

The recipe I use only calls for oil, vinegar, lemon juice, & egg + whatever seasonings you choose.  We are nightshade free, so I use salt, pepper, and garlic.  It's really up to you & your taste :)

Just in case anyone is interested!  ;D  this is basically the same process as making hand lotion except in that case you heat the ingredients first. 

Mayo: Oil phase + egg yolk (emulsifier) + water phase (lemon juice/vinegar) = mayo.
Lotion: Oil phase + emulsifier + water phase = lotion.

Offline avelin

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Re: Is mayo paleo?
« Reply #11 on: July 12, 2011, 09:15:37 PM »
I use 3 egg yolks (sometimes 1 whole egg + 2 yolks) and macadamia oil. Works out at about 11/3 cups of oil - sometimes a bit more. I'll add lemon juice and sometimes mustard, sometimes herbs. Any oil will do so you could use avo instead of maca - olive can be bitter.

DO NOT USE A METAL BOWL. I use an electric mixer and porcelain bowl or a blender (which is plastic).

As a general rule, if you don't use metal and it's still thin, you can mix up another yolk and gradually beat your thin mix into it. Mostly it's the oil that determines thickness - seems counter-intuitive but more oil=thicker mayo.

Offline greenchild

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Re: Is mayo paleo?
« Reply #12 on: July 13, 2011, 06:57:20 AM »
As a general rule, if you don't use metal and it's still thin, you can mix up another yolk and gradually beat your thin mix into it. Mostly it's the oil that determines thickness - seems counter-intuitive but more oil=thicker mayo.

I'll have to try that the next time it won't emulsify. :)

That is the same rule for lotions & creams - lotions are approximately 70% water phase and creams are approximately 60% water phase. :)  Less water = thicker!

Offline sparrow

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Re: Is mayo paleo?
« Reply #13 on: July 13, 2011, 02:44:57 PM »
I found that using pure olive oil rather than extra virgin prevents the bitter taste.  I think the bitter flavor of the latter might have something to do with how it reacts to the heat of the food processor/blender. 

I have yet to try macadamia nut oil but will have to give it a go if I can find some.