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BTD Forums  /  Eat Right 4 Your Type  /  Grapeseed Oil Veganaise
Posted by: LuHu, Thursday, June 15, 2006, 8:23pm
On June 7 EquiPro posted that Veganaise was an acceptable mayo if you used their grapeseed oil recipe.

Posted on: June 7th, 2006, 1:35pm  

Sam Dan

Posts: 1,230
Veganaise - grapeseed oil version - is a type O compliant mayo that tastes delicious.

Just FYI.  


I'd like to know is that based on the principle of "if-it-isn't-on-the-TypeBase-list consider-it-a -`neutral'" principle or can you see grapeseed oil somewhere specifically tested? I can't find it.  :(

I've been making my own mayo out of olive oil but it is so STRONGLY flavored because of course EV OO is strong! I'd love to substitute an acceptable oil so that the flavor is more subtle and the only other oil non-AVOID for me (suitable for a mayo recipe) is walnut oil. Would love to add grapeseed oil to my "OK" list if possible.
Please advise. Thanks!
Posted by: Debra+, Thursday, June 15, 2006, 9:20pm; Reply: 1
LuHu-grapeseed oil has not been tested as yet, so for those who have been using it it is a neutral.  

Debra :)

P.S.  Now that you mention grapeseed oil, I have not actually used it much for cooking since finding out the royal nonnie hood.  Just as a moisturizer.  :)
Posted by: jayney-O (Guest), Friday, June 16, 2006, 4:20pm; Reply: 2
I went out and bought some after reading this post.....we had been using the canola oil based one so I hope this is a better choice. (I know it is,)
Posted by: jayney-O (Guest), Friday, June 16, 2006, 4:23pm; Reply: 3
Hmmmmmm, after consulting typebase it appears that canola is neutral for secretors and therefore I bought the grapeseed oil one for naught, but it might be a better oil....
Posted by: italybound, Saturday, June 17, 2006, 9:46am; Reply: 4
I was using g/s oil until info on rice bran oil. I had started a thread on it, but seems it's gone now. Anyway, the g/s is high in poly-unsaturated fats, which doesn't make it the best choice. According to this chart, the best is rice bran oil. I have taken to using that w/ my olive oil. Hopefully some day, I'll get up the nerve to make my own mayo. Maybe this weekend.
http://www.californiariceoil.com/nutrition.htm
Posted by: LuHu, Saturday, June 17, 2006, 9:25pm; Reply: 5
Wow! Thanks Italy. I will absolutely try this in my mayo recipe.  Thanks, Thanks, Thanks!  :) :K) :K)
Posted by: italybound, Saturday, June 17, 2006, 9:32pm; Reply: 6
LuHu, do you have a recipe for mayo you would like to share?  (think) ;D
Posted by: LuHu, Saturday, June 17, 2006, 10:02pm; Reply: 7
OK, There's no telling how this will format as I'm paste-ing from a Word doc that looks really funky even in Word! Here goes:

Even though this recipe says its sacreligious not to do it 'by hand' I use my VitaMix on low, low speed. S-L-O-W is the key when adding the oil. Painfully S-L-O-W. I add whatever herbs and spices to it after the mayo is made in separate smaller containers so I can have a variety of flavors from one `batch.' Fresh basil is so amazing after it has had tme to leech (couldn't think of a better word) its flavor into the mayo. I've used dill, rosemary, red pepper for "specialty" mayos. You can do so much with this as base for dressings. I have never had a mayo 'break' on me (refuse to get creamy) so for sure it will when I try it this time just cause I said it. Be creative and let me know what combinations turn out incredibly delicious for you!

Italy, will you let us know how substituting rice oil works out if you make some? Thanks!!!

P.S. Sacreligious or not, I don't trust myself to do all that beating by hand. If you're new to this I would say be safe, use an appliance, and don't end up throwing your mayo away because it won't emulsify.


Alioli (Garlic Mayonnaise)
The essential hand made mayonnaise sauce. Perfect with rabbit, lamb chops, tortilla, and just about anything else!
Ingredients:
1 egg, very fresh
2 Tbsp chopped garlic
1 cup of extra virgin olive oil
1/2 tsp salt
Preparation:
·     Place the egg and chopped garlic in a blender or food processor.
·     Whirl under garlic is smooth.
·     With the motor running, add the oil in a slow stream, until the sauce is thick and emulsified.
·     Add salt to taste.
·     The sauce should be creamy and will have a nice garlic bite. If the alioli is runny, this may mean that the egg was old. To fix this problem, either try again with a fresher egg, or add store-bought mayonnaise to the sauce.
·     Buen provecho!

Mayonnaise

Most people don't realize that this famous condiment is made almost entirely of olive oil. Many Italians make their own using a pale, light oil. Mayonnaise appears on the table in a variety of ways: on boiled potatoes or fish, on hard-boiled eggs and as the dressing for insalata russa (a dish similar to potato salad with potatoes, carrots, green beans, peas and a pickle all diced very small). It is also the base for salsa rosa, a delicious condiment. Tradition demands mayonnaise be made by hand, and it's easier than you think:

3 egg yolks
1 cup Olive oil
Juice of 1/ 2 lemon
Salt and pepper to taste


It is important is to begin with eggs at room temperature. Beat the yolks with a wooden spoon, then gradually add the olive oil, strirring the mixture constantly into a cream. Add the lemon, salt and pepper. If the mayonnaise separates, start over in a separate bowl with just one egg yolk, add the oil and beat to a cream which can be added to the first mixture to "save" the mayonnaise. For a lighter, fluffier result, gently fold a bit of beaten egg-white into the finished mayonnaise.

Note: You can substitute raw apple cider vinegar for the lemon juice portion for a slightly different (but really good) twist. I do that often. Also, I like to add onion powder and garlic powder and a little paprika to the finished mayo for flavor. Do whatever floats your boat. ;D
Posted by: EquiPro, Sunday, June 18, 2006, 12:21am; Reply: 8
There's just a 0% chance that I'll ever make my own mayo.  Since GSOil Veganaise is compliant and tastes great, that's what I use.
Posted by: LuHu, Sunday, June 18, 2006, 12:44am; Reply: 9
EquiPro,

What is the ingredients list for Veganaise?
Posted by: EquiPro, Sunday, June 18, 2006, 12:48am; Reply: 10
Grapeseed Oil Vegenaise:

Grapeseed Oil, filtered water, brown rice syrup, apple cider vinegar, soy protein, sea salt, mustard flour and lemon juice concentrate.

http://www.followyourheart.com

after checking out the website, I would LOVE to find the Vegenaise ORGANIC, but so far I haven't seen it at my stores.

Also, check out this page from the Vegenaise website on GSO:

http://followyourheart.com/vegenaise_grapeseed.php


Oh, wow.  Also looking more around the Vegenaise site - they are now offering salad dressings AND it appears that the Italian Vinegarette is made with cider vinegar.  I'm going to have to dig further!
Posted by: LuHu, Sunday, June 18, 2006, 1:07am; Reply: 11
It looks great except for the questionable soy protein for Bs. Every variety of soy, i.e., flakes, granules, tempeh, tofu, cheese, miso, with the exception of soy milk is an AVOID for B nonnies. Wonder about the protein. . . ?
Posted by: EquiPro, Sunday, June 18, 2006, 1:29am; Reply: 12
Well, it's pretty far down the list, so even if it is an avoid, it is a very small amount.  Since I'm not a B, I don't know that stuff very well.
Posted by: italybound, Saturday, November 4, 2006, 5:33pm; Reply: 13
LuHu, just wanted to tell you, that thanks to you, I ordered my very own VitaMix today!!!!  They said they would be shipping it on Monday! I'm so excited and can hardly wait. NOW, I will have the nerve to make my own mayo altho YOU may have to come and pour the oil very S-L-O-W-L-Y.   ;) :K)    Good excuse to meet. LOL
Posted by: LuHu, Saturday, November 4, 2006, 8:09pm; Reply: 14
YAAAAAAAAAAAAYYYYYYYY Italy!!!!!!! I wish I could spell a better scream!!!!  ;D ;D ;D

I am as excited as if I were ordering!!!! YYYYYYAAAAAAAYYYYYY!!!!!

I just got in and decided to see what was new on the BTD forum and here is this great news. I'm really excited for you. You are going to want to stay home from work just to make stuff in the VM. You won't know where to start! Invite someone over to help you eat the different things you will want to make immediately! The recipe book is glorious and it isn't hard to substitute compliant ingredients when necessary.  Of course, I think we did speak about how delicious the Iced Capps are as well but only rarely,  and of course just to make sure your VM really can do all the 100 different functions the manual says it can . . . ;)

I know I don't have to tell you that we want to hear what you make first . . . and second . . . and . . . !!!

Thanks, Italy!
:K) :)

P.S. I'd have a great time in the kitchen w/ you and your new VitaMix and yes, your homemade mayonnaise is going to be sooooo delicious. Use that base for any creamy salad dressing you can imagine. Endless herb combos and then you can do the creamy raspberry fancy ones . . . YUM!
Posted by: Vicki, Saturday, November 4, 2006, 8:19pm; Reply: 15
Warning: this product is delicious and addictive!
Posted by: LuHu, Saturday, November 4, 2006, 8:27pm; Reply: 16
Quoted from Vicki
Warning: this product is delicious and addictive!


(clap)(dance)(clap)

Posted by: italybound, Saturday, November 4, 2006, 9:22pm; Reply: 17
Quoted from Vicki
Warning: this product is delicious and addictive!


to which product are you referring vicki?
Posted by: ABJoe, Saturday, November 4, 2006, 11:56pm; Reply: 18
Italybound,

My guess it is all of the great things that are going to come out of your Vita-Mix!!!!

I know when my Mom got hers, we had so much fun making great juice combinations...  They are really whole fruit drinks that are GREAT.
Posted by: Vicki, Sunday, November 5, 2006, 4:48am; Reply: 19
I can eat Grapeseed Oil Veganaise by the spoonful and that's what I was refering to.  I also love the homemade mayo I make with grapeseed oil, egg, lemon/lime, salt, and sometimes a touch of paprika.  It takes a lot of arm strength to make the homemade kind properly!  
Posted by: italybound, Sunday, November 5, 2006, 2:09pm; Reply: 20
Quoted from ABJoe
Italybound,My guess it is all of the great things that are going to come out of your Vita-Mix!!!!I know when my Mom got hers, we had so much fun making great juice combinations...  They are really whole fruit drinks that are GREAT.


ABJoe, I fully intended to have lots of great things coming out of that VM.  I even called and changed shipping addresses to insure I had it by this weekend. My sister is coming into town and will be w/ me for 3 days. Think of all the yummy stuff we could make in 3 DAYS!!!!!   And I am looking very forward to those whole food drinks. I think I'll be taking it w/ me to work during the week, so Rich and I can both have fresh veg/fruit drinks. We work at the same place but leave at dif times.
Posted by: Henriette Bsec, Sunday, November 5, 2006, 4:05pm; Reply: 21
Quoted from Vicki
I can eat Grapeseed Oil Veganaise by the spoonful and that's what I was refering to.  I also love the homemade mayo I make with grapeseed oil, egg, lemon/lime, salt, and sometimes a touch of paprika.  It takes a lot of arm strength to make the homemade kind properly!  


I make it myself- with grapeseed oil, eggs, lemonjuice and mustard
- and I agree it is very good.
BUT one does not have to break a arm  :P
I use a BRAUN hand blender/ stick - dont´know the word ?- and it is really great.
I got one when my daughter was a baby- used it so much that I had to get a new one.
I never really use my blender after I got it- it is so much easier to use the hand blender in a pot of soup- than the clean the blender ;D

I never use canola oil in mayo- first of all it is avoid for B´s( and my O likes the grape seed oil better) - and I find it get rancid-taste bad VERY quick !
Posted by: italybound, Sunday, November 5, 2006, 5:12pm; Reply: 22
Have you all ever tried rice bran oil for your mayo? See this chart:
http://www.californiariceoil.com/nutrition.htm

When I make mine I will first try the r/b oil.
Posted by: ABJoe, Sunday, November 5, 2006, 8:41pm; Reply: 23
I haven't ever seen a rating for rice bran oil, so I assume it is neutral for all...

Is that the consensus here?
Posted by: italybound, Sunday, November 5, 2006, 8:53pm; Reply: 24
it would be considered neutral since it's not been tested, yes. :-)
Posted by: eh, Monday, November 6, 2006, 12:06am; Reply: 25
hi italy,
I use rice bran oil too!
Can you tell me how your rice bran mayo turns out? I've never used it for mayo. Of course, I mainly use it to deep fry my coke...um just kidding....
eh
Posted by: italybound, Monday, November 6, 2006, 1:32am; Reply: 26
Quoted from eh
hi italy,I use rice bran oil too! Can you tell me how your rice bran mayo turns out? I've never used it for mayo. Of course, I mainly use it to deep fry my coke...um just kidding....eh


Uh, yeah, right, you're just kidding..........:-)    tell ya what, if you let me know how your deep fried coke turns out, I'll let you know how much mayo turns out, deal?  ;) :P ;D :K)
Posted by: eh, Monday, November 6, 2006, 1:36am; Reply: 27
aw.... :-/
i'm taking my ball home  :'(
Posted by: LuHu, Monday, November 6, 2006, 1:47am; Reply: 28
Replies 25, 26 and 27 are too cute! ROTFL!!!  (clap)
Posted by: italybound, Monday, November 6, 2006, 2:21am; Reply: 29
Quoted from eh
aw.... :-/  i'm taking my ball home  :'(


no, no, madge!! please don't go!   ;)   here lemme tell ya like my brother tells my SIL. Have to give you the story first. My other brother was there and their bird kept saying something, but it said it SO fast, he could never get what it was. One day when he wasn't really paying close attention, you DID get what the bird was saying. Here goes.....
"Oh baby I'm so sorry, I didn't mean to hurt your feelings, I'll never do it again"
Do you get the feeling my brother says that a lot?  :-/     Maybe he needs to, maybe he doesn't , we just thought it was hilarious!!
Posted by: LuHu, Monday, November 6, 2006, 2:29am; Reply: 30
I wanted to use the little yellow circle emoticon (or whatever they're called) that is horizontal and kicking its little feet cracking up laughing up in response to how funny I tho't the reparte between Italy and eh was but we don't have it in the BTD emoti-thingies. Does anyone know where/how I can capture those little critters?
Posted by: eh, Monday, November 6, 2006, 7:02am; Reply: 31

That's priceless irony!



Quoted from pkarmeier



"Oh baby I'm so sorry, I didn't mean to hurt your feelings, I'll never do it again"


I'm going to consider using that Parrot's fast talking apology as my signature...but I can't type fast enough to make it illegibly intelligible, you know, a written version of something like your parrot's garbled but perfectly sensible sentence. Here goes,

Squarkby,  squawko eieimsqurry, iieeeii squidn't eeeeeeen squwar pheeeelinks, eel n8347ndever squdooo eeeeeeeeet arghensquark.

If you read it while you're half asleep after a dinner of one of Brighid's magic mushroom dishes it should look perfectly sensible...of course, in order to write it in the first place you need to have snorted some deep fried coke...

;D ;D
Posted by: italybound, Monday, November 6, 2006, 3:55pm; Reply: 32
Quoted from eh
I'm going to consider using that Parrot's fast talking apology as my signature
If you read it while you're half asleep after a dinner of one of Brighid's magic mushroom dishes it should look perfectly sensible...of course, in order to write it in the first place you need to have snorted some deep fried coke... ;D ;D


uhhhhhh, madge, you're not still on the 'shrooms are ya?  ;) :K)  oh, after rereading guess I shoulda asked about the 'coke, eh?  ;)    should I just read between the lines here? Hmmmmm??????? ;)
anywho, I am gonna try Brig's mushroom pizza. I love portabellas and I can just imagine what that would taste like. (can we get a drooling smiley face?  ;) )
Posted by: Drea, Sunday, November 12, 2006, 11:57pm; Reply: 33
Quoted from pkarmeier
LuHu, just wanted to tell you, that thanks to you, I ordered my very own VitaMix today!!!!  


IB, what model did you buy?
Posted by: LuHu, Monday, November 13, 2006, 12:13am; Reply: 34
Quoted from outdoordrea


IB, what model did you buy?


Hi Drea,

IB told me that she got the Vita-Mix Super 5000 in black. She's gonna have FUN!  ;D
Posted by: Drea, Monday, November 13, 2006, 12:48am; Reply: 35
I'm so jealous! But happy at the same time! I'm looking forward to hearing all about her vitamix adventures. ;D
Posted by: LuHu, Monday, November 13, 2006, 1:56am; Reply: 36
Quoted from outdoordrea
I'm so jealous! But happy at the same time! I'm looking forward to hearing all about her vitamix adventures. ;D


Drea, I know the feeling! I'm a little jealous, too even though my 6-1/2 year old white Super 5000 performs perfectly and probably will long after parts of me give out! But a brand new black VM---Wow! No, really, I'm very, very happy and excited that she has the VM and I have asked her to tell me about everything she makes with it, too. Hopefully she'll POST about it!  ;D
Posted by: carmen, Monday, November 13, 2006, 2:03am; Reply: 37
Hey LuHu,
you mentioned "salsa rosa, a delicious condiment" in your mayo recipe earlier in this post - could you give more detail, like ingredients & how to make? thanks
I'm going thru so much storebought Norganic mayo, might as well make our own at home, and need some variety anyway (gotta disguise it for hubby, he's not rapt with mayo).

cheers,
carmen
wow she's hot and gusty today (31C in the morning)
Posted by: LuHu, Monday, November 13, 2006, 3:11am; Reply: 38
Hi Carmen,

Here is a Salsa Rosa recipe from Michael Chiarello. Tomatoes are an ingredient so it's not BTD approved for every blood type.  :( Maybe someone can suggest a substitution or with all the flavor of the other ingredients, maybe you won't miss them if you delete them??? :'( . . . heresy!!!  :o

Salsa Rosa:
12 whole red bell peppers
Extra-virgin olive oil, for coating, plus 2 tablespoons, plus 1/2 cup
2 tablespoons grey salt
4 whole serrano chiles
6 cloves garlic
1/2 cup tomato puree
2 sprigs fresh oregano
3/4 cup red wine vinegar


Preheat oven to 450 degrees F. Coat peppers with olive oil and place on a foil lined baking sheet. Salt liberally. Bake in the oven, turning every 10 minutes until peppers are blistered and black, about 20 to 30 minutes total.

Meanwhile, add 2 tablespoons of olive oil to a hot saute pan. Add the serrano chiles and the garlic. Lower the heat to moderate, and cook, turning occasionally, until the chiles are softened, lightly browned, and blistered on all sides. Remove the pan from the heat and let the chiles cool in the oil for several minutes

When the roasted bell peppers are blistered and blackened, removed them from the oven, place in a glass bowl and cover with plastic wrap. This will steam the skins off and make them easier to remove. After 15 to 20 minutes, remove the peppers and peel. Remove the seeds, stems and ribs. Do not run under water – this will just wash the flavor off! You should have about 4 cups.

Note: You can roast the peppers under the broiler or over a gas flame, if you prefer, but I like to do them in a hot oven. It takes a little longer, but you don't have to monitor them as closely.

Chop the garlic finely, then use the side of your knife to mash them to a paste – a pinch of grey salt will help this process. Mashing insures that the garlic add just an undercurrent of flavor, with no big pieces to bite into. Add to the blender.

When cool enough to handle, peel the chiles and remove the stems and seeds (or leave some or all of the seeds if you prefer a spicy sauce). Then add the tomato puree and the oregano (no need to chop the oregano because it's going to be blended in). Add to the blender the olive oil used to roast the chilis and garlic. Turn the blender on high until everything is smooth and thick.

Turn a medium saute pan on high for 30 seconds with about 1/4 cup of olive oil. Stand back as you pour the blender mixture into the pan. Be careful, it can splatter. This second heating brings the flavors together. Season with salt and pepper. Whisk in the remaining 1/4 cup olive oil and the red wine vinegar. The vinegar gives it a little sharpness and protects it in the refrigerator for about a week.

Ladle it into canning jars and store in the refrigerator for a week. It can be frozen for 5 months.

Bon appetit!  ;)  :K)
Posted by: carmen, Monday, November 13, 2006, 10:56am; Reply: 39
LuHu - thanks!
Sounds very spicy & fragrant. I'm gonna take it easy with the chiles & will have to use a locally available variety (hard to find here unless grow own from seed). Had been buying a Polish paprika salsa/paste (no avoids, I think) that has similar ingredients but reckon they use the pepper skins so a little bitter. This is way better! Toms aren't a prob for Osec (me).

:)
Posted by: LuHu, Monday, November 13, 2006, 4:04pm; Reply: 40
You're very welcome, Carmen.  :)  I had to check Typebase4 about the tomatoes being ok for Os after your post and surely enough, (to my surprise) they are! That's great, because this is a fantastic recipe. Enjoy without guilt or ill effects. What's better than that! ;D
Posted by: italybound, Tuesday, November 14, 2006, 6:42pm; Reply: 41
Hey LuHu, what could we O's sub for that red wine vinegar in the Salsa Rosa recipe?
First thing I made in my VM was a blueberry tofu 'shake'. Recipe in booklet. Was very good. I just made almond milk this morning. Am getting ready to make some soup. Have made several varieties of morning drinks, but am going to have to concentrate more on the veggies than fruit right now w/ the adrenal failure and all.
Pureed up my cow pumpkin last night. Froze and vac sealed that today.
Looked thru the recipe book they include for soups and came up very  :'(  for recipes for the DH. Guess I'll have to get creative. If anyone else has recipes for an A for the VM, I'd love to have them. He can't eat onions (even if TB4 says he can  ;)), so there again limits me. Looking forward to doing many, many things w/ this new machine.
LuHu, have one question.........how in the heck do you get all the stuff from around the blades w/o taking the dang thing apart. I was getting a little aggravated last night when making my pumpkin because I really felt like a lot got left in the blender and we only got one good pumpkin this year.  :'(    Frost got 'em. Thanks.  ;) :K)
P.S. Just wanted to add that I really, really love the fact that the recipes that are included in the VM book, have your fat, chol, fiber, protein, carb and some other things listed, plus the exchanges for diabetics. I thought that was really great!!  Off to make my tomato soup. Nice for a dreary cold day like today.  ;D
P.S.S. Soup is done. Very yummy and I'm going to have that w/ a nice chicken/feta/spinach 'sausage'.  I must say it took me all of 5-6 min to make that piping hot soup. Beats standing over the stove for much longer. :-)
Posted by: LuHu, Tuesday, November 14, 2006, 9:38pm; Reply: 42
Quoted from pkarmeier
Hey LuHu, what could we O's sub for that red wine vinegar in the Salsa Rosa recipe?

Hi IB,

Thanks for sharing your VM experiences with us! :D How about grape juice with lemon juice added for the rwv?



Looked thru the recipe book they include for soups and came up very  :'(  for recipes for the DH. Guess I'll have to get creative. If anyone else has recipes for an A for the VM, I'd love to have them. He can't eat onions (even if TB4 says he can  ;)), so there again limits me. Looking forward to doing many, many things w/ this new machine.

Are most recipes in the VM cookbook non-compliant for type As? You can leave out the onions in any recipe, but do you mean there are no recipes in the soup section for him w/o making lots of substitutions?

LuHu, have one question.........how in the heck do you get all the stuff from around the blades w/o taking the dang thing apart. I was getting a little aggravated last night when making my pumpkin because I really felt like a lot got left in the blender and we only got one good pumpkin this year.  

I use good nylon spatulas esp. the thin kind. VM makes a set esp. suited for the machine, but any rigid spatula will work.

P.S.S. Soup is done. Very yummy and I'm going to have that w/ a nice chicken/feta/spinach 'sausage'.  I must say it took me all of 5-6 min to make that piping hot soup. Beats standing over the stove for much longer. :-)

Yes, it does and with absolutely NO SCORCHING or STICKING!!! Your lunch sounds FANTASTIC!  
;D
Posted by: eh, Wednesday, November 15, 2006, 12:50am; Reply: 43
Luhu, thanx for the great pepper recipe (perfect for my O man ;D).eh
Posted by: LuHu, Wednesday, November 15, 2006, 4:11am; Reply: 44
Quoted from eh
Luhu, thanx for the great pepper recipe (perfect for my O man ;D).eh


You're very welcome, eh. Wow! What well-cared for men there are here among fellow BTD practicers. Both you and Carmen are working really hard to provide tremendous gustatory experiences for the men at your table. ;) How they could be any less than awed and totally appreciative I can't imagine! What a lovely expression of affection.  :)
Posted by: italybound, Saturday, November 18, 2006, 7:44pm; Reply: 45
Made the No Tomato Tomato Sauce today. Didn't care for it as it is, but I think if it had less spices (oregano and basil) and less salt and a tad bit more lemon juice, it might be good. I might make another batch and leave out the spices and mix it all together to see how it comes out.
Made almond/walnut butter. That turned out great. Did have a bit of a time getting it all out (what I hate about blenders), so I dumped my morning veggie 'shake' back in it and whirled it a few seconds. Almond butter all used now! :-)
Made almond milk the other day. That was a breeze, but that's not tough to make in a reg blender. LOL
Now on to the mayo. I'm a bit 'intimidated' about making that.  ::) ;D
P.S. Un-intimidated re: making mayo now.   8)    Just got done w/ it. Easy as pie. I used the recipe LuHu provided, but added some lemon juice, rosemary and some dry mustard. Turned out very well.  Again had a hard time getting it all out from around the blades, so threw in some soy milk and blended. Will use it on my salads. Just have to get creative on how to get the last drop out.  ;D   I'm not so sure making your own mayo is cost effective unless you use canola. Will have to check that out. Is nice to know what exactly is in it if you make it yourself tho. (sunny)
Posted by: Drea, Saturday, November 18, 2006, 9:07pm; Reply: 46
I feel like I'm fairly good at making my own mayo (that I like). I've tried beating it by hand (it turns out perfect every time, although my hands do tend to cramp up), and I've tried it in the blender (no go), but I saved that batch and added it into another batch that I beat by hand. I also tried it with the Braun blender stick (also no go) - I think I added the oil too quickly that time. And lastly, I've tried it using an electric beater (not the stick) and it turned out just ok; not as thick as when I beat by hand.

I'm wondering if it becomes thicker when the speeds of whisking are slower - my hand is slower than the electric blenders; well, that seems to be my experience, anyway.

All in all, I'm so happy that I can now eat mayo that has no avoids and tastes great. One less thing to worry about!
Posted by: italybound, Saturday, November 18, 2006, 9:35pm; Reply: 47
Oh Drea, I have to give it ta you! I wouldn't have the patience to do it by hand. I don't know how fast the blades were going but I think it was on 4 or 5. Still faster than by hand. Oh, well, doesn't really matter. All that matters is that we have ho'made mayo full of only good stuff!!!!  ;D :K)(sunny)
Posted by: Lola, Sunday, November 19, 2006, 3:44am; Reply: 48
enjoy! :)
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