Recipes needed for homemade mayonnaise and ranch dressing

[sheryl]

If you have 1 or both, please send!  

 

Also, do you use raw or slightly cooked/pasteurized eggs in your mayo recipe?  I need the whole recipe for both! 

 

TIA!

[zoobie]

I use this one, more or less. I mix it with an immersion blender in a wide mouth mason jar in which it will be stored. I usually use a bit of Dijon instead of the mustard powder. http://whole30.com/2014/05/mayo/

 

Ranch--there's a mix recipe on Gimme Some Oven's blog that we like.

[Annie G]

http://www.foodnetwork.com/recipes/ree-drummond/homemade-ranch-dressing-recipe.html

 

This is Pioneer Woman's ranch dressing. I've used this for years- it's delicious!  I make it in advance so the garlic can flavor it but I always have to thin it before serving. It gets really thick overnight. But it's very good. 

[Ellie]

If you have 1 or both, please send!  

 

Also, do you use raw or slightly cooked/pasteurized eggs in your mayo recipe?  I need the whole recipe for both! 

 

TIA!

 

I use a food processor to make my mayo; blenders work well, too, but they are harder to clean than a food processor. :-)

 

1 cup oil*

1 egg (yes, I use raw eggs)

1tsp or so vinegar*

1/4 tsp salt*

1/4 tsp dry mustard

 

Put 1/4 c oil, the egg, vinegar, and seasonings in the food processor bowl. Process for, IDK, a minute or so. With the machine running, slowly add the rest of the oil, and process a minute longer. Scoop out into your favorite storage container.

 

Your mayo will taste different depending on what kind of oil, vinegar, and salt you use. I like extra light olive oil, Bragg's apple cider vinegar, and a seasoned salt. I have also added nutritional yeast. White vinegar is nasty; red wine vinegar is tasty. Most oils will work, except Wesson. That was nasty. :-p I've been making mayo with this recipe since 1978, so I've done lots of different things over the years. :-)

[Liz CA]

Mine is similar to Ellie's but I have added a few things over time:

 

1 whole egg

1 egg yolk

1 T whey (natural preservative like substance) Drain whole milk yogurt and the liquid is whey.

Little turmeric

1 clove of garlic

1 T Bragg's Apple Cider Vinegar

1 T hot mustard

 

Combine all the above ingreds in a blender, then slowly add

1 cup of olive oil or avocado oil or a combination thereof.

 

I sprinkle salt and pepper on it while it's blending.

 

:laugh:

 

Edited May 29, 2016 by Liz CA

[AppleGreen]

I use NomNom Paleo's recipes for both. I actually don't know the precise measurements for the mayo. I have made it so many times, I know it now. I like this recipe because it uses the immersion blender, which I vastly prefer to dropping oil one drop at a time. I can make mayo in about 3 minutes. I find it vastly superior to store bought mayo. I do not use a pasteurized egg when I make it. 

 

http://nomnompaleo.com/post/39474749548/whole30-day-2-paleo-mayonnaise I think you need to scroll down to find the immersion blender recipe. Basically, I start with the egg yolk, add the other ingredients, with the olive oil being last. I use extra light olive oil. 

 

Her ranch recipe uses mayo (I think a half cup). 

 

http://nomnompaleo.com/post/127040982773/paleo-lunchboxes-2015-part-2-paleo-ranch

 

I find this dressing better if it sits, preferably for a day, to allow the flavors to meld. We still enjoy it fresh, but I like how it gets dilly and a little onion-y as it sits. Even my kid that dislikes mayo enjoys that recipe. 

 

Yum!

[sheryl]

Thanks!  I'm looking forward to making homemade mayo and ranch!  Well, chipotle ranch and avocado ranch too!  :drool5:

[kewb]

I use my immersion blender for mayo:

 

1 egg

1/2 Cup coconut oil (expeller pressed so it doesn't taste like coconut)

1/2 Cup sunflower oil

1 lemon or lime

Pinch of salt

Pinch of pepper

 

Place all ingredients in mason jar with opening large enough for your stuck blender. Place immersion blender at bottom of jar. Hold in place for 20 seconds. Emulsion will form then slowly lift to work in any remaining oil.

 

Sometimes I add garlic.

 

Chill. Sometimes I use more sunflower oil and less coconut oil. It depends on how firm I want the mayo to get.

Edited May 29, 2016 by kewb

[nd293]

I use a food processor to make my mayo; blenders work well, too, but they are harder to clean than a food processor. :-)

 

1 cup oil*

1 egg (yes, I use raw eggs)

1tsp or so vinegar*

1/4 tsp salt*

1/4 tsp dry mustard

 

Put 1/4 c oil, the egg, vinegar, and seasonings in the food processor bowl. Process for, IDK, a minute or so. With the machine running, slowly add the rest of the oil, and process a minute longer. Scoop out into your favorite storage container.

 

Your mayo will taste different depending on what kind of oil, vinegar, and salt you use. I like extra light olive oil, Bragg's apple cider vinegar, and a seasoned salt. I have also added nutritional yeast. White vinegar is nasty; red wine vinegar is tasty. Most oils will work, except Wesson. That was nasty. :-p I've been making mayo with this recipe since 1978, so I've done lots of different things over the years. :-)

I use similar quantities but 2 egg yolks rather than a whole egg. We also add lemon juice at the end, and garlic never hurts. I use sunflower oil as olive oil is too strongly flavoured, but I recently tried macadamia oil and it was very good, although expensive.

 

My recipe is the type that slowly adds the oil to the egg and vinegar, and I use an electric whisk. Dumping it all in a blender or processor is quite appealing!

[Carra]

mayo:

1 cooked yolk

1 raw yolk

1 cup oil added little by little

1 tablespoon fresh lemon juice

mixed with mixer