Soy Oil vs. Soybean Oil in Mayo
I think Dr. D. is saying it’s the same,
but why is it an avoid when soybean is neutral for secretor?
Anyway, I found Trader Joe’s has their brand of mayo
which looks good except for the soybean oil (#1 ingredient).
It has apple cider vinegar instead of distilled.
Should I buy this mayo, or still try to come up with recipe
for easy, home-made. I don’t use that much of it but would love to
eat sometimes.
Gaye
January 21st, 2006 at 2:41 am
You’re better off making a batch of Axel’s Super Mayo:
I like to think of mayonnaise in terms of batches, with a recipe
guideline of oil to ingredients with one cup of oil as a “batch”. This
recipe is three “batches”, with three cups of oils plus water and
ingredients creating just over a quart, enough to slightly overfill that
old jar of mayo you’ve rinsed out!
Per Batch Recipe Template:
One cup of MUFA olive oil to PUFA EFA oils balanced (both MUFA to PUFA
and n-6:n-3) for optimum health
1-2 yolks depending on desired creaminess
1/2 teaspoon of paprika
1/2 teaspoon of garlic powder
1/2 teaspoon of cayenne pepper powder (30,000 HU)
1 teaspoon or more of dijon mustard
1/2 teaspoon of quality sea salt (Celtic should be ground in a mortar
and pestle)
2/3-2 Tablespoons of Apple Cider Vinegar
1-3 teaspoons honey
one 400 I.U. vitamin-E capsule, broken and contents emptied into batch
To follow this recipe template conservatively, in order to make a one
quart batch you would use: 3 cups good oil combo; 3-6 yolks; 1.5
teaspoons each of paprika, garlic powder, cayenne powder; 3 teaspoons
dijon mustard, 1.5 teaspoons sea salt and 2 tablespoons apple cider
vinegar, 3 vitamin E capsules.
THE PROCESS, or, MAKING IT HAPPEN:
1) Pre-batch:
Begin by putting the separated egg yolks into a glass container, add
vinegar (or other acceptable acid), mix thoroughly, add other
ingredients (’cept E) mixing well. Honey can be added during processing,
vitamine E should not be added until processing (to protect against
extremely acidic “pre-batch” mix). I add the honey and vitamin E at
processing time. The recommended acid “cooking” time to eliminate
salmonella is three days (72 hours), but this most likely isn’t a
problem for hip consumers of GOOD egg yolks, eh? But the pre-batch stage
is good for flavors to fully mingle. Store in a closed glass container
in the fridge during this time.
2) oils: mix all acceptable oils together, best computed before hand,
either all together into one batch and used in one cup increments or
calculated individually into the 1 cup pouring container.
3) Starter: add measured amount of pre-batch “mayo stuff” into bottom of
blender or processor (I suggest a blender, they are better suited for
this kind of thing). I like to add the honey at this point. Add 1/8 to
1/4 cup of water. Blend on lowest setting for 3-5 seconds (lid on
please!). Add vitamin E now if you have a hard time remembering during
the oils/acids mixing stage!
4) Bringing it together:
This is the part where the “art of mayo” is developed! Turn the
blender/processor on the lowest setting, open the top of blender
(hopefully you have that little window thingy) and carefully pour in the
super-oil you’re so proud of, slowly, slowly my friend! In the beginning
it is important to add the oil in slowly, in a thin stream, don’t have
to dribble, but thin is good. Now, after a quarter cup or so stop and
add the vitamin E pill’s contents. Begin again. The more you add the
faster you can allow yourself to pour in the oil, but not too fast your
you’ll have a mayo that separates, either in the refridgerator or after
re-introduction to room-temperature or pouring on food. You will find
the speed at which the mayonnaise is suitably emulsified. Feel free to
add additional water when the mayo becomes too thick and begins to stop
whirlpooling in the center and has occasional “burps”, stops and starts
to the top-movement action. You will have to add water at least once in
a blender for one cup oil batches. If not then you are invited to my
next birthday party.
5) Pour and scrape out the mayonnaise into a suitable container. If
others are present make sure no one sees you licking the edge of the
blender (you know you’re going to do it). Scrape it out fairly clean and
begin again, putting in another measured batch of pre-batch mixture.
For a quart’s worth, it is obvious with 3 cups of mixed oil you will be
seperating the pre-batch into 3 equal parts. The reason for the vitamin
E pill is because of the oxidation of the polyunsaturated fatty acids
and general stress of being blended for the duration of the mayonnaise
processing. Dr. D suggests for Os and Bs breaking open an E gelatin
capsule into the flax butter combo in his CR4YT, I don’t know what
“experts” think of extra E in an acid/oil emulsificaton such as mayo but
no one seems to mind on the message board, I figure with all the
exposure our fatty acid friends get it helps to help protect them with E
mixed in, and this also ensures that the mayo has its own fat-soluble
antioxidant included. Vitamin E works with A and C and others to manage
the fats as they oxidize in the body, if one is missing the others are
less effective; the basic antioxidants work together as a team to
sustain cell integrity. Have a happy, healthy life.
Author’s additional comments:
I think it is okay to say O-secretors can safely use this recipe,
however, some modifications would be necessary to make this
recipe-template non-secretor compliant. Honey, in such small amounts
might not cause any problem but if this is an issue regular sugar of
some sort could be used; molasses might be too strong and complex a
flavor, possibly liquid stevia could be tolerated? Stevia, a small pinch
could add a final safe “oomph” to make this a better mayo. For
non-secretors the apple cider vinegar could be replaced with more
acceptable lemon juice or lemon juice concentrate, though the mayo’s
traditional taste will be compromised. I hope that in the quantities the
mayo is consumed the inclusion of these avoids will be of negligeble
symptomatic value. I find dijon mustard makes the best mayonnaise, make
sure to find a mustard without those dreaded avoids, they do exist and
eliminating even trace amounts of the pesky corn and wheat products is
sensible BTDing. Apple cider vinegar gives a good “sharpness”. It is
important to balance the heat, acidity (sourness) and the sweet to make
a satisfying mayonnaise experience(this goes for all foods). Feel free
to add a touch of saturated fat to reach a desired texture, I find no
more than a tablespoon of palm oil works well. Experiment with herbs,
whatever you like, but be sure if you use real garlic (mashed and
exposed to air to activate medicinal allicin BEFORE processing into
mayo) to make that the topmost batch or in a seperate container to
enable immediate access as you probably don’t want living vegetable
matter incubating for very long in your extra-healthy mayonnaise.