EFA Mayo

[Jodi]

1 Egg
1 tsp Red wine vinegar
2 tsp Fresh lemon juice
1 tsp Dijon mustard
1/8 tsp (or less) salt
1/4 c Olive oil
1/2 c Flax Oil
1/4 c Safflower oil (may need more or less)


Combine first 6 ingredients in a blender or food processor, whirl. With machine running, add Flax Oil 1 Tablespoon at a time, then add the Safflower Oil 1 Tablespoon at at time, til thick and creamy. Try not to go too fast adding it and it won't be as thick as regular mayo until its refridgerated. Scoop out and put in fridge. I like to add seasons to mine to make herbed mayo like 1/2 tsp. basil, dill, chipolte, tarragon etc.

No I never figured out the breakdown

 

[tucker01]

Hey Jodi,

Looks pretty good, won't the flax oil break down from the whipping process. I could be wrong but doesn't flax oil break down in oxygen.

 

[Jodi]

Not at all. As long as you cover it and put it in the fridge your fine. People make dressings and pastes with flax in the blender all the time.

 

[tucker01]

I always read that Flax breaks down in Heat, Light and Oxygen. It can be in light and Oxygen for short periods of time a few hours but will break down.

http://blueprint.bluecrossmn.com/topic/topic100587782

It just states that Flax is Heat, Light and Oxygen sensitive.
I hope that you are right, I like alot of the recipes/dressings that you post and would like to make a small container worth each time without having to wonder about it containing trans-fats.

Thanks
IDF

 

[Jodi]

Yes over time and exposure can break them down but you are simply mixing the ingredients at a whirl speed which is not much faster than hand mixing and then putting it in a dark fridge in a container.

Your funny and more paranoid than I am. I even store my Olive Oil in the fridge

Don't worry

 

[TJohn]

Nice on Jodi! Thanks for posting!!

TJ

 

[MissOz]

hey jodie remember the old MCT oil that you can get at the good ol' health food store !!

that may be an option rather than mixing the other oils 2gether ?

 

[GoalGetter]

bump

 

[Dale Mabry]

People make dressings and pastes with flax in the blender all the time.

I was under the impression that you weren't supposed to eat paste.

 

[maniclion]

I was under the impression that you weren't supposed to eat paste.

Elmers is good it has a slightly minty aftertaste

I bet this is great with tuna. Thanks Jodi

 

[Robin Hood]

Hey Jodi,

Would this be ok to have on a cut, as long as I count it as fats in my daily breakdown of macros?

Thanks,
Robin

 

[JOHNYORK]

a bebop like myself has to applaud this recipe thank you

 

[grant]

I figured about 20 tablespoons for the entire recipe--?


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Egg
1 Teaspoon Red Wine Vinegar
2 Teaspoons Lemon Juice
1 Teaspoon Dijon Mustard
1/8 Teaspoon Salt
1/4 Cup Olive Oil
1/2 Cup Flaxseed Oil
1/4 Cup Safflower Oil

Yield:
"20 Tablespoons"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 100 Calories; 11g Fat (98.3%
calories from fat); trace Protein; trace Carbohydrate; trace Dietary
Fiber; 11mg Cholesterol; 20mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 1
Fat; 0 Other Carbohydrates.