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Mayo allergies
Alexcena Views: 1,202
Published: 18 years ago
This is a reply to # 290,389

Mayo allergies

Here's how to make your own mayonnaise...I don't have one for ketchup:

Making it is tricky, because it is an emulsion. You need a food processor to do it. You could try using a blender, but you would need a very steady hand. Recipe makes 1 1/2 cups, and keeps, refrigerated, for week. (I don't make it every week, but there are other things to eat. Once I make the mayo I go ahead and make things like deviled eggs or egg salad, otherwise how to use so much)?

1 egg
1/2 tsp. salt
3 Tablespoons squeezed lemon juice
1 c. safflower oil, or other oil

In the bottom of a food processor, process egg, salt and lemon juice. Process. Keep it running while you use the feeder tube to put the tiniest stream of oil in. Keep it steady until all the oil is used. Continue running it until the mayonnaise reaches a creamy consistency. Don't stop the food processor until it's finished, or it will be ruined.

You could flavor it with a tsp. of your favorite herb, if you want all your mayo flavored.

I heard tomatoes have sugar? is that true...well let me know....

Many veggies have sugar, yet they are good for you. The main issue with some veggies (other than the starchy ones such as potatoes which are best to stay away from) is whether the individual is allergic to them. Personally, I discovered AFTER several months on the diet that I was allergic to tomatoes! I had blamed many of my allergies on various foods until I realized it was tomatoes!

food allergy suspects are most likely those foods that an individual ate a lot of prior to "getting sick" ...I had eaten A LOT of tomato-based foods in the past!

Take Care,

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