I tried making it with olive oil, extra virgin and all. Tastes not bad, but not good. Store bought still tastes better.
What oil should I use?
What oil should I use?
I agree, but for those who have never had homemade mayo before may not be used to the taste so at first taste they may be expecting something more like what they are used to (I. e. the store bought stuff).That's weird because in my experience home made mayo is almost always superior to store bought. Store bought mayo's almost always have sugar in them which I don't usually dig too much (I like a more tart/acidic mayo) so you might be missing the sugar.
I add a large squirt of lemon juice, an egg yolk without the white and mustard. I blend those thoroughly, then add the oil in about 4 parts. I add salt at the end.Let's back up a second. What's your method for making the mayo? That's probably a bigger issue here.
You can certainly use homemade mayo in any application that you use store bought mayo. If making a very large quantity, such as for making potato salad I would suggest making in a food processor, otherwise I just make it by hand. The great thing about making it yourself is that you can make whatever amount you want. A 1 yolk batch will make enough for a sandwich for a couple of days. Use a couple of yolks for enough for a week. Personally, I probably wouldn't hold homemade mayo for longer than that. Besides the fact that I think homemade mayo tastes far superior to the store bought stuff (and I do like both store bought mayo and Miracle Whip), you can make flavored mayo that tastes a lot better than just adding ingredients to the store bought stuff.This is why I have never made mayonnaise. I know I know, how can I call myself a passionate cook and yet never have made mayonnaise? And I'm not one of those take-it-or-leave-it kinda people when it comes to mayo, I freakin LOVE the stuff. I can't imagine a sandwich or burger without it. But there are too many stories of people making mayo and then not liking how it tastes because of the oil that I've always talked myself out of making it. Besides, I'm the only member of my family that likes mayo, so I'd only be making it for myself and how much mayo can I eat? And how long does it keep? And do I use it like store-bought kind and make potato salad with it?
I really want to make mayo.
To me, homemade mayo and industrial mayo are almost like two completely different things. They have a different color, a different texture altogether, a different mouthfeel, and a different flavor! Having said that yes of course you can use your homemade mayo for nearly anything you'd use industrial mayo with, like potato salads.This is why I have never made mayonnaise. I know I know, how can I call myself a passionate cook and yet never have made mayonnaise? And I'm not one of those take-it-or-leave-it kinda people when it comes to mayo, I freakin LOVE the stuff. I can't imagine a sandwich or burger without it. But there are too many stories of people making mayo and then not liking how it tastes because of the oil that I've always talked myself out of making it. Besides, I'm the only member of my family that likes mayo, so I'd only be making it for myself and how much mayo can I eat? And how long does it keep? And do I use it like store-bought kind and make potato salad with it?
I really want to make mayo.
Actually, you'd be amazed at how much oil one yolk will hold. Once the emulsion is going, you can basically just keep adding oil. There's a TV bit somewhere in which Heston Blumenthal and his crew add 1.5 liters of oil!A 1 yolk batch will make enough for a sandwich for a couple of days. Use a couple of yolks for enough for a week.
I realize that you can add quite a bit of oil to one egg yolk. One day when I was a young cook, we were bored at work so we tries the same experiment and gof to almost 36 ounces of oil before it broke. But if you go by stanard ratios, given in most cookbooks you should only end up with enough mayo for a few days.Actually, you'd be amazed at how much oil one yolk will hold. Once the emulsion is going, you can basically just keep adding oil. There's a TV bit somewhere in which Heston Blumenthal and his crew add 1.5 liters of oil!
Start at 10:10
The show is pretty silly in many ways, but there's interesting information.
Oh: and incidentally, he demonstrates a great way to make a lot of mayo quickly, for a party or something. 1 room temperature egg, 1 dollop mustard, whisk and add oil slowly until the emulsion is stable and the stuff is thick. Splash of vinegar, whisk. Now decant this into a mixer, turn it right up, and start pouring in oil. Figure you can get 1L oil per egg yolk, maximum.
And...
A friend did this and I tasted the results. You know what? If you add a liter or so of neutral oil to an egg yolk and a little bit of mayo, salt pretty thoroughly and maybe add a dash of white vinegar, you'll get something that tastes almost exactly like the stuff in a jar. So if you were wondering why the stuff in a jar tastes so different, now you know: it's got basically no eggs.
Hmm. Spicy, maybe?Wonder how the end result would taste if you used 1.5 liters of hot chile sesame oil per yolk? I occasionally add a few drops, that works well.
mjb.