Originally Posted by ChefJune
You might also try only about 3 tablespoons of extra virgin olive oil, and more of a flavorless oil, such as sunflower oil.
Boy, do I agree. Just a couple of hours ago, I decided to make an egg salad sandwich for lunch. After I had the eggs going, I realized I was out of mayo. So, I thought "No problem, I have a lot of mayo recipes." I decided on the blender mayo recipe from "The Joy of Cooking." I followed the recipe exactly, the sauce didn't break, and everything came out according to plan.
The resultant mayo was a bit yellow, but, since it had yellow stuff in it, I figured it was no big deal. Then I tasted it. Yuck, ick, and ptooey. I like olive oil, but apparently not in mayonnaise. And the flavors had not blended well at all, despite the fact that I left it to chill in the fridge for an hour. It had this unpleasantly oily taste, and the dry mustard and cayenne the recipe called for, instead of making it pleasantly piquant, gave it this weird acrid flavor.
The brand I buy is Best Foods, which is called Hellmanns back east. The mayo I made tasted nothing
like that. If I had bought some other brand that tasted like that, I might even have been moved to take it back to the store for a refund, something I almost never do.
I have noticed, though, in "The Joy of Cooking" there are a few things that are geared toward tastes of the past. A martini, for instance, made using the recipe therin would be completely unacceptable to most modern martini drinkers.
Can it be that tastes in mayo have changed similarly over the years, or is this just a lousy recipe for any point in time?
And, on that note, anyone have a recipe that does
taste like Best Foods (Hellmann's) mayo? I'm a bit leary of wasting a bunch of eggs, oil, time, and effort trying this recipe and that until I find (or create) one that is satisfactory.