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Old 09-04-2008, 08:02 AM   #11
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forced to make it with a whisk in school the first time.

I have used a food processor too. I found that to be really easy.
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Old 09-04-2008, 09:43 AM   #12
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Originally Posted by TanyaK View Post
I always read how superior it is to store bought mayo and finally made it last last week. I actually prefer store bought mayo. I don't think I did anything wrong in making it as I looked at a couple of recipes to determine the ratio of oil,eggs and lemon juice but it just tasted a bit too oily to me and not "tangy" enough. Maybe it's an acquired taste ?
Tanya, I hope you'll try it again, enough times to tailor it to your specific taste. did you use a bit of dijon mustard? that adds the tang I like.

I much prefer the homemade ones now, and like to make them specific to the dishes I'm using it in. Leftovers for sandwiches.
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Old 09-04-2008, 01:40 PM   #13
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I did add mustard but maybe not enough. Next time I'll use more mustard and lemon juice and less oil and play around with it a bit. Thanks guys !
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Old 09-04-2008, 01:45 PM   #14
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I did add mustard but maybe not enough. Next time I'll use more mustard and lemon juice and less oil and play around with it a bit. Thanks guys !
You might also try only about 3 tablespoons of extra virgin olive oil, and more of a flavorless oil, such as sunflower oil.
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Old 10-17-2008, 06:58 PM   #15
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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.
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Old 06-06-2010, 08:29 PM   #16
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my first try at mayo was today. goal _salt free. so far it has not thickened. is in runny stage. tastes good, just not spreadable. gonna whip up and add another egg yolk.

this is one fix i found by googling it. anyone know if this will help?
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Old 06-06-2010, 09:36 PM   #17
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I think the trick besides getting the right blend of spices, is to get a very lightly flavored oil, higher quality name brand to avoid a heavy oily taste.

I really need to try making mayo sometime.
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Old 06-06-2010, 09:48 PM   #18
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i used safflower oil . it tastes good, it is just too thin. gonna use as sauce on asparagus anyway. and will try again, using blender i think. it is hard to whisk and pour oil slowly.
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Old 06-07-2010, 01:51 PM   #19
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I was never able to get the mayo consistency in a blender. OTOH, with the food processor, I rarely have misses.

I love, love, love homemade mayo. It makes even the best bottled stuff taste stale. Plus you can flavor it to your own tastes, and what you're making it to go with.
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Old 06-07-2010, 02:59 PM   #20
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I grew up hating anything with jarred mayo, thinking I hated mayo.
First time I made homemade 6-7 years ago I found it was the jarred stuff I disliked!

I mix by hand. Egg yolks and canola oil for the base recipe.

Depending on the application, I'll use all sorts of different additions.
My favorite is a Caesar mayo I spread on BLTs.
I sub a little bacon drippings for some of the canola...
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