Homemade Mayo?

TinaBina · 09-29-2008, 02:11 PM

I tried making some homemade mayo, I used a recipe from an Atkins cook book. It's kind of bitter, does anyone have any suggestions to cut the bitterness?

Ailuros · 09-29-2008, 02:12 PM

What sort of oil did you use?

TinaBina · 09-29-2008, 02:27 PM

I used EVOO.

TinaBina · 09-29-2008, 06:04 PM

Ailuros · 09-29-2008, 11:26 PM

Some kinds of EVOO have quite a strong olive flavour, that can be too much for mayo. I searched around and tried lots of different ones until I found a very mild one (which ended up being a French one rather than the Italian that we generally use). I'm in the UK, so you probably don't have the same brands over there. I know some people have used light olive oils that aren't extra virgin, but I haven't tried that. Other oils that I've used that work well are avocado oil (lovely mild, creamy flavour, but your mayo will be green

), or groundnut/peanut oil, which gave the closest flavour to Hellmans. Like olive oil, both of those have quite a bit of monounsaturated fat in them.

Things like sunflower oil, I didn't have any success with. I didn't want to use highly refined ones, and the unrefined ones had a bitter edge.

Do persevere - when you find the oil you like, it's worth all the trials.

SandyO · 09-30-2008, 03:11 AM

mayo made just with extra virgine olive oil does tase to strong. mild native is better but still then i would mix it and i usually drink oliveoil dirctly from the bottle!

rapseed oil, avocado oil, thistle oil or even coconutoil are my fav. to mix in!

my mum makes a del. french mayonnaise with sunflower oil and mustard... a dream...

Charski · 09-30-2008, 07:43 AM

I use extra-light olive oil in my mayo. It is very mildly flavored and makes a nice consistency in the finished product.

I tried to use coconut oil but the refrigerated product is hard like butter, and at room temp too soft.

I've used other oils too but now I generally prefer olive oil, sesame oil (too strong for mayo!), coconut oil and lard. You could use another mild, cold-pressed oil like grapeseed but some of those are so expensive - so I stick with the ELOO.

anitaj71 · 09-30-2008, 08:12 AM

Try a wee bit of salt, it may cut the bitterness . .

TinaBina · 09-30-2008, 11:23 AM

Thanks for the suggestions!

TinaBina · 10-04-2008, 10:55 AM

I tried ELOO and it never thickened up. I drizzled nice and slow

Laura in Arizona · 10-04-2008, 11:40 AM

I haven't tried this yet but it sure looks easy. The only real question is which oil(s) to use. I am going to start experimenting next week and will let you know what I come up with.

YouTube - Home-made Mayonnaise

adillenal · 10-04-2008, 01:03 PM

I use the stick blender method. Takes 30 seconds and is perfect everytime. I have gotten used to green mayo since I use olive oil.

TinaBina · 10-06-2008, 06:44 PM

I made it again today, this time with regular olive oil and it came out perfect. Thanks for the help everyone!

09-29-2008, 02:11 PM	#1
TinaBina MAJOR LCF POSTER! Join Date: Mar 2003 Location: New York Posts: 1,112 Gallery: TinaBina WOE: L/C	Homemade Mayo? I tried making some homemade mayo, I used a recipe from an Atkins cook book. It's kind of bitter, does anyone have any suggestions to cut the bitterness?

09-29-2008, 06:04 PM	#4
TinaBina MAJOR LCF POSTER! Join Date: Mar 2003 Location: New York Posts: 1,112 Gallery: TinaBina WOE: L/C	bump

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09-29-2008, 02:12 PM	#2
Ailuros Very Gabby LCF Member!!! Join Date: Jul 2007 Posts: 4,031 Gallery: Ailuros Stats: Maintenance (since 2003) WOE: Controlled carb, real food Start Date: 2003	What sort of oil did you use?

09-29-2008, 02:27 PM	#3
TinaBina MAJOR LCF POSTER! Join Date: Mar 2003 Location: New York Posts: 1,112 Gallery: TinaBina WOE: L/C	I used EVOO.

09-29-2008, 11:26 PM	#5
Ailuros Very Gabby LCF Member!!! Join Date: Jul 2007 Posts: 4,031 Gallery: Ailuros Stats: Maintenance (since 2003) WOE: Controlled carb, real food Start Date: 2003	Some kinds of EVOO have quite a strong olive flavour, that can be too much for mayo. I searched around and tried lots of different ones until I found a very mild one (which ended up being a French one rather than the Italian that we generally use). I'm in the UK, so you probably don't have the same brands over there. I know some people have used light olive oils that aren't extra virgin, but I haven't tried that. Other oils that I've used that work well are avocado oil (lovely mild, creamy flavour, but your mayo will be green ), or groundnut/peanut oil, which gave the closest flavour to Hellmans. Like olive oil, both of those have quite a bit of monounsaturated fat in them. Things like sunflower oil, I didn't have any success with. I didn't want to use highly refined ones, and the unrefined ones had a bitter edge. Do persevere - when you find the oil you like, it's worth all the trials.

09-30-2008, 03:11 AM	#6
SandyO Junior LCF Member Join Date: Aug 2008 Location: u.k. Posts: 37 Gallery: SandyO Stats: 156 / / ? Start Date: autum 08	mayo made just with extra virgine olive oil does tase to strong. mild native is better but still then i would mix it and i usually drink oliveoil dirctly from the bottle! rapseed oil, avocado oil, thistle oil or even coconutoil are my fav. to mix in! my mum makes a del. french mayonnaise with sunflower oil and mustard... a dream...

09-30-2008, 07:43 AM	#7
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 34,187 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	I use extra-light olive oil in my mayo. It is very mildly flavored and makes a nice consistency in the finished product. I tried to use coconut oil but the refrigerated product is hard like butter, and at room temp too soft. I've used other oils too but now I generally prefer olive oil, sesame oil (too strong for mayo!), coconut oil and lard. You could use another mild, cold-pressed oil like grapeseed but some of those are so expensive - so I stick with the ELOO.

09-30-2008, 08:12 AM	#8
anitaj71 Junior LCF Member Join Date: Sep 2008 Posts: 12 Gallery: anitaj71	Try a wee bit of salt, it may cut the bitterness . .

09-30-2008, 11:23 AM	#9
TinaBina MAJOR LCF POSTER! Join Date: Mar 2003 Location: New York Posts: 1,112 Gallery: TinaBina WOE: L/C	Thanks for the suggestions!

10-04-2008, 10:55 AM	#10
TinaBina MAJOR LCF POSTER! Join Date: Mar 2003 Location: New York Posts: 1,112 Gallery: TinaBina WOE: L/C	I tried ELOO and it never thickened up. I drizzled nice and slow

10-04-2008, 01:03 PM	#12
adillenal Blabbermouth!!! Join Date: Mar 2003 Location: Texas Posts: 7,188 Gallery: adillenal	I use the stick blender method. Takes 30 seconds and is perfect everytime. I have gotten used to green mayo since I use olive oil.

10-06-2008, 06:44 PM	#13
TinaBina MAJOR LCF POSTER! Join Date: Mar 2003 Location: New York Posts: 1,112 Gallery: TinaBina WOE: L/C	I made it again today, this time with regular olive oil and it came out perfect. Thanks for the help everyone!