emojiology
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What's for dinner?
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Inigo Montoya
The New Dread Pirate Roberts.
And?
Inigo Montoya
The New Dread Pirate Roberts.
Hey I need some help from the resident MasterChefs on here @Kismet @Sweetgeek and @kxk
I'm trying to make mayonnaise, more specifically I'm trying to make a mayo from one of my old places of work. It's a basil Mayo..... I was front of house at this specific place, but one day I did make the mayo.... I vaguely remember using the whole egg, lemon juice, basil and vegetable oil. This mayo was the BEST mayo I've ever had. My problem is I can not remember the quantities and when I did make it at work it was a commercial amount. So I thought I would try to make a mayo using a recipe from the net I used this one....
http://foodwishes.blogspot.com.au/2013/06/homemade-mayo-with-love.html
I did not like it at all, something tasted funny, perhaps it was the oil I used... extra virgin mild olive oil or it could be that the recipe only used egg yolk. My question is do any of you guys have any experience in making mayo and what oil is the best to use, I've read so many conflicting ideas and I really don't want to waste ingredients trying out so many different recipes...... Should I just try to make the basil one I described above and guess the amount of ingredients?
I really need your guys help on this.
I'm trying to make mayonnaise, more specifically I'm trying to make a mayo from one of my old places of work. It's a basil Mayo..... I was front of house at this specific place, but one day I did make the mayo.... I vaguely remember using the whole egg, lemon juice, basil and vegetable oil. This mayo was the BEST mayo I've ever had. My problem is I can not remember the quantities and when I did make it at work it was a commercial amount. So I thought I would try to make a mayo using a recipe from the net I used this one....
http://foodwishes.blogspot.com.au/2013/06/homemade-mayo-with-love.html
I did not like it at all, something tasted funny, perhaps it was the oil I used... extra virgin mild olive oil or it could be that the recipe only used egg yolk. My question is do any of you guys have any experience in making mayo and what oil is the best to use, I've read so many conflicting ideas and I really don't want to waste ingredients trying out so many different recipes...... Should I just try to make the basil one I described above and guess the amount of ingredients?
I really need your guys help on this.
Did you use a food processer? I haven't checked the recipe out yet, will now. I find if you whisk by hand when its a small amount it tastes better and is not as thick and gluggy.
Inigo Montoya
The New Dread Pirate Roberts.
I used a stick blender.
Does beating it by hand take a long time?
@Inigo Montoya
I think the problem is with the olive oil maybe. I find it's too overpowering in mayo. I tend to use canola. So I'm confused, did you use the recipe above or alter some of it?
A stick blender should be fine... it's the food processor that it doesn't work well with imo.
I think the problem is with the olive oil maybe. I find it's too overpowering in mayo. I tend to use canola. So I'm confused, did you use the recipe above or alter some of it?
Inigo Montoya
The New Dread Pirate Roberts.
I followed the recipe that I posted to a T.
It probably is the olive oil, I thought I could get away with using it, because it does say mild on the container.
The only thing I can think of is to add some Worcestershire sauce as if making a Caesar dressing... you need to add something that will tame the oil taste I think, or maybe some hot sauce... only other idea I have is to whisk some white wine vinegar and add a tad of lemon juice and after add a teaspoon of the base you made and incorporate it into your batch.
Inigo Montoya
The New Dread Pirate Roberts.
Cheers, I'll probably give this making mayo thing another go on the weekend and your advice will help me a lot.
I actually called my grandmother lol. She reckons if you are going to use olive oil, stick to non virgin ones and make sure the olive oil is on the yellow side, otherwise stick to vegetable. She doesn't understand why people (like me) use canola. She said it isn't real oil or something like that haha. anyways, sorry couldn't help you fix this one. Like anything practice makes perfect better luck with it next timeCheers, I'll probably give this making mayo thing another go on the weekend and your advice will help me a lot.
Inigo Montoya
The New Dread Pirate Roberts.
OMG I can't believe that you called your grandmother... Well tell her next time you speak I said thanks for the advice....I actually called my grandmother lol. She reckons if you are going to use olive oil, stick to non virgin ones and make sure the olive oil is on the yellow side, otherwise stick to vegetable. She doesn't understand why people (like me) use canola. She said it isn't real oil or something like that haha. anyways, sorry couldn't help you fix this one. Like anything practice makes perfect better luck with it next time
Ok I've made a decision I'm going to buy vegetable oil to use for my mayo experiments.
Kismet
This IS me.
Do you want basil flecks through it or do you want it to have a green, over yellow hue?
As to parts, it''s usually one egg yolk to 100ml of oil (I use EVOO usually but ricebrand oil is good if you want an oil that adds no flavour to it), one teaspoon of lemon juice to every egg yolk and 1/2 tspn dijon. and some salt and white pepper "to taste" after it's done. IMO, it's best to use a hand whisk to make a mayo, but that's personal choice. One of my daughter's makes a "green goddess" sauce (which includes basil and is close to the recipe on the link you cited) and just sticks it into the processor and it's yummy.
Did that help at all?
Inigo Montoya
The New Dread Pirate Roberts.
Yes thank you, that was very help full especially the quantities.
From what I can remember about the basil mayo is that it was green and had basil flecks through out it as well and a little runny.
I will take all this advice and have another crack on the weekend and get back to you.
Inigo, I've only tried making mayonnaise once and had the same problem with it not tasting good because I used olive oil. A few of the recipes I read suggested groundnut/peanut oil, so that might be an option if you have any? Hand whisking takes a while, but it worked perfectly in terms of consistency.
Kismet
This IS me.
Yes thank you, that was very help full especially the quantities.
From what I can remember about the basil mayo is that it was green and had basil flecks through out it as well and a little runny.
I will take all this advice and have another crack on the weekend and get back to you.
I hope it works out for you and look forward to seeing how it goes. As to the basil question,a lot of people make a pesto (from basil leaves, pine nuts and more olive oil) and stir/fold it through the base mayo to serve which tends to make it turn green. That may be an issue too as too much OO sucks. If I am adding a herb to a base mayo, I just pop in the fresh herb just before it needs to be served.
Was thinking about this over night as well and with the garlic in the recipe in the link you posted it reads to me as minced raw garlic, which in itself is NOT a nice flavour and given the strength of the particular cloves, it can change the flavour significantly of the aoli. If you have a strong smelling garlic and you want to use it raw and minced, just remove the little green shoot in the centre of the clove as it will reduce the pungency to the nose and overwhelming garlicky taste on the palate.
jessy_girl
Well-Known Member
Kismet
This IS me.
Aww.. that's so sweet of you! She will LOVE it and that's not necessarily about the soup itself but your care factor. That alone will keep her with you guys for longer.
I am so looking forward to how it goes for you.I haven't forgotten about the brisket either. I have been trying to source different places in Sydney for you ( in diff shires) so it's easy to pick up what you would need to do it right and not have to go out of your way to get it all.
jessy_girl
Well-Known Member
Aww.. that's so sweet of you! She will LOVE it and that's not necessarily about the soup itself but your care factor. That alone will keep her with you guys for longer.
I haven't forgotten about the brisket either. I have been trying to source different places in Sydney for you ( in diff shires) so it's easy to pick up what you would need to do it right and not have to go out of your way to get it all.
Thanks
Yes I don't imagine it will taste good, nor will she expect it to, but I'm sure she will appreciate the gesture. Honestly no worries on the brisket, I am kind of amazed that I'm contemplating the soup so soon, I was thinking it'd be at least a year before I even though about it.