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Discussion Starter #1
All I have to say is mine tasted <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/grossedout.gif" style="border:0px solid;" title="gross"><br><br>
I used extra virgin olive oil and that's exactly what it tastes like....it tastes nothing near mayo. So please help me. Surely there is a better recipe for homemade mayo. The texture came out great, just not keen on the taste.<br><br>
Does sunflower oil taste better in this recipes case?<br><br>
Thanks
 

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I remember the same thing a few years ago when I made it! EVOO is so overpowering. Sunflower oil might be a good idea. I don't know. I've been wanting to make my own again though, but don't know how I should do it!
 

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Well, that's where I draw the line <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/lol.gif" style="border:0px solid;" title="lol">. I cannot eat the EVOO mayo, or almost any other for that matter. I use the not so good for you oil, with about 25% EVOO and we love it. I figure it's much better than the store bought kind still, and no one here will ever give up mayo or eat 100% EVOO mayo so it's the only option for me.<br><br>
This morning for breakfast I ate an egg, avacado, mayo and tomato sandwich on sourdough <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/yummy.gif" style="border:0px solid;" title="yummy">
 

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I also don't like EVOO mayo. I do like EVOO used other ways, but not for this. I make mayo with organic, expeller-pressed, high-monounsaturated safflower oil (either Spectrum or Napa Valley Naturals). Its mono- to polyunsaturated ratio is about the same as olive oil. I've used the Spectrum high-mono sunflower oil, too, but find the taste a little bitter (still better than EVOO in this application, though).<br><br>
ETA: the safflower oil is very neutral in flavor, and mayo made from it just tastes like plain ol' mayo (better than storebought, of course, and you can flavor it easily if you want to dress it up, like with wasabi, chipotle, garlic or pesto, for example)
 

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Oh I am so glad you posted this. I have a jar of NT mayo in my fridge right now and it is totally grossing me out. I (stupidly) made a double batch and can't believe I wasted all my EVOO on this mayo. Ugh. I had never made mayo before, so I'm glad to hear that it can be better.<br><br>
I have grapeseed oil (for some reason). Would that be okay to use in mayo?
 

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I have been using a modified version of Mary's Oil blend to make mayo. I use two parts sunflower oil mixed with one part each EVOO and EVCO. Works very well and tastes much better than EVOO or EVCO alone. The sunflower oil alone is also much better.<br><br>
Personally, I like A LOT more lemon juice than the NT recipes calls for. Even better, I mix lemon juice and white wine vinegar. (The Cook's Illustrated recipe calls for both.) <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/yummy.gif" style="border:0px solid;" title="yummy">
 

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I made it with cold pressed organic sunflower oil and thats gross too <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/irked.gif" style="border:0px solid;" title="irked">:<br><br>
So what would you guys say, canola (organic)or grapeseed oil instead?<br><br>
tanya
 

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<div>Originally Posted by <strong>Tcarwyn</strong> <a href="/community/forum/post/7931217"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">I made it with cold pressed organic sunflower oil and thats gross too <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/irked.gif" style="border:0px solid;" title="irked">:<br><br>
So what would you guys say, canola (organic)or grapeseed oil instead?<br><br>
tanya</div>
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I love canola mayo. Not sure about grapeseed, I don't use that, or coconut oil really at all.
 

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Discussion Starter #10
isn't canola oil a no-no? sorry I am still learning.<br><br>
so is it sunflower oil or safflower oil? Looks like safflower oil is the way to go ?<br><br>
I am so glad you all posted saying you thought it was weird tasting too. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/lol.gif" style="border:0px solid;" title="lol">
 

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<div>Originally Posted by <strong>tinuviel_k</strong> <a href="/community/forum/post/7931632"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">I use grapeseed oil, with maybe 1/4 cup EVOO. My mayo is SO good!</div>
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Would you mind posting your recipe please?
 

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I think the one I made did use the Mary's oil blend, but still the EVOO was too much. lol Grapeseed is a good idea, I do like the veganaise grapeseed mayo.
 

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Could you try using your mayo as a bace to make salad dressing or some kind of flavored mayo with garlic or dijon or whatever to hide the strong EVOO flavor? At least it wouldn't go to waste that way.
 

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Discussion Starter #15
I want to use it for chicken salad and EVOO doesn't jive well for that <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/lol.gif" style="border:0px solid;" title="lol">
 

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No, it looks basically like the recipe in EFLF though, I wonder what it tastes like done <i>professionally</i>. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/wink1.gif" style="border:0px solid;" title="wink1"> I'm curious now! lol
 

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Discussion Starter #18
Are we allowed to post the recipe from EFLF? I am still on waiting list for that book from the library. Thanks
 

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<div style="margin:20px;margin-top:5px;">
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<div>Originally Posted by <strong>Rhiannon Feimorgan</strong> <a href="/community/forum/post/7932937"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">Could you try using your mayo as a bace to make salad dressing or some kind of flavored mayo with garlic or dijon or whatever to hide the strong EVOO flavor? At least it wouldn't go to waste that way.</div>
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Yes, I'm hoping I'll be able to make something edible out of it. I just keep thinking of the $9 I spent on ruining perfectly good olive oil. <img alt="" class="inlineimg" src="/img/vbsmilies/smilies/gloomy.gif" style="border:0px solid;" title="Gloomy">:
 

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I was thinking today, I wonder if using another kind of olive oil-not extra virgin-would work. I mean, there are others that are more mild tasting, aren't there? I know extra virgin is the best, but are the others okay?
 
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