Homemade Mayonnaise

ubamother

give it a day or so in the fridge - flavours can meld better if you give them time.
Personally I like olive oil in mayo - but that's just me - it will go a yellowy greeny colour! If you have always had, and liked, commercial mayonnaise - homemade can seem quite an acquired taste. For taste, I prefer white wine vinegar to lemon juice - so it's worth swapping oils/acids etc. about.

MrsE_2

iamana1ias wrote: »

Olive oil is NOT healthier than other oils (as you've been told before).

You were also told not to use olive oil for mayo, especially extra virgin, when you last posted about this!

http://forums.moneysavingexpert.com/showthread.html?t=2273493&highlight=mayo

I thought I had heard it somewhere - which is why I put in about the swap.

I've been under a bit of strain lately & I'm trying to keep myself busy with cooking.

MrsE_2

Can you use rapeseed oil for mayo then?

As its also a healthy alternative?

ubamother

I use locally grown cold-pressed rapeseed oil (Northumberland) in mayo if I'm not using olive (it's too expensive to waste on cooking), or often some of each. It is very golden so you'll get a yellower mayo. It smokes at a higher temp than olive so I use a more basic rapeseed for heating - great for sauteing etc. I did read that my posh one is 'healthier' than olive oil in terms of monounsaturates or something along those lines. I think these healthier-than-thou claims are often on very thin grounds of micrograms of difference per 100gm so don't worry about it.

MrsE_2

Is the French mustard a "normal" ingredient in HM mayo?

I don't really like French mustard as a rule.

jonni3000

Is the French mustard a "normal" ingredient in HM mayo?

I always use a teaspoon of Dijon when I do mine. I did some this morning;

2 egg yolks
1 tablespoon white wine vinegar
1 teaspoon Dijon
1/2 teaspoon salt
Vegetable oil.

I just bang everything bar the oil into the mixer, whack it on full speed and just drizzle the oil in. (I sometimes put a small clove of crushed garlic in) It takes about 5mins... into a jar and in the fridge.

Penelope_Penguin

MrsE wrote: »

Is the French mustard a "normal" ingredient in HM mayo?

I don't really like French mustard as a rule.

You'll need mustard - it emulsifies the oil and the vinegar Without it they would form 2 separate layers You can use any made mustard, to your taste, or some powder.

I'll add this to the earlier thread on mayo to keep ideas together.

Penny. x

Oldernotwiser

MrsE wrote: »

Is the French mustard a "normal" ingredient in HM mayo?

I don't really like French mustard as a rule.

When you say "French" mustard, what do you mean? If it's that dark brown very mild stuff then I expect that's why your mayo tastes strange.

(On the rare occasions when I make my own I always use olive oil,so I don't think that it would be that.)

MrsE_2

Oldernotwiser wrote: »

When you say "French" mustard, what do you mean? If it's that dark brown very mild stuff then I expect that's why your mayo tastes strange.

(On the rare occasions when I make my own I always use olive oil,so I don't think that it would be that.)

I mean a whole tablespoon of that dark stuff.
I only bought it for the mayo, I don't like that mustard.

thriftlady_2

MrsE wrote: »

I mean a whole tablespoon of that dark stuff.
I only bought it for the mayo, I don't like that mustard.

I would use a teaspoon of Dijon mustard which is much lighter in colour but not as yellow as English mustard.