cross-posted from: https://sh.itjust.works/post/64572917
I tried to use this recipe and multiply it, only to discover I had almost none of the ingredients. So mine only has white vinegar, salt, American mustard power, 4 duck yolks, 4 chicken yolks, and only 1 teaspoon of msg. I eyeballed the oil, and only used EVOO. It’s a bit sharp and tangy, but still tasty.
I’m impressed! I have never attempted to make home made mayo myself. I should try to do it before I die.
How well does this keep? Uncooked yolk has got to spoil crazy fast, right?
IANAFS, but I believe the emulsion acts as a barrier to that, insofar as diffusing the egg into fatty non-Newtonian gel, along with salt & acid that retard the rot process. To say nothing of the antimicrobial effects of allicin in raw garlic. 🤩
For example, the crema used on the beloved eloté is often kept at >70F (sitting in the shade [maybe] of the food cart counter), and furthermore, aioli predates the invention of refrigeration. (eg. badgirs, yakhchāls, malqafs)
That’s actually pretty dang cool. I forgot garlic and salt be like that. Thank you for explaining
It doesn’t keep long. I love mayo, but I’d have trouble finishing all that. May you enjoy it to the fullest!
it can also be used as a base for salad dressing or chip dip
I move a lot and try to use up all the condiments i can before each move. I’ve done so in ways that range from creative to food crime lol
I have used mayo on (cheap, frozen) pizza. I’m no stranger to mayo-adjacent crimes :D
I’ve heard of mayo pizza before. I recall the was a restaurant that did that. Never tried it myself though.
Lots of restaurants in Finland do that. It sort of works. Different, of course.
Some also sell dips on the side.
Yeah I didn’t realize it would be quite so much. Recipe says it keeps for two weeks. It’s 16oz, so like the same as a regular jar.
Next time just use one yolk, and only a couple of spoons of olive oil and the rest being neutral oil. You will find that it taste better (all olive oil mayo should really only be used if it is infused with some extra flavour as well), while also not ending up with too much.
PSA: The vast majority of “olive oil” exported to non-producing countries is primarily shit oil like canola, etc., and should be entirely avoided, if possible.
Add some extra salt and vacuum seal half of it and keep in back of fridge, it will last longer like that.
Raw garlic is a better solution for this, IMHO, as the small amount needed to affect the spoilage rate would not be nearly as detectable as the amount of added salt that’d be needed otherwise. The margin for error is larger, too. 😅
I bet it would make a tasty macaroni salad, leaning into the Italian side.
Hey my brother made 3 different kinds of mayo. He now knows that the specific oil used that he absolutely cannot stand is avocado oil.
That’s interesting. Usually avacoda oil is counted among the neutral oils.
Because its label has more avocado in the graphics than the oil does.
Could simply be reactive with some of the other ingredients that causes a unique flavour in mayo. He identified it specifically as the flavour in chosen mayo that he really dislikes
I “made mayonnaise” too!
If it feels a bit too rich, do half evoo and half neutral oil. I usually keep evoo low in my mayo and I find it to be much better. Hope you enjoy!
