I want a Mayo that tastes good and doesn’t have soybean oil

[Anonymous]

Anonymous wrote:

Anonymous wrote:https://www.inspiredtaste.net/25943/homemade-mayonnaise-recipe/

The recipe IS easy but it also easy to mess up. I use a mix of avocado and safflower oil and add oil really slowly. I’ve messed it up using olive oil and by adding oil too fast.

You can use the extra-light tasting olive oil with good results.

I make mine in a pint size Ball wide mouth canning jar using my immersion blender and it comes out perfect every time. I used to use my Vitamix blender and it would "break" occasionally.

I use:
One cup oil
One egg
2T lemon juice
1/4 tsp dry mustard
1/4 tsp salt

Dump it all in the jar and mix with the immersion blender.

How long does it keep for? I like the idea of making own mayonnaise. Store bought can stay in frig for months, which is nice since I only use once in awhile.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:https://www.inspiredtaste.net/25943/homemade-mayonnaise-recipe/

The recipe IS easy but it also easy to mess up. I use a mix of avocado and safflower oil and add oil really slowly. I’ve messed it up using olive oil and by adding oil too fast.

You can use the extra-light tasting olive oil with good results.

I make mine in a pint size Ball wide mouth canning jar using my immersion blender and it comes out perfect every time. I used to use my Vitamix blender and it would "break" occasionally.

I use:
One cup oil
One egg
2T lemon juice
1/4 tsp dry mustard
1/4 tsp salt

Dump it all in the jar and mix with the immersion blender.

How long does it keep for? I like the idea of making own mayonnaise. Store bought can stay in frig for months, which is nice since I only use once in awhile.

I assume that's because of the preservatives. Homemade would be more like a week, max two. But the point is supposed to be it takes 90s to make, so you can kind of make it on demand.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:https://www.inspiredtaste.net/25943/homemade-mayonnaise-recipe/

The recipe IS easy but it also easy to mess up. I use a mix of avocado and safflower oil and add oil really slowly. I’ve messed it up using olive oil and by adding oil too fast.

You can use the extra-light tasting olive oil with good results.

I make mine in a pint size Ball wide mouth canning jar using my immersion blender and it comes out perfect every time. I used to use my Vitamix blender and it would "break" occasionally.

I use:
One cup oil
One egg
2T lemon juice
1/4 tsp dry mustard
1/4 tsp salt

Dump it all in the jar and mix with the immersion blender.

How long does it keep for? I like the idea of making own mayonnaise. Store bought can stay in frig for months, which is nice since I only use once in awhile.

I assume that's because of the preservatives. Homemade would be more like a week, max two. But the point is supposed to be it takes 90s to make, so you can kind of make it on demand.

Two weeks? No. We're talking about raw eggs. Just make enough for a couple of days, tops.

[Anonymous]

I like the Whole Foods 365 brand Mayo — the regular one, NOT the organic version. It’s made with canola oil. To me, it tastes like Hellman’s used to.

[Anonymous]

Are y’all using mayo that often where you need to worry about the oils in it? I bet we have mayo maybe a couple times a year? Maybe.

A good deli sandwich only needs some mustard, maybe a drizzle of olive oil. Burgers never need mayo.

[Anonymous]

Anonymous wrote:Are y’all using mayo that often where you need to worry about the oils in it? I bet we have mayo maybe a couple times a year? Maybe.

A good deli sandwich only needs some mustard, maybe a drizzle of olive oil. Burgers never need mayo.

Wrong thread.

Q: what are fries without mayo? A: Not worth eating.

[Anonymous]

Anonymous wrote:Are y’all using mayo that often where you need to worry about the oils in it? I bet we have mayo maybe a couple times a year? Maybe.

A good deli sandwich only needs some mustard, maybe a drizzle of olive oil. Burgers never need mayo.

Yes.

With all due respect, different people have different preferences. You don’t really know what my turkey burgers “need” — even if you know what yours do.

I personally use mayo almost daily. I like potato salad, tuna salad sandwiches, and mayo on ham sandwiches. I even learned recently that mayo can be a key to making great grilled cheese sandwiches. Salads are great with a bit of mayo in some dressings. Mayo mixed with a bit of A-1 is delicious with many meat dishes, and even as a dipping sauce for some veggies.
Fish — with tartar sauce is on my menu easily several times a month. I eat my French fries plain though. Maybe I’ll do a BLT salad for lunch today.