Still making my own (Avocado) Mayo, but now I'm dissatisfied with the flavor

#1

The Queen dragged home a jar of Kroger Mayo and I’m not sure why. But she did me a favor.

I tried a dollop on one of my Jalapeno Deviled Eggs and it was WONDERFULLY Tangy!

So.

NOW… I’m soooo over the self-deception that the flavor of mine compares. The Avocado Oil is just fine, no worries there with the WEIRD flavors of Extra Virgin Olive Oil or anything like that. Mine isn’t weird in that way.

It just ain’t got no ZING and I’m done pretending it does. :neutral_face:

Hellman’s, Best Foods (Western United States) Duke’s…EVEN Miracle Whip are just better that what I make, but they are all made with goofy oil that is NOT good for Humans. I dislike the Avocado Oil Mayo that Mark Sisson markets.

I’m going to try tweaking mine with more Lemon Juice, or White Vinegar, maybe Apple Cider Vinegar…I’m not quite sure.

This is what I do, except I don’t use poisonous Industrial Seed Oils, no no no. Either Avocado or the more highly processed Olive Oil is what I use now. https://www.youtube.com/watch?v=c7kYiEB4ogY

Any suggestions??

Thanks in advance, Stan

(Dan) #2

I add a little bacon grease to mine. About 6 oz avacado oil and 2 Oz bacon fat! Also fresh lemon juice is much tangier than bottled stuff!

(David Jackson) #3

I also use bacon fat in mine. With salt. A dash of paprika. Mustard. Lemon juice and ACV.

('Jackie P') #4

I put one egg, 1tsp of dijon mustard, 1tbsp ACV, a squeeze of lemon, salt and pepper. I add 1 cup of light virgin olive oil, (avocado oil is very expensive here, and EVOI too strong) then I go in with my stick blender and just keep it still to draw the oil in. 2 minutes to perfection. For a Rose Marie sauce I add 1tbsp Heinz sugar free ketchup. Hope this gives you some ideas.

(Bob M) #5

You can also add some chipotle adobo sauce for spiciness. Try a cut up anchovy, too, for “normal” mayo. It should dissolve.

For me, I ate low fat for so long that I never ate “normal” mayo, so I don’t know what that tastes like.

#6

So far, I’ve added more salt, more garlic powder, and more Lemon Juice. I must say, it is FAR better than it was…probably not quite as good as the Kroger Mayo I’m trying to copy. I will let it ripen a few more hours with the added ingredients and see what happens.

Oh, and @Dhoward I’ve made Baconnaise before and I liked the addition of Bacon Squeezin’s pretty well. My wife…not so much. :neutral_face:

But in any case, thanks for the replies!

I want to fix that comparitive lack of ZING first. That’s my focus at this time.

(Bob M) #7

I wonder what would happen if you added say a tsp or tablespoon of yogurt to it?

(Carol) #8

Turmeric? Basil? Pesto? Curry? Smoked paprika? Jalapenos? When I am hankering for a different flavor I just rummage thru my spice cupboard. :slight_smile:

#9

I dissolve just a little erythritol in the lemon juice before adding dijon mustard, salt & white pepper to mine - gives a nice balance. I also prefer a mix of light olive oil/macadamia oil to avocado oil which I find a bit overpowering.

(Marianne) #10

Mmmmm; bacon makes everything better!

#11

I’m still tweaking, but the results I got yesterday were WAAAAAAY better than I’ve been getting. :grin:

The Queen enjoyed LOTS of it yesterday! But it was a fasting day for me, so I only tasted…and that just barely.

I’ll post back, after I see what happens with my next batch.

(Central Florida Bob ) #12

I think the zing of store bought mayonnaise is from the vinegar, lemon, or other acid they use.

A few weeks ago, our local grocery store was selling off a few bottles of this oil that must have not been selling:

A small amount of that (1/4 cup, I think) turned the mayo kind of pinkish, and gave it a nice chipotle kick. Next thing you know, I buy two bottles from Amazon and all the mayo has some of this mixed in.

#13

1/4 cup?. That stuff isn’t cheap!!!

(Janet) #14

Dijon mustard! Vinegar (many spicy flavors), and a combo of avocado and EVOO…try this: https://www.everydaymaven.com/how-to-make-mayonnaise/

(Central Florida Bob ) #15

I’m not sure because my wife has been making it lately. We make batches that use 2 cups of oil, so that obviously matters, too.

('Jackie P') #16

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This is my favourite all round condiment, and it does give a zing to loads of things, including mayo!

('Jackie P') #17

I have just watched John Torrode on Masterchef make mayo exactly how I do it except he added a half red chilli! Wow! I’m going to do that next. Zing or zing?

#18

Hey @CrackerJax, do you happen to have a link to that MasterChef mayo video by chance? I googled and was unsuccessful.

('Jackie P') #19

Not for John’s but this is pretty much my method, except I use a whole egg instead of an egg yolk and water. Sometimes I use ACV sometimes I use lemon juice or a mix. John did the same except he put half a chilli in, didn’t chop it or anything! Cool, I will do that next time!
Ps I think John used vegetable oil which I wouldn’t do. I like light olive oil.
Hope it works for you :blush:
#20

@CrackerJax So Jackie, I just got my Badia Lemon Pepper delivered. It is tasty, but I’m not sure how much to put in.

Care to share your recipe?

Thanks!
Stan