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

('Jackie P') #21

For a cup of mayo, I use about a level tsp but its up to you.
Its lovely rubbed on fish or chicken. I hope you enjoy it😊

#22

Perfect!

Thanks Jackie!!

I’ma get up RIGHT NOW and give it a whirl.

By the way, my wife is THOROUGHLY convinced I’ve got a winner already…and yeah. I like it too on hard boiled eggs. For a sammich it does NOT have enough ZING.

I’m using the Dash Waffle Maker and the Dash Pancake Griddle for Chaffle’s for my meat holders. (NOT bread)

She sampled the Badia Lemon Seasoning and gave me a thumbs up.

We shall see.

P.S. How to YOU pronounce Badia??

('Jackie P') #23

Hey! I’m glad you and your wife like it. I have no idea how it’s pronounced really, bad…ee…ar I guess!:blush:

#24

It came out really good! More ZING for sure.

I used a level teaspoon in a 1 egg,1 cup of oil batch.

I’ll post the recipe after I finish tweaking it. We also like the Badia Complete Seasoning mix. So well in fact I ordered a 6 pound jug from Amazon! Part of it is going into Christmas Stockings in a few weeks.

Thanks!

(Jane) #25

That sounds so good and I need to make more mayo when I get back home so I am going to try it.

I had an emulsion break the last time and I wanted to cry because a cup of olive oil is so expensive! I tossed it and the next batch was fine and I made them exactly the same. I wish I knew what caused it so I can prevent it.

I read that I could have salvaged some of the broken emulsion by adding it slowly to a good batch. I duuno. I’d be afraid of ruining the good batch and then have TWO CUPS of olive oil down the drain!!! :scream:

('Jackie P') #26

I know the feeling, I have had it come our too thin for no apparent reason, and only so much you can keep adding to make it right!

#27

Janie and Jackie, watch the YouTube video in my first post (by Kenji Lopez-Alt) and do it just like that with the following tweak:

Let your immersion blender sit quietly in the bottom of your blender cup (or Pint Mason Jar) for about 20 or 30 seconds BEFORE tapping the button, INTERMITTENTLY a couple of dozen times to start the emulsion process. (More time off, than on for sure.) By GENTLY coaxing of the emulsion to begin forming in that way, I’ve NEVER had a single failure in months and months.

Before I learned this tweak, I pitched a LOT of expen$ive oil into The Abyss. SO SAD!

Also, I’ve “fixed” broken batches by slowly trickling the boo-boo into a freshly made good batch…and continuing with the immersion blender.

But THAT was many many moons ago, before I learned the bump…PAUSE…bump technique with the stick blender switch.

You’ll thank me later.

(Jane) #28

I thank you now! I will switch to your method on the next batch.

(Jane) #29

@goldwingnut I tried your method and got perfect mayo!

The first egg I cracked I broke the yolk and out of all the mayos I’ve made I’ve only had 2 failed emulsions and one was a broken yolk. I scrambled it and saved it in the fridge for chaffles tomorrow. The other failed emulsion I have no idea why it turned to liquid instead of creamy goodness but going to pulse my stick blender from now on to be sure.

#30

Wish I could forget what Hellmans and Duke’s tasted like! Best Avacodo Mayo I’ve found is the Primal Kitchen one, has a slight zing to it, but not like Hellman’s and definitely not like Duke’s. The Sir Kensington is a good one as well. I totally gave up on making it, I wasn’t even coming close.

#31

I wish I could claim pulsing the stick blender as MY method, but it isn’t even close to original. I stole the idea from a similar thread or blog or somewhere, when I JUST COULD NOT make mayo work. I was tossing out expensive oil flopperoos like crazy and spent money on different stick blenders and reading, reading, reading.

At one point, when I was convinced it took a specific type of stick blender, I considered ordering a BAMIX from across the pond. I think they are super duper blenders, but my 29 dollar Oster from Wally World works juuuuuust fiiiiiine!

Simply put: there is a skill involved and I just didn’t have it. Now…I do! It was about a decade-long project to learn that simple trick, and now… it is stupid easy, and stupid fast. And it’s been 100% reliable for several months now. (Knock on wood)

I can focus on flavor experiments, not obsessing about getting the $&#^@%!! emulsion to even form! In fact, my son and his family dropped by Friday night for some Chaffle Burgers and he complimented my mayo PROFUSELY.

The current version is:
1 egg, cold, right from the fridge. (goes in first)
1 level teaspoon Dijon Mustard,
1 level teaspoon of Badia Lemon Pepper seasoning
2 generous pinches of Garlic Powder,
1 Tablespoon White Vinegar,
1 Tablespoon bottled Lemon Juice,
1 Tablespoon Apple Cider Vinegar,
1 Generous cup of Avo Oil and/or Light Olive Oil (about 50-50 depending on what’s on the shelf)

It’s not Dukes, It’s not Kraft, and it sure isn’t Hellman’s…but it AIN’T bad either!!! And it isn’t made with goofy seed oils or unpronounceable mystery chemicals. Plenty of zing.

I’ve got 3 different stick blenders–one at both houses and one at the store. They all work, every time, so long as I am patient while beginning to start the emulsion. And the blender cup isn’t too wide.

(Randy) #32

I really like the version I came up with over time. I don’t measure, but It’s pretty consistent because I’ve made so many batches. Approximate quanitites are:

1.5 cups light olive oil
A couple of generous squirts of spicy brown mustard
A couple TBSP of lemon juice(I use concentrate)
Salt and black pepper to taste (I put in quite a bit)
1 packet of sweetener (Erythritol and Stevia)
1 large egg from the fridge

I put the immersion blender over the yoke and go to town. I hold it at the bottom for a couple of seconds and then gradually work it up to the top until the oil is gone. I’ve had a couple batches not come together out of probably 50 or so. I have no idea why. But I refuse to pay the prices for avocado oil mayo at the store. And Hellmans is not an option because of crappy oil.

#33

@KHAN I haven’t tried any sweetener…YET.

My wife dislikes Miracle Whip and I like (likED) both, back when I didn’t know about industrial seed oils and inflammation. So since she prefers the NON Miracle Whip flavorings, I’ve just deferred to her liking.

BUT!

If a touch of sweet could be added to my already appropriately tangy mayo, to approximate that ‘Tangy Zip of Miracle Whip.’…I would SOOOO make some, for when I make Chaffle-based Scrambled Egg and Bacon Sammiches.

Few things in life make me much happier than a bacon, egg, cheese sandwich slathered with Miracle Whip…but alas. Miracle Whip is a no-go. (To be honest, mayo works okay too, but my sainted mama used Miracle Whip and as a kid, we all loved those.)

The Rise Of The Chaffle was a bit of a game-changer for me. I’d resigned myself to a sandwich-free existence. :flushed: But having lost 160# and maintained that for 2 years now, I’ve gladly adjusted to the needs of my much improved, 65 years old current body.

(Randy) #34

1 packet doesn’t make it sweet like Miracle whip. If you look at the label, most mayo has sugar listed. 1 packet is a bit sweeter than Hellman’s. But I think you would need 2 or 3 to get to MW sweetness. YMMV and all that. :slight_smile:

(Dirty Lazy Keto'er, Sucralose freak ;)) #35

Erythritol ? You put medicine in your mayonnaise ? :slight_smile: lol

#36

I didn’t care for either Primal Kitchen’s OR Sir Kensington’s AT ALL.

ICK. But I can’t really explain why.

I’ve never made a batch that tasted awful, and I thought BOTH of the two you mentioned were in the awful range.

I even tried Primal Kitchen’s TWICE…thinking I musta just got a bad batch. Costo in Wichita keeps it in stock. (I like Mark Sisson a LOT, but he can keep his mayo.) :neutral_face:

If you decide to try again, give one of these tweaks another chance with Extra Light Tasting Olive Oil. Its much cheaper than Avocado Oil and might help you dial it in.

@lfod14 … Are you using a stick blender? Is your emulsion forming? (I’m guessing its just the flavor that puts you off, but maybe your emulsion is breaking.)

(Parker the crazy crone lady) #37

Damn. I want a video.

#38

@coffeekittie Here ya go Parker!

This is prezactly what I do, except I eEeeEeease into the emulsification process a bit more cautiously. Pulse, stop, pulse, stop, rinse repeat.

Drop a 30 dollar bill on an Oster Stick Blender from Walmart and go to town on it! Bit of a learning curve, but hey! You got’s skills hun, or so I read on your profile, wink wink.

Ten minutes ago, I see my wife sneaking into the fridge at our shop, dosing a batch of cherry tomatoes and Moon Cheese with my mayo. And SHE’S a PICKY EATER!!

There’s worse things you can put in a Red Solo Cup!

Good Luck!
Stan

(Parker the crazy crone lady) #39

Thanks! Both for a video that is specific to the method discussed, and for the compliment. :grin:
I have a stick blender already, it’s just got such a short cord that I tend to not want the hassle of using it. Homemade mayo is a good reason tho.
“Look! Mikey likes it!”

(Jessica) #40

Didn’t see it mentioned, but I’ve used pickle juice as my acid before. Really good!