612271 Wed Apr 15 11:49:25 -0700 2009 23 31 Home Cooking 0 4598476 I don't have a lot of experience making straight-up mayonnaise, to use instead of the jarred stuff in potato or tuna salad and so on. I've made aioli, with olive oil, but I think an all-olive oil mayo might be too bitter and assertive. A friend whipped up a batch using all canola oil, and I didn't like that much either, though it's possible that the oil was old and had started to turn. Any hard-won or received wisdom would be welcome. TIA! Wed Apr 15 11:49:25 -0700 2009 10331 heidipie 1 4598552 I've used olive oil almost exclusively when making mayo at home. Canola can be bitter, especially in large amounts. Wed Apr 15 12:13:43 -0700 2009 4598476 280462 Squirrels 1 4598558 I often use grapeseed oil, and add in some olive oil if I feel like it. Wed Apr 15 12:15:51 -0700 2009 4598476 10985 MMRuth 2 4598707 what she said :) grapeseed oil is ideal because the flavor is totally neutral, and if you want the flavor from the olive oil you can just add some. Wed Apr 15 12:49:12 -0700 2009 4598558 103920 goodhealthgourmet 2 4598901 Same. (But then, I use exclusively grapeseed oil for my standard cooking oil.) I'll swap out as much as 1/3 of that (as Alton Brown tells me) for a flavoured oil like extra virgin olive oil or sesame for an extra boost in taste. Even at 1/3, I find EVOO too assertive and doesn't make a good "general use" mayo. Wed Apr 15 13:37:37 -0700 2009 4598558 17410 Ali 3 4598949 I also use grapeseed oil for everything for which I don't use olive oil (or occasionally peanut oil if called for). I do resort to generic vegetable oil if I need quite a bit for frying. Wed Apr 15 13:49:10 -0700 2009 4598901 10985 MMRuth 4 4911541 MM, I bought some grapeseed oil today just for making mayonnaise, and it tastes good. Could you tell me how your are making your mayonnaise? Immersion blender, blender, food processor, hand mixer or perhaps the old fashioned whisk method? I used the immersion blender with the regular attachment to start with, but that broke the mayonnaise. I then switched to the whisk attachment which was better but the engine in the blender did get awfully hot. In the past I have used a food processor, but that machine really does require that I make more than I can possibly eat before going bad. And finally, how many days will uncooked egg mayonnaise last in the fridge in your experience? Sun Aug 02 16:38:52 -0700 2009 4598949 59258 smtucker 5 4911608 if you don't want to whisk it manually, the whisk attachment for a hand mixer works well, or you can use a regular blender. as far as how long it keeps, opinions vary on that one. the more cautious among us will say 2-3 days, but you can usually get about a week out of it with no concerns. believe it or not, leaving it out at room temp for a few hours before refrigerating it will actually help prevent spoilage, because it gives the acid more time to work its anti-bacterial magic (which slows down once you refrigerate it). Sun Aug 02 17:17:02 -0700 2009 4911541 103920 goodhealthgourmet 2 4601045 Another one for grapeseed oil. Works great. Thu Apr 16 08:47:06 -0700 2009 4598558 136906 lucygoosey 1 4598951 Raymond Sokolov, in “How to Cook”, recommends using peanut oil. Wed Apr 15 13:49:43 -0700 2009 4598476 282985 hood 2 4599106 peanut oil for mayonnaise??? no way. the flavor is much too strong. Wed Apr 15 14:35:59 -0700 2009 4598951 103920 goodhealthgourmet 3 4599465 Peanut oil has not only become hard to find it's pretty darn expensive. Has any one tried avocado oil? Wed Apr 15 16:33:46 -0700 2009 4599106 253154 Fritter 4 4599601 now *that* idea i like. avocado mayo. mmm... Wed Apr 15 17:24:15 -0700 2009 4599465 103920 goodhealthgourmet 1 4599589 I think you can get good results from most oils as long as they are wholesome and pure. Some people like using olive oil. I don't because I like a much more neutral flavor, such as corn, soy or safflower oil. If you had a problem with the taste of mayo made with canola oil, it could also have resulted from an off- balance of your other ingredients going into the mix like the salt, lemon juice, vinegar, etc. Wed Apr 15 17:18:29 -0700 2009 4598476 19094 Sam D. 2 4599789 I find that canola tends to have an intrusive and unpleasant flavor when exposed in a bland preparation. I tend to use an oil like corn or sunflower with some warm flavored olive oil for this. French recipes often recommend peanut oil for this or salads - I find the flavor at least of our US peanut oil, not to mention the chinese to be much too peanutty and distracting. We buy peanut oil in chinatown (mostly brand globe and lion, I think)- PO is almost off the shelves, seemingly in US supermarkets - maybe because of the salmonella outbreak? I would avoid the cheapest chinese oils tho - some of them are blends without much peanut flavor at all or even rancid. Stick with the top brands and check to make sure what you are buying is all peanut. Info you didnt want on a mayo thread, I guess! Wed Apr 15 18:45:01 -0700 2009 4599589 11130 jen kalb 1 4599795 Does it seem to you like most of the posters here are using weird, gourmet-style oils? I'm not saying that's bad. I've never tried any of them when making mayonnaise, but I would guess that they would be too assertive. For example, most cookbooks do not recommend olive oil for that reason. But maybe I shouldn't talk. I'm still trying to make a mayonnaise that I like as much as Hellman's. (I always thought that when I made mayo from scratch, it would be BETTER than Helman's. No way!) My mayonnaise made from corn oil seems bland and uninteresting, but mostly what I want is lemony and eggy tasting mayo, not a lot of flavor from the oil. I guess I will try the grapeseed oil because MMRuth is recommending it , and I've read enough posts to know that she is a fine cook. Wed Apr 15 18:48:06 -0700 2009 4598476 22427 gfr1111 2 4599842 while perhaps not as common as corn oil, grapeseed oil isn't a "weird, gourmet-style" oil. it has a very high smoke point and a neutral flavor, both of which make it a great choice for frying...and as stated earlier, the neutral flavor is also ideal for mayo. Wed Apr 15 19:07:12 -0700 2009 4599795 103920 goodhealthgourmet 3 4600128 I was using grapeseed oil regularly as my all-purpose non-olive oil, until it started to bother me that it turned my pancake and banana bread batter green. But it is a lot yummier than canola, so I'll start there. Thanks, all! Wed Apr 15 21:38:46 -0700 2009 4599842 10331 heidipie 4 4600837 Just a warning that your mayo will also have a very slight green tint to it if you choose to use grapeseed oil. gfr1111 - start by adding more salt if you want more flavour in your mayo (and for it to approach Hellman's - but really, I keep Hellman's on hand for the occasional need for deviled eggs). Honestly, I also find homemade mayo a little bland (maybe because I add so little salt) without the addition of extra flavours like garlic, EVOO, sesame oil, etc. I once did a combo sesame and chilli oil (and more salt than my usual 1/4 tsp), and the resulting mayo made for some great potato salad. One of the nearby restaurant serves fries with a [constantly changing] duo of mayo/aioli - the best ones were the basil-herb mayo and saffron aioli and was good enough that I keep going back in case they start having the saffron aioli on a regular basis. :) Thu Apr 16 07:47:16 -0700 2009 4600128 17410 Ali 2 4600326 If you want your mayo to come out more like Hellman's then you want to play around with a product called "instant clear Gel" . This is what many professional kitchens utilize that are making large batches of mayo at a time. The intent is usually to save money by increasing the volume however the starch makes mayo a bit more like Hellmans. Thu Apr 16 02:47:30 -0700 2009 4599795 253154 Fritter 1 4600139 I use 1/2 sunflower or corn and 1/2 olive oil. Works just fine for me. Honestly, I have made my own and I do for catering events or a special dinner, but most of the time, just a good hellmans in the fridge. But for a fresh dish I do make my own and that is what I use. Wed Apr 15 21:44:32 -0700 2009 4598476 232829 kchurchill5 1 4911859 All extra virgin oil I think is just too overpowering, it takes on a green intense tinge that just knocks any other flavors out. The best way for me is to use regular olive oil, then use some extra virgin just for rounding out the flavor. To me this is the best Aioli whenever I make it I can't stop eating it and start digging around for things to try with it. Sun Aug 02 19:12:26 -0700 2009 4598476 11763 rezpeni 1 4915265 I have been making homemade mayo for a while now because my oldest daughter is allergic to egg whites and I haven't ever found a brand that makes it without at the store. I got my recipe from The New Best Recipe Cookbook by Cooks Illustrated. They call for Corn oil and it works very well. If you are interested in the recipe just let m know and I will post it on here. -Melissa Mon Aug 03 22:00:53 -0700 2009 4598476 1081227 DishDelish 1 4915452 Soybean oil (for that Japanese Kewpie style taste) Tue Aug 04 02:45:17 -0700 2009 4598476 29016 infernooo