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Jun 2, 2011 10:33 AM

help with homemade mayo

I made homemade mayo yesterday and the emulsion turned out beautifully. The only problem is the flavor. I used a mixture of grapeseed oil and really good EVOO, and now I'm wishing I had just used my regular EVOO or all grapeseed. It tastes VERY extra-virgin-y. I tried adding a little more salt to balance it a bit better, and it helped some but not a whole lot. It was actually delicious on the BLT I had originally made it for, but it's a little overpowering on a turkey sandwich or in tuna salad. Is there any way to make the flavor just a bit milder without breaking the emulsion?

Also, it made quite a bit more than I expected -- there are only two of us in my household, and one of us is a blaspheming Miracle Whip fan. I have no idea how I'm going to eat all this mayo in a week, which is how long I've heard you can keep homemade mayo. Any suggestions for how I can use up some of this mayo before it goes bad? I make a mean potato salad, but again with the dominant extra virgin flavor I'm worried it would taste weird.

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  1. after having made mayo a number of times with EVOO and not liking the flavor regardless of *which* olive oil I used, I now just make it with light olive oil, or even more often, with canola or sunflower oil, both of which are flavor neutral.

    Pasta salad comes to mind -- ...sandwiches...thinned a bit with some minced herbs (basil and oregano might marry well with the EVOO) and poured over a salad like a sauce for pork or beef (especially if you made it with a little Dijon mustard)...deviled eggs...a tomato sandwich with a slab of fresh mozzarella...if I think of more I'll come back.

    1. Make some potato salad. Or chop up some garlic very fine, and turn your EVOO mayo into aioli, which you can eat with crudites.

      I was told to use canola oil when making mayo, or at least non-virgin OO.

      2 Replies
      1. re: Jay F

        Another option is to mix in some paprika and cumin. Excellent with steamed artichokes.

        s for using it in potato salad, in Spain they make potato salad and tuna salad with aioli and it's excellent. So go ahead and try it. It won't be pure American style or pure Spanish style, but I expect it will taste good.

        1. re: Jay F

          Olive oil of any kind just isn't appropriate for mayo. I use canola, but any neutral vegetable oil would work.

          Jay's suggestion is a good one. By using olive oil you essentially made an aioli without the garlic. Add finely chopped or for a milder flavor roasted garlic, let the flavors meld and serve with crudites.

        2. Ah yes. Olive oil and mayo... turns out I just don't like it. The flavor of olive oil just plain takes over. Lately, I have been using a 3:1 grapeseed and sunflower oil for my mayo. To adjust your current mayonnaise, try adding some additional mustard and/or lemon juice. Or use it for potato salad where the other ingredient's flavor will take center stage.

          1. do you bake? you can use it to replace the eggs (and some of the fat) in cakes, brownies/bar cookies, muffins...

            1. If u make a natural tasting mayo with sunflower/canola oil u can always add some EVOO when u want that flavor in ur meal. like if ur making a pasta salad, add 1-2 T of EVOO along with the mayo.