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100% Olive Oil Mayonnaise [moved from Boston]

Has anyone seen this for sale around the city anywhere? North End perhaps?

I saw an advertisement for Spectrum brand's product, but then went to the store and realized that it was just canola/soy mayo with some olive oil mixed in. Angry, I wondered if the above product exists here at all.

I tried to make it the other night and was... not successful. I would up with a pretty good salad dressing of sorts, but that's not what I'm going for. I'll give it a go again at some point, but in the meanwhile, the lady is mad I finished the mayonnaise, and demands that I replace it ASAP. I'd like to bring home something healthier than the regular stuff.

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  1. were you using extra virgin oil? If so it doesn't emulsify as well I find to make a proper mayo, try it again with standard olive oil, and I'll wager you'll have better results

    9 Replies
    1. re: devilham

      I was; we only ever buy extra virgin, so I didn't even think of that.

      1. re: FinnFPM

        this evoo/olive oil thing just doesn't sound right to me (and i am not saying i am correct here either.)If you can make mayo w/ canola or soybean or pnut oil, what would make evoo not work? mayo is aioli w/o the garlic: oil, egg,emulsifier (mustard) acid. I would suggest you do some research- Home Cooking Board, google etc.

        This is very well explained. i'd suggest following their recipe. they do address the evoo issue.

        http://whatscookingamerica.net/Sauces...

        1. re: opinionatedchef

          I make a perfectly delicious mayo with extra virgin olive oil all the time. I don't think there's anything about it that inhibits emulsification.

          I'd second O-chef about perfecting technique. It will be a lot tastier than jarred mayo and you can tweak it to your specific taste.

          1. re: C. Hamster

            I am just speaking from experience here, and you could be right that it's just a technique thing, and more care is needed to make it happen, but in the resteraunts I've worked at we never would use it (evoo) for first, cost reasons, and second, it's a bitch to get to emulsify (sometimes you had to use it in a pinch).

            1. re: devilham

              I think it might be more about cost and flavor.

              1. re: C. Hamster

                Well my experience, I worked in fine dining for 10+ years, tells me otherwise, and I have used both on several occasions, and can say definatively that EVOO does not emulsify as easily as straight up olive oil

                1. re: devilham

                  experience trumps all in my book. fascinating! where is science chick?we need a food chemist here! i'm gonna seek one on Home Cooking>>>

                  http://chowhound.chow.com/topics/873278

                  1. re: devilham

                    C. Hamster, I mean to say that cost was absolutely a huge factor, just that I've used both, and have had much better results with plain olive oil over extra virgin (thought my last post came off kinda bitchy, lol)

                2. re: devilham

                  I'm a cook myself and it's not about emulsion. It's about flavor, same as vinaigrettes. 100% olive oil dressings are too strong.

        2. EVOO will have a more pronounced flavor than olive oil. That said, when making a mayonaise with 100% EVOO, it's important to keep in mind how bitter/peppery your olive oil is, because it will affect your final product. In addition, this will become more pronounced if you make EVOO mayonaise in the food processor.

          I would stick with more buttery flavor profiles otherwise 100% evoo olive oil can have a bitterness that some people don't care for. Both will emulsify and make mayonaise though.

          1 Reply
          1. re: Klunco

            can also make your mayo greenish in color (if that bothers you)

          2. I just made some earlier this evening, coincidentally. I use the "extra light" olive oil for its milder taste. One egg, cup of oil, 1/2 tsp dry mustard, 1/2 tsp salt, 2 TB lemon juice. I use an immersion blender [hand blender] and that sucker gets it emulsified in under a minute. Tastes different than regular Hellman's or whatever, but has to be better for you without all those weird additives. I should add that my egg and lemon juice [and olive oil of course] are all at room temp...that's supposed to help.

            2 Replies
            1. re: kt1969

              I can't find this anywhere in the North End, so I'll have to try making it.

              And yes, the healthfulness is the reason I want to use EVOO. Soy oil and canola oil are both much less healthy than olive oil.

              1. re: kt1969

                check the ingredients on that "extra light" olive oil. Is it a little bit of real olive oil diluted with basic soy, canola, or some other cheaper vegetable oil?

              2. have you looked in whole paycheck or trader joe's? i suspect it's less shelf stable than mayo made with canola or soy.

                @ finn: your food pro may have to run too long, thus too hot, for the evoo to emulsify properly. it's more heat sensitive than regular olive oil. also the quality and purity of olive oil varies widely. much of it is actually adulterated, which would make it easier to emulsify.

                4 Replies
                1. re: hotoynoodle

                  I've checked WFM Symphony and Charles -- both only sell the Spectrum brand, which is just Soy/Canola mayo with Olive Oil added to it. They also sell the same sort of product with Flax added.

                  I was at TJ's in Acton this weekend and did not see any.

                  1. re: FinnFPM

                    i've not shopped for it, sorry. i use it very infrequently so just make my own, with regular olive oil. (and sometimes bacon fat, lol.)

                    1. re: hotoynoodle

                      Oh lord, bacon mayo.... Never occurred to me to use bacon fat. Bought some store bought bacon mayo once, went straight to the trash. Past disgusting.
                      That said, hotoynoodle, what are your proportions and how bacon-y does it get?

                      1. re: potholder

                        I've made it with bacon fat too - the texture is quite heavy, though. Bacon fat is harder at refrigerator temperature than any oil that would normally be used for mayo, so the mayo is also much harder at fridge temp. It's tasty, but the mouthfeel is a little weird. I'd go half and half bacon fat and vegetable oil or something next time.

                2. The only time I made mayo with extra virgin, I used my stick blender. It was incredibly bitter. I've since read (don't know if it's true) that using mechanical appliances brings out the bitter aspects of the oil, so if you decide to make it at home, be forewarned! Stick with a whisk.

                  1 Reply
                  1. re: bear

                    It actually seems to be true. I make my mayo in a 3:1 grapeseed:: olive oil mixture. I now use the food processor for the grapeseed, and then move to a bowl to whisk in the olive oil. The difference is astonishing. To be honest, I thought this was ridiculous, until I tried it for myself.

                  2. Since most of this discussion is about how to make rather than buy olive oil, we moved it over here where more home cooking hounds would see it to either chime in with their own tips or benefit from the tips already posted.

                    But if you are in Boston and have a local suggestion for where to get it, check out this thread: http://chowhound.chow.com/topics/8736...

                    1. I think olive oil's flavor is too strong for mayonnaise. I use peanut oil, or you could use a blend. I try to avoid all soy or canola oils because of GMOs. TJ's has organic mayo made with canola, but I don't really trust it. HTH

                      1. Savenor's used to sell a small jar of 100% olive oil mayo which is delicious. It was $10.00. That was the last jar of mayo I ever bought.

                        p.s. It was the Cambridge store.