Mayonnaise War :D

Stefan Mikes

Stefan Mikes

Gravel e-biker
Region
Europe
City
Mazovia, PL
Hellmann's. Best Foods. Kewpie. Duke's.
Kielecki. Winiary.

Let's make a mayonnaise war here! :)

What Mayonnaise is the Australia's fave? New Zealand? UK? Elsewhere?

Poland's split into these two camps:
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Sour. Full of character. A traditional post war taste in Poland copied by many former SPOŁEM plants.

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Mild. Thick. As the name suggest, it is to decorate, not to eat it :D
 
Take one egg, throw it in a blender. Also some garlic, a bit of salt, a bit of sugar. Turn the blender on low/slow. Now add, a little bit at a time, alternating until it thickens, 1cup of olive oil (can be 1/2 olive oil, 1/2 ordinary vegetable oil) and the juice of one lemon. Voilá. Remember: 1 egg, 1cup oil, 1 lemon. The rest you can adjust.
 
ChezCheese:) said:
Take one egg, throw it in a blender. Also some garlic, a bit of salt, a bit of sugar. Turn the blender on low/slow. Now add, a little bit at a time, alternating until it thickens, 1cup of olive oil (can be 1/2 olive oil, 1/2 ordinary vegetable oil) and the juice of one lemon. Voilá. Remember: 1 egg, 1cup oil, 1 lemon. The rest you can adjust.
Click to expand...
I use a stick blender.
Put 1 egg
1 cup organic expeller pressed canola oil
garlic to taste
1/2 tsp salt
1 tsp mustard
pinch of pepper

All in a container that is a little larger than the diameter of the stick blender.
Mix for 20 - 30 seconds on high and you'll have a nice thick mayo. Go up to a minute if your garlic etc. isn't puree enough.
Add a small splash of white vinegar and a tablespoon of lemon juice.
Mix that in and store in a regular 250ml jam jar in the fridge.
Yummy stuff.
 
if there is ever a mayonnaise war, it will be a war of total annihilation between those who detest even the faintest whiff of the stuff, and those who perpetuate it's vile existence!! (you can guess which side i'll be fighting for!)
 
Back when I used to live in Pakistan, there was no mayo to be had. So I looked up how to make it the Joy of Cooking, which I had. One thing she says is, never try to make mayo when a thunderstorm is approaching or in progress, because it will not bind. I thought, well, what silliness! I want mayo now! So what if it is monsoon season! Bah! Well, of course, Irma Rombauer was correct. The danged thing simply would not bind (thicken up). I did not want to waste the oil and egg, so I powdered up some cream of wheat in a spice grinder and put that in and cooked it gently in a double boiler until it thickened. Waste not, want not! So if your mayo does not bind, come up with some starch and cook it, whisking all the time.
 
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