I've been making my own for a long time, especially for things like chicken/potato/tuna salads. The key is to really slowly add the oil. I prefer lighter neutral tasting oils like canola, safflower, corn. I rarely use olive oil because it makes a really heavy mayo, and the flavor profile is different. I'll use olive oil in other emulsions, like cesar salad dressing. Also the eggs here are really amazing- deep yellow/orange yolks- totally blow away anything I ever got in the states!
All that being said, I use prepared mayo on a regular basis for sandwiches and such. Japanese mayo has a more mustardy flavor, wich is great for some things, but I loves me the Best Foods, and I pick up 3-4 jars (especially in the summer) when I go to costco here (it's about $6 a jar, but worth it!). I just can't duplicate the flavor and texture with homemade.
Quote:
pass the mustard please
/not a mayo fan.
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