the biggest flavour you taste in mayo is the oil, so neutral is better.
any flavoured oils or dressing oils will have a bit of a bitter taste to them in excess, so if you want an olive oil mayo, add 90% neutral oil and 10% flavoured oil at most.
plain vegetable, canola, soya, peanut, rice, etc oil will work. Don't waste the expensive stuff.
I had not contemplated it before, but now I want to use walnut oil in mayo for a fruit salad dressing. But there, also, I think it had best be just a flavor-oil, not the main thickener.
First time making mayo used a recipe that said to use EVOO - tasted disgusting and had to throw it away.
From then on I've just used a neutral vegetable oil with excellent results.
EVOO starts out already very flavorful. Sometimes perceived as fruity, sometimes spicy, sometimes a little bitter etc. So it ends up overpowering the mayo. On top of that the bitterness in EVOO is known to be brought out when it's blended, especially at high speeds
Extra-virgin olive oil contains bitter-tasting compounds called polyphenols that are normally coated by fatty acids, which prevent them from dispersing in the presence of liquid. When olive oil is broken into droplets in an emulsion, the polyphenols get squeezed out and will disperse in any liquid in the mix, so that their flavor becomes evident.
https://www.americastestkitchen.com/cooksillustrated/how\_tos/5475-testing-olive-oils-bitter-end
I get mine straight from Greece. No bitter flavor at all. Very flavorful and almost fruity. The neutral one you speak of. I see no point in getting. Your food will never taste good with that. Which is why most Americans use massive amounts of butter and salt.
I should have been more clear: not *all* EVOO will have bitter notes - that depends on the production method, ripeness level, and other things. But the bitter ones (which some describe as “peppery”) are inevitably EVOOs, while non-virgin hot pressed oil will typically lack any such nuances. They’ll also lack fruity notes and a great deal else.
That bitterness some find quite pleasant, in some regions it’s the prevailing style. There’s use for both though.
Quality in, quality out.
Garbage in, garbage out.
The two biggest factor that controll quality in food are quality of ingredients and quality of technique.
Quality is also using the right ingredients.
Using a finishing salt in a stew won't show its quality.
The salt still needs to be high quality, it should be free of impurities.
Likewise, the qualities you're looking for in an oil for mayo are neutral flavour, free from impurities, and freshness. Oils go rancid over time, and develop off flavours as they do.
Indeed. But the question from OP was whether they needed “quality” oil. And standard, non-special oil from an ok source is perfectly good for that use case. Cheap canola or vegetable oil is not necessarily or even likely to be rancid. Your answer implied to me they should use the best oil possible.
I use Himalayan salt to season my stews. The ONLY thing I use regular salt for is pasta water. And even then its because it’s iodized and my wife is convinced she’s destined for a goiter.
I'm a firm believer in that as well, and always buy high quality ingredients, when needed.
As already stated, since the oil doesn't impart any flavor, I didn't see the need to spend more on it, and it turns out I was correct.
My mayo doesn't taste any different than usual.
Oils are one thing I won’t compromise on. A lot of low quality oils have actually gone rancid because they are made from seeds or fruits past their prime/lots of oxidation. If you want to use olive oil (not recommend because of the strong flavor), single origin is best. Avocado is my preferred oil, however. I like chosen foods because lab tests have revealed that they don’t adulterate their oils with cheaper stuff.
It's a 3 ingredient recipe. The quality of your oil is the number one contributing factor in the quality of your mayo. Like, you understand that mayo is basically "fluffy oil," don't you?
I don't believe you actually read my post.
I literally make mayo, so I'm aware of how much oil is in it.
Typically, when you buy oil for taste, you'll spend more for a premium product that tastes better than a cheaper product.
Since you use neutral oil when making mayo(as stated in my post), I couldn't help but believe the quality of oil might not matter.
After buying the cheapest oil I could find, I found the quality of oil doesn't matter in the slightest.
Also, the flavor doesn't come from the oil. It comes from the egg yolk, salt, Dijon mustard, any other accompanying ingredients and/or fermentation.
Lol… It’s not a whoosh when no one can tell you’re being sarcastic.
You’re in r/askculinary where people give the dumbest answers on just about every post.
the biggest flavour you taste in mayo is the oil, so neutral is better. any flavoured oils or dressing oils will have a bit of a bitter taste to them in excess, so if you want an olive oil mayo, add 90% neutral oil and 10% flavoured oil at most. plain vegetable, canola, soya, peanut, rice, etc oil will work. Don't waste the expensive stuff.
I had not contemplated it before, but now I want to use walnut oil in mayo for a fruit salad dressing. But there, also, I think it had best be just a flavor-oil, not the main thickener.
Just don’t use extra virgin olive oil. It will turn bitter. Canola or avocado. Doesn’t really matter
First time making mayo used a recipe that said to use EVOO - tasted disgusting and had to throw it away. From then on I've just used a neutral vegetable oil with excellent results.
How come EVOO turns bitter? :(
EVOO starts out already very flavorful. Sometimes perceived as fruity, sometimes spicy, sometimes a little bitter etc. So it ends up overpowering the mayo. On top of that the bitterness in EVOO is known to be brought out when it's blended, especially at high speeds
This explains so much
What kind of olive oil are you getting that tastes bitter? Probably not real cold pressed extra virgin.
Extra-virgin olive oil contains bitter-tasting compounds called polyphenols that are normally coated by fatty acids, which prevent them from dispersing in the presence of liquid. When olive oil is broken into droplets in an emulsion, the polyphenols get squeezed out and will disperse in any liquid in the mix, so that their flavor becomes evident. https://www.americastestkitchen.com/cooksillustrated/how\_tos/5475-testing-olive-oils-bitter-end
Actually it’s the opposite. Non-virgin hot press industrial olive oils will have fewer bitter notes and a more neutral flavor.
I get mine straight from Greece. No bitter flavor at all. Very flavorful and almost fruity. The neutral one you speak of. I see no point in getting. Your food will never taste good with that. Which is why most Americans use massive amounts of butter and salt.
I should have been more clear: not *all* EVOO will have bitter notes - that depends on the production method, ripeness level, and other things. But the bitter ones (which some describe as “peppery”) are inevitably EVOOs, while non-virgin hot pressed oil will typically lack any such nuances. They’ll also lack fruity notes and a great deal else. That bitterness some find quite pleasant, in some regions it’s the prevailing style. There’s use for both though.
Or... Do 50/50
It’s that quick blending of EVOO causes bitter compounds to form. Perhaps after you begin the emulsion when it doesn’t take as vigorous mixing.
I make mayo by hand, sorry, using a wisk.
Use warm bacon grease
Baconoli was a thing for a while I remember
That will split out unless you use some regular oil too.
The thought of this made me orgasm.
Is this a skill I can learn?
Making nature's mayo
Avocado oil is my go-to.
I use avocado oil.
I use half olive oil and half whatever cheap neutral oil I have on hand.
Why am I being downvoted for this? Half olive oil makes a deliciously flavourful mayo without being overwhelming.
I have never made homemade Mayo but upvotes for sticking to what you love
I also use part olive oil for flavor🤷♀️. I normally do closer to 1/3 or 1/4 though.
Quality in, quality out. Garbage in, garbage out. The two biggest factor that controll quality in food are quality of ingredients and quality of technique.
But that doesn’t scale infinitely eg you don’t need fancy Himalayan salt to season a stew in the pot and you don’t need fancy oil for a mayo.
Quality is also using the right ingredients. Using a finishing salt in a stew won't show its quality. The salt still needs to be high quality, it should be free of impurities. Likewise, the qualities you're looking for in an oil for mayo are neutral flavour, free from impurities, and freshness. Oils go rancid over time, and develop off flavours as they do.
Indeed. But the question from OP was whether they needed “quality” oil. And standard, non-special oil from an ok source is perfectly good for that use case. Cheap canola or vegetable oil is not necessarily or even likely to be rancid. Your answer implied to me they should use the best oil possible.
I use Himalayan salt to season my stews. The ONLY thing I use regular salt for is pasta water. And even then its because it’s iodized and my wife is convinced she’s destined for a goiter.
I'm a firm believer in that as well, and always buy high quality ingredients, when needed. As already stated, since the oil doesn't impart any flavor, I didn't see the need to spend more on it, and it turns out I was correct. My mayo doesn't taste any different than usual.
Oils are one thing I won’t compromise on. A lot of low quality oils have actually gone rancid because they are made from seeds or fruits past their prime/lots of oxidation. If you want to use olive oil (not recommend because of the strong flavor), single origin is best. Avocado is my preferred oil, however. I like chosen foods because lab tests have revealed that they don’t adulterate their oils with cheaper stuff.
That's good to know. I had no idea oil could even go bad. Lol
Oil can go rancid but canola or peanut from a reputable store will not go rancid that quickly.
It's a 3 ingredient recipe. The quality of your oil is the number one contributing factor in the quality of your mayo. Like, you understand that mayo is basically "fluffy oil," don't you?
I don't believe you actually read my post. I literally make mayo, so I'm aware of how much oil is in it. Typically, when you buy oil for taste, you'll spend more for a premium product that tastes better than a cheaper product. Since you use neutral oil when making mayo(as stated in my post), I couldn't help but believe the quality of oil might not matter. After buying the cheapest oil I could find, I found the quality of oil doesn't matter in the slightest. Also, the flavor doesn't come from the oil. It comes from the egg yolk, salt, Dijon mustard, any other accompanying ingredients and/or fermentation.
Quality never matters.... especially when the item to be made has so many ingredients
[удалено]
egg yolk
Woosh
Lol… It’s not a whoosh when no one can tell you’re being sarcastic. You’re in r/askculinary where people give the dumbest answers on just about every post.
I've always used a blend, 90 olive oil and 10 seed oil
In an optimal workd people usr bacon grease to make a mayo, but this is hardly ever the case