The many recipes for Mayonnaise...

Safari_Gal_

Mayonnaise lovers— any great recipes?

I love looking at the history of recipes. 🌍

Mayonnaise for instance has a contentious start. Some say it has its roots in Mahon, Spain -“mahonaise” some say it’s from Bayonne, France - Bayonnaise? Or that it’s French roots come from “moyeu” , meaning egg yolk.

I dunno! But I have an old French cookbook that talks about Chef Marie- Antoine Carême’s version of mayo around 1800 - he says Mayo comes from manier- French to stir. I typically use this one as my point of reference.

🤷🏼‍♀️ My quest for all things mayo continues.
I’ve found I like this recipe the best—- but I was wondering if any MFP’ers have recipes they enjoy?

I use raw eggs and only make a small portion at a time. Do you guys use raw eggs? What type of vinegar or oil? I saw champagne vinegar at the store and really thinking about trying it to see what that would taste like!

Thanks! 👩🏼‍🍳

My current mayo concoction -
Egg yolk
White wine vinegar
Sunflower oil
A smidge of Dijon

neugebauer52

Variation without oil: boiled egg, use yolk, reserve white for other use. Mustard - any strength you like. Smooth cottage cheese / double thick yoghurt, touch of salt, pepper, little lemon juice, chopped garlic & capers - mix well until smooth. Use different fresh herbs to your liking: chives / dill / parsley / tarragon (my favourite) garlic chives / lemon grass / thyme etc. For a variation: instead of herbs - a little curry powder / toasted sesame seeds / pickled cucumber & onions / spring onions / or spice it up with some Tabasco / chilies - endless variations of the theme. Cuts down calories by about 70 % compared to proper mayonnaise. Enjoy!

acpgee

I like spanish alioli with the addition of mashed raw garlic. I like the bulk to be a neutral oil such as sunflower with just a little splash of virgin olive oil for extra flavour. I tend to salt my mayos with a heavy hand so that I only use a little bit.

Incidentally I read somewhere that Spain is the only country with a traditional tool for making mayo. It is a small metal vessel with a long narrow spout for pouring oil in a very thin stream. I don't remember what it was called.

If you are a garlic fan, you might like toum, a similar Lebanese sauce which is only mashed garlic and oil, no egg yolk.
https://www.seriouseats.com/recipes/2018/01/toum.html

If I need to rely on a store bought mayo my favourite is Japanese brand Kewpie which doesn't taste of sugar, unlike most commercial mayos.

BarbaraHelen2013

I make mayo very very rarely due to the fact the calories are shocking for me!

But when I do I favour raw egg yolk, tarragon vinegar, Dijon and either olive oil or grape seed oil. Sometimes with roasted garlic too!

Vana9410

Substitute mayo for the oil in your cake batter. It makes it super moist!!

Safari_Gal_

just_Tomek wrote: »

https://community.myfitnesspal.com/en/discussion/10551530/low-calorie-high-protein-mayo/p1

But you already know that

🤗 @just_Tomek