Homemade Mayo Question

Have you tried light olive oil? There is one (Bertolli I believe is the brand... I could be wrong) that is lighter in colour and flavour than regular olive oil. That one might work.

I haven't because I'm scared to use 300ml of oil, a pastured egg and fresh squeezed lemon juice and have to toss the whole concoction LOL It's an expensive experiment so I was hoping that someone here could recommend one. I have seen the light olive oil in the grocery store so I will try that next if no one that has done it chimes in

Agree with the light olive oil in that the taste is neutral. If your looking for an organic cold pressed natural oil, try macadamia or avocado oils, these are expensive but healthful, more so than the light olive oil which is actually a refined product and not cold pressed.

Have you tried light olive oil? There is one (Bertolli I believe is the brand... I could be wrong) that is lighter in colour and flavour than regular olive oil. That one might work.

I haven't because I'm scared to use 300ml of oil, a pastured egg and fresh squeezed lemon juice and have to toss the whole concoction LOL It's an expensive experiment so I was hoping that someone here could recommend one. I have seen the light olive oil in the grocery store so I will try that next if no one that has done it chimes in

Agree with the light olive oil in that the taste is neutral. If your looking for an organic cold pressed natural oil, try macadamia or avocado oils, these are expensive but healthful, more so than the light olive oil which is actually a refined product and not cold pressed.

Does the macadamia or avocado oil have a neutral flavour as well?

Not as much. Depending on what your making the mayo for either of these could be beneficial. The macadamia nut oil has a slight almond flavor and the avocado has a herby citrus type of flavor and it's intensely dark green. You have to keep mindful that cold pressed oils are going to have a taste to them. Refined are neutral because they've been deodorized to take out the rancidity from the refining process.

Also, even if you're not crazy about how it turns out, don't throw it away! Turn it into a spiced mayo by adding chipotle, or pesto, or curry, or whatever else sounds good to you. Some flavored mayos might even taste better with an olive oil base.

This! Don't throw it out if you don't like how it turns out because as a base it might be really good with other flavourings!

You could also make it into a dip or a dressing as well.

I've used light olive oil (bummer, but most light "olive" oils also contain filler oils that are cheaper and worse for you), grapeseed, and canola. I prefer grapeseed's flavor, but I find it to be one of the more expensive oils to get. Still cheaper than storebought soy-oil mayo though!

Flavourless oils are things like groundnut (peanut) sunflower or safflower oils. But it's all down to taste. If you like the taste of olive oil but find using all olive oil is too strong, then only use about a quarter olive (or other flavoured oil you like) and the rest a flavourless oil.

Once it starts to thicken up you can use low or fat free versions greek yoghurt, quark or fromage frais to bulk it out a bit. One egg yolk will 'take' 5-8 fluid ounces of oil. Maybe start with half oil and half of something else which also helps to reduce the overall fat content. Just stir in gently to mix. To 'lighten' it I add a tablespoon of hot water while I'm whisking up the mayo. It helps the emulsion which is what you're doing, emulsifying the fats together in the yolk and the oil with the lemon juice or whatever acid you want to balance it with. It's also why it's best to do this when the egg yolk is at room temp, not straight from the fridge.

Then add whatever flavourings you like: garlic - crushed or paste, chopped fresh herbs like chives, parsley, tarragon, mint, paprika, curry powder or paste, tomato paste and worcestershire sauce (don't know if you have that in the US), more lemon juice, chilli sauce etc. Lemon acts as a preservative so the mayo should keep in the fridge in a sealed container (I use a screw top jar) for at least a week or so.