On Sat, 29 Jan 2005 19:03:37 -0500, "Bob (this one)" >
wrote:

>Curly Sue wrote:
>
>> On Thu, 27 Jan 2005 19:19:12 -0500, Margaret Suran
>> > wrote:
>>
>>
>>>Curly Sue wrote:
>>
>>
>>>Here is something we used to do, to enhance the taste of Hellmann's
>>>Mayonnaise. Into one cup of mayonnaise, we would whisk one raw egg
>>>yolk and perhaps a drop or two of either garlic or onion and a tiny
>>>bit of Virgin Olive Oil and pass it off as homemade. We stopped doing
>>>it, when it became advisable to cook eggs thoroughly. You can try it
>>>some day.
>>>
>>
>> Margaret,
>> My problem is that I don't know why homemade is better. I haven't
>> been able to make a basic, plain mayonnaise that is very tasty. The
>> food processor makes the texture very well, but the result is too
>> bland. Not enough egg and vinegar flavor.
>
>So add more of what you think is missing. We routinely add garlic
>powder and herbs to our mayo. Other times, lime juice and finely
>chopped zest. Make a paste of raw onion and salt and add it. Several
>dashes of a good hot sauce. Roasted garlic puree. A chicken bouillon cube.
>
>It's your mayo, add what you want...
>
I don't have much hope that adding more yolks will increase the eggy
flavor (though I'll try) but perhaps more vinegar and salt will
sharpen it up, as well as a neutral oil.

Thanks.

Sue(tm)
Lead me not into temptation... I can find it myself!