I would like to have olive oil based mayonnaise. I've tried several recipes,
but they don't come out like commercial mayonnaise--they are yellowish and very
liquid, about like vinegar and oil salad dressing. How do you get it to be
white and spreadable like commercial products?

Tnx

Pinot wrote:

> Halterb wrote:

> Add oil slowly, almost drop by drop.

adding the oil slowly is the key

--
Steve

Every job is a self-portrait of the person who did it.
Autograph your work with excellence.

Halterb wrote:

> I would like to have olive oil based mayonnaise. I've tried several recipes,
> but they don't come out like commercial mayonnaise--they are yellowish and very
> liquid, about like vinegar and oil salad dressing. How do you get it to be
> white and spreadable like commercial products?

I would hope that it would not turn out like the commercial stuff. The first time
I made mayonnaise I had run out of the bottled stuff, so I decided to give the home
made stuff a whirl. It came out with a lovely texture and a slight hue of yellow,
probably because there was real mustard powder and real eggs in it. We all agreed
that it was far superior to the commercial stuff.

Toss you eggs, salt, pepper and mustard powder and whatever else except oil into a
food processor. Start her up and when it starts to get nicely whipped up start to
DRIZZLE olive oil into it.

On Thu, 28 Oct 2004 17:27:17 +0000, Pinot >
scribbled some thoughts:

NOTE: Best viewed in a fixed pitch font

>Halterb wrote:
>
>> I would like to have olive oil based mayonnaise. I've tried several recipes,
>> but they don't come out like commercial mayonnaise--they are yellowish
>
>Hell, mayonnaise is supposed to be yellowish, that's the
>good quality mayonnaise. Industry try to to save on eggs to
>lower the cost of production, and that's why their
>mayonnaise is so pale, sick.
>
>> and very liquid, about like vinegar and oil salad dressing. How do you get
>> it to be white and spreadable like commercial products?
>
>I don't know this. Try to mix ingredients faster and longer.
>Add oil slowly, almost drop by drop.


Perhaps they use egg whites?

--
Sincerely, | (©) (©)
| ------ooo--(_)--ooo------
Andrew H. Carter | /// \\\
d(-_-)b |

On Thu, 28 Oct 2004 17:27:17 +0000, Pinot >
scribbled some thoughts:

NOTE: Best viewed in a fixed pitch font

>Halterb wrote:
>
>> I would like to have olive oil based mayonnaise. I've tried several recipes,
>> but they don't come out like commercial mayonnaise--they are yellowish
>
>Hell, mayonnaise is supposed to be yellowish, that's the
>good quality mayonnaise. Industry try to to save on eggs to
>lower the cost of production, and that's why their
>mayonnaise is so pale, sick.
>
>> and very liquid, about like vinegar and oil salad dressing. How do you get
>> it to be white and spreadable like commercial products?
>
>I don't know this. Try to mix ingredients faster and longer.
>Add oil slowly, almost drop by drop.


Perhaps they use egg whites?

--
Sincerely, | (©) (©)
| ------ooo--(_)--ooo------
Andrew H. Carter | /// \\\
d(-_-)b |

Halterb wrote:
>
> I would like to have olive oil based mayonnaise. I've tried several recipes,
> but they don't come out like commercial mayonnaise--they are yellowish and very
> liquid, about like vinegar and oil salad dressing. How do you get it to be
> white and spreadable like commercial products?
>
> Tnx

If you want white mayonnaise, leave out the eggs! The thick texture of
commercial mayonnaise also comes from thickeners and gums.

For thicker 'real' mayonnaise, use a little less oil. It's supposed to
be added until the desired texture is achieved; don't put the full
amount.

Halterb wrote:
>
> I would like to have olive oil based mayonnaise. I've tried several recipes,
> but they don't come out like commercial mayonnaise--they are yellowish and very
> liquid, about like vinegar and oil salad dressing. How do you get it to be
> white and spreadable like commercial products?
>
> Tnx

If you want white mayonnaise, leave out the eggs! The thick texture of
commercial mayonnaise also comes from thickeners and gums.

For thicker 'real' mayonnaise, use a little less oil. It's supposed to
be added until the desired texture is achieved; don't put the full
amount.