Home made mayonnaise discussions

Puggles

Puggles

"I don't like things I hate"
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Mod.edit this and a lot of subsequent posts moved to form new topic (MG)

Barriehie said:
Now you've opened a really cool culinary door! 🤤
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I did two of them; the first one was a mix of olive oil and safflower oil, and that was bitter because of the polyphenols in the olive oil, so that batch was discarded, as I expected. The second batch was with all vegetable oil, and that worked perfectly. I don't know how they do that commercially with olive oil; it must be a special blend that is pressed in a certain way to avoid running into the polyphenols problem.
 
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Puggles said:
I did two of them; the first one was a mix of olive oil and safflower oil, and that was bitter because of the polyphenols in the olive oil, so that batch was discarded, as I expected. The second batch was with all vegetable oil, and that worked perfectly. I don't know how they do that commercially with olive oil; it must be a special blend that is pressed in a certain way to avoid running into the polyphenols problem.
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You started a thread Bitter Tasting Oil Based Dressings and I found this here regarding why and how.

It's a matter of temperature, water content, and how the olives were grown. The method of blending is critically important. Slower and non-machine is better.
 
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Puggles said:
I just made homemade mayonnaise for the first time that I'm gonna use in a recipe later tonight. Delicious. Super easy.
View attachment 136936
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Tis! It's beautiful stuff. usually have a jar in the fridge

Puggles said:
I did two of them; the first one was a mix of olive oil and safflower oil, and that was bitter because of the polyphenols in the olive oil, so that batch was discarded, as I expected. The second batch was with all vegetable oil, and that worked perfectly. I don't know how they do that commercially with olive oil; it must be a special blend that is pressed in a certain way to avoid running into the polyphenols problem.
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Pity you tossed it - it's the base for alioli which is the garlic mayonnaise that goes with the Provencal dish Le Grande Alioli and the accompanying dip for cooked vegetables and seafood - absolutely out of this world ❤️ One of the most celebrated and outstanding Mediterranean dishes

Having said that, sounds like slightly bitter and peppery is not your thing.

Extra virgin olive oil comes in a wide range of flavour profiles depending on what stage of ripeness the olives are harvested and pressed - can be very mild and smooth and almost fruity from ripe pressed fruit or have that bitterness and pepperiness from green fruit. I like both. People often have several oil varieties for different foods. Family members who live in Spain are busy harvesting their olive orchards at the moment and this year are going for just in between green and ripe for flavour with a bit of smoothness.
 
badjak said:
I prefer the catalan alioli....
Just garlic, olive oil, salt and maybe a bit of lemon juice.
Ground together in mortar and pestle (or pestle and mortar)
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Similar to Andalusian alioli - no egg, lighter. I like both. I was trying to work out how the Spanish alioli emulsifies without egg. Must be the garlic.
 
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Barriehie said:
If you haven't seen it anywhere room room-temperature eggs work better since the fats in refrigerated eggs will be semisolid at refrigerator temperatures.
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I've been told that all ingredients should be the same temperature (more or less).

I use the stick blender method
 
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badjak said:
I've been told that all ingredients should be the same temperature (more or less).

I use the stick bender method
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I hate cleaning that thing so I use a mini food processor.
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