Home made mayonnaise discussions

[Z-Cook]

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.

True, but the importance lies also in at what stage of ripeness they're picked and the pressing method - cold pressed vs hot pressed, and filtering methods. Blending is pretty much blending and takes place after the pressing process.

Unless the fruit is picked very late or the oil is highly refined bitterness is a characteristic of (almost all) cold pressed olive oil.

 

[Morning Glory]

I used my food processor.

If you have a stick blender try this: One-Minute Homemade Mayonnaise (Immersion Blender) - Forks and Foliage

I use just egg yolks but whole eggs makes a lighter mayonnaise.

As other have said it can be made into the container you keep it in. Just rinse the stick blender to clean up.

 

[Barriehie]

True, but the importance lies also in at what stage of ripeness they're picked and the pressing method - cold pressed vs hot pressed, and filtering methods. Blending is pretty much blending and takes place after the pressing process.

Unless the fruit is picked very late or the oil is highly refined bitterness is a characteristic of (almost all) cold pressed olive oil.

How it's blended affects temperature, dispersion, affinity of binding, and the type of blade/paddle makes a difference. A blender/mixer IS a type of centrifugal pump; things happen molecularly on the trailing edge. Read cavitation.

 

[Z-Cook]

Mayonnaise…I use my stick/immersion blender.

Ditto. I use whole egg, vinegar (or mustard but not always) and pinch salt, start the process hand whisking the first 50 ml and stick blender the rest.

The science of mayonnaise and emulsification here

 

[Z-Cook]

It's quite different in consistency from the others, nothing like mayonaise
(I dislike mayonaise due to it's "texture")

José Andrés' 4-Ingredient Allioli Doesn't Require a Single Egg

Fantastic - thanks for that. Exactly what I was looking for I use his fish marinade as a go-to for large pan fried fish filets.

 

[Z-Cook]

How it's blended affects temperature, dispersion, affinity of binding, and the type of blade/paddle makes a difference. A blender/mixer IS a type of centrifugal pump; things happen molecularly on the trailing edge. Read cavitation.

Do you mean the cooking end or the commercial producer end?

 

[Barriehie]

Do you mean the cooking end or the commercial producer end?

Not sure what you mean by cooking end since mayonnaise was what Puggles made. It sounds like you're talking about the olive oil mfg. process. The mechanics of centrifugal pumping won't change no matter what the endeavor.

 

[msmofet]

If you have a stick blender try this: One-Minute Homemade Mayonnaise (Immersion Blender) - Forks and Foliage

I use just egg yolks but whole eggs makes a lighter mayonnaise.

As other have said it can be made into the container you keep it in. Just rinse the stick blender to clean up.

Can't see recipe without giving email. I don't need any more spam.

 

[Z-Cook]

Not sure what you mean by cooking end since mayonnaise was what Puggles made. It sounds like you're talking about the olive oil mfg. process. The mechanics of centrifugal pumping won't change no matter what the endeavor.

Starting off by thinking this oil discussion may belong on the oil thread as it's getting quite technical

Ok, I think by blending you mean making the mayonnaise - the mixing/beating in of oil. The cooking or prep method.

I thought you were referring to commercially blended olive oils. Most commercially sold olive oils are blended from different producers.

I was confused by references to centrifugal pumping. Also by the idea that blades and blenders are what cause bitterness from EV olive oil.

 

[Morning Glory]

Starting off by thinking this oil discussion prob belongs on the oil thread as it's getting quite technical

Posts moved here as suggested.

 

[Morning Glory]

Can't see recipe without giving email. I don't need any more spam.

Sorry. That's odd, I didn't need to enter an email.

Basically its this method: Recipe - Almost instant home-made mayonnaise

 

[Z-Cook]

Posts moved here.

Might be useful also to add in the bitter oil thread as the discussion is prefaced and referenced by Puggles' ongoing experiences with bitterness issues using olive oil

 

[Morning Glory]

Might be useful also to add in the bitter oil thread as the discussion is prefaced and referenced by Puggles' ongoing experiences with bitterness issues using olive oil

It was too complicated to unravel the posts (some about methods for mayonnaise as well as bitterness) will leave a note in that thread.

Thanks.

 

[Barriehie]

Starting off by thinking this oil discussion prob belongs on the oil thread as it's getting quite technical

Ok, I think by blending you mean making the mayonnaise - the mixing/beating in of oil.

Thought you were referring to blended olive oils. Most commercially sold olive oils are blended from different producers.

Was confused by references to centrifugal pumping.

Yes, making the mayonnaise. My mention of pumping relates to how the blender/mixer physically does the mixing. My bad, I can see that as a left fielder!

Ideally, to minimize the bitterness, the oil (olive), would be mixed in by hand with a whisk that had round tines. Most of us, self included, use an electrical device that spins at 1000s of RPM and has angled blades. Not the best, but we've got one, choice for mixing polyphenols and water.

 

[Z-Cook]

I don't find there's any difference TBH. If I want a bit of pep I add a little EVOO to the mayo at the end of the process unless I'm making an EVOO-specific mayo like aioli or allioli - the flavour profile of EV olive oil is just too strong for everyday mayo I find.