Home made mayo question

[Ceefer]

Here's one for Deckard (or anyone else, but Deckard, being a pro chef, probably knows the answer).

Why does my home-made mayonnaise taste so bland compared to commercial brands like Hellman's? I use good free-range eggs and have tried several different oils but it either tastes too strong, if I use EV olive oil, or tasteless, if I use a mild oil like sunflower. How can I get it really creamy?

[Nick]

Don't use EVO as it will overpower the flavour of the egg. I use a flavourless oil like grapeseed or just use a blended vegetable oil. Avoid cornoil as this has a flavour too, sunflower oil is fine though.

I use dijon mustard and white wine vinegar in with my egg yolks first, then blend in the oil in a food processor. I usually then add a little water to thin the mayo down a touch as it can come out quite thick. At this stage you should add either lemon juice, distilled vinegar or a herbed white wine vinegar.. a tarragon one is good.

Also, don't forget the salt and WHITE fine ground pepper!

For a creamy flavour, lessen the quantity of oil you are using.

For safety's sake, make sure your eggs are VERY fresh and either use all the mayo you have made within 3 days or throw it away.

Don't forget, if you make, (for example), a tuna pasta salad with your mayo, you still have to ditch it within the three day life of the mayo... counting from when you made the mayo, not when you made the salad!

[Ceefer]

Thanx for that Deckard, I knew you would come up with the goods!

[skattrd]

Personally I always add a bit of worcester sauce and a pinch of cayenne pepper, seems to relieve a little blandness