Flavoured, plain, full-fat or light? How do you like your mayo?

Also use it in place of evaporated milk/cream in desserts and
on salads to accompany curried dishes re my Hellmann’s Real
… their flavour complements rather than conflicts…. also as
ingredient in dressings for both (roast) meats and salads, all yum!

Can’t think of eating meat/tuna/egg etc sandwich w/out some
mayo!

Hate Mayo…Love salad cream [especially in a fish finger sandwich].
The other half swears by something called Hellmans classic light [I Think].
Mayo has always seemed like putting axle grease into a meal, I just cannot stand it; it makes coleslaw taste insipid, and taints any sandwich making it soggy and greasy…I just cannot understand why people use it, the flavour is so light it doesn’t add to the taste of anything, unlike salad cream with it’s distinctive creamy tang.
The only way I can ever use Mayo is to mix it with mustard, which reduces the fierceness of it for certain salads, this works better than French mustard which is too bland.

I like mayo on some things, but I limit myself to only a very small amount and always go light, cos it’s clearly not the healthiest thing to eat. It serves a purpose when you don’t like things too dry. Everything in moderation, as they say 🙂

When I feel too mean or miserly to buy even a sandwich when in town
or for that matter, anywhere else for any length of time, wd bring a 900ml
tub (ex Carte D’Or) of steamed baby potatoes bathed in Hellmann’s Real
(what else better?).

How’s that for thrift and frugality? And of course my own thermos
of hot coffee or (freshly squeezed) chilled orange or pink grapefruit
juice as occasion warrants.

Come to think of it, only thing I don’t use mayo for is in oriental/Thai
stir-fries. Oh so very versatile the mayo!

Unless these types of mayonnaise (not mayo please!) were tested against a real version of mayonnaise made in France by a French housewife you have no idea what it should taste like. For a start there should be no sugar whatsoever (ugh!) in a real mayonnaise which should be made with olive oil, eggs, touch of vinegar, salt and pepper and nothing else.

Keith Floyd’s recipe seems fine by me. Use BEST olive oil you can afford,
he advocates, and all done in a food processor. Use:

* 6 free-range eggs, at room temperature
* Juice of 1 or 2 lemons
* One tbsp wine vinegar
* Salt and pepper
* 1.75 pints or 900 ml olive oil (or corn or nut oil), at room temperature

He knew a thing or two abt French culinary arts, hence absence of sugar
presumably following the French way.

Let me know if anyone shd want to know the detailed steps taken which
is simplicity itself.

Why would you put sugar/sweetener in mayonnaise, which the Aldi tester seemed to like? Why is mayo in a jar so white, when egg yolks and oil are generally golden? Why would you think mayo is French? I was under the impression it was named after Mahon. Aioli is a sauce in its own right, not a flavour. Delouis make a garlic one in a jar which is not bad, but nowhere near as good as home-made.

Buy mayonnaise made from cold-pressed rapeseed oil. It is delicious, flavoursome, and absolutely trumps all others. In Waitrose and, I expect, elsewhere. Standard mayo tastes bland bland bland after this. Expect to pay about £3.50 for a 350g jar but it is worth every penny.

Break two eggs, put yolks into a mixing bowl carefully removing the albumen; add a little extra vergin olive oil to start and whip by hand adding more oil as you go. When the emulsion is stiff, add the juice of a real untreated half lemon and a pinch of salt, while still whipping. It’s ready. Total time 4minutes. The result is outstanding and no commercial product can match it for flavour and quality.

Why, oh why, are commercial mayonnaise ersats copies so pupular? Are English palates really so poor and cooks so lazy?

“I like salad cream” is a comment that befits commercial Mayo so well. When I came to the UK you could only get olive oil from a pharmacy (then called Chemists) to clean your ears out…so I understand the yearning to use heavily promoted oils in such banal products that harp back to “them days”. A poor show that still plays to enthusiastic imperial self sufficiency in our kitchens?

I like Stokes mayo or their garlic version available from Farm shops with cold chicken breast /sandwiches and then straight from the jar because it tastes so good. Home made only takes a short while if you have electric mixers. Try making it by hand and then when your arm is dropping from the beating and its curdled because you got fed up drip, drip, dripping the oil and added too much you’ll realise why it comes in a jar!

I think you missed a good one in your mayonnaise survey. We’ve tried all the ones you tested, but our favourite is Maille with a hint of mustard. And it’s YELLOW!! How come all the ones you tested are white? Where does the white come from if the ingredients are olive oil, egg yolk, vinegar or lemon juice and seasoning?

What a pity there was no taste testing of light mayos as we can’t make them at home!
My (nearly weekly) batch of full-cal is made in*, and served from, a 1 pint beer mug

*using an hand-held (Bamix) blender. Recipe has growed like topsy, and varies with mood etc, but is roughly
1 egg (whole, and I know the purists won’t like that!)
1/3 pt ev olive oil (Aldi/Lidl!)
1/3 pt veg oil
2 tsp lemon j
2 tsp wine v
2 gloves garlic -crushed
1/2 tsp salt
1/2 tsp mustard flour (sometimes!)

ps Try 2 cloves garlic rather than 2 gloves (which might be rather heavy handed, Haha!)

I’ve always enjoyed mayonnaise on the side of my meals. Just something to dip in to. I enjoy making my own though, using an old recipe found in one of my mums old cook books (French naturally). The homemade always turns out pale yellow, and quite a lot stonger than store-bought mayo, but this because I tend to use Organic extra virgin Olive oil. It really does lend the mayo a richer, creamier texture and, of course it is much much healthier.

Mathew Field isn’t reading his Which reports! “…Organic extra virgin Olive oil. It really does lend the mayo a richer, creamier texture and, of course it is much much healthier.” There’s no “of course” about it and, in fact, it’s a myth! Google on Which site. First item gives an exposition.
Regards

Ian

On above post I put Google ‘organic healthier’ but with subject between (V shaped brackets if they don’t appear, which seems to have called up invisible ink!

Are these all made with Free Range Eggs? If not then they can hardly be comparable products? So how can the Lidl product even be on here? Which should look in to their processes when comparing products as this is not a fair or ethical comparison.