thank you Hedwig, I never thought of that one, will try it.
Hedwig Matthews
March 3, 2016
I add approx 1 teaspoon of the pickling liquid of gherkins. The liquid is already infused with herbs and spices and just adds a slightly differnt taste to the normal home-made mayonnaise.
Sam Venter
February 28, 2016
You can use vinegar (white wine or apple cider vinegar) instead of the water at the beginning; use vinegar instead of the lemon juice at the end (taste first); and/or up the mustard component. There’s a brilliant article here – http://www.theguardian.com/lifeandstyle/wordofmouth/2010/jul/01/how-to-make-perfect-mayonnaise – that goes through many possible ways to make mayo, and the different ingredients.
Now, I would like a subsitute for sunflower oil in home-made mayo! I’d prefer not to use sunflower or canola, but olive oil is too bitter.
What about adding some lemon juice?
thank you Sam,
I am still trying these combinations, and have found a very informative site regarding oils, so maybe you would like to check it out.
http://www.mnwelldir.org/docs/nutrition/recipes/mayo.htm
thank you Hedwig, I never thought of that one, will try it.
I add approx 1 teaspoon of the pickling liquid of gherkins. The liquid is already infused with herbs and spices and just adds a slightly differnt taste to the normal home-made mayonnaise.
You can use vinegar (white wine or apple cider vinegar) instead of the water at the beginning; use vinegar instead of the lemon juice at the end (taste first); and/or up the mustard component. There’s a brilliant article here – http://www.theguardian.com/lifeandstyle/wordofmouth/2010/jul/01/how-to-make-perfect-mayonnaise – that goes through many possible ways to make mayo, and the different ingredients.
Now, I would like a subsitute for sunflower oil in home-made mayo! I’d prefer not to use sunflower or canola, but olive oil is too bitter.