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Why buy mayo?

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Boilermaker Ben
Boilermaker Ben Posts: 1,956
edited November -1 in EggHead Forum
Generally, my answer to that would be "because I don't like it". However, I was making chicken-in-a-pita sandwiches for dinner last night, and wanted to add a buffalo chicken option for our guests. So I whipped up a batch of mayo, substituting hot sauce for the acid component. It took 3 minutes, used only ingredients everyone should have at home (with the possible exception of lemon, if that's the acid you're using), and probably cost less than 50 cents for a little more than a cup of mayo.

Ruhlman's recipe
1 egg yolk (room temperature, preferably)
1 Tablespoon of water (or preferably 1 teaspoon of water, 2 teaspoons of an acid, like lemon juice)
1/2 teaspon of salt
whisk to combine then begin streaming in 1 cup of oil in a slow steady stream, while whisking constantly. That's it...really.

Sorry for the lack of pics. I was cooking for a crowd, and running late. The pitas were egged, and were wonderful. Chicken breast, butterflied, Dizzy Dust, direct grill over a bed of lava. All was received well, especially the buffalo mayo.
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  • jeffinsgf
    jeffinsgf Posts: 1,259
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    I made aioli Saturday night, and thought the same thing, except I do like mayo. When the jar in the refrigerator is gone, that will be the last of the store bought mayo.
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  • Carolina Q
    Carolina Q Posts: 14,831
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    Definitely on my to try list... thanks!! Just added lemons to my shopping list. :) What kind of oil did you use? I just looked at the ingredients list on my jar of store bought and they use soybean oil.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Boilermaker Ben
    Boilermaker Ben Posts: 1,956
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    Plain old vegetable oil is what I used. Mayo can be widely varied with different oils (like olive oil for aioli), acids, or by adding other ingredients (herbs, spices, aromatics, etc).
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  • Carolina Q
    Carolina Q Posts: 14,831
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    Thanks. Time to experiment!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • lowercasebill
    lowercasebill Posts: 5,218
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    or isn't there one?
    thanks
    bill
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  • Boilermaker Ben
    Boilermaker Ben Posts: 1,956
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    Aioli is made with olive oil, and flavored with garlic. Egg is not always used as the emulsifier, sometimes mustard is used, and sometimes just the garlic. I suspect that aioli is just as varied as mayo is, but I think garlic is a defining ingredient. I could be wrong about that.
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  • Little Steven
    Little Steven Posts: 28,817
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    bill,

    Garlic and olive oil in aioli.

    Steve

    Steve 

    Caledon, ON

     

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  • Little Steven
    Little Steven Posts: 28,817
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    Ben,

    You are right about the emulsifier. Sometimes it is stale bread as well.

    Steve

    Steve 

    Caledon, ON

     

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  • stike
    stike Posts: 15,597
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    garlic, i think. but i dunno
    ed egli avea del cul fatto trombetta -Dante
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  • lowercasebill
    lowercasebill Posts: 5,218
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    thanks for the education.
    i am thinking aioli on a blt with homemde bacon garden lettuce and tomato come summer
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  • Mainegg
    Mainegg Posts: 7,787
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    if you have a food processor or a blender they work great too. use the lowest setting. I like to whisk but for a first time the blender frees up your hands. and have every thing pre measured when it happens it happens fast!
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  • jeffinsgf
    jeffinsgf Posts: 1,259
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    Oooh, man! That sounds good. As I learned it, the garlic is the difference. In fact, a lot of recipes simply have you mix garlic in mayonnaise and call it aoili.

    I used 2/3 pure (not extra virgin) olive oil and 1/3 extra virgin. The EVOO gives more flavor, but might be a little over-powering and definitely more expensive if used alone. Let your egg set out at room temp for a few hours before you make it. Helps the emulsion come together.
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