NatashaC Posted February 1, 2014 Share Posted February 1, 2014 Hi everyone :-) Sooo...I've been lurking for awhile now. Sorry. I'm on day 23. I won't lie. It's been tough. But fun too! I've gleaned LOADS of info from you guys so thanks for that!! I do have a question though. I have read every mayo thread on this forum (I think) but can't find the answer to this question. So I have never had a failed mayo. Yay! (Granted I have only made two batches) But the last batch I made was definitely too...lemon-y for me. I know others have said use ACV so thought I would try that. However...the only ACV I have is the raw unfiltered kind from Bragg's. Does anyone know if this tastes...stronger? Than the kind you get at the grocery that does not have all the floaty stuff in it? I'm not excited about ending up with a mouth puckeringly tart mayo. Any help would be appreciated!! Cheers! Natasha From the frozen tundra of Iowa Edited: for spelling errors. Sorry! Link to comment Share on other sites More sharing options...
missmary Posted February 1, 2014 Share Posted February 1, 2014 the floaty stuff means you have the real deal: live, fermented apple cider vinegar. That's what I use for mayo, and I like the taste. Just try it for yourself and see. Link to comment Share on other sites More sharing options...
NatashaC Posted February 1, 2014 Author Share Posted February 1, 2014 Thank you missmary :-) I have the floaty ACV because it works great to kill a sore throat in it's tracks but honestly I have never used it to cook with. I have no idea why LOL I have my egg coming to room temp now so we will see what happens! The plan is to use the mayo for deviled eggs for tomorrow... Link to comment Share on other sites More sharing options...
jent103 Posted February 1, 2014 Share Posted February 1, 2014 I think some people use a combination of ACV + lemon juice, which might be good for you. Really you just need X amount of acid - the combination is up to your taste buds! Link to comment Share on other sites More sharing options...
NatashaC Posted February 1, 2014 Author Share Posted February 1, 2014 Thanks so much jent! That's a great idea. I forgot about that. I wish I had enough olive oil to try all ACV and then one half and half. Unfortunately right now my budget is so tight my checkbook squeaks when I open it. So I have one shot at this for the next two weeks. I'm thinking the half and half route is the way to go...for this round anyway... Thanks again :-D Link to comment Share on other sites More sharing options...
Vian Posted February 2, 2014 Share Posted February 2, 2014 I hate the taste of acv, and I'm not too keen on lemon juice in mayo either. I prefer the clean neutrality of plain old white distilled vinegar. Link to comment Share on other sites More sharing options...
mercuryhime Posted February 2, 2014 Share Posted February 2, 2014 I made a batch of mayo that was too sour recently. I saved it to use on things where I appreciate a bit more sourness, like salad dressing and slathering on fish before baking. Egg or tuna salad would be good too. I always add more acid to that stuff. Link to comment Share on other sites More sharing options...
Guest Posted February 2, 2014 Share Posted February 2, 2014 Are you using fresh lemons or bottled lemon juice? I believe the bottles have a more constant acidity. Link to comment Share on other sites More sharing options...
NatashaC Posted February 2, 2014 Author Share Posted February 2, 2014 Vian Mercury and Nico...thank you!! You all have great thoughts. So I ended up not making the mayo yesterday. My sis and nephews ended up on my doorstep and it's always complete chaos when that happens. In a good way though :-) Ultimately I'm glad I waited...nico...for some reason your comment made me actually read the label on the lemon juice I bought. Who in the heck adds sulfites to lemon juice???? I wanted to beat my head against the wall when I saw that. Fortunately the previous batches I made were with fresh lemon juice so no worries there. I grabbed one of those little plastic lemon sqeezy things with the juice thinking the acid content would be more constant. Yeah it will be constant all right...cuz they added sulfites. Ugh. Anywho...since this is going in the deviled eggs for super bowl and I can't use the lemon juice I have...I'm going with your suggestion Vian and using plain old white vinegar. I really can't have the mayo ending up too sour because I can't combat that with any type of added sweetener. Not on day 24. I have worked too hard at this to screw it up now :-) I'll let you know how it goes! Thanks again everyone. I REALLY appreciate it <3 Edited: again for typos. Sigh. Link to comment Share on other sites More sharing options...
jent103 Posted February 2, 2014 Share Posted February 2, 2014 Isn't the sulfites thing ridiculous?! I have found organic lemon juice with no sulfites, but yes. Seriously. Glad you realized it beforehand! Link to comment Share on other sites More sharing options...
NatashaC Posted February 2, 2014 Author Share Posted February 2, 2014 Jent...it's just plain crazy. You know what chapped me the most?? This is the first time in 24 days that I decided to take a 'shortcut' and use something that wasn't fresh. Up until now all the veggies all the fruit everything has been fresh from the veggie aisle at the market. Well except for the olives LOL Still though...it never occurred to me that lemon juice of all things would be contaminated with nastiness. Grrr. All I can do is shake my head and wonder at the way of the world and the damage big industry is really doing to food. Link to comment Share on other sites More sharing options...
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