Janine Costanzo Posted October 13, 2012 Share Posted October 13, 2012 So even before I did the Whole30, I had started making my own mayo. The recipe I use (which I got from a friend) is exactly the same recipe that is in Well Fed (http://www.theclothesmakethegirl.com/2010/06/03/the-secret-to-homemade-mayo-patience/), but it uses apple cider vinegar instead of lemon juice. The Well Fed book says that you can replace the lemon juice with vinegar, so I guess it's a known variation. My question is--has anyone tried it both ways? If so, which way do you prefer? I'm thinking about trying the lemon juice way just to see how I like it, but since I like the vinegar way just fine I'm also hesistant to change a good thing. Thanks! Link to comment Share on other sites More sharing options...
kb0426 Posted October 13, 2012 Share Posted October 13, 2012 I have only made the lemon juice and it is amazing! Now I may have to try the vinegar at your recommendation. Link to comment Share on other sites More sharing options...
Moderators Tom Denham Posted October 13, 2012 Moderators Share Posted October 13, 2012 I don't notice a difference in taste, but I do not have a subtle palate. I use apple cider vinegar almost all the time because it is easier. Link to comment Share on other sites More sharing options...
Derval Posted October 13, 2012 Share Posted October 13, 2012 I usually use lemon but i forgot to buy 1 this morning so I am going to try the vinegar for the first time today. Link to comment Share on other sites More sharing options...
jrustdc Posted October 13, 2012 Share Posted October 13, 2012 I can taste the lemon in the lemon variety and love it. I have tried making egg-free mayo with ACV, and the sharp flavor of the vinegar came through really strongly, but I don't know how much of that was due to the other ingredients attempting to compensate for the lack of egg. I'm curious to hear what Derval thinks of the vinegar variety, as I feel the same way as you about changing a good thing, only for me the good thing is the lemon variety! Link to comment Share on other sites More sharing options...
Andrea D. Posted October 13, 2012 Share Posted October 13, 2012 I've tried both ways too but I prefer the ACV to the lemon... I never get a ACV taste when I use it but for some reason I can sometimes taste the lemon???? Not always though. Link to comment Share on other sites More sharing options...
1Maryann Posted October 14, 2012 Share Posted October 14, 2012 What Andrea said. The ACV seems neutral to my palate (maybe because most commercial mayos use vinegar and I'm accustomed to the taste?) but the lemon one is too lemony for me. Fine in tuna salad, but annoying on other foods. Link to comment Share on other sites More sharing options...
Susan W Posted October 14, 2012 Share Posted October 14, 2012 I can tell the difference, but I can't say I like one better over the other. They are just different. You should try the lemon and see what you think. I like cayenne in my mayo made with lemon juice, but not in mayo made with apple cider vinegar. Who knows! Link to comment Share on other sites More sharing options...
Derval Posted October 14, 2012 Share Posted October 14, 2012 So I made the acv version, maybe I used too much - 2tbls? Because the smell & taste are quite apparent. Still nice though Link to comment Share on other sites More sharing options...
Susan W Posted October 14, 2012 Share Posted October 14, 2012 I use 1 TBS of acid to two eggs and 1.25 cups of olive oil, a squirt of compliant mustard and a dash of cayenne. I made it with 2 TBS of lemon juice once and I really prefer just one TBS. Link to comment Share on other sites More sharing options...
Delaine Ross Posted October 15, 2012 Share Posted October 15, 2012 I like the vinegar mayo, but that's because I always end up with lemon seeds in it when I make it the other way! ;-) Link to comment Share on other sites More sharing options...
Susan W Posted October 15, 2012 Share Posted October 15, 2012 I like the vinegar mayo, but that's because I always end up with lemon seeds in it when I make it the other way! ;-) Oh, you should see me scooping out the seeds from the Tblsp with a fork. How ridiculous is that. Link to comment Share on other sites More sharing options...
Janine Costanzo Posted October 15, 2012 Author Share Posted October 15, 2012 Thanks for the input all! I decided to go ahead and stick to what I know I like (the ACV). I'm not a huge lemon fan, so if it tastes lemon-y it's possible I won't like it as much. Link to comment Share on other sites More sharing options...
Renee Lee Posted October 15, 2012 Share Posted October 15, 2012 I switch it up based on what it's going into. Lobster salad with lemon juice mayo is awesome. Chicken salad/deviled eggs/etc, I reach for the ACV. (I've done red wine vinegar too, ftr) Link to comment Share on other sites More sharing options...
Susan W Posted October 15, 2012 Share Posted October 15, 2012 I switch it up based on what it's going into. Lobster salad with lemon juice mayo is awesome. Chicken salad/deviled eggs/etc, I reach for the ACV. (I've done red wine vinegar too, ftr) Okay, that's it..now I need two jars of mayo going all the time. I have some really special cabernet wine vinegar that I always forget to use. I wonder if my mayo will be a very light pink? That would be awesome. Going to make it this afternoon and will report in how that one tastes. Link to comment Share on other sites More sharing options...
Tracy R. Posted October 18, 2012 Share Posted October 18, 2012 Okay, that's it..now I need two jars of mayo going all the time. I've only used lemon in mine, but I do keep two jars of mayo in the fridge. One plain and the other is a chipotle mayo. I use the Well Fed recipe. Link to comment Share on other sites More sharing options...
Laura B Posted October 18, 2012 Share Posted October 18, 2012 I used lemon the first couple times, and I think it emulsified better, ACV most recently. They are both really good, not sure if I have a preference. ACV is certainly easier, I really only used it because like Derval, I forgot to buy lemon and my egg was already warming up! Link to comment Share on other sites More sharing options...
jhmomi Posted October 18, 2012 Share Posted October 18, 2012 Just read through the posts. I use ACV because its easy. Like it with lemon too. But then I just had a thought... Has anyone tried making mayo with lime juice? I think that might be worth a try. I often take my mayo (made with ACV) and add lime juice and a little water plus a little bit of garlic powder to thin it out and use it as a topping for fish. I usually add pickles to my husband's portion. He can't seem to eat any fish without tartar sauce and this was the healthiest I could create for him... Link to comment Share on other sites More sharing options...
Susan W Posted October 18, 2012 Share Posted October 18, 2012 I've only used lemon in mine, but I do keep two jars of mayo in the fridge. One plain and the other is a chipotle mayo. I use the Well Fed recipe. OMG..now I have to have 3 mayos going. I love chipotle anything. Link to comment Share on other sites More sharing options...
Susan W Posted October 18, 2012 Share Posted October 18, 2012 Just read through the posts. I use ACV because its easy. Like it with lemon too. But then I just had a thought... Has anyone tried making mayo with lime juice? I think that might be worth a try. I often take my mayo (made with ACV) and add lime juice and a little water plus a little bit of garlic powder to thin it out and use it as a topping for fish. I usually add pickles to my husband's portion. He can't seem to eat any fish without tartar sauce and this was the healthiest I could create for him... Oh no..now I need 4 mayo containers. Love the idea of lime for fish "taco" lettuce wraps. Link to comment Share on other sites More sharing options...
Laura B Posted October 18, 2012 Share Posted October 18, 2012 Oh no..now I need 4 mayo containers. Love the idea of lime for fish "taco" lettuce wraps. Soon she will be on "Hoarders: Mayo'd alive"! Link to comment Share on other sites More sharing options...
Susan W Posted October 18, 2012 Share Posted October 18, 2012 Soon she will be on "Hoarders: Mayo'd alive"! Okay, I am seriously laughing right now. So true. Wait until I conquer this "scooby do" Kombucha thing. I will be impossible to be around. Link to comment Share on other sites More sharing options...
Nancy H. Posted October 18, 2012 Share Posted October 18, 2012 I am about out of mayo and need to make some more. SO MANY CHOICES. WHAT TO USE....WHAT TO USE????? LOL...LOL Link to comment Share on other sites More sharing options...
Susan W Posted October 18, 2012 Share Posted October 18, 2012 I am about out of mayo and need to make some more. SO MANY CHOICES. WHAT TO USE....WHAT TO USE????? LOL...LOL LOL Nancy. Apparently you are much healthier psychologically than I am because I want to make all of them. Eyeballing my neighbors to see who I can divvy up the goods with. Link to comment Share on other sites More sharing options...
befabdaily Posted October 18, 2012 Share Posted October 18, 2012 I made THE BEST MAYO EVER. Seriously. It follows the standard Well Fed recipe but I used Olivado rosemary infused avocado oil instead of my usual macadamia oil. It hardens up a bit in the fridge and it is like buttah. The Olivado oil is crazy expensive, but I'm going to try buying a much cheaper bottle of La Tourangelle avocado oil and infusing it with rosemary myself. Link to comment Share on other sites More sharing options...
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