jrustdc Posted October 22, 2012 Share Posted October 22, 2012 I tried ACV this morning since I was in a hurry. I was quite skeptical. As PPs have said, it is thinner, and for that reason alone I may stick with lemon for the most part. When it was done it defnitely had a sharpish ACV scent, but I was really surprised when I tasted it because it was so mild. Again, when I made shirmp salad with it, there was a distinct ACV odor, but it was so tasty! I love lemon madly so having lemon flavor in my mayo is a bonus, but if I don't have the time to juice a lemon (which takes no time but is messy and thus requires more cleanup) this is a good alternative. And lime mayo sounds outrageously good! Link to comment Share on other sites More sharing options...
jhmomi Posted October 22, 2012 Share Posted October 22, 2012 I tried ACV this morning since I was in a hurry. I was quite skeptical. As PPs have said, it is thinner, and for that reason alone I may stick with lemon for the most part. When it was done it defnitely had a sharpish ACV scent, but I was really surprised when I tasted it because it was so mild. Again, when I made shirmp salad with it, there was a distinct ACV odor, but it was so tasty! I love lemon madly so having lemon flavor in my mayo is a bonus, but if I don't have the time to juice a lemon (which takes no time but is messy and thus requires more cleanup) this is a good alternative. And lime mayo sounds outrageously good! My last batch turned out thin too. Not sure why. I have made very thick mayo before with ACV. But since I don't put it on bread, I am not sure it really matters if it is super thick. I always mix it with something like chicken and artichokes or use it to make a thinner sauce for fish or a salad dressing, so the thin consistency doesn't do much more than disappoint me slightly because it doesn't "look" as perfect... Link to comment Share on other sites More sharing options...
jrustdc Posted October 22, 2012 Share Posted October 22, 2012 I always mix it with something like chicken and artichokes or use it to make a thinner sauce for fish or a salad dressing, so the thin consistency doesn't do much more than disappoint me slightly because it doesn't "look" as perfect... you have a point.... Link to comment Share on other sites More sharing options...
Susan W Posted October 22, 2012 Share Posted October 22, 2012 I love love thick mayo. I was disappointed in the ACV. I think I will stick with lemon juice, but making it with avocado oil is definitely right up there in things I want to try. I am making it today with the 1/4 cup of coconut oil and the rest light flavored olive oil. Link to comment Share on other sites More sharing options...
yescrystal Posted October 24, 2012 Share Posted October 24, 2012 I made the mayo with ACV and light olive oil and it is super thick. IT IS SO GOOD. I like all the ideas of switching up oils/adding various ingredients for different flavors! Link to comment Share on other sites More sharing options...
Susan W Posted October 24, 2012 Share Posted October 24, 2012 I have to have at least 3 cups of mayo (I think it was Laura who called me a mayo hoarder ) going so just made the .25 coconut oil and the avo oil both with lemone juice (lordy..at least I know I prefer lemon juice) and they are both awesome. I had a failure. I threw it out. I was cocky and not paying attention to the temp. I thought maybe warming the ingredients in my beaker would make it even thicker. I put the beaker in a soup bowl full of tap hot water. Dumb. I think I cooked the eggs because I was distracted. Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.