Half a croissant, on a plate, with a sign in front of it saying '50c'
h a l f b a k e r y
Where life irritates science.

idea: add, search, annotate, link, view, overview, recent, by name, random

meta: news, help, about, links, report a problem

account: browse anonymously, or get an account and write.

user:
pass:
register,


           

multiform mayo

 "flavoured mayonnaise"
 
(0) 		  [vote for,
against]

Mayonnaise is great stuff. I slop it on sandwiches, dip my chips in it, smoothe it over my fish and mix it with my veggies, but I sometimes wonder if it could have a different taste. As far as I know, mayo is just oil and eggs, so why can't mayo be made from different flavoured oils, like groundnut oil, peanut oil, fish oil, chili oil etc. The one with fishoil could be used with fish dishes, as a alternative condiment to tartar sauce, ones with chili oil could be used in sandwiches to give the sandwich a bit of a zing. I'm not sure what else you can use mayonnaise with, but I think there may be a gap in the mayo market for a rebel mayonnaise, and if you don't like it you can go to hell (mans that is).
—seaface27, Apr 18 2004

French's GourMayo http://www.frenchsf.../gourmayo/index.asp
One commercially available formulation of the idea. Includes a Chipotle Chili version, a Sun-Dried Tomato version, and a Wasabi Horseradish version. [jurist, Oct 04 2004]


Please log in.
If you're not logged in, you can see what this page looks like, but you will not be able to add anything.



Annotation:







       I generally use sunflower oil to make mayo as it's fairly neutral in flavour. A relativley small amount of additional flavouring (tomato paste, garlic, nam pla) is sufficient.
—angel, Apr 18 2004
   

       I'm in a similar boat. I've been searching for some kind of mustard that's white, creamy, and tastes like mayonnaise. I've had no luck at all so far, and I don't know what to do.
—phundug, Apr 18 2004
   

       Mayo made with olive oil and roasted garlic (aioli) is a gorgeous thing, especially with artichokes.   

       One oddball thing about mayo is that it is an emulsion whose continuous phase (the egg) makes up a much smaller percentage of the total volume than does the discontinuous phase (the oil). Different oils with different viscosities may cause the emulsion to break, or “flip” before the mayo can be brought to a good consistency.
—bristolz, Apr 18 2004
   

       I see these flavored mayo s on the grocery store shelf now. Hope you got some credit for the idea from Heilman's Or Best Foods or French's.   

       Mayonnaise sure has gone up in price.
—popbottle, Oct 28 2014
   


 

back: main index
business  computer  culture  fashion  food  halfbakery  home  other  product  public  science  sport  vehicle