Homemade Mayo (Why the Fishy Smell, Whole Egg vs Yolk, and more)
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- เผยแพร่เมื่อ 14 มิ.ย. 2024
- Homemade Mayo (Why the Fishy Smell, Whole Egg vs Yolk, and more)
00:00 Canola Oil Stinks
02:20 Oils That Don’t Stink
02:40 Mayo Questions
03:18 Mayo Procedure with Immersion Blender
04:51 Immersion Blender Comparison
05:40 Whole Egg vs Yolk
06:52 Sugar vs No Sugar
07:27 EVOO vs Refined Oil
08:17 Best Time to Add Garlic
08:55 Would I Make My Own Mayo Again?
Mayo Recipe:
1 large egg yolk
2 Tbsp water (can be replaced with other flavored liquids)
1 Tbsp lemon juice
1 tsp Dijon mustard
2.8g salt (1 tsp Diamond Crystal Kosher or 1/2 tsp table salt)
1/4 tsp sugar
1 cup refined oil that doesn’t smell (I tested vegetable and sunflower)
Put everything into a tall container that fits your blender head perfectly in the order listed in the recipe. Wait for 30 seconds for the oil to separate and rise. Insert the head of the immersion blender all the way to the bottom. Turn on the blender and keep it on the bottom until emulsion starts to form (ingredients will turn white and thick). Slowly lift the head up to incorporate the rest of the oil. Keep going up and down until all the oil is emulsified. Keep in the fridge and use within a couple of days.
Mayo Flavors that work with any mayo (store bought or homemade): • Hellmann’s Mayo: Jar v...
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Thanks o everyone who told me to check the ingredients on Vegetable oil. It is Soybean oil! Live and learn. I love my TH-cam viewers. I always learn something from you guys :)
I honestly thought it was "enriched" or something with Fish Oil! Nope. Just reeks like a trawlerman's undies.
My favourite neutral cooking oil is Rice Bran.
Dukes mayonnaise doesn't have sugar. It's all I ever use.
@@keijac82thank you!! I was just coming to write this. My husband is from Italy all they had was Kraft in Italy. I Loathe Kraft. (however, Italy does have an amazing vegan mayo) no I'm not vegan . But man was it good
Anywho, when we moved to the US. I did a taste test with him with Kraft, Hellman's, and Dukes. Duke's won him over hands down. I do wish dukes had not switched over to soybean oil. But, since we aren't eating full jars of it a day. I'll deal with it.
It's 2023 and I'm shocked that anyone still uses Canola oil (and other vegetable oils) in the kitchen.
Use LIGHT olive oil, instead. It's tasteless, odorless, and quite good for you. And for frying, it has one of the highest smoke points of any oil. _Again, LIGHT olive oil, not virgin or extra virgin._
I always wondered where the fishy odor was coming from. I don't like any kind of fishy smell or taste. And I've never liked mayo made with olive or avocado oil. Family just thought I was losing it a little 😉😅
Have you tested the smaller jars of Hellmann's to find out if they are the same as the large jar?
I know a lot of people like Duke's, but I've never cared for it.
I once worked in a restaurant when we got a new chef. Our ranch dressing was a big pack of ranch mix, and a one gallon tub of mayo. Suddenly we had a chef who took one look and said, "No way am I paying for mayo, start breaking eggs." I learned to make it in a bowl, with a whisk. I also learned to make it in the giant stand mixer we used for pizza dough.
We made it with just the yolks. I'd probably use two yolks rather than add the water as you did, but if it looks a little yellow at the end just whisk in a few drops of water and it changes to white like magic.
Btw, mix your veg oil with light olive oil (straight evoo is too much), add salt, anchovy paste, extra garlic and lemon to the mix, and you have Cesar dressing.
Yes to all of this!
Thank you! I don't like making it because I don't like the yellow color. I will def try this!!
@tahoemike5828 Thank you - I would love to use just eggs for a mayo and will experiment as you described. what did that chef do with all the egg whites?
@@TrainerInTraining The pastry cooks usually had a use for them.
@@Pamela_Lang I don't trust homemade mayo if it's white. I'd think you didn't put any egg yolk in it! 😂
I love the 'I heard that, but let's try and see' part of your videos. Your natural curiosity as a chef, always experimenting, brings such amazing content to us.
Thank you for these deep dives into basics, Helen! Many of these are questions we have wondered about but never got around to testing side by side.
Arrey dada ki kjhobor? :D
To give it a longer shelf life, just add a few T of liquid whey. Leave it on the counter for a few hours to allow for fermentation and then refrigerate as per usual.
Love that you're talking about the stench of Canola! It's loathsome stuff! Cheers Helen!
❤Avocado oil is FANTASTIC for mayo.❤
Came here to say the same thing! I shell out every time for avocado oil mayo.
To me Chosen Foods version of avocado mayo is like ice cream. When I put some on a sandwich I always eat a spoon full of it.
Refined avocado oil.
I'm glad that you shared this experimental process with us, even if the result is "just buy Hellman's in a jar." Your curiosity, critical thinking, and pragmaticism are among the many reasons why I love this channel.
Hellmann’s is pretty good 👍🏽
Agreed. Love the videos, but... I'm too lazy I'ma just buy Hellmann's 😄 I'm willing to make many things from scratch, especially if homemade is higher quality, cheaper, or both (looking at you, beef jerky companies). But Hellmann's is just too cheap and too tasty to justify the time investment in making my own regularly.
When I was very young, my mom Mrs. Natural made our mayo. Eventually we switched to Best Foods and it tasted much better. I have been forced to make homemade once or twice since then when we ran out, and I never like it no matter what the ingredients. Also canola oil tastes rank and I hate it in any food. I actually prefer the super pure peanut oil sold 35 lb in restaurant supply stores that tastes like nothing at all, for most recipes.
Freshly made evoo mayo is bitter yes, but leave it in the fridge overnight and the bitterness goes. You are left with a really characterful mayo, with a pleasant bitterness/pepperiness.
thanks for the tip! The whole point of making homemade is to use healthier oils and not have to rob a bank to pay the high prices of store bought mayo which isn't using seed oils and bioengineered ingredients. This video was let down without this comment.
You should use a fine EVOO, preferably from Arbequine olives, and skip vinegar and lemon.
Just fine EVOO, whole egg and salt.
I do like it with a strong olive oil too, but it clashes disgustingly bad with the lemon.
@@CraigHockerthat and grocery mayo tastes just crap no matter the brand. fastfood chains in my country use a higher quality mayo not found in stores so I have no choice but to try to make my own.
EVOO is not a standardized product. It depends on the trees, the soil, and the climate. If you don't like the bitter taste, you could buy a brand that doesn't taste bitter to you.
Fantastic video.
The reason I prefer to make homemade mayo is to avoid all the extra chemicals added into store bought versions to increase shelf-life of the product.
You bring so much content to the table. I just love it! Never stop doing what you are so good at! 🙏🏼🙏🏼❤
I've made mayo with the immersion blender hundreds of times with my preferred recipe which is probably more similar to Duke's. I vary it a bit from time to time but typically do 1 egg, pinch cayenne, 3/4 tsp sea salt, 1 tbl ACV, 1 tbl white vinegar, (Edit- I often add a little dab of dijon mustard), 4 oz canola, 4 oz grapeseed or avo oil. Whiz it together in the jar I store it in with my Braun stick blender. It takes 2 minutes and is so much better than the ones I have bought. It has thusfar never broken. I have never had an issue with a bad egg. I can vary it according to what I am using it for. I don't even consider buying it anymore bc the process is so easy, the results so good, and it saves me time and money.
thanks, this is becoming a case where the comments are more useful than the video. lol
@@CraigHocker Oh, we supplement it.
I love Duke's so that's the copycat recipe I use.
It never came to my mind to use a blender to make a good french mayonnaise ,it takes 4 mn to make a full bowl of it ( or of a delicious rouille to put in the fish soup) with a tea spoon. The only thing to remember is to turn always the spoon in the same way in the bowl.😊
I make quite a lot of homemade stuff, including mayo. And yoghurt. 2 tablespoon of the sweet whey of the yoghurt making process keeps my mayo fresh for weeks in the fridge, I never had any problem with it. I also like Hellmanns but in my country it is extremely expensive, so homemaking is a must.
How interesting about the whey. Thank you!
@@crabwalk7773 I learnt it here: th-cam.com/video/jNjKm36yuVg/w-d-xo.html
How uninteresting about the whey. Thank you!
what is your country?
@@ruynobrega6918 Hungary. Huge inflation. I can buy 1 jar of Hellmann's (400g) for the price of 2 liters of sunflower oil and 10 eggs, meaning I can make 10 jars at home for the price of 1.
I make mayo with organic avocado oil and it’s my favorite kind. I also use my food processor instead. Homemade mayo is the best mayo IMO. Thank you for explaining everything. I hope it inspires ppl to try 💜💜💜
DITTO! OF al lthe oils I've tried, avocado oil is the best for makign mayo -- & MUCH cheapeR if you make it at home.
Very healthy, too. I also like a high-quality "light" olive oil for making mayo.
@@freedomfighter4990i thought you were saying avocado oil was cheaper than other oils, lol. Im like actually it one of the most expensive oils but you were comparing price of store bought and homemade mayo.
THANK YOU! I could never understand why people extolled the advantages of using canola oil. It smells fishy to me. I stopped using canola oil for that very reason.
This is the second video of yours I'm watching and I love you already. This video raises all the questions I've been asking myself about making mayo
I love this lady’s delivery & accent. Makes me smile shes smart articulate & funny
We used it to treat some decking in the garden.
The whole street smelled like British fish and chips, if you’ve ever tried it. It was astonishing how strong and distinct it was.
🤣
Bet your neighbors loved that 😅
I’m so glad someone else finds canola oil fishy. Thank you!
I'm trying to move away from anything with soya, so homemade mayo it is! I watched a ton of diy mayo and I found out that using or adding whey/kombucha will extend the mayo's life tremendously without noticeable change to the taste.
In Australia (the culinary wasteland) helmans mayo is 10-12$ so making it is worth it. All the Australian made mayonnaise is loaded with sugar and absolutely rank. Miracle whip is gourmet aioli compared to what australian mayo is like
Agree with you. Surprisingly my local independent store yesterday had Hellmans 800 gram jar on special for $5.50. Grabbed a few jars at that price.
I like miracle whip. 🤷♀️
My grandmother and some other relatives like it, but my mom didn't like it so I really never had it as a kid. I think it is good, but I prefer Mayo, but if my mother wasn't against it who knows lol.@@angelacarr2481
Hi Helen, I love how you test so many techniques and report to us. Homemade Mayo is a subject close to my heart because I have been making it regularly for the past 2 years. Yiur video is timely because I made some today and decided I would look for new versions because I am becoming a little bored of my method.
I began by following Kenji's recipe which calls for 1 whole egg. Since then I have tried using 2 or more egg yolks, but my preferred version is 1 whole egg plus 1 yolk.
The consistency of the mayo is influenced by both the number of yolks you use and the amount of oil. Using only yolks makes a very thick mayo, and adding extra oil can thicken it up as well.
I prefer vinegar to lemon juice. Sugar is something I must try.
Years ago I had a delicious basil mayonnaise which I intend to try to recreate this summer.
I've been making my own may for about 5 or 6 years now. I had gathered everything to make some dish and found I had NO MAYO! So I made my first batch, and I never went back. My only addition is a small clove of fresh garlic so lightly scent and flavor the mayo. I only learned the immersion blender method about 2 years ago. What a time saver! It also makes it nearly impossible to mess up, whereas trying to pour the oil in so slowly into a blender was a real pain. The Oil? I've done it with olive oil. Maybe I should have used a different kind of olive oil, because I found it to be too strong for mayo. A lighter olive oil might work, but they are relatively expensive. I do use Canola (which I don't find smelly) but more recently I've switched to avocado oil which works beautifully.
'.......trying to pour the oil in so slowly into a blender was a real pain.'... Not really. Blenders have pushers. Just make a small hole at the bottom of the pusher, place it, fill it with oil. Run the blender with a moderate speed and the oil will be somehow like small droplets. Just wait and see the result. If the hole is small enlarge it, if it is big, just push a wooden toothpick to calibrate the oil flow. That's all. Bon appétit.
Thanks, and I know that would work well. But I have switched to using the immersion blender and I love it. Fast and easy. @@deniztatl9992
@@deniztatl9992
That's an interesting suggestion!
I'm not sure, what a 'pusher' is - Google images only shows me pictures of those big sticks, you use to push big chunks of material towards the blade. But it would be easy enough to improve something suitable. Don't know, why it never occurred to me!
Your videos are always practical, fun and very informative. Thanks
Canola stands for 'Canadian Oil Low Acid'. It is made from rapeseed which has long been produced for an industrial lubricant but prior to the 1970s was not generally consumed as food because it has a high concentration of erucic acid which is bitter and toxic. Cultivars with low erucic acid were developed in the 1970s and widely planted in Canada and the northern Midwest US. For marketing purposes, the Canadian oil industry wisely opted to not use the word 'rape' in their product for human consumption. The rape plant is in the Brassica group, related to cabbage and mustard so not surprisingly there are pungent sulfur and nitrogen compounds similar to mustard so even though they may be in low concentrations and producers take measures to clean the oil, some remains and our sense of smell is very sensitive in most humans.
You can also add a tiny bit of the whey from plain yogurt or another source to ferment it. You add maybe a 1/2 tsp at the end of the emulsion and put the lid on and store in the fridge. That extends the life of the Mayo for about a month. You won’t taste a difference.
I only make mayo myself when I need egg whites . I add tarragon an vinegar . As a European my tastes are a lot more acid . We eat fries with mayo . I often make zucchini fritters alla calabrese . The recipe with the beaten egg whites makes me use the yolks for mayo . After you fried your zucchini fritters golden brown slightly dip them in the mayo . Heaven !
I’ve always said it’s fishy and was glad that it was common for a lot of people to find it fishy.
I like sunflower oil.
Love your method for making mayo. Just wanted to add that an oil that is more healthful (and non-smelly) is Avocado Oil. Many seed oils are highly processed with chemicals and hard for your body to try to get rid of the toxins from those chemicals. And a ready-made Mayo we have tried is by Chosen (made with avocado oil and no sugar). While costly, it has no additives (or sugar). However, a home-made version would be easy to do after watching your helpful video.
She's a wonderful educator and graceful speaker
I have the pleasure of living in South Carolina, home of Dukes mayonnaise, which I use exclusively for its pure ingredients list. If you put sugar in it, it's not mayonnaise, it's miracle whip.
Love love dukes.... but they make it with 100% soy oil and if you buy their olive oil recipe.... it has both soy AND canola oils. I wish they would come out with a true soy/canola free recipe because they truly are the king!
I love the testing. A few steps closer to perfection!
Thank you so much for your candor regarding homemade vs store-bought mayonnaise. Too many times I see cooking blogs/vlogs insisting that homemade is always better and I have long argued that when it comes to certain ingredients sometimes store bought is actually preferable. Here in the Southern United States, Duke's reigns supreme with regards to mayonnaise.
Love the video thank you! My recommendation with olive oil is to use extra not extra virgin and not replace all oil with it but only about 1/5 - 1/4. This makes it really tasty with garlic and then a bit more sugar is also recommended for my taste.
I truly enjoy and appreciate these video's, Thank you soo much Helen💞
This really explains a lot.
I used to make mayo with sunflower oil. Hadn't made it for a while and wanted some for my home cut fries.
Only had canola oil and it was horrible. Didn't classify it as fishy, but now that you mention it.
Thanks for the information Helen! Yep, the proof is with your own taste-buds. I have always thought there was an slightly off smell in using canola oil, especially with baked goods.
Very useful.
Thank you for sharing this.
Good luck.
Great video! Keep up the great work! Regards from a fan in Australia 😊
I love the tangy mayo signature flavor, and Hellman’s is very good, and available everywhere. Surely someone mentioned Duke’s Mayo, which is always in my fridge.
Thoroughly enjoyed your work on this subject! Great job. 👍
I love homemade mayo! Thank you for a lovely video!!
I only like sugar in my mayo if I making Japanese style mayo (with dashi powder too). Vietnamese mayo uses only egg yolk without water and is super rich. EVOO mayo tastes fine if you only use egg yolks as well (3 egg yolks replace 1 regular egg).
For those of you wanting to use the whole egg, a recipe in the Telegraph directs using 50ml of water to get a more "store-bought texture", if you desire. This amount of water roughly equates to about two teaspoons less than a ¼ cup. I find, for one large U.S., one medium U.K. egg, this results in the perfect texture Helen gets in the video. Also, it says to stir in 1tbsp of extra virgin olive oil at the end. I find this is enough to scent and lightly flavour the mayo without being too overpowering.
I always thought that fishy smell was non-stick skillets overheating. I always noticed it at a job cooking omelettes. I think canola + egg combo is especially what brings it out.
Love love love Adam!!!
❤❤❤
I use so little mayo in my household that it’s just easier to make it myself in the quantities I use it. I use yolk only, peanut or olive oil, and good strong Dijon mustard. As far as your technique with the immersion blender, I prefer the old-school method of slowly drizzling the oil into the other ingredients as the blender is running, and using the whisk attachment on my immersion blender. Sometimes I use less oil, as eggs, hence their yolks, vary in size, and never add sugar.
Again, a great video.
Helen, Thank GOODNESS you posted that about Canola!!! I was thinking that I'm the only person unwilling to use it due to the FISH smell!!
I’ve thought this for years and I won’t use it, so many people use it, I thought it was just me. I’m so glad to hear that you smell it too…. I taste it too
Great content, thank you!
My beloved pop loved to make mayo with olive oil, thinking it was the height of culinary chic... we all loathed it!!!! Thanks for a great video!!!
I have been making mayonnaise in a food processor for decades using extra virgin olive oil with
an egg yolk, lemon and salt.
It has been received with accolades,especially by those who had never tasted mayo with EVOO before.
I love your excellent presentations and recommend them to all my cooking friends.
I never thought to use an immersion blender for making it though. It turned out to be vastly superior to the food processor! It take so much less time and it relieves the tedium of dribbling in the oil to make the emulsion.
Thank you for the this idea and many others you have given us.
thank you for your tierd
Very helpful!
Thanks for the video Helen. I have been making my own mayo for years once I discovered my Cuisinart food processor is designed for it. Did you know there is a small whole in the plunger for dripping fluid into the the work bowl? I use your whole egg recipe substituting vinegar for the water and leaving out the sugar. Once the base ingredients are whirling around in the machine, I fill the plunger once with a neutral oil and let it drip into the bowl. Then I fill the plunger again with extra virgin olive oil, just because I like the taste. Less work making the mayo, more work cleaning the food processor bowl.
Thanks a lot and really appreciate this video, so glad that you shared this and found ideas how to make homemade Mayo!
TH-cam recommended your video when I was watching MasterChef World channel. I've liked this video and subscribed to your channel.
I learned to make mayo a long time ago, while I was living in Switzerland. I had a period of time when my husband could not have anything containing yeast, which includes vinegar, so I made mayo, ketchup and table mustard using lemon juice instead of vinegar.
I do have a Braun hand blender, and it has holes at the base.
My favourite use for homemade mayo is for fondue dinners. We enjoy having fondue several times a year, and I make all the dipping sauces from scratch. For seafood fondue, I make a fabulous garlic and saffron mayo. I agree that garlic is added only to the sauce when finishing, and not to the mayo base.
I have to say that my husband is from The Netherlands, and eats French fries with mayo. He loves the squeeze Hellman’s for those. I love it because there are no forks going into the jar!!!
One of the most interesting variants to me is using various animal fats to make mayo. It can be more difficult to make and often, doesn't handle either refrigeration or shelves well but, for a one off use the flavor impacts can be huge.
bacon fat mayo?? a BLT on a spoon?
I’ve made mayo with butter, bacon fat, mixture of butter and bone marrow and also with MCT oil. All seed oils are highly refined and inflammatory in the body.
My favorite is a mixture of bacon fat and MCT. That's pretty pricey mayo, though, especially with the 'straight from the farmer' eggs already being 4,50€/10. But as an occasional indulgence or to impress guests, I'll do it.
Price aside, it's too delicious to have it in the house permanently, though. It's like peanut butter for me. I'll eat completely unreasonable amounts of it, given the opportunity 😅
@@engc4953 That sounds amazing, I have got to try bacon + marrow mayo!
You can get seed oils that are completely unrefined, they just cost a little more since it isn't as efficient as cooking the oil out or using solvents or whatever they do. There was some fearmongering going around recently about seed oils, it was based on the omega 3 to omega 6 ratios and was almost unnoticable in studies, but I like to mix in some flaxseed oil anyway to balance that out since that ratio thing does seem to have a few effects that might be good, and it tastes pretty nice too.
In France, of course no sugar, only yolks (no white), sunflower oil, a cSpoon Dijon’s mustard, salt and in the end lemon juice or vinegar. Perfect for our « oeufs durs mayonnaise » (hard eggs/mayo) ! You can add smoked pepper or chili powder or other spices too. Try it and enjoy 😉.
and a tear of vinegar to start .
mmm, yes, I just had one of those oeufs mayo yesterday. One of my favorite starters
Very informative ! thx 🤍
Thanks, I never noticed the door in uncooked canola, but have noticed it when cooking. I thought the door was coming from a cooking utensil. Naturally I was blaming the dishwasher instead of the canola. Thanks to you, I know better now.
Where I live we use EVOO all the time, even for mayo, and it's great! I love it.
However, I don't use anything else other than egg, oil and salt. Delicious, especially if a fine Arbequina olive EVOO is used. Delicious.
Also, sometimes I'll add a garlic to the egg (the blender takes care of it instantly).
BINGO! High quality EVOO is my favorite for making mayo!
Thanks so much for the video, mayonnaise is a deep topic for experimentation and I am always fascinated with what people discover. Mayo at my house is a must. I usually use sunflower oil and a dash of an acidic olive oil as a base. Depending on the quantity and the quality of the olive oil it can really lift the basic mayo flavor up, similar to what lemon accomplishes, but with a completely different character. However, if you put too much on it, it won't be very good, so use it moderately. Definitely worth a try. Another thing I once tried was to make mayo only with egg white. It does work, and apparently is easier to emulsify than the yolk, and it would be a more direct comparison regarding the effect that the white creates on the final emulsion texture.
I've honestly never smelled canola oil...until your video! I ran right up to my pantry where I keep my oils, I used canola as a neutral oil, and bingo...it did smell faintly fishy. I think I will switch to vegetable, or corn oil from now on. Thank you.
As for " stick blenders" I loved my Braun, and.had it for about 30 years. Then I broke it. Decided to splurge on a kitchen aide stick blender. Pricey yes...worth it yes. So powerful and easy to use and will emulsify anything in a second or two. I use it so often. Not a promo of any sort, I just never realized what real power could do.
Again, thanks for this discussion!
When our neighbors' chickens are laying well in the summer, we always get a few fresh eggs that they have left (no, it's not a farm or anything). As a thank you I make for them some jars of home made Mayonnaise. For the Oil i use mix of 1/3 mild Olive oil, 1/3 of Sunflower Oil and 1/3 of crape seed oil. After putting the mayo into the jars i allways put a layer of this oil mix ontop so it's lasts longer.
I find a small amount of mayo easy to make with a whisk in a large bowl, then I just throw in whatever other ingredients I'm using. I never measure this, just use a partial egg yolk, some vinegar, seasoning and oil. I can adjust seasoning after everything is mixed.
For me sometimes soy/vegetable oil tastes extra heavy/similar to the taste of old oil. I think it's what may come back to what I am used to.
Completely agree that you have to smell your oil, that's why I never use canola oil, but when you heat up some oils the stinky part will evaporate. Smelling your oil is always a good idea and will tell you if you have had it on the shelf too long. If your oil doesn't smell the way you like, don't use it. Your nose it the most useful tool in the kitchen.
Interesting... Thanks!
I checked my canola oil here in Canada (Compliments 100% pure Canola oil by IGA) and indeed there is a smell of fishiness. It is so subtile that I never noticed it before this day.
I love mayo with everything this is my favorite condiment. Here in Canada (I'm from France) I discovered spicy mayo with sushis.
I use safflower oil and I also do the fermented method so that it’s fridge stable for a few weeks.
Thank you for doing this, I’ll have to look at your channel for anything else that uses the immersion blender. Not good enough to justify, it’s true, but if the company eff around and find out at least homemade is not worse
Here in the UK, we have cold pressed canola oil, or as we call it, rapeseed. It's a lot cheaper than EVOO, and has quite a unique mellow flavour. That would be interesting to try, if you can get a hold of it over there. It doesn't get bitter when blended.
However, our vegetable oil is normal neutral canola oil. I find no fishiness when using it in homemade mayo or when using it to cook food with. However, that cold-pressed canola oil gets VERY fishy when overheated and it starts to smoke. Food ruining. I used to cook with it and wondered why things turned out tasting like the smell of a fishing port.
Same in the Netherlands. I just took a look on my mayo bottle and a smell and no fishiness to be found. It's the best mayo and the cheapest and Hellman's doesn't come even close. There's some weird chemical flavor to Hellman's. At least here in the Netherlands.
I don't use rapeseed/canola for cooking. It's either sunflower, peanut or olive oil. And then some oils for the taste buds like sesame, walnut, truffle, pepper and so on.
We get cold-pressed rapeseed in NZ and it's excellent.
The “Can” in Canola only stands for Canada. The Canola (can - Canadian, ola - oil) they use in North America is from modified Oilseed Rape. Rapeseed oil is from the original, un modified plant.
Rapeseed isn’t quite the same as canola. Canola is a specific kind of genetically modified rapeseed and doubt it is found cold pressed anywhere - it’s notorious for being overprocessed. In the UK we can definitely get affordable cold-pressed natural rapeseed and it’s delicious.
Peanut and sunflower are the best for neutral cooking. I don't touch canola or rape even though it's dirt cheap in my country (major producer)
I was enthused by your mayo escapades, I do not use any oils but Bertolli Light tasting EVOO mixed with Avocado oil , yolks only and pickle juice to flavour my mayo. No seed oils. Chosen Foods have just put out a mayo and it is pricey but worth the price.
A coworker brought in fried okra this week & I was reminded of how much I hate the smell of canola oil. The okra was ruined! Grapeseed also has a slight smell to it though I wouldn't call it bad. I try to use peanut oil as I find that one to be the most neutral
My experience with peanut oil is everything tastes like peanut butter. That may be desirable for some foods, but I don't care for it.
Okra? Ugh how is it possible to ruin okra. It's already icky.
@@alanmcentee9457 I tend to mistake the aroma of sesame oil for peanut butter. The peanut oil may depend on the brand, which I imagine the less refined ones have the strongest peanut smell/flavor
I don’t mind canola much, but I made some mayo with grape seed oil, it was foul.
Many years ago I used to make my own mayo, but I haven't for years now because I'm too lazy. But that didn't keep me from feeling guilty about it. Until I saw this video! Now I feel completely justified in using Hellmann's!
Hi, Agree completely about canola oil! I use a whole egg - but after mayo is done I stir in a couple of tablespoons of plain whole milk yogurt (preferably the tart Trader Joe's European) to make it mayo softer. Also I am now adding about 1/3 c olive oil quite late in mixing-it doesn't seem bitter. (been using 1/3 peanut, 1/3 c sunflower, then top off with 1/3 c olive oil)
5:25 On the edge of my seat to know what emulsifying blender would serve me best
Yes, thank you..I'm not crazy with a fish smelling oil, that and deep fried chicken just unpleasant smells to me.
I finally switched to peanut oil and just never look back.
Same thought process on homemade mayonnaise, I'll stick with Hellmann's I also use Dukes and Miracle Whip and they're all dependent on what it's being used for.
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During this video, I went down and huffed my canola oil. No big smell at all. I wonder if some people are more sensitive like people are to cilantro? But yes, as a chef you should always smell and taste any ingredient you're using. Just a good practice. Love your vids.
I use avocado oil to make my Mayo. I just made some and forgot that I want to blend extra virgin olive oil with some avocado oil. It’s so incredibly easy to make your own mayonnaise with the stick blender! No more avoiding buying Mayo in the store to avoid the very unhealthy options of soy, canola or vegetable oil.
Totally agree, hellmans in a jar is by far the tastiest mayo!
Good to know.
I made all sorts of mayo because I liked mine better than store bought. Then I discovered Kewpie and haven’t made my own since. It’s fantastic.
My mom's homemade mayo is unique- close to what Helen said as a basic mayo. She got it from her mom. It's the best with cheese on Ritz with tomato soup and my mom's homemade vegetable soup. Nothing better. I'm a chef that has had real Waygu...still not better. Thanks Helen, your vids are great.
I am so sensitive to the fishiness of canola oil. I hate it so much! Thankful for this video for reassuring me I am not making things up!
"Vegetable oil" is usually soybean oil, just check the ingredient label. I find all oils have some flavor, but soybean the most neutral. But I usually prefer the toasty flavor of rice bran or savory flavor of sunflower oil. I find canola is fishy but acceptable in most savory applications.
I like to use the oil leftover from fried shallots for mayo.
Have you tried Kewpie mayo? While quite different than Hellman’s, it’s the only alternative that I also enjoy.
Just discovered the channel and it's got pretty good content 👍
I keep Mayo in the fridge but Hellman's is stupid expensive at Kroger - more than Duke's. I'll keep whichever has the best coupon or sale price but if I'm making something that requires a lot of mayo like chicken, tuna, potato salads or slaw for a crowd, I make it with the Braun immersion blender using a whole egg and vegetable oil. Yes, I find canola fishy especially for deep frying!. For the mayo I add a couple of tablespoons of water to the whole egg and it thins it out and lightens it.
Ah! I was wondering why my frying setup smelled so fishy the last time I used it, now I know it's because I got a new bottle of oil. Thank you for this.
I bought Mayo made with canola because I thought it was supposed to be healthier, heart friendly or something like that. It was gross. I couldn’t eat it. In the can it went. I don’t mind light Mayo, so it’s not just me being picky. Never tried it again. I do not stray from Hellman’s in a jar. Always has been, and always will be, my favorite. Great video Helen! As always.
Interesting! Where are you located? Most mayos in Canada (I thought hellmans included) contain canola or "vegetable oil," which is usually canola.
I don't know how they're still getting away with calling it "heart healthy," which was just some corporate-funded junk science.
I exclusively use cold pressed olive oil. It smells good and tastes good too.
I made mayo several times in a small food processor and never had success - never firmed up - so I gave up. Thanks for this emersion bender version to try.
Making my own mayo when I was in my 30s gave me to confidence that I could cook ANYTHING, honestly. The right tools and right technique are what are required. After that I could concentrate on seasoning and getting the food to the plate while it's hot (still a work in progress sometimes!)
Cool
Thanks for the video, it is really informative!
Homemade mayo is so easy to make, I always wonder why I don't make it more often. It's like ice cream, cheaper and better homemade. But you said it: it's because it doesn't keep as well in the fridge. That said, if I spurge on something like lobster or other expensive seafood produce, I alway make the mayo from scratch, since it is far better. The seasoning depends on the dish.
I prefer sunflower oil, unless I'm going in an aioli direction that needs olive oil, and then I might do the whole thing I learnt 40 years ago, only using a wooden spoon and bowl and so on. (And getting a kid to do the stirring).
Helen, when you tested with extra virgin olive oil and got the bitterness... have you considered in the future using a more refined olive oil that won't be as bitter? Thanks for the video and the ideas!
I use 100g each: EVOO, MCT oil, and avocado oil; 1 tsp each: dry mustard powder, lemon or lime juice, and apple cider vinegar; 1/2 each: garlic powder, onion powder and salt; and 1 Tbsp of homemade sauerkraut juice. Apparently the SK juice helps to keep the mayo longer in the fridge, though it's rarely lasts that long anyway.
I never liked the smell of canola oil!. Good video!!. 👍😀
I am currently loving the Aldi store mayo (often a dollar cheaper than Hellman's even when it's on sale!). I only make mayo at home in an emergency.
I have smelled canola oil and noticed this, and thought it had gone rancid and threw it out! Haha! These days, however, only olive oil and avocado oil come through the door, and I use the latter for my homemade mayo. Perfect every time.