Comments on: Anybody know what mayonnaise is supposed to taste like?

By: Verdann

Verdann — Sat, 31 Jan 2009 21:43:48 +0000

From what I understand having watched an episode of Good Eats that focused on mayo. Once it’s made and in it’s container, it needs to age at room temp for a few hours before you refrigerate it.

By: Rayrena

Rayrena — Mon, 06 Oct 2008 03:07:31 +0000

Hmm, what kind of oil did you use? Perhaps something more strongly flavored, like olive oil would help balance the tartness.

Or cut back the lemon juice. Or try a sweeter lemon juice, like from a Meyer lemon. Do not buy the kind already squeezed. I bought one at the health food store from some brand whose juice I enjoyed. Yuck. I don’t think pre-squeezed lemon juice will ever fly.

When we had fries with mayo in Belgium, they mayo was a bit tart. Not as sweet at here. Keep us posted. AT least your mayo looks awesome!

By: Social Sound System

Social Sound System — Thu, 02 Oct 2008 00:23:42 +0000

I never realized making mayo was so easy!

PS I love Wasabi Bratwurst! Stumbled your post

By: Mrs. L

Mrs. L — Wed, 01 Oct 2008 22:51:17 +0000

I’ve heard wonderful things about the Bittman recipe too. At one point, homemade mayo made the rounds of the food blogs, and I know that maybe it was the type of oil you used? Check out the Cooking For Engineers blog for their recipe and tips.

By: alexandra's kitchen

alexandra's kitchen — Wed, 01 Oct 2008 13:12:52 +0000

gosh, it looks positively perfect to me. Maybe you’re disappointed b/c it’s such a different taste when tasted on it’s own. I’ve made homemade mayo but never used it on a sandwich — I used it in a homemade caesar dressing and a homemade dressing for lobster rolls, and it made all the difference. I wish I could give you a different recipe, but the one you used looks right to me.