ChatterBank2 mins ago
Green Mayonnaise
12 Answers
Made some mayo earlier. Eggs were v fresh and used a blend of olive oil and sunflower. But it was a horrid colour. Tasted lovely, but had a greenish tinge.
I am making some more tomorrow but do not want a green tinge!
Was it too much olive oil? (I used ordinary and not extra virgin). Any ideas?
I am making some more tomorrow but do not want a green tinge!
Was it too much olive oil? (I used ordinary and not extra virgin). Any ideas?
Answers
1 to 12 of 12
Best Answer
No best answer has yet been selected by Barmaid. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.
From Hugh Fearnley-Whittingstall:
"I've experimented with various ratios and have more or less settled on around one-third extra-virgin olive oil to two-thirds of a bland oil such as sunflower. This gives some olivey flavour without being overwhelming. You can make half-and-half olive and sunflower, but even that is a touch too much for me. I also often make a rapeseed-and-sunflower blend mayonnaise, which is delicious – a little more delicate than the olive oil version, with a slightly grassy, floral tone and lovely lemon yellow colour".
https:/
So worth a try, perhaps? (It's no good asking me though. I'd like to see mayonnaise BANNED! Revolting stuff!)
"I've experimented with various ratios and have more or less settled on around one-third extra-virgin olive oil to two-thirds of a bland oil such as sunflower. This gives some olivey flavour without being overwhelming. You can make half-and-half olive and sunflower, but even that is a touch too much for me. I also often make a rapeseed-and-sunflower blend mayonnaise, which is delicious – a little more delicate than the olive oil version, with a slightly grassy, floral tone and lovely lemon yellow colour".
https:/
So worth a try, perhaps? (It's no good asking me though. I'd like to see mayonnaise BANNED! Revolting stuff!)
PS: While I hate both mayonnaise and olives, I do like olive oil. As far as I'm concerned, non-virgin olive oil should only ever be used for cooking other foods in. (That view also seems to be supported by plenty of chefs). If you're going to consume the oil itself (as, say, in a salad dressing), it would never occur to me to use anything but virgin oil.
Stick blender plus a tall container or jar no wider than the blender blade.
Everything in the container...oil, egg etc. Stick the blender in so it touches the bottom...high speed for about 30 seconds. Then gradually lift and lower the blender...you will see it emulsifying. Another 30 seconds and it's done. Virtually fool-proof.
Everything in the container...oil, egg etc. Stick the blender in so it touches the bottom...high speed for about 30 seconds. Then gradually lift and lower the blender...you will see it emulsifying. Another 30 seconds and it's done. Virtually fool-proof.
1 to 12 of 12
