Verbena |
Thu, Jan-17-19 20:54 |
Quote:
Originally Posted by WereBear
Oh, thanks. I am looking to make ny own mayo moving forward, but right now I’m going to try sour cream as a substitute. Got my jar of horseradish to mix it with.
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WereBear - Re; homemade mayonnaise - I avoided using the stick blender method for mayonnaise for a long time, preferring a whisk even though it took longer. I was wrong. The stick blender is quicker, and makes a thicker mayo. I personally rather like the flavor of olive oil in my mayo, but I do thin it down a bit with avocado oil. When I have it I add 1/4 cup of walnut oil as well, which adds a nice background note. So, 3/4 cup olive, 1/4 c avocado, 1/4 c walnut. If using horseradish I would leave out the walnut oil; it's flavor is light, and would be overwhelmed by the horseradish. There are a few things that I prefer bottled mayo for - I need to retrain my tastes :-) - and for that I use Primal Mayo (hard to find, and expensive), or Sir Kensington's (also expensive, but I can find at the local Safeway) - both made w/avocado oil. Sir Kensington has several types, so label reading, as always, is recommended. (Note for the Keto purists: Primal has, I believe, no sugar at all; Sir Kensington's has a minimal amount. I choose SK anyway because it easier to find, slightly less expensive, and the sugar is truly minimal)
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