Mayonnaise

[Stokey Sue]

I can make mayonnaise, and may make it more often now that the price gap between sunflower and groundnut oil has reduced, but it doesn't keep too well and I like a small jar in the fridge for routine use

For years I have bought Sainsbury's TTD, which was a continental style one, more highly seasoned and not as bland as Hellman's and own brand copies of that. You can still buy Bénedicta (which I think TTD was a clone of) but not in mainstream supermarkets and I don't think I have a local stockist.

So what do you recommend? I've tried Suma which is OK but I think I can taste the vile rape seed oil in it, and DeLouis which is OK but a little sickly, a bit eggy maybe?

Thoughts?

[WWordsworth]

First of all, I have never made it which might disqualify me from answering, but a family member uses lots of tinned pulses in her cooking and always makes vegan mayo with the aqua.

[Suffs]

We use Wrose own if using mayo as an ingredient … but if using it in unadulterated form we like Tracklements as a substitute for home made … it’s made with sunflower oil.

[miss mouse]

Heinz is the preferred one here but has rapeseed oil, I can't stand the stuff but don't notice it in the mayo.

[Stokey Sue]

Update: I've bought a little bottle of Biona Classic Organic, which seems to be pure sunflower oil, had a little taste, ok but under seasoned which I can correct in use; puzzled by the fennel and coriander which aren't detectable
Sunflower Oil* (77%) , Egg Yolk* (8%), Vinegar*, Wheat Syrup (gluten free)*, Water, Mustard Seeds (yellow)*, Citric Acid (acidity regulator), Sea Salt, Agave Syrup*, White Pepper*, Xanthan Gum (thickener), Fennel*, Coriander Seeds* * = Certified Organic Ingredients.

Suffs I though of Tracklements, but th eloca shops seem to sell quite a few Tracklements jars, but not the mayo

I tried the uber-trendy Kewpie once, not convinced though I've probably enjoyed it in made up dishes

[Stokey Sue]

Yes, it's purely to do with customs checks and tariffs

[miss mouse]

Yes, it's purely to do with customs checks and tariffs

Is that to me? Sorry if not.

As i understand it the UK is a free zone of some sort. It's the NI agreement keeping us from sinking into a swamp of dreadful food. Medicines I know nothing of what is happening there.

[Stokey Sue]

Oops - was agreeing with Suffs summing up on the other (Foreign Foods) thread.

[RockyBVI]

I think the Waitrose Essential one is by far the best of the brands. I too have never made it…..

[KeenCook]

I like that one too, Rocky.

[halfateabag]

I normally buy Lidls own brand which is quite light but if I need a richer one I reach for the Polish brand that won't come to my mind at present.

[Badger's Mate]

I asked this question here or in another place a few years ago. I have dabbled with making it using olive oil in the days when Richard Boston wrote in the Grauniad, but it’s a faf for small quantities and like everyone else, want a jar to keep in the fridge. I’m not a big fan of any that I have tried. There’s a jar of Hellman’s or copy in the fridge.

We used to like the roasted onion mayo that Tesco sold, no longer available. I don’t grow enough garlic for St. John aioli and the current favourite flavoured product is Stokes’ honey & mustard.

As a consequence of this thread I will try Waitrose own, TTD and Tracklements the next time I see them. Thank you.

ETA I didn’t think of the Polish ones. I should investigate those.

[Stokey Sue]

You might have a problem with that BM; it’s the discontinuation of TTD that prompted the thread

I wondered about Stokes, might try it next, I had some of their “aioli” which was a pleasant, mildly garlicky, mayo - not really aioli. I looked at Sauce Shop but it seems to be100% rape seed

When I made it regularly I used groundnut oil with a small proportion of fairly light evoo, as recommended by the friend who made bucket loads for her wine bar, but we changed to sunflower when the price of groundnut oil shot up, I think groundnut is slightly nicer but there’s not much in it. Not difficult with a good blender but a batch is quite large.

The first fresh mayo I ever had was on a family holiday in Brittany, almost certainly groundnut oil, egg yolk and a touch of Dijon, probably lemon juice as it was served with seafood but might have been cider vinegar

[Earthmaiden]

This is interesting. I haven't found a commercially made mayo that I like much so will try some of the suggestions. I have made my own successfully but, as others have said, one tends to make quite a large quantity.

Some years ago, my local Coop used to sell generous slices of British style baguette filled with 'chicken mayo' and lettuce. It was just cold chicken which had been mixed with the most delicious, creamy concoction. I have never managed to replicate it.

[Amber]

I keep going to France just so I can buy three or four Benedicta at a time. It’s available on Amazon, but not really suitable for us. I wonder if I could just add a touch of extra seasoning/mustard to Hellman’s or supermarket brands?

[scullion]

the best mayo i ever made was, decades ago, with some used chip oil when i had no "clean" oil. it was being used with chips anyway and was remarked on by all of the people who had it.
i haven't made it for a long time - it's a bit of a faff if it isn't used often.
normally i go for the 'winiary' one. the eastern european one that is a special in lidl on occasions or that can be bought in the 'world food' aisle in tesco. it seems richer than most of the others.
one of the nicest i've had was from a cafe in the car park in marazion last year. it was obviously home made and was quite mustard-y - lovely with (really good) chips.