Mayonnaise

by Vicki Reich, from the January 2004 Newsletter

I got quite a wide range of reactions when I told people I was going to taste-test mayonnaise this month for my column. The most common response was “gross” followed closely by “glad I don’t have to do it” and “how are you going to do that?” I was undaunted and knew that the brave women in the Hog Heaven Handspinners were up to the job (besides last month they got to pig out on chocolate, so they owed me one).

It wasn’t as bad as everyone thought it would be. I bought a loaf of Country White bread from the bakery and cut it into small pieces to smear mayo on. We started with Veganaise, which a lot of people thought tasted like Miracle Whip. It has a creamy smooth texture, a whitish color and almost no smell. It is tangy and, yes, you guessed it, mayonnaisy.

The second and third mayos were both Spectrum mayonnaises: organic canola mayo and omega-3 mayo. They are very similar in taste with an eggy flavor and a tangy, vinegary taste. They both have a nice yellow color. The omega-3 mayo is a slightly darker shade of yellow.

The fourth mayo was Nayonaise from Nasoya. It has a very tarter sauce-like flavor that is a bit sweet, like pickle relish. We decided it would be good on a burger or hot dog but maybe not on tuna (although I’ve been known to put relish in my tuna salad).

The fifth mayo was Spectrum Light Eggless Mayo. It has a gelatin-like consistency and a very vinegary flavor. It is the lowest calories of the group and would be good in a salad dressing or mixed into a salad, but might be too strong for some.

The last mayo was Follow Your Heart Grape Seed Oil Veganaise. This was our favorite. It’s thick and creamy with a mild pleasant flavor. This would be good to use on anything that called for mayonnaise.

Of course, the best mayonnaise I’ve ever had is fresh homemade mayo. If you have a blender, it’s easy to make and then you can flavor it anyway you like. Here’s an easy recipe:

2 organic egg yolks
1 cup organic extra virgin olive oil
2 Tbsp. organic lemon juice

Place egg yolks in a blender. Blend on high speed until the yolks are light and creamy. Very slowly pour one third of the oil into the egg yolks while still on high speed. Then add one third of the lemon juice. Alternate the two liquids while continuing to beat on high until they’re gone. The mixture should be smooth and creamy or you’ve added the liquid too quickly.

Use this as a base and add all kinds of herbs and spices. Your imagination is the only limit. Fresh mayo will last a week in the fridge. Enjoy.

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