[Sca-cooks] fixing commercial mayonnaise OOP

[Shannon Malone]

When I was working at the Boonville Hotel, we very rarely made aioli.  We would doctor commercial mayonnaise to taste good with lots of different flavors like green(a varying mixture of fresh green things from the garden -- basil, arugula, mint), roasted red pepper, saffron, sesame, roasted garlic, curry, and wasabi.

You just zap any solid things in a blender with enough olive oil to pretty much liquefy it and blend it into the mayonnaise and then smooth out the texture with a little more olive oil and add acid(usually lemon juice or balsamic) and salt to taste.

With the saffron aioli, we would heat the olive oil a little and let the saffron sit in it for a bit before mixing it in.

Meadhbh/Shannon Malone
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On Thu, 3 Oct 2002 08:13:02
 Bonne de Traquair wrote:
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>Seems like I have seen a brand of mayo in the US that was olive oil based.  Not a regular grocery store brand, but a brand you'd find in a 'Wild Oats' or 'Whole Foods' grocery.  Maybe even Trader Joe's.  I shall be on the look out for it when shopping this weeked and let you know.
>I like the new fad of flavored mayo's.  Trader Joe's already had garlic enhanced mayo, and the one near me is now carrying wasabi-enhanced.  Yum!  (My hot and spicy interests are leaning toward the horseradish and mustard arena's lately.  Chili's and peppers are getting boring and even irritating.  Perhaps I have overindulged in capsacin over the last few years.)
>Plain old Hellman's/Best Foods mayo also has flavored kinds now, haven't read the labels/tasted them yet.
>Bonne
> Kirrily Robert wrote:- that olive oil brand of mayonaisse (in fact, any Australian mayo ...
>the stuff here has no bite)
>
>
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