special mayo for potato salad

aem <[email hidden]> wrote in news:1193427801.236917.272340
@z24g2000prh.googlegroups.com:

Quoted message said:

I'm going to make potato salad this weekend for the first time in
years. I'll use red potatoes, toss them in a bit of cider vinegar,
then add other standard ingredients and mayo. I plan to use the wand
blender to make some special mayo for this, so here's the question.
Since I can easily flavor the mayo with any citrus or vinegar and any
herbs, which should I use? I don't want to replicate the Miracle Whip
some people swear by, but I want something more than plain mayo.
Ideas?? -aem

slightly curried

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

"aem" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I'm going to make potato salad this weekend for the first time in
years. I'll use red potatoes, toss them in a bit of cider vinegar,
then add other standard ingredients and mayo. I plan to use the wand
blender to make some special mayo for this, so here's the question.
Since I can easily flavor the mayo with any citrus or vinegar and any
herbs, which should I use? I don't want to replicate the Miracle Whip
some people swear by, but I want something more than plain mayo.
Ideas?? -aem

A little mustard, like dijon or Gulden's. Even mustard powder would probably
work, although I find it less predictable so I don't bother with it much for
this type of thing.

aem said:

I'm going to make potato salad this weekend for the first time in
years. I'll use red potatoes, toss them in a bit of cider vinegar,
then add other standard ingredients and mayo. I plan to use the wand
blender to make some special mayo for this, so here's the question.
Since I can easily flavor the mayo with any citrus or vinegar and any
herbs, which should I use? I don't want to replicate the Miracle Whip
some people swear by, but I want something more than plain mayo.
Ideas??

What mayo recipe are you starting with?

Quoted message said:

-aem

--Bryan

Bobo Bonobo® said:

What mayo recipe are you starting with?

My usual is:

1 egg
1/4 tsp mustard powder
1 or 2 tablespoons lime juice
1/4 tsp salt
1 cup of safflower oil

Quoted message said:

Bobo Bonobo® said:

What mayo recipe are you starting with?

My usual is:

1 egg
1/4 tsp mustard powder
1 or 2 tablespoons lime juice
1/4 tsp salt
1 cup of safflower oil

You could start by using 2 yolks instead of 1 whole egg.

"aem" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I'm going to make potato salad this weekend for the first time in
years. I'll use red potatoes, toss them in a bit of cider vinegar,
then add other standard ingredients and mayo. I plan to use the wand
blender to make some special mayo for this, so here's the question.
Since I can easily flavor the mayo with any citrus or vinegar and any
herbs, which should I use? I don't want to replicate the Miracle Whip
some people swear by, but I want something more than plain mayo.
Ideas?? -aem

Don't worry about duplication Miracle whip it's a cooked salad dressing with
quite a bit of sugar. I saw the recipe on a post further down it looks very
similar to the Mercian Mayonnaise that uses lime juice. I think some fresh lemon
juice will give a little better kick. A little fresh garlic can never hurt. A
little marjoram of you like the anise background or some fresh cilantro if you
are going to stick with the lime juice would blend.

You could also change the flavor using some (1/2) EVOO or any other oil.

Have fun

Dimitri

aem said:

I'm going to make potato salad this weekend for the first time in
years. I'll use red potatoes, toss them in a bit of cider vinegar,
then add other standard ingredients and mayo. I plan to use the wand
blender to make some special mayo for this, so here's the question.
Since I can easily flavor the mayo with any citrus or vinegar and any
herbs, which should I use? I don't want to replicate the Miracle Whip
some people swear by, but I want something more than plain mayo.
Ideas?? -aem

aioli!

Abe said:

Quoted message said:

On Oct 26, 1:01 pm, Bobo Bonobo® <[email hidden]> wrote:

Quoted message said:

Quoted message said:

What mayo recipe are you starting with?

Quoted message said:

My usual is:

Quoted message said:

1 egg
1/4 tsp mustard powder
1 or 2 tablespoons lime juice
1/4 tsp salt
1 cup of safflower oil

You could start by using 2 yolks instead of 1 whole egg.

One of the neat things about using the wand blender is that the whole
egg emulsifies everything just fine. -aem

Goomba38 said:

aioli!

Well, I like that a lot, but not for potato salad........ -aem

aem said:

I'm going to make potato salad this weekend for the first time in
years. I'll use red potatoes, toss them in a bit of cider vinegar,
then add other standard ingredients and mayo. I plan to use the wand
blender to make some special mayo for this, so here's the question.
Since I can easily flavor the mayo with any citrus or vinegar and any
herbs, which should I use? I don't want to replicate the Miracle Whip
some people swear by, but I want something more than plain mayo.
Ideas?? -aem

Chipotle garlic mayo. You can use either the canned chipotles or
powdered. Not much, though. You can also add some the chile
powders so you get more flavor without so much heat.

-sw

aem said:

Abe said:

Quoted message said:

On Oct 26, 1:01 pm, Bobo Bonobo® <[email hidden]> wrote:

Quoted message said:

Quoted message said:

> What mayo recipe are you starting with?

Quoted message said:

Quoted message said:

My usual is:

Quoted message said:

Quoted message said:

1 egg
1/4 tsp mustard powder
1 or 2 tablespoons lime juice
1/4 tsp salt
1 cup of safflower oil

Quoted message said:

You could start by using 2 yolks instead of 1 whole egg.

One of the neat things about using the wand blender is that the whole
egg emulsifies everything just fine.

That may be, but egg whites don't belong in mayo, just like anchovies
don't belong on Danish pastries.

Quoted message said:

-aem

--Bryan

"aem" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Goomba38 said:

aioli!

Well, I like that a lot, but not for potato salad........ -aem

basil or mint leaves in the mix.........e.

Bobo Bonobo® schrieb

Quoted message said:

That may be, but egg whites don't belong in mayo, just like anchovies
don't belong on Danish pastries.

That's not true.
Both varieties of mayo have their uses.
I prefer whole eggs for garlic mayo, while curry mayo should be prepared
without the whites.
Whole egg mayo is exclusively used in Greek cuisine, AFAIK.

But the gustibus non est disputandum.

Cheers,

Michael Kuettner

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

I'm going to make potato salad this weekend for the first time in
years. I'll use red potatoes, toss them in a bit of cider vinegar,
then add other standard ingredients and mayo. I plan to use the wand
blender to make some special mayo for this, so here's the question.
Since I can easily flavor the mayo with any citrus or vinegar and any
herbs, which should I use? I don't want to replicate the Miracle Whip
some people swear by, but I want something more than plain mayo.
Ideas?? -aem

Chopped roasted or sauteed garlic, to taste. A lot of the pungent
garlic flavor is lost in cooking, so you'll likely need to add a quite a
bit to get even a hint of garlic flavor in the finished product.

Bob

"yetanotherBob" wrote in message to AEM?
....

Quoted message said:

Quoted message said:

I'm going to make potato salad this weekend for the first time in
years. I'll use red potatoes, toss them in a bit of cider vinegar,
then add other standard ingredients and mayo. I plan to use the wand
blender to make some special mayo for this, so here's the question.
Since I can easily flavor the mayo with any citrus or vinegar and any
herbs, which should I use? I don't want to replicate the Miracle Whip
some people swear by, but I want something more than plain mayo.
Ideas?? -aem

Chopped roasted or sauteed garlic, to taste. A lot of the pungent
garlic flavor is lost in cooking, so you'll likely need to add a quite a
bit to get even a hint of garlic flavor in the finished product.

Thats one route Bob, but his version seems a little germanic. Wasabi powder
or ground dark mustard seeds would be a good match I think.

aem if going the wasabi route, mix a little of the powder first with an
equal amount of water and taste it. Depending on how much is real wasabi,
it has a major kick so dont add it direct til you get a feeling for how much
to use. If making 1 cup of blended mayo with it, most USA versions called
'wasabi' (seldom have much of the real thing but they use a very hot
horseradish) would be best to start with 1/2 ts then blend and taste test.
That should be mild but give you the idea. Then use a bit of vinigar for
the final touch. I'd use the spiced filipeno type (has chiles in the bottle
and should look cloudy) but if you do not have that handy, other types would
work. Apple cider vinigar would not be quite right though.
xxcarol

Bobo Bonobo® said:

That may be, but egg whites don't belong in mayo...

You better tell that to Hellmann's and Kraft because they all use
whole eggs in their mayo.

Do you know what you're talking about, or do you just use any 'ol
occasion to be stuck up?

-sw

Oh pshaw, on Sat 27 Oct 2007 01:08:36a, Sqwertz meant to say...

Quoted message said:

Bobo Bonobo® said:

That may be, but egg whites don't belong in mayo...

You better tell that to Hellmann's and Kraft because they all use
whole eggs in their mayo.

That may be, but I always make mayo with the yolks only. Have followed the
same basic recipe for nearly 40 years.

Quoted message said:

Do you know what you're talking about, or do you just use any 'ol
occasion to be stuck up?

-sw

--
Wayne Boatwright
__________________________________________________

I have a rock garden, but three of them died last week.

Sqwertz said:

Bobo Bonobo® said:

That may be, but egg whites don't belong in mayo...

You better tell that to Hellmann's and Kraft because they all use
whole eggs in their mayo.

Do you know what you're talking about, or do you just use any 'ol
occasion to be stuck up?

Hellman's and Kraft are crappy jarred things, and what contain is
irrelevant.

If I just wanted to be stuck up, I'd point out that "'ol" has the
apostrophe on the wrong side. I could also ask, "Do you put egg
whites in *your* mayonnaise?"

Quoted message said:

-sw

--Bryan

aem said:

[snip]... so here's the question.
Since I can easily flavor the mayo with any citrus or vinegar and any
herbs, which should I use? I don't want to replicate the Miracle Whip
some people swear by, but I want something more than plain mayo.
Ideas?? -aem

Thanks for several interesting suggestions. A couple sound really
interesting but too far afield from potato salad. As to the egg vs.
yolk question, I am going to use whole egg because I know it works
with the wand blender method. Soon, though, I will make a batch of
mayo using just the yolk to see if it makes a discernible (not just
theoretical) difference. This is one of those cases where an easy
experiment makes all the arguing irrelevant. -aem