How to achieve in my homed-made mayo the same strong 'egg flavor' as in store-bought mayo?
I have been experimenting with home-made mayonnaise recently. My favourite mayonnaise brands like Hellmann's and Hienz have three distinct taste 'points' that I have tried to achieve:
- Tangy
- Salty
- A distinct 'eggy', or egg-like flavor
While I have been able to achieve the tangy-ness and saltiness through vinegar and salt, I have no idea how manufacturers make their mayonnaise taste so eggy. Do they half boil the eggs before emulsifying the mayo? Or is it achieved through a blend of other spices? I tried adding more raw eggs to my recipe but they don't seem to have any effect.
I appreciate any advice on what I could add to achieve this strong egg-like flavor in my home-made mayo.
Edit: Thanks for the answers so far. I will green tick the answer that worked best for me once I have tried them.
Edit 2: The answer that worked for me was the one that suggested home pasteurising the eggs. I pasteurised the eggs at 135 F for 1hr 15 mins as recommended but I couldn't keep the temperature (it kept fluctuating high and low). I used a small metal sauce pan. The final result was a mayo that had the strong eggy flavor I was looking for, but was also too watery. Still, in the context of this question it did work. Will be finding more ways to keep the eggy flavor while making the mayo thick and stable.
Best Answer
The sulfur content in the distilled white vinegar used in commercial mayo really emphasizes the egg flavor. If you're using a different vinegar, I think that you should switch to see if it does the trick.
The cooked egg flavor you're looking for comes from pasteurizing the eggs for the mayo. If you've got an immersion circulator, you can do a relatively high-temperature pasteurization for whole eggs in their shell, while not actually cooking them through, and use those for the mayo. There are commercially pasteurized shell eggs available from Davidson's Safest Choice, but they don't taste vastly different from regular eggs— I imagine they pasteurize them at a relatively low temperature for a pretty long time specifically to make them as similar to raw eggs as possible.
Without an immersion circulator, you almost certainly won't have the temperature control you need to pasteurize the eggs without cooking them.
Good luck!
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How do you make mayo taste like store-bought?
To imitate the 'non' taste of a commercial mayonnaise, you would have to use a neutral oil (sunflower is good), a very mild mustard to help emulsifying, and less acid than most recipes for home-made. Balance an increased amount of oil with water, rather than vinegar / other acid. Taste as you go, first time round.Why does homemade mayo taste different?
With homemade, we know that the eggs are top-quality, we can choose the type of oil being used, and we know it's fresh. Homemade mayo wins in taste, as well. The real stuff is creamy and rich, with a natural tanginess. By comparison, store-bought often tastes like a watery imitation.How do you change the taste of mayonnaise?
Add to make HERB MAYO: 2 1/2 tbsp chopped herbs(try parsley, chives, dill, tarragon, oregano, thyme, basil). Add to make DILL MAYO: 1/4 cup fresh chopped dill, 1 tbsp lemon juice, 1 tsp garlic, minced and Salt and pepper, to taste. Add to make BLACK PEPPER MAYO: 1 tsp freshly ground black pepper and 1 tsp lemon juice.How do you make mayonnaise tasty?
1 Sriracha: Add a squirt of the sauce to taste and use on everything from banh mi to egg and bacon sandwiches. 2 Wasabi: Mix in powdered wasabi for a spicy kick. 3 Roasted garlic: Mash cloves of roasted garlic into mayo. 4 Fresh herbs: We're particularly fond of Orangette's basil version.Adding this one ingredient to homemade mayo changed it all! | EASIEST DIY MAYO
More answers regarding how to achieve in my homed-made mayo the same strong 'egg flavor' as in store-bought mayo?
Answer 2
The Organic way:
You're saying that you've tried adding more raw eggs to your recipe, but do not provide any details, so I'm assuming you make mayonnaise with the entire egg (like my aunt does) whereas I only use the yolk of eggs of vegetable and maize-fed chickens and mine tastes much more "eggy" than my aunt's...
So:
- Buy your own chickens and feed them stale bread, vegetable scraps from your kitchen and add about a cup of maize per week.
- Use organic eggs from a reputable source (local farmer, ask what they feed to their chickens)
- Use only the yolk
- Use even more yolk if that still isn't "eggy" enough
Disadvantage:
My aunt doesn't like my mayonnaise as it's way too rich for her...
The chemical way:
Just buy some Egg yolk, cooked flavour from the Italian (what else?) company FlavourArt and add one drop of that...
¯\_(?)_/¯
Answer 3
Use black salt, kala namak. It have a very strong egg flavour and aroma.
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