mayonnaise???
I had an e-mail from my mother today, in which she mentioned having made potato salad for the 4th of July bbq she is hosting. This got me hungry for potato salad, a dish I love when made with ingredients I enjoy, but rarely get to eat because so many recipes contain vinegar, which I am convinced is one of the least pleasant tasting poisons known to man. Now that I'm hungry for potato salad I'd like to make some. However, the way mom taught me to make it one uses just enough mayonnaise to hold the boiled eggs and potatoes together. Given that I'm living alone, this means not many potatoes and not many eggs, which means not much mayo will be needed.
Given my aversion to vinegar and the fact that there exists no other way I've seen mayonnaise served that I was willing to eat it, logic says that I would like best a potato salad involving a home-made mayonnaise that uses lemon juice instead of vinegar. This gets me into a problem of supply--the recipes I've found on line all say that mayo takes about a cup of oil for one egg yolk. This is a lot of mayo--way more than I'd need to make a quantity of potato salad that I could finish before it went bad. It also says that fresh mayo won't keep longer than one week. Therefore I would need to either 1) find a way to make less mayo at once 2) accept the fact that most of it would be thrown away (this is a particularly difficult option for me--I try to only purchase what I am going to eat, and to eat everything I purchase, so that there is no food going to waste) or 3) find something else to do with that much fresh mayo.
Does anyone have any helpful suggestions? (perhaps bake it into a cake or something? It would probably be too fatty to be good in a bread) I can't do this experiment till Monday at the soonest, since I don't have that much oil in the house anyway, since I am a butter user. I have a bit of olive oil because some couch surfers bought it and left it here. I've been using it for things like finishing wood working projects and adding in tiny quantities to my popcorn popper, and as a result a full year after they left the tiny bottle, it is nearly empty, so I have been thinking of buying a new bottle of some sort of oil to have on hand anyway. I'm not particularly fond of the taste of olive oil, and have been considering something like almond oil next time. How well would that work in a mayonnaise? In a popcorn popper? As a wood-finishing product? If anyone has a preferred oil they'd like to recommend and why, I'm happy to hear that, too.
Given my aversion to vinegar and the fact that there exists no other way I've seen mayonnaise served that I was willing to eat it, logic says that I would like best a potato salad involving a home-made mayonnaise that uses lemon juice instead of vinegar. This gets me into a problem of supply--the recipes I've found on line all say that mayo takes about a cup of oil for one egg yolk. This is a lot of mayo--way more than I'd need to make a quantity of potato salad that I could finish before it went bad. It also says that fresh mayo won't keep longer than one week. Therefore I would need to either 1) find a way to make less mayo at once 2) accept the fact that most of it would be thrown away (this is a particularly difficult option for me--I try to only purchase what I am going to eat, and to eat everything I purchase, so that there is no food going to waste) or 3) find something else to do with that much fresh mayo.
Does anyone have any helpful suggestions? (perhaps bake it into a cake or something? It would probably be too fatty to be good in a bread) I can't do this experiment till Monday at the soonest, since I don't have that much oil in the house anyway, since I am a butter user. I have a bit of olive oil because some couch surfers bought it and left it here. I've been using it for things like finishing wood working projects and adding in tiny quantities to my popcorn popper, and as a result a full year after they left the tiny bottle, it is nearly empty, so I have been thinking of buying a new bottle of some sort of oil to have on hand anyway. I'm not particularly fond of the taste of olive oil, and have been considering something like almond oil next time. How well would that work in a mayonnaise? In a popcorn popper? As a wood-finishing product? If anyone has a preferred oil they'd like to recommend and why, I'm happy to hear that, too.