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Experiment Results: Balsamic Mayonaise

post #1 of 3
Thread Starter 

I was curious about this, so I modified Alton Brown's mayo recipe by using Balsamic Vinegar instead of white vinegar and lemon juice.

 

It is - interesting. The flavor is good, but I think the amount of oil covers the flavor of the balsamic.

 

The color, however, looks like reduced demi-glace. Similar texture as well.

 

Overall, functional, but I likely won't make it again.

post #2 of 3

I make a creamy balsammic dressing using mayo, olive oil and balsamic with fresh herbs and spices.. I put it all in a blender.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #3 of 3

A nice experiment, thanks for sharing!  I love to experiment too.  

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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