Today I made my first tin oil mayonnaise: with Flower Moroccan Spiced Sardines tin oil, of course
AKA my #1 sardine of all
by Perky214
13 Comments
Perky214
(1) The box
(2) The mayo
(3-4) Opened tin and fish out of the tin
(5) As always, I dice the sardine carrot, pickle and chili pepper, and mix the veg with my reserved tin oil.
(6) Ingredients for the mayo – 1 egg, 1 tbsp Dijon mustard, 1 tsp salt, sushi vinegar, FMS tin oil. I’m using my immersion blender (AKA boat motor) for this, but can also be made in a regular blender, a food processor – or by hand
(7) Put whole egg, mustard and salt in the bottom of a tall narrow container
(8-10) Add 1 cup of oil. I put my tin oil in the bottom, then filled to 3/4 c level with canola oil (any neutral oil will do) and then topped off with 1/4 c Extra Virgin Olive oil. Add to the egg and mustard.
(11-12) Insert stick blender to the bottom of the container, covering the egg. Mix on high for 10-15 seconds, just until you see a thick mayonnaise emulsion form on the bottom. This is the base which will make your mayonnaise come together.
(13-14) Slowly raise the blender through the oil layer, until all the oil is incorporated.
(15) Taste and correct seasonings. I decided to add about 1/2 tbsp fresh lemon juice to the mayo to brighten it up a little. If I didn’t have a lemon, I’d have used caper vinegar.
I don’t know why it took me so long to finally make my own mayonnaise with sardine tin oils.
Part of the issue is that I usually incorporate the tin oil into whatever I’m making, but I also admit it’s because I was worried it wouldn’t come together and then I’d have wasted a cup of olive or canola oil on a failed mayo.
I frequently collect various tin oils together in a container that I keep in the refrigerator. I use those oils for various uses like salad dressings, cooking with, making sauces etc.
Now I think I will start collecting tin oils again and holding off using them in the dishes I make.
It should take 10 days to collect 1 cup of fish tin oil. Next time I make a mayo, it will be 100% sardine tin oil mayo – and I’ll let y’all know how it goes!
In the meantime, I have a cup of mayo that will last for about a week. I think I’ll take some of the base mayo out and make differently flavored mayos to have with salads and fish:
Curry mayo
Herbed mayo
Sriracha mayo
Chipotle mayo
Caper and olive mayo
Truffle Anchovy mayo – let’s goooooo
Interlocharcuterie
This is rad and something I will try because you posted all the steps- thank you!!
bagofrubberband
this is the way
Superb_Cellist_8869
Wooooow that’s wild
DreweyD
I’ve had the best success with mayo and other sauces/concoctions not breaking if the tin oil is first sieved through cloth or ultrafine mesh.
OCPyle
Tin oil mayonnaise. I read those words and did not comprehend. However, I think you may have just changed my life. Thank you. I’m actually about halfway thru a jar of anchovies. I know what I will be doing with the oil now.
_RexDart
FISH FISH FISH FISHONNAISE
to the tune of the dijonnaise song
OldMotherGrumble
Oh I must try this! I make ‘speedy mayo’ every week…I do it directly in the jar I store it in. I must save some tinned oil now. I’m terrible…I keep meaning to save it, but some goes to the cat. I do a bit of bread dipping. Then the rest gets disposed of. Bad me.
OldMotherGrumble
Oh I must try this! I make ‘speedy mayo’ every week…I do it directly in the jar I store it in. I must save some tinned oil now. I’m terrible…I keep meaning to save it, but some goes to the cat. I do a bit of bread dipping. Then the rest gets disposed of. Bad me.
OldMotherGrumble
Oh, I must try this! I make ‘speedy mayo’ every week…I do it directly in the jar I store it in. I must save some tinned oil now. I’m terrible… I keep meaning to save it, but some will go to the cat. I do a bit of bread dipping. Then the rest gets disposed of. Bad me.
OldMotherGrumble
Oh, I must try this! I make ‘speedy mayo’ every week…I do it directly in the jar I store it in. I must save some tinned oil now. I’m terrible… I keep meaning to save it, but some will go to the cat. I do a bit of bread dipping. Then the rest gets disposed of. Bad me.
donnaT78
Looks great!
Temporary_Jacket403
Oh, that would be awesome on a tomato sandwich with some fresh sourdough.
13 Comments
(1) The box
(2) The mayo
(3-4) Opened tin and fish out of the tin
(5) As always, I dice the sardine carrot, pickle and chili pepper, and mix the veg with my reserved tin oil.
(6) Ingredients for the mayo – 1 egg, 1 tbsp Dijon mustard, 1 tsp salt, sushi vinegar, FMS tin oil. I’m using my immersion blender (AKA boat motor) for this, but can also be made in a regular blender, a food processor – or by hand
(7) Put whole egg, mustard and salt in the bottom of a tall narrow container
(8-10) Add 1 cup of oil. I put my tin oil in the bottom, then filled to 3/4 c level with canola oil (any neutral oil will do) and then topped off with 1/4 c Extra Virgin Olive oil. Add to the egg and mustard.
(11-12) Insert stick blender to the bottom of the container, covering the egg. Mix on high for 10-15 seconds, just until you see a thick mayonnaise emulsion form on the bottom. This is the base which will make your mayonnaise come together.
(13-14) Slowly raise the blender through the oil layer, until all the oil is incorporated.
(15) Taste and correct seasonings. I decided to add about 1/2 tbsp fresh lemon juice to the mayo to brighten it up a little. If I didn’t have a lemon, I’d have used caper vinegar.
(16-17) I used my mayo on the sardine sandwich I had for lunch – YUM!! https://www.reddit.com/r/CannedSardines/s/G6EMruGCcX
(18-19) Nutrition and ingredients
———————————————
I don’t know why it took me so long to finally make my own mayonnaise with sardine tin oils.
Part of the issue is that I usually incorporate
the tin oil into whatever I’m making, but I also admit it’s because I was worried it wouldn’t come together and then I’d have wasted a cup of olive or canola oil on a failed mayo.
I frequently collect various tin oils together in a container that I keep in the refrigerator. I use those oils for various uses like salad dressings, cooking with, making sauces etc.
Now I think I will start collecting tin oils again and holding off using them in the dishes I make.
It should take 10 days to collect 1 cup of fish tin oil. Next time I make a mayo, it will be 100% sardine tin oil mayo – and I’ll let y’all know how it goes!
In the meantime, I have a cup of mayo that will last for about a week. I think I’ll take some of the base mayo out and make differently flavored mayos to have with salads and fish:
Curry mayo
Herbed mayo
Sriracha mayo
Chipotle mayo
Caper and olive mayo
Truffle Anchovy mayo – let’s goooooo
This is rad and something I will try because you posted all the steps- thank you!!
this is the way
Wooooow that’s wild
I’ve had the best success with mayo and other sauces/concoctions not breaking if the tin oil is first sieved through cloth or ultrafine mesh.
Tin oil mayonnaise. I read those words and did not comprehend. However, I think you may have just changed my life. Thank you. I’m actually about halfway thru a jar of anchovies. I know what I will be doing with the oil now.
FISH FISH FISH FISHONNAISE
to the tune of the dijonnaise song
Oh I must try this! I make ‘speedy mayo’ every week…I do it directly in the jar I store it in. I must save some tinned oil now. I’m terrible…I keep meaning to save it, but some goes to the cat. I do a bit of bread dipping. Then the rest gets disposed of. Bad me.
Oh I must try this! I make ‘speedy mayo’ every week…I do it directly in the jar I store it in. I must save some tinned oil now. I’m terrible…I keep meaning to save it, but some goes to the cat. I do a bit of bread dipping. Then the rest gets disposed of. Bad me.
Oh, I must try this! I make ‘speedy mayo’ every week…I do it directly in the jar I store it in. I must save some tinned oil now. I’m terrible… I keep meaning to save it, but some will go to the cat. I do a bit of bread dipping. Then the rest gets disposed of. Bad me.
Oh, I must try this! I make ‘speedy mayo’ every week…I do it directly in the jar I store it in. I must save some tinned oil now. I’m terrible… I keep meaning to save it, but some will go to the cat. I do a bit of bread dipping. Then the rest gets disposed of. Bad me.
Looks great!
Oh, that would be awesome on a tomato sandwich with some fresh sourdough.