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Old 07.11.2008, 12:53
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The Thomy Mayo Monopoly

Hi,

Is there some reason that the only brand of mayo available in Zurich is Thomy? I guess no one else minds that so much, since it hasn't been complained about before on the forum as far as I can see, but since I was raised on a much tangier tasting (and probably checmically enhanced) version, the Thomy stuff just tastes like whipped oil to me.

Occassionally I manage to get my hands on a jar of Miracle Whip (which for some reason you also can't get here, even though there's other Kraft products). This is a little better but not quite there yet. I even tried making my own mayo a couple of times, but apparently my cullanary skills lie in other areas.



Are there any other Tangy Mayo lovers who can give some advice on this?
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Old 07.11.2008, 13:06
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Re: The Thomy Mayo Monopoly

Make your own?
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Old 07.11.2008, 13:11
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Re: The Thomy Mayo Monopoly

That didn't work out too well the las few times. Any tips on how to make decent mayo?
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Old 07.11.2008, 13:22
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Re: The Thomy Mayo Monopoly

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Hi,

Is there some reason that the only brand of mayo available in Zurich is Thomy?
Migros do their own brand.

Last edited by Sandgrounder; 14.10.2016 at 16:47.
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Old 07.11.2008, 13:48
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Re: The Thomy Mayo Monopoly

2 egg yolks
200 ml ground nut oil
25 ml light olive oil
(or 225ml of any light oil, sunflower oil is okay if that's all you have)
1 tsp white wine vinegar
1 tsp whole grain of dijon mustard

whizz the eggs up a bit in the food processor with the ww vinegar and mustard

with the processor still going, drizzle the oil in VERY slowly until it's all combined.

season to taste.

num num
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Old 07.11.2008, 13:51
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Re: The Thomy Mayo Monopoly

Quote:
View Post
2 egg yolks
200 ml ground nut oil
25 ml light olive oil
(or 225ml of any light oil, sunflower oil is okay if that's all you have)
1 tsp white wine vinegar
1 tsp whole grain of dijon mustard

whizz the eggs up a bit in the food processor with the ww vinegar and mustard

with the processor still going, drizzle the oil in VERY slowly until it's all combined.

season to taste.

num num
The only problem with homemade mayo is that it doesn't keep for that long.. so you need to add those tangy preservatives
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Old 07.11.2008, 14:48
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Re: The Thomy Mayo Monopoly

Thanks Mimi, I'll give it a try Hopefully better luck this time
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Old 07.11.2008, 14:52
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Re: The Thomy Mayo Monopoly

Quote:
View Post
2 egg yolks
200 ml ground nut oil
25 ml light olive oil
(or 225ml of any light oil, sunflower oil is okay if that's all you have)
1 tsp white wine vinegar
1 tsp whole grain of dijon mustard

whizz the eggs up a bit in the food processor with the ww vinegar and mustard

with the processor still going, drizzle the oil in VERY slowly until it's all combined.

season to taste.

num num
I also usually add either lemon juice (instead of the vinegar - same effect, different taste) or cayenne pepper for extra heat or garlic powder for, well - garlic tasting mayo (great for dipping)
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Old 07.11.2008, 20:14
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Re: The Thomy Mayo Monopoly

You are not looking in the right place

The day I found this website and this one it made my day!
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