cross-posted from: https://sh.itjust.works/post/64572917
I tried to use this recipe and multiply it, only to discover I had almost none of the ingredients. So mine only has white vinegar, salt, American mustard power, 4 duck yolks, 4 chicken yolks, and only 1 teaspoon of msg. I eyeballed the oil, and only used EVOO. It’s a bit sharp and tangy, but still tasty.
Next time just use one yolk, and only a couple of spoons of olive oil and the rest being neutral oil. You will find that it taste better (all olive oil mayo should really only be used if it is infused with some extra flavour as well), while also not ending up with too much.
PSA: The vast majority of “olive oil” exported to non-producing countries is primarily shit oil like canola, etc., and should be entirely avoided, if possible.
While fake stuff is an issue, it’s not quite as bad as that despite what that one report on the news said. The majority of Olive oil is fine and most of the fakes are olive oil from a different country pretending to be from Greece or Italy, or standard police oil pretending to be extra virgin. There are actual fakes like you described but I think that’s less than 5 percent.
IIRC, the USDA does not have a single “minimum olive oil content” percentage for a product to be called olive oil, and the labeling requirements in said “country” are shameful. Also, “5%” is stupid generous.