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Sunflower in mayo

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  • Sunflower in mayo

    I'm trying to figure out if I should make my mayo with sunflower oil or olive oil.I just got the new Primal Cravings Cookbook and to make most of the dressing that look good they all have mayo...now I know we are suppose to stay away from Seed Oil.
    So why the Sunflower oil now..I eat salad at least 2 times a day..can some one help me out..
    Thanks
    Last edited by frankiebruno; 05-14-2013, 04:10 PM.

  • #2
    I make mine with extra virgin olive oil.

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    • #3
      I like use macadamia oil or rice bran oil.

      Comment


      • #4
        My liquid fats are olive, avocado, and macadamia (all virgin). Olive is the most affordable but I like the flavor of the other two.

        Sunflower oil once in a while is not a big deal (assuming unrefined/undamaged) but for a weekly staple the omega-6 is too high IMO.
        37//6'3"/185

        My peculiar nutrition glossary and shopping list

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        • #5
          Make mayo with bacon fat.
          You're welcome.


          Also...
          Roast and eat some ducks.
          Reserve the fat.
          Make mayo with duck fat!
          You're welcome again.


          I make EVOO mayo with a big hit of garlic too...
          IMO the flavor of EVOO in mayo isn't going to be what most people are looking for on their first run though.
          It's very assertive.
          To tone down the assertive olive flavor, mix the EVOO by half with a lighter oil like macadamia.


          Play with your food!
          Most mayo recipes can easily be cut down to a single yolk and that way you can work out what you like before making a big commitment.
          Also, if you add active culture to your mayo it lasts a goo long time in the fridge instead of a week or maybe two!
          Homemade Lacto-Fermented Mayonnaise
          Last edited by cori93437; 05-14-2013, 05:49 PM.
          “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
          ~Friedrich Nietzsche
          And that's why I'm here eating HFLC Primal/Paleo.

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          • #6
            Hey! I want to make my own Mayo! I love Mayo and been having an awful time giving it up. Please point me in the right direction on how to achieve this!

            PM's work too!!

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            • #7
              Originally posted by Rookie44 View Post
              Hey! I want to make my own Mayo! I love Mayo and been having an awful time giving it up. Please point me in the right direction on how to achieve this!

              PM's work too!!
              Here's a start. (The best start IMO)
              Homemade Lacto-Fermented Mayonnaise

              And here are some pro tips!
              (they can all be made lacto-fermented for longer storage just like above with the addition of the active cultures)
              The Food Lab: Animal Fat Mayonnaise | Serious Eats

              I always divide the recipes and make smaller batches using only 1-2 yolks at a time.
              But I also usually have 2-3 flavors of mayo in my fridge at any time too.
              Bacon, Duck(using both duck fat and duck egg), and EVOO and garlic mayo.

              Anytime there is a light oil listed like "canola" or some such nonsense I prefer to use Macadamia... but if you can get good light olive oil that will do. You want a neutral taste.
              Last edited by cori93437; 05-14-2013, 08:40 PM.
              “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
              ~Friedrich Nietzsche
              And that's why I'm here eating HFLC Primal/Paleo.

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              • #8
                If you get a 'fruity' evoo then the taste is a lot milder and not so , errmm, harsh?

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                • #9
                  Originally posted by eKatherine View Post
                  I make mine with extra virgin olive oil.
                  I find extra virgin olive oil makes for a very bitter / tangy mayo. I prefer a mix of light olive oil and high oleic sunflower.

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                  • #10
                    I use light olive oil.

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                    • #11
                      Originally posted by breadsauce View Post
                      I find extra virgin olive oil makes for a very bitter / tangy mayo. I prefer a mix of light olive oil and high oleic sunflower.
                      We're okay with mayo that tastes like the evoo it was made from. I got a great buy on evoo that is quite strong in flavor, and my boyfriend has a problem with seed oils that goes beyond theoretical side effects.

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                      • #12
                        light olive oil here. Can't stand the taste of the evoo. Tried avocado oil too, and eww.
                        My Journal: http://www.marksdailyapple.com/forum/thread57916.html
                        When I let go of what I am, I become what I might be.

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                        • #13
                          Just a quick question...how long does homemade mayo last for?
                          I would like to make it, but the only time I would use it was for my homemade ranch dressing?

                          Thanks

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                          • #14
                            I believe it's 5 days. That's why most make it in small batches only.

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                            • #15
                              Originally posted by goinggrok View Post
                              Just a quick question...how long does homemade mayo last for?
                              I would like to make it, but the only time I would use it was for my homemade ranch dressing?

                              Thanks
                              Originally posted by sqidmark View Post
                              I believe it's 5 days. That's why most make it in small batches only.
                              Try the Lacto-fermented recipe I linked.
                              Lasts a few months!
                              “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
                              ~Friedrich Nietzsche
                              And that's why I'm here eating HFLC Primal/Paleo.

                              Comment

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