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  • Mayonnaise help

    Ok, so I'm trying to find tasteless oils for making mayonnaise which won't bork up the n6 ratios. I can't afford to make mayonnaise with refine coconut oil (both too thick and way too expensive). I don't mind a splash of olive oil in my mayonnaise, but I don't like it too overpowering.

    Any ideas?

  • #2
    Light-tasting olive oil. Or extra-light-tasting olive oil. (That's how the oil is called/described on the labels.)
    F, 44 years old, 111.8 lbs, 4 feet 11.5 inches (yes, that half inch matters!)

    **1st place sparring, AAU TKD regional qualifier, 2/15/15 - It's damn good to hit like a girl!**

    **First-ever 5K race 11/28/13: 37 minutes, 18+ seconds, no stopping**

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    • #3
      Yeah, i do light tasting oo as well. I tried avocado oil and it was gross!
      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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      • #4
        Yeah, but light tasting olive oil isn't olive oil. It is vegetable oils with food colour and a bit of olive oil (maybe). So it is basically full of the nasties we're trying to avoid.

        --Me

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        • #5
          Originally posted by adamm View Post
          Yeah, but light tasting olive oil isn't olive oil. It is vegetable oils with food colour and a bit of olive oil (maybe). So it is basically full of the nasties we're trying to avoid.

          --Me
          Where did you hear that? Light-tasting olive oil is just blended refined olive oil and virgin olive oil.
          F, 44 years old, 111.8 lbs, 4 feet 11.5 inches (yes, that half inch matters!)

          **1st place sparring, AAU TKD regional qualifier, 2/15/15 - It's damn good to hit like a girl!**

          **First-ever 5K race 11/28/13: 37 minutes, 18+ seconds, no stopping**

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          • #6
            Macadamia nut oil has a mildly nutty taste. I prefer EVOO, myself.

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            • #7
              Originally posted by eKatherine View Post
              Macadamia nut oil has a mildly nutty taste. I prefer EVOO, myself.
              The mayo recipe I use says specifically not to use EVOO for it; I haven't tried it with EVOO to see if it tastes different, but I assume that's what happens when you make a batch with it. (I could be wrong.)
              F, 44 years old, 111.8 lbs, 4 feet 11.5 inches (yes, that half inch matters!)

              **1st place sparring, AAU TKD regional qualifier, 2/15/15 - It's damn good to hit like a girl!**

              **First-ever 5K race 11/28/13: 37 minutes, 18+ seconds, no stopping**

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              • #8
                Originally posted by JackieKessler View Post
                Where did you hear that? Light-tasting olive oil is just blended refined olive oil and virgin olive oil.
                It was this post by Mark that made me get suspicious, and then I read elsewhere that most light tasting olive oil is really blended (ie with lots of other badness). Trying to find the second reference about light olive oil specifically, but duckduckgo isn't being cooperative.

                Regardless, most of the inexpensive olive oil from overseas seems to be fake, right? When I buy olive oil, I generally buy the good stuff from American producers (if you consider Californians to be Americans). But I have yet to find light olive oil (or refined, for that matter) from trustworthy producers. I have to assume that light olive oil is going to be even less olive oil than the so-called extra virgin fakery.

                --Me

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                • #9
                  Originally posted by adamm View Post
                  Regardless, most of the inexpensive olive oil from overseas seems to be fake, right?
                  I suspect that rather depends on what you shop for :-/

                  I buy mediterranean EVOO at my supermarket given (1) It's a brand I know; (2) It's on major sale (typically, about 40-50%). It's generally sold as Italian, but a careful reading of label will tell you that the oil itself is a blend of Italian/Greek/Spanish/Tunisian/etc. I consider that to be fine and go by taste, smell, and look. I am pretty sure what I use is not fake.

                  On the other hand, for the *real thing* (which is not inexpensive) try fresh green olive oil (often called Olio Nuovo) from Italy. By "fresh" I mean that it has a date of harvest printed on the bottle and you're using it within 3-4 months of the harvest date.

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                  • #10
                    Originally posted by JackieKessler View Post
                    The mayo recipe I use says specifically not to use EVOO for it; I haven't tried it with EVOO to see if it tastes different, but I assume that's what happens when you make a batch with it. (I could be wrong.)
                    It has a strong taste and you have to add the oil a bit slower to make sure you don't break it.

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                    • #11
                      Originally posted by eKatherine View Post
                      It has a strong taste and you have to add the oil a bit slower to make sure you don't break it.
                      Gotcha - thanks.
                      F, 44 years old, 111.8 lbs, 4 feet 11.5 inches (yes, that half inch matters!)

                      **1st place sparring, AAU TKD regional qualifier, 2/15/15 - It's damn good to hit like a girl!**

                      **First-ever 5K race 11/28/13: 37 minutes, 18+ seconds, no stopping**

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                      • #12
                        Originally posted by adamm View Post
                        It was this post by Mark that made me get suspicious, and then I read elsewhere that most light tasting olive oil is really blended (ie with lots of other badness). Trying to find the second reference about light olive oil specifically, but duckduckgo isn't being cooperative.

                        Regardless, most of the inexpensive olive oil from overseas seems to be fake, right? When I buy olive oil, I generally buy the good stuff from American producers (if you consider Californians to be Americans). But I have yet to find light olive oil (or refined, for that matter) from trustworthy producers. I have to assume that light olive oil is going to be even less olive oil than the so-called extra virgin fakery.

                        --Me
                        Maybe you're right. In which case, please let me know if you find a for-real light-tasting olive oil that isn't fake; I'll be on the lookout for quality real olive oil. Or maybe I'll give up the ghost and will stop making mayo altogether. (Nah.)
                        F, 44 years old, 111.8 lbs, 4 feet 11.5 inches (yes, that half inch matters!)

                        **1st place sparring, AAU TKD regional qualifier, 2/15/15 - It's damn good to hit like a girl!**

                        **First-ever 5K race 11/28/13: 37 minutes, 18+ seconds, no stopping**

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                        • #13
                          I have been using extra-light olive oil but am having trouble with it either turning rancid quickly or maybe being a little off to start. I use one-third EVOO more or less and it tastes fine. I have used all-EVOO before and hated the flavor. Most recently I got high-oleic sunflower oil (Mark gives it a thumbs-up) and that worked well.

                          Mark has a recipe for something like "ghee mayo," where the mayo is made with all EVOO and then you whisk in melted ghee until it doesn't taste so bitter. Might work for you.

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                          • #14
                            What about lard? I would suggest bacon grease, but it's my understanding this creates a strong bacon flavor in the mayonnaise. Which sounds good to me!
                            29/F
                            5'4.5
                            Highest weight: 220
                            Starting weight: 195
                            Current weight: 179
                            Goal weight: 127

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                            • #15
                              High-oleic sunflower oil blended 3:1 with scentless coconut oil is my go to blend.
                              Primal food in Japan

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