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Primal Mayonnaise Recipe.

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  • Primal Mayonnaise Recipe.

    I make my mayonnaise with extra virgin olive oil and cold pressed organic rapeseed oil whisked with an egg. But after being told that even cold pressed organic rapeseed oil is bad I am not sure what to sub it with. I don't want to use all EVOlive oil cause it is a very strong flavour. Anyone any idea on an oil with a very subtle flavour - I was going to try grapeseed?

  • #2
    Others here have had success with macadamia oil. I've tried with avocado oil + extra-virgin olive oil and it works, but it does get kinda solid in the fridge. I've also tried bacon grease and it gets solid too. Here's a post about doing it with ghee. I can imagine that would get REALLY solid:

    Homemade Ghee Mayo | Mark's Daily Apple

    And here's an awesome Food Lab post about the science of mayo and some animal fat mayo recipes, though it does call for using canola/vegetable oil:
    The Food Lab: Animal Fat Mayonnaise | Serious Eats

    Just found this page:
    http://my.clevelandclinic.org/heart/...king_oils.aspx

    So it looks like macadamia is slightly lower in saturated fat than avocado, but avocado is higher in PUFA, so if I had to guess I'd think avocado would be better for mayo from a texture/emulsion standpoint.
    Last edited by yodiewan; 07-14-2012, 07:51 AM. Reason: Additional info

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    • #3
      Avocado oil. It is yum-o!
      For a sweeter mayo, try macadamia nut oil.
      The Primal Junk Foodie: Homemade Chipotle Mayo
      --Trish (Bork)
      TROPICAL TRADITIONS REFERRAL # 7625207
      http://pregnantdiabetic.blogspot.com
      FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

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      • #4
        The extra light Olive oil has almost no taste whats-so-ever so you are left with the taste of the eggy mayo, and if you use egg whites it taste the most like mayo. My family won't eat it with yolks or heavy olive oil so my recipe is simple and short:
        2 -3 egg whites
        1/2 tsp dry mustard
        1/2 tsp quality salt
        1 T apple cider vinegar or lemon juice
        2/3 c extra light olive oil

        I layer it all in a tall container or 1 quart mason jar and stick in the immersion blender and starting from the bottom slowly pull it up and mayo in less than a minute!

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        • #5
          Surely light olive oil is highly refined? I like using the yolk, I wouldn't think it'd be real mayo if I used the white. I always add garlic to make aoili too.

          I'll try the avocado oil cos I'll have trouble finding macadamia oil over here. Any thoughts on Walnut oil?

          Thanks everyone.

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          • #6
            Originally posted by HazelPrimalNut View Post
            Surely light olive oil is highly refined? I like using the yolk, I wouldn't think it'd be real mayo if I used the white. I always add garlic to make aoili too.

            I'll try the avocado oil cos I'll have trouble finding macadamia oil over here. Any thoughts on Walnut oil?

            Thanks everyone.
            Totally agree about not using the egg white!

            Just extra virgin olive oil can make a very strong flavour - almost too bitter and peppery for me. I often cut it with either walnut, macadamia or avocado oil. The macadamia was my favourite, until I bought one bottle (it is expensive) which gave the mayo a really "off" and rancid flavour. I haven't bought any more of it since.

            Lakeland Plastics, of all things, used to sell good avocado oil - don't know if they still do....

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            • #7
              I'm in Ireland so not sure what Lakeland Plastics is? Thanks though. I can get avocado oil easy enough though.

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              • #8
                Here you go

                Lakeland, the home of creative kitchenware

                ~Seems they only have one store in Ireland...

                And I can no longer find avocado oil on their site, so forget I mentioned it!!!

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                • #9
                  What about coconut oil. I saw a recipe on that there interwebs with it. Anyone tried to replace the EVOO with it?

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                  • #10
                    Originally posted by Neckhammer View Post
                    What about coconut oil. I saw a recipe on that there interwebs with it. Anyone tried to replace the EVOO with it?
                    Wouldn't the mayo get hard because of the coconut oil?
                    well then

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                    • #11
                      Have been using walnut oil. A nice, mild taste.

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                      • #12
                        Originally posted by ryan54 View Post
                        Have been using walnut oil. A nice, mild taste.
                        Yes, I have used that. Friends in the South of France gave me a big bottle when I visited them. It was lovely. I worried about all of the O6's though - I felt I had to eat fish with the Mayo! It was lovely with a few anchovies pureed into the mayo...

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                        • #13
                          When I make mayo, I use about 1 part coconut oil to 3 parts extra-virgin light olive oil. (That is, for a total of 1 cup of oil, 1/4 cup coconut and 3/4 cup olive.) It gets a bit "thicker" in the fridge than normal mayo, but it's still spreadable. And it adds a really nice flavor to sweet potato salad!

                          Next time I make some, I'm going to try using MCT oil for part of the total oil amount. MCT oil is (IMO) tasteless.

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                          • #14
                            I don't know if I'm just unlucky with my location, but all the walnut oils here, even the "unprocessed organic" ones from the health store have trans fats. So check that out just in case
                            well then

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                            • #15
                              I just made some with macadamia oil. Super tasty! Almost like Best Foods. Even Munchkin liked it (well, till I got a little nuts with the garlic and vinegar and hot pepper).
                              See what I'm up to: The Primal Gardener

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