Thinking about mayo... page

[Buttercup]

I've been craving some good mayo, and am pretty sure I'll have to make it if I want it. I know everyone will suggest bacon mayo, which I plan on making just as soon as I build my bacon fat reserves back up.

But I'm curious if anyone has tried Wilderness Family Natural's Mayo? It would just be nice if something had a bit longer shelf life...

Also, has anyone tried any other oils in their mayos besides olive? Avocado? Walnut? Cod Liver Oil? Okay, just kidding about that last one.

[grammasmitty]

I just made a batch of mayo that happens to be low fat and low carb. I'd really love a good fatty mayo recipe! Here is what I made:

2 egg whites
3/4 coconut oil (heated barely enough to liquefy)
1 T apple cider vinegar
pinch of salt

in blender, slowly beat egg whites about 30 seconds. Blender still on slow, very slowly drizzle in oil, then vinegar and salt. Takes only a couple of minutes. Keeps about a week in the frig. Light and tasty, but needs to be warmed a bit to use as the oil turns hard in the frig

[Enamel]

I tried making mayo with elk fat, but it kept solidifying. It ended up being great for cooking with/spreading on hot meat/vegetables, but it just didn't work as mayo.

[TheFoodLovers]

We make mayo using macadamia nut oil. Taste is A+, since macadamia nut oil is light on flavor. Also, Mark recommends mac' nuts as a 'good' one to eat.

[Lynna]

I've been craving some good mayo, and am pretty sure I'll have to make it if I want it. I know everyone will suggest bacon mayo, which I plan on making just as soon as I build my bacon fat reserves back up.

But I'm curious if anyone has tried Wilderness Family Natural's Mayo? It would just be nice if something had a bit longer shelf life...

Also, has anyone tried any other oils in their mayos besides olive? Avocado? Walnut? Cod Liver Oil? Okay, just kidding about that last one.

I have tried it. It's okay, but it's not what we're used to. I like it better when I add a little dijon to it. I've recently ordered my second jar.

[runnergal]

Where can you buy WF mayo? I've never seen it. Is it online only?

[Buttercup]

Wow, thanks everyone! I was wondering if coconut oil would work, and since I'm going to the store, I'll look at macadamia nut oil.

As for the Wilderness Family, yeah, I've only seen it online:Mayonnaise » Wilderness Family Naturals

[tric]

Grapeseed oil is another option. I made it with olive oil and...blah!

[TheFoodLovers]

we've tried grapeseed oil in the past. The taste is spot on, but Mark recommends to not use it:

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(Healthy Oils | Mark's Daily Apple)
"Skip this stuff. It does have a buttery taste, and it gets a lot of hype as a worthy replacement for olive oil, but it’s got high oxidation potential, especially if you follow the recommended instructions and use it for deep frying or high heat sauteeing. It’s rather pricey, too, so there’s no good reason to use it."

16% MUFA
70% PUFA
9% SFA

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Totally agree that olive oil is not a worthy substitute, under any flavor circumstances.

[Triaker]

2 eggs, 1 tsp mustard powder. Blend. Add salt & pepper to taste, as well as 1-2 cloves of garlic. Blend again. Then slowly drizzle in 10 oz of oil (I use a blend of 1 oz. EVOO and 9 oz of expeller pressed sunflower oil). This will emulsify nicely and then add 1 tsp of white/red wine vinegar. It makes amazing mayo that really goes well with thinly sliced lunch meats!!!