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Thread: Flavorless oil for mayo? page

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    mcsnick's Avatar
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    Flavorless oil for mayo?

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    I've tried to make my own mayo, but haven't really liked the taste much. I've tried straight olive oil but hated that. Then I tried a mix of olive oil, coconut oil and bacon fat and that wasn't that good either. Any suggestions? I made BLT's tonight, well really lettuce wraps with bacon, tomato and avocado and I was dying for some good mayo!
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    New Renaissance's Avatar
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    The best I have tried in my limited experiments has been LIGHT olive oil. The small bottle works out about perfectly for a batch.

    My educated guess, however would be to use animal fat like lard or tallow. I need to do some experimentation to find out which one is the best.

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    Don't use a high quality olive oil, Extra Virgin is delicious on salad, but too strong for mayo. I agree with New Renaissance, look for light olive oil (it's not light in fat or calories, it's light in color, usually from the second pressing of the olives).
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    Walnut oil is perfect and you can get it at any grocery store. I really want to try macadamia oil.
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    I made a good batch with avocado oil. I think macadamia would work well also. The fat can't be too highly saturated or it won't form a creamy emulsion. (see this awesome post about making animal fat mayo: The Food Lab: Animal Fat Mayonnaise | Serious Eats)
    Avocado and macadamia work because they're mostly monounsaturated.

    I also made a batch with EVOO and ghee (from this post: Homemade Ghee Mayo | Mark's Daily Apple) and it tastes alright, but I mixed it in coleslaw, so maybe that's masking the usual sharp EVOO taste.

    I would use "pure/light" olive oil, but I'm not sure about the quality of it. It's what gets extracted after the EV pressing so I'm not sure about it.

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    Macadamia makes yummy mayo but it has a very strong nutty flavor.

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    I use the tasteless kinds of coconut oil. Works beautifully! It does tend to solidify, but just keep it somewhat warm, and that should be a problem

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    Okay so pardon my ignorance, but even with the eggs in it, you can keep it warm?
    Female
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    I agree with the light olive oil suggestions. I use Bertolli Extra Light Tasting.
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    PatrickF's Avatar
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    Quote Originally Posted by mcsnick View Post
    Okay so pardon my ignorance, but even with the eggs in it, you can keep it warm?
    For an hour or so that's fine. For a storable mayo you would need a different approach.

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