Home-made Mayo help page

[Drlove]

Hey,

So I want to make some home-made Mayo. Though I wanted to ask 2 important things:
1. Which oil do you suggest?
2. How much time can I keep it in the fridge?

Thanks in advance.

[Graycat]

I use lighter flavor olive oil. Most likely not 100% Primal, but I can't tolerate the too strong flavor of the extra virgin kind. At any rate it's a huge step up from the soybean oil mayo sold at the store.

It lasts about a week, stored in the coldest part of the fridge. But ymmv, because I follow the principle, if it doesn't stink too bad, it's ok to eat.

[Kymma]

I used this method and it was amazing. I used a light olive oil. Keeps as long as your egg carton expiration date.

The Secret to Homemade Mayo? Patience. | theclothesmakethegirl

[MeatSleepRepeat]

I use lighter flavor olive oil. Most likely not 100% Primal, but I can't tolerate the too strong flavor of the extra virgin kind. At any rate it's a huge step up from the soybean oil mayo sold at the store.

It lasts about a week, stored in the coldest part of the fridge. But ymmv, because I follow the principle, if it doesn't stink too bad, it's ok to eat.

Yes, definitely do not use extra virgin olive oil. It will make your mayo taste disgusting.

[excursivey]

Oooh I'm so excited to try this!

[Zen11]

I just made my own mayo for the first time last week, and I used bacon fat. OMG, it was mighty tasty, I would highly recommend it. I also bought some avocado oil specifically for making mayo but haven't tried it yet.

[Seaglassgreen]

I second the recommendation from The Clothes Make the Girl, I have made it many times now, and never had any issues

[AlanC]

Coconut oil for me, as I find olive oil tastes nasty... but that might just be me?

[Goldie]

I've used avocado oil, walnut oil, extra-light tasting olive oil, MCT oil, and coconut oil.

I think it depends on what you want to use it for. I didn't like the taste of olive oil mayo, even with the extra-light, so I only made it once. I did try a half-olive oil, half-coconut oil combination, which wasn't as bad. With avocado and walnut oil, it's great for making salad dressings and other flavored "sauces". For tuna salad, chicken salad, BLT-Bs (bacon, lettuce and tomato minus bread) I prefer the MCT oil mayo--MCT oil is tasteless, so it doesn't "contaminate" the other ingredients. Coconut oil works great so long as you use the whole batch at once; the coconut oil gets hard in the fridge (harder than olive oil) and then the texture isn't right.

I make a 1-egg yolk batch at a time, and it makes about a cup of mayo. Hubby and I usually eat that up in 8-10 days and it's lasted fine in the fridge.

[Jer37208]

I use bacon fat too. you're making an emulsification, so go slow