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Thread: Sunflower in mayo page

  1. #1
    frankiebruno's Avatar
    frankiebruno is offline Junior Member
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    Sunflower in mayo

    Primal Fuel
    I'm trying to figure out if I should make my mayo with sunflower oil or olive oil.I just got the new Primal Cravings Cookbook and to make most of the dressing that look good they all have mayo...now I know we are suppose to stay away from Seed Oil.
    So why the Sunflower oil now..I eat salad at least 2 times a day..can some one help me out..
    Thanks
    Last edited by frankiebruno; 05-14-2013 at 04:10 PM.

  2. #2
    eKatherine's Avatar
    eKatherine is offline Senior Member
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    I make mine with extra virgin olive oil.

  3. #3
    moon7's Avatar
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    I like use macadamia oil or rice bran oil.

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    picklepete's Avatar
    picklepete is online now Senior Member
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    My liquid fats are olive, avocado, and macadamia (all virgin). Olive is the most affordable but I like the flavor of the other two.

    Sunflower oil once in a while is not a big deal (assuming unrefined/undamaged) but for a weekly staple the omega-6 is too high IMO.
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  5. #5
    cori93437's Avatar
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    Make mayo with bacon fat.
    You're welcome.


    Also...
    Roast and eat some ducks.
    Reserve the fat.
    Make mayo with duck fat!
    You're welcome again.


    I make EVOO mayo with a big hit of garlic too...
    IMO the flavor of EVOO in mayo isn't going to be what most people are looking for on their first run though.
    It's very assertive.
    To tone down the assertive olive flavor, mix the EVOO by half with a lighter oil like macadamia.


    Play with your food!
    Most mayo recipes can easily be cut down to a single yolk and that way you can work out what you like before making a big commitment.
    Also, if you add active culture to your mayo it lasts a goo long time in the fridge instead of a week or maybe two!
    Homemade Lacto-Fermented Mayonnaise
    Last edited by cori93437; 05-14-2013 at 05:49 PM.
    “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
    ~Friedrich Nietzsche
    And that's why I'm here eating HFLC Primal/Paleo.


  6. #6
    Rookie44's Avatar
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    Hey! I want to make my own Mayo! I love Mayo and been having an awful time giving it up. Please point me in the right direction on how to achieve this!

    PM's work too!!

  7. #7
    cori93437's Avatar
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    Quote Originally Posted by Rookie44 View Post
    Hey! I want to make my own Mayo! I love Mayo and been having an awful time giving it up. Please point me in the right direction on how to achieve this!

    PM's work too!!
    Here's a start. (The best start IMO)
    Homemade Lacto-Fermented Mayonnaise

    And here are some pro tips!
    (they can all be made lacto-fermented for longer storage just like above with the addition of the active cultures)
    The Food Lab: Animal Fat Mayonnaise | Serious Eats

    I always divide the recipes and make smaller batches using only 1-2 yolks at a time.
    But I also usually have 2-3 flavors of mayo in my fridge at any time too.
    Bacon, Duck(using both duck fat and duck egg), and EVOO and garlic mayo.

    Anytime there is a light oil listed like "canola" or some such nonsense I prefer to use Macadamia... but if you can get good light olive oil that will do. You want a neutral taste.
    Last edited by cori93437; 05-14-2013 at 08:40 PM.
    “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
    ~Friedrich Nietzsche
    And that's why I'm here eating HFLC Primal/Paleo.


  8. #8
    CavemanJoe's Avatar
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    If you get a 'fruity' evoo then the taste is a lot milder and not so , errmm, harsh?

  9. #9
    breadsauce's Avatar
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    Quote Originally Posted by eKatherine View Post
    I make mine with extra virgin olive oil.
    I find extra virgin olive oil makes for a very bitter / tangy mayo. I prefer a mix of light olive oil and high oleic sunflower.

  10. #10
    Violette_R's Avatar
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    I use light olive oil.

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