My mayo was delicious! A distinctive flavor - can't quite pinpoint it but it was delicious!

Urg... I'm not supposed to have soy, and I have 6 big jars of Hellmans in storage.

So far I haven't noticed any reaction, though I have been using quite a bit. Usually soy products make me very uncomfortable. I might have to start making my own too, and use up the storage some other way.

Any suggestions for a light oil which is not nut, bean or legume based?

The more I read this thread the closer I get to making my own mayo. I do have a question though....

How long will it keep on average? Also, what is your prefered method to mix it? A Blender, mixer, processor?

Thanks so much!

"Light" olive oil such as Bertolli light.

Your issue with soy *may* be a protein, in which case the oil shouldn't bother you. I wondered about people with casein intolerance and ghee, which is clarified butter, and at least NancyLC who has a casein intolerance can use ghee without problems.

I maybe should have been more specific, I meant "light tasting", or not strongly flavored.

Yeah, I'm not one of those who think you can be "allergic" to things which aren't really protein. I do wonder if it's an allergy or if it is an irritant that's bothering me. Probably an allergy, but I am so fed up with allergy Drs that I will probably never know.

When I go shopping tomorrow I will look around... too bad you can no longer open bottles, sniff, and then put it back on the shelf if you don't like the smell.

I use grapeseed oil a lot, because it is so neutral tasting and great for high heat cooking. HTH!

Well, I made my second batch of mayo tonight - but I didn't have anything other than the Extra Light tasting OliveOil. It actually doesn't taste bad - I was expecting something horrible based on what others have said about the taste with EVOO - but then I don't know if there is a difference between EVOO and what I used. The stuff I used doesn't say anywhere that it is Extra Virgin ... so maybe that is the difference?

Anyway - the type of oil used is definitely a YMMV thing.

I think I preferred the first batch - 1/2 OO and 1/2 hazlenut oil.

I'm going to keep experimenting.

Just curious why everyone doesn't like soybean or canola oil? Obviously Olive Oil is the way to go in most cases, but I'm curious.

Is it the ratio of fats (poly/mono)? The ratio of Omegas?

I WAS a little shocked when I punched in a tuna-salad recipe I use and the Omega-6's were HUGE.

From my understanding you want mostly 3's, right? What about the 9's?

Mmm... I should look closer at the mayos I guess. I make tuna salad once a week and use mayo in my dips and other things.

From Living the Low Carb Life by Jonny Bowden: "To be used commercially, [canola oil] has to be partially hydrogenated, refined, and deodorizedm and in the process its O-3s become a potent source of trans-fatty acids. If you do use it, make sure to get organic, cold- or expeller-pressed canola oil, and only use it cold."

From Dr. Andrew Weil's website: "Omega 3 fatty acids are prevalent in fatty tissues of fish, and to a lesser extent in a plant- based sources such as walnuts and flaxseeds - in other words, they are fairly rare commodities in the standard American diet. Conversely, omega 6 fatty acids are the type prevalent in most vegetable oils, particularly soybean oil. Incredibly, production of soybean oil for food consumption in the U.S. has risen 1,000-fold from 1909 to 1999, and is part of virtually every fried or processed food Americans eat.

.....The problem with too little omega 3 vs. omega 6 is that "the enzymes that process it are very promiscuous," said Dr. Hibbeln, meaning they will build cell membranes out of either kind of fat. Cell membranes "stuffed" with omega 6 fatty acids are associated with inflammation and almost every negative physical and mental health outcome one can name: heart disease, diabetes and mental disorders of all kinds, he said."

HTH!

YIKES! Inflammation is definitely something I want to avoid. Thanks Debbie!

I figured out a trick to get the oil in very slowly, without losing my patients. I drilled a tiny hole in the bottom of a Solo cup, just big enough for the oil to drizzle out. I set the cup on top of the blender over the hole in the cover and let it drain while the blender was on low(and I did other stuff). The last little bit, I had to pour in slowly, but that was a lot better then standing there and pour all of it in slowly. The mayo was nice and thick and I even got the flavor the way I like it, finally. If anyone is interested I could post my recipe.

I'm getting ready to try homemade mayo so I would love to see your recipe!

I have a set of tiny measuring spoons: smidgen, pinch and dash.
1 Dash=.14 tsp so a little more then 1/8 tsp
1 Pinch=.07 tsp
1 Smidgen=.04 tsp

I have tried it with Light Olive Oil and it was OK. Then I tried it with Light Olive Oil and Flaxseed Oil(it's all I had), but the flaxseed flavor was too strong for me. I also tried it with ACV but I didn't like that either. This time I used peanut oil because it's cheap and white vinegar.


Kitten’s Mayo

2 eggs (room temp)
1 ¼ C peanut oil
1 tbl white vinegar
2 tsp Lemon juice
1 pinch garlic powder
2 pinch onion powder
1 smidgen paprika
1 pinch salt
2 pinch Nusalt

Put the room temp eggs in the blender and stir (lowest speed)
Put the oil in a Solo cup with a hole drilled in the bottom so the oil comes out in a tiny stream. Set the cup on top of the blended with the oil drizzling into the blender. Turn the blender on lowest setting. When it gets thick add the vinegar and lemon juice. When the oil is gone add the rest of the ingredients. It makes about 12.3 oz or 350g.

1 egg
1 cup of oil (I use Very Light Tasting Olive Oil)
Mustard to taste
enough vinegar or lemon juice to keep the mixer mixing once emulsification starts




I just saw Saffron oil at the store - has anybody used this particular oil? What's it taste like?