when making mayo--what oil do you use?

[freemotion]

Just keep in mind that grapeseed oil is not very shelf stable and will go rancid quickly and should be refrigerated after opening and used within 6 months, assuming it was not too old in the first place.

I use grapeseed oil in my massage therapy practice so I know how long it keeps! I buy it several quarts at a time and some brands are "grapier" than others.

 

[SweetMissDaisy]

Try an extra virgin LIGHT olive oil, or Safflower.
(I should add, use safflower as a partial oil ingredient -- but look out, it's pricey...)

 

[miss_thenorth]

I have thought about the olive oil that says light tasting, but was hesitant to buy it, since the may with reg olive oil was so bad. (hate to waste a batch). As far as sunflower and safflower, fromt the research that I have done, they are fairly similar, so hwey pay more for safflower, wehn sunflower is cheaper, and basically the same. Has anyone bought the light tasting olive oil? how does it taste?

edit--wouldn't bacon fat make the mayo hard also? Oh, and welcome Miss Daisy!!

 

[patandchickens]

Unless it was a joke suggestion, I'd like instructions for making mayo with bacon grease. I suppose you could warm it just enough to liquify, without it being so warm as to cook the eggs, and use all the mayo immediately (not storing any)? Recipe please, it sounds like it would be tasty if perhaps a bit salty.

Pat

 

[Wifezilla]

Bacon grease mayo does get hard in the fridge so I only make small batches and use fresh. You can add water to thin it out. Here is the recipe

http://dinersjournal.blogs.nytimes.com/2008/08/25/introducing-a-recipe-contest-with-prizes/

 

[Neko-chan]

I use olive oil if I'm making salad dressing, which is usually what I use mayo for. occassionally I make sandwiches, but not as often. Light olive oil would work fine too.

 

[DrakeMaiden]

Last year LdyChef2K suggested using avocado oil. I tried it and it is really good that way . . . but it is more expensive. :/

 

[miss_thenorth]

I must admit, I am not opposed to the price of certain things, but I have never seeen avocado oil sold anywhere around here. Not saying it isn't here, --(I finally found jicama. )



i can't tolerate the taste of olive oil in any salad dressing. I can get away with it--1/2 and 1/2 in my italian dressing, but not in mayo.

 

[DrakeMaiden]

I only bothered to look for the avocado oil in the biggest, most diverse grocery store in my area. I kind of doubt that most grocery stores would carry it. I only found it in a small bottle too . . . just enough to make one recipe of mayo . . . for about $10. It is probably more expensive now.

But it was worth the trouble and expense, IMO. Best mayo I have ever had.

 

[Marianne]

First, hi and welcome Miss Daisy

I tried homemade mayo one time, years ago. I guess I was actually expecting to end up with Miracle Whip...? I sure was disappointed in the nothing-taste of the homemade stuff.

BUT! After reading here, I might have to give it a go again.