Which Supermarket Oil to Use?

[baymule]

Navigating the maze of vegetable oils at the store is a disappointing task. I stay away from corn, canola and soy oils. I usually use olive or coconut, but would like a lighter oil without the taste overtones. In light of the supermarket frakenfoods, does anybody have a favorite oil they use? Is sunflower oil OK? I want to make mayonaise and coconut oil gets hard when cold and olive oil (as I understand) does not set up very well. Any opinions about what oil to use?

 

[frustratedearthmother]

I've tried mayonnaise with sunflower oil. It worked once, and failed once sooooooo... :/

Mayonnaise making is a skill I need to improve on.

 

[moolie]

Whatever oils you choose to use in your kitchen, be sure they are produced by pressing, rather than by chemical extraction. One of the chemicals used to extract various cooking oils is called hexane, and it is poisonous.

 

[ORChick]

There is a mounting body of evidence (in whole food circles) that vegetable oils are not as health promoting as was once believed (and as is still being given out by certain authorities). Better choices are fruit oils (olive, avocado, etc), nut oils (coconut, walnut, hazelnut etc.); butter and lard (from naturally raised animals) are also good choices. Not so sure about seed oils, though I do know that canola oil is very bad. I think that sunflower and peanut are OK, but would want to do a bit more research.
The problem with all this is, of course, that many of these choices are expensive, and (as you've noted) some are just not appropriate for certain applications - coconut oil for mayonnaise as an example. Personally I use butter, lard, olive oil, and coconut oil almost exclusively. Olive oil for mayonnaise is my choice, with a couple of caveats. I don't mind the olive oil taste, though some do. If you do then this is not appropriate. Also a number of people have noted that blender mayo. made with olive oil can taste bitter; apparently there is a compound in olive oil that releases bitter flavors when the oil is treated roughly, as in a blender or food processor. I have noticed this on occasion, though not always. My solution is to not use the machine, and just use a whisk. Not everyone's first choice, I grant you. It does take about 15-20 minutes. I have been meaning to try making mayo with avocado oil or nut oil, but haven't got around to buying any yet.
By the way, I haven't had problems with olive oil mayo not setting up - but it could be that you and I have different expectations of how thick it should be

 

[clkingtx]

I use the olive oil that says something along the lines of light taste. I detest the evoo taste in mayo. I never have a problem with my mayo setting up well, as long as I don't try to use cold eggs, or rush the process and mix too fast. If I use cold eggs, it just doesn't work the same.

 

[TanksHill]

Olive and coconut here too. I have to admit I still buy store bought mayo. I fail when trying to make it myself.

I have sunflower as a back up.



Gina

 

[baymule]

I'll just have to experiment with it. I've never made mayonaise before, so I am open for suggestions! I like trying different things. My DH loves mayonaise, I can't stand it. I do use it in tuna fish salad, chicken salad and deviled eggs. I can eat it like that. I also discovered smearing it on talapia and chicken, topping with parmesean and baking in the oven. So if I can make my own mayo, I might learn to like it.

 

[so lucky]

I wonder how peanut oil would work for mayo? I use it or lard for frying, and there doesn't seem to be much of a taste. I want to try making mayo, but haven't yet. I like the idea of using olive oil more, but now I don't know what brand to trust that hasn't been cut with corn oil or worse. I bought a bottle of very expensive oil from California, but I don't like the taste of it. We also use butter and coconut oil.

 

[ORChick]

Home made mayonnaise is ... well ... not exactly easy, but really, not that difficult. One just needs to follow the rules. Having everything at room temperature is one of the rules. Adding the oil really, really, r e a l l y slowly is another. There are quicker methods, using a blender or food processor or stick blender, but (as I stated above) these are not always a good idea if using olive oil. There are numerous links on the web explaining the process. If you are willing to follow Sally Fallon's tip in "Nourishing Traditions" you might try adding a bit of whey, and letting the mayo ferment for a few hours on the counter. It will keep longer that way, and be better for you (good bacteria for the gut), but might be a leap for those who still believe that eggs left at room temperature are poison. Granted, I wouldn't do this either, with commercial eggs.

I have sometimes wondered (as I read comments about both the color and the flavor of home made mayo) how people a hundred years ago reacted when they saw the first commercial mayonnaise in a jar. Negative comments now (for home made) include: "it has an odd color", "it tastes too strong (of olive oil)", it isn't thick enough". What did they say then? "Its so pastey white!", "it has no taste of the oil!", "its got the wrong texture!"

 

[Denim Deb]

Hubby got himself a deep fat fryer, and has been using canola oil. I've tried to tell him that it isn't any good, but he won't listen. So far, I haven't found anything that we can afford that he's willing to use instead.