ConnieLMT Posted October 13, 2014 Share Posted October 13, 2014 The recipe says not to use extra virgin olive oil. What do you use instead? Link to comment Share on other sites More sharing options...
Physibeth Posted October 13, 2014 Share Posted October 13, 2014 Extra light tasting olive oil is the standard. I've been using avocado oil recently and really like it. Just make sure you get one that is clear and scentless...if it is green you will get awful mayo. I also have enjoyed macadamia nut oil. The most important thing is that the oil is mild and light. Link to comment Share on other sites More sharing options...
Moderators Tom Denham Posted October 13, 2014 Moderators Share Posted October 13, 2014 Light olive oil. You may have to look a little harder in the grocery store to find light olive oil, but it is cheaper than extra virgin. I used extra virgin once because I assumed the light olive oil was recommended in order to save money. Oops. Extra virgin olive oil makes a very bitter tasting mayo. Link to comment Share on other sites More sharing options...
missmary Posted October 13, 2014 Share Posted October 13, 2014 coconut oil! If I'm going to do mayo I use half-and-half melted coconut oil and light-yellow avocado oil or macadamia nut oil. I've done all coconut oil before, but sometimes it gets too hard in the fridge and doesn't reconstitute well, so I've gone back to 1/2 and 1/2. Link to comment Share on other sites More sharing options...
Delaine Ross Posted October 13, 2014 Share Posted October 13, 2014 I have used ghee but that is technically bearnaise and not mayo. Link to comment Share on other sites More sharing options...
tinman57 Posted October 21, 2014 Share Posted October 21, 2014 I started out with avocado oil but didn't care for the after taste that much. I'd eat it but I had been avoiding the light olive oil recipes because every time I had tried olive oil (yes, light), the stuff never emulsified. I now realize it was technique, not ingredients, and I'll never go back to avocado oil. All hail, Well Fed Olive Oil Mayo. Link to comment Share on other sites More sharing options...
Administrators ladyshanny Posted October 22, 2014 Administrators Share Posted October 22, 2014 I use the avocado oil that you get in the big 1L bottle at Costco. Love it and buy a bottle every week just in case they stop carrying it at some point....as Costco is notorious for! Every week I think I should try making it (I use the Well Fed recipe) with lime juice instead of lemon (or even ACV) but then I get all gunshy because if it sucks, I have a week of crappy mayo...and my mayo addiction will not tolerate that! Anyone else switch from lemon juice to another acid? Link to comment Share on other sites More sharing options...
Mary Carmosino Beougher Posted October 23, 2014 Share Posted October 23, 2014 I use light olive oil and ACV. I've found I'm not a fan of how it tastes using lemon. Link to comment Share on other sites More sharing options...
tinman57 Posted October 23, 2014 Share Posted October 23, 2014 Lemon lover here. I think I want to put curry powder in it some day. Link to comment Share on other sites More sharing options...
1Maryann Posted October 27, 2014 Share Posted October 27, 2014 I don't mind lemon if I'm making tuna salad or salmon salad, but I don't like it on a turkey wrap or in potato salad. I normally use ACV. Link to comment Share on other sites More sharing options...
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