on August 23, 2011
at 08:22 PM
Tried making homemade mayo with almond oil the other day and was pleasantly surprised by how tasteless it was (at least compared to olive & grapeseed oil(
on November 26, 2011
at 01:47 PM
Why care what's inside some industrially produced product? It's so extremely easy to make your own if you own a blender or food processor that it's not worth going for any kind of store bought no matter what.
Take two pastured or organic eggs, throw at the bottom of your blender (obviously without the shells, and raw :). Add in a teaspoon of good brown mustard, 1 tablespoon of lemon or lime juice, a bit of salt and pepper, then turn it on and slowly drizzle in some good quality extra virgin olive oil about 1.5 cups at most. It's best to have less oil than more.
If you add too much oil or add it too quickly, and it breaks, you can easily rescue it by throwing in yet another egg yolk and buzzing it some more. Most cookbooks will tell you its ruined and it's over, but it isn't.
Scoop it out of the blender/processor and put it in a glass container (pyrex or otherwise), and refrigerate it for a couple of hours before eating it.
(Most recipes call for one egg + one yolk, or two yolks, but I've never found it to make much difference.)
If you want to play around with various flavors, try either little tiny bit of garlic (roasted or raw) to make aiolli, sesame seed oil, or a shot of Tabasco sauce. You could skip the mustard, but I find that if you do, it tastes flat. You'll always want the lemon (or lime) juice.
I really wouldn't use macadamia oil as it's too expensive, and you won't get any improvement in taste. Some people say the extra virgin oil is too strong, but I've never found this to be the case. Of course avoid all industrial "vegetable" oils.
If you're adventurous, you could even try this coconut mayo recipe. I was just wishing it were possible to make that and thought to google it, and there it was. I think I'll try it today. I'm afraid the coconut oil might cause it to harden, but I'll give it a shot and see.
on August 23, 2011
at 08:08 PM
She recommended it over 10 years ago. They have changed the recipe and it now contains sunflower oil. They now recommend the Wilderness Family Mayo, which is made from Mary Enig's Eat Fat, Lose Fat blend. (coconut oil, olive oil, sesame oil)
I'd recommend instead using her nourishing traditions recipe and lactofermenting it. It keeps for a long time and is really tasty. You can use MCT if you want a truly tasteless oil but it's also good with bacon fat, ghee, and light olive oil.