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Does anyone know if Delouis Fils french mayonnaise (Sally Fallon recommends) uses hi oleic sunflower oil?

Answered on August 19, 2014
Created August 23, 2011 at 1:56 PM

Sally Fallon has recommended this brand but can anyone confirm that they use hi oleic sunflower oil?

77877f762c40637911396daa19b53094

(78467)

on October 29, 2011
at 12:57 PM

Grapseed oil is the most tasteless oil around, I wonder how it happened that almond is more tasteless.

77877f762c40637911396daa19b53094

(78467)

on October 29, 2011
at 12:56 PM

I use only olive oil or mix olive sunflower/palm oils. Pure olive is IMO winning taste but it can be very expensive mayo.

3c997ffae3db9464325b96979346d9e9

(1290)

on September 07, 2011
at 09:41 PM

BeingVenus- try researching a bit more before just spewing out an answer.

3c997ffae3db9464325b96979346d9e9

(1290)

on September 06, 2011
at 05:33 PM

After sending them this question I heard back from the Weston Price foundation that Sally still recommends this brand.

3c997ffae3db9464325b96979346d9e9

(1290)

on September 06, 2011
at 04:35 PM

I just heard back from Weston Price and Sally still does recommend this brand.

78972387772c994caa78513a83978437

(2290)

on August 25, 2011
at 04:30 PM

@Jack haven't tried mac nut oil yet, but that's good to know. We've experimented a little bit and the almond oil definitely was the winner!

Af1d286f0fd5c3949f59b4edf4d892f5

(18452)

on August 23, 2011
at 09:18 PM

well hello there Priscilla. that looks like a really nice couch in your profile picture. yes. um... so anyways we tried making mayo with Olivado mac nut oil and it was delicious but we only made a tiny amount. Then we tried it with Hawaii's Gold brand mac nut oil. GROSS. Hawaii's Gold brand taste like rancid vegetable oil. Bummer is that we made a whole bunch and other than the weird flavor, the mayo turned out great and with a perfect consistency. Such a bummer because it's nearly inedible. Mayo is not really very easy to get just right.

3c997ffae3db9464325b96979346d9e9

(1290)

on August 23, 2011
at 09:16 PM

It was sunflower oil when she recommended it, in fact that's why she recommended it. Are you saying it's no longer hi oleic sunflower oil or do you know?

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3 Answers

1
78972387772c994caa78513a83978437

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(

Af1d286f0fd5c3949f59b4edf4d892f5

(18452)

on August 23, 2011
at 09:18 PM

well hello there Priscilla. that looks like a really nice couch in your profile picture. yes. um... so anyways we tried making mayo with Olivado mac nut oil and it was delicious but we only made a tiny amount. Then we tried it with Hawaii's Gold brand mac nut oil. GROSS. Hawaii's Gold brand taste like rancid vegetable oil. Bummer is that we made a whole bunch and other than the weird flavor, the mayo turned out great and with a perfect consistency. Such a bummer because it's nearly inedible. Mayo is not really very easy to get just right.

78972387772c994caa78513a83978437

(2290)

on August 25, 2011
at 04:30 PM

@Jack haven't tried mac nut oil yet, but that's good to know. We've experimented a little bit and the almond oil definitely was the winner!

77877f762c40637911396daa19b53094

(78467)

on October 29, 2011
at 12:57 PM

Grapseed oil is the most tasteless oil around, I wonder how it happened that almond is more tasteless.

0
96440612cf0fcf366bf5ad8f776fca84

(19413)

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.

0
1da74185531d6d4c7182fb9ee417f97f

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.

3c997ffae3db9464325b96979346d9e9

(1290)

on August 23, 2011
at 09:16 PM

It was sunflower oil when she recommended it, in fact that's why she recommended it. Are you saying it's no longer hi oleic sunflower oil or do you know?

3c997ffae3db9464325b96979346d9e9

(1290)

on September 07, 2011
at 09:41 PM

BeingVenus- try researching a bit more before just spewing out an answer.

77877f762c40637911396daa19b53094

(78467)

on October 29, 2011
at 12:56 PM

I use only olive oil or mix olive sunflower/palm oils. Pure olive is IMO winning taste but it can be very expensive mayo.

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