Oil for Mayo

[Jay Guindon]

I like to make my own mayonnaise but I am very picky about oils as there is a lot of shit oil out there like safflower, corn, sunflower, canola (I know Cordain says canola is fine but I have reason to believe otherwise). I also know nut oils tend to be very high O6. I cannot use virgin olive oil because the mayo is downright gross, and I was using light olive oil but recently heard the process to make it light can leave chemicals in the oil as well as oxidize the fat making it harmful. Does anyone know about this? Is there a good oil to make mayo from or do I need to just give it up?

[Tyler Micheli]

Coconut oil.

http://www.freecoconutrecipes.com/in...nut-mayonnaise

The recipe has some olive oil in it, but perhaps it's flavor may be masked by the coconut or you could omit the olive oil and go 100% coconut oil. Posters in this forum http://www.lowcarbfriends.com/bbs/re...pes-ideas.html have done that and said it worked well.

I don't yet have any experience making mayo, but it's on my to-do list.

[Jay Guindon]

I thought about this but won't the coconut oil solidify again? Then you've got hard mayo and it won't spread or dip.

[Tyler Micheli]

Initially my thoughts also went straight to it being rock solid, but seems like the other ingredients keep it spreadable.

From that second link I posted earlier:

I've thought about making mayonnaise with coconut oil, but thought it would get too hard to spread once it cooled. You didn't have a problem with that?

No, actually, I was surprised at how well it came out. Maybe the stiffness of the cooled coconut oil actually helped make the final product a nice firm (like a chilled pudding) consistency. It blended in with my salad beautifully! Next time I'm going to make it with just coconut oil instead of half CO and half olive oil just to see what happens.

Okay, I've made the coconut oil mayo now with only the coconut oil instead of 1/2 and 1/2 olive oil and it came out really good.

Granted this lady's opinion of "really good" is subjective, but I say it's worth a shot.

[Jay Cohen]

Originally Posted by Jay Guindon

I like to make my own mayonnaise but I am very picky about oils as there is a lot of shit oil out there like safflower, corn, sunflower, canola (I know Cordain says canola is fine but I have reason to believe otherwise). I also know nut oils tend to be very high O6. I cannot use virgin olive oil because the mayo is downright gross, and I was using light olive oil but recently heard the process to make it light can leave chemicals in the oil as well as oxidize the fat making it harmful. Does anyone know about this? Is there a good oil to make mayo from or do I need to just give it up?

You're over thinking it, just buy the best Olive Oil you can afford, make and eat. You really think the great chiefs and great eaters of fine food agonize over this minor shit i.e chemicals in oil and oxidize the fat....?????? If worried, I'll send a UPS Pick Up slip, send all your dangerous food to me, I'll eat, test, report back to ya

[Chris Salvato]

I hate Mayo with Olive Oil.

I make mine with refined high oleic sunflower oil. High Oleic is better than regular sunflower oil in terms of O6:O3 ratios (about 6.5:1 compared to 69:1) and it tastes delicious.