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