Avocado oil mayonnaise (Flavcity technique)


(Diane) #1

I’ve tried making my own avocado oil mayonnaise several times over the past several months. The previous batches were okay, but I found this video and found I like this method and product the best so far. Previously, my last batch turned out unpleasantly thick and this video showed me how to fix it in the future.

I will warn you that I find this guy (Bobby Parrish) SUPER annoying (though Dessi, his Bulgarian wife, is charming and a trained baker (maybe?)). Unfortunately, I’ve found that he has some really good recipes/ techniques, so I’ll probably continue to suffer through his presentations at least occasionally.

If you do explore his channel, keep in mind that NOT ALL HIS RECIPES ARE KETO, so pay attention.


Diane’s Recipe Adventures
#2

Holy cow. I watched the video and I don’t think I have the patience to pour that slow, nor the energy to whisk that long. I thought most people used an immersion blender to make mayo?


(Full Metal KETO AF) #3

You’re right, most do. I have done the hand whisk style long ago and yes, wears your shoulder and arm out! :cowboy_hat_face:


(Diane) #4

But I’ve had more consistent success making the mayo by hand, I don’t waste my ingredients and I like it! It doesn’t really take that long and I find it somehow really satisfying.

Mind you, while living in Argentina, I once made marshmallows from scratch and beat the egg whites by hand. That WAS time consuming and exhausting. But super soft and yummy.


(Full Metal KETO AF) #5

My method, copper bowl and a whisk. I did it for that soufflé recently. :man_cook:t3:


(Khara) #6

The copper makes a difference?


(Full Metal KETO AF) #7

@KBG Yes, copper bowls are for egg whites only. They cause cream to get black spots. The copper helps the egg whites to make more stable peaks, like cream of tartar does. They have a round bottom special shaped for whisking. They aren’t cheap, I got my set at a thrift store for $4. :cowboy_hat_face:


(Khara) #8

Interesting, thanks!


(Diane) #9

I’ve found that if you use an immersion blender (or blender or food processor) with olive oil, it is easy to over-process and it can introduce a bitter flavor into the mayo.