Avocado oil mayonnaise

(Scott) #1

Looking for advice. I use coconut oil for cooking and it’s fine , I bought a coconut oil mayonnaise but not a big fan . I was thinking about thevavacodo oil flavour but I don’t like avocado . Are there any that are bought that taste simulate to the miracle whip or Helmans. Don’t want to make my own as lazy and raw eggs scare me

(Full Metal KETO AF) #2

Avocado oil has a fairly neutral taste. I don’t think it tastes like a fresh avocado. Try some. Don’t buy stuff like Hellman’s avocado oil or olive oil mayo, it’s cut with canola or soybean oils. If you’re going to buy avocado mayo look for Primal Foods or Chosen Foods. Don’t fear raw eggs, I was a cook all my life and eat half cooked eggs and raw eggs in foods all the time and have never contracted salmonella poisoning. :cowboy_hat_face:

(Scott) #3

I wasn’t going to buy the Helmans just like the soybean Helmans untilmread about soybean oil . Found a strong funny taste with coconut oil mayonaise and I love coconut

(Steaks b4 cakes! 🥩🥂) #4

Totally agree with @David_Stilley about making your own mayo. Olive oil it’s probably your best bet if you want to to taste as close to pre-made stuff as possible. You can always tweak the taste with some seasonings. Avocado oil mayo is good too. I’ve been making mine recently with a blend of coconut oil and olive oil. It’s so nice, especially if you mix garlic and herbs in. Kinda like an aioli if you add garlic salt/powder!

(Charlotte) #5

I buy olive oil mayo. I only use it for deviled eggs since I don’t put it on anything else. My kids like it though and they are picky.

(Allie) #6

It doesn’t taste of avocados at all.

(MelissaH) #7

@jscott1967 I don’t like avocado at all… I love primal kitchens avocado mayo. Especially with tumeric over salmon😁 it has a very neutral flavor.

(Sheri Knauer) #8

It really is quick and simple to make mayo at home. I always use avocado oil to make my mayo and it does not taste like avocado. You can always get the Primal Kitchen mayo but for a small jar its like $8.00 and you can make the same amount for pennies.
Crack a whole egg in a wide mouth mason jar. Add a blob of mustard, a bit of salt and pepper, a bit of lemon juice, a cup of avocado oil. Stick an immersion blender in and whiz until all mixed and emulsified. Much quicker and cheaper than getting in your car, driving to the store, cursing at the person who cuts you off in traffic, impulse buying more stuff than you intended at the store, waiting in line at the store while someone pays with a personal check, trying to get out of the parking lot of an overcrowded shopping center, cursing at the person you are stuck behind thats driving 15 miles below the speed limit, hitting those potholes that are popping up everywhere, then after you are home and unpacking your grocery bags from all your impulse buys, realizing you forgot to get mayonnaise…

#9

I bought some avocado oil based mayo. It has a little bit of the miracle whip tang but it’s mayo. I got it at Costco…I believe the brand is chosen foods. I don’t eat a lot of mayo so I find this to be a good option for me.

(Little Miss Scare-All) #10

Careful with the avocado mayo if you don’t like Lime. I dont know why but so many commercial avocado mayos insist on putting lime in there. Gross af. Read the back, because they also sneak in other stupid flavors like Rosemary. I just posted about this a little while ago.

(Sheri Knauer) #11

They also like to sneak in sugar and canola and/or soybean oil too

(Windmill Tilter) #12

Another vote for make your own. I used to pay $8.00 for the primal kitchen stuff until I finally gave in and tried making it myself. The homemade stuff is so much better. It’s like the difference between bread right out of the oven vs 10 days old. It’s that good. The flavors are bright, creamy, and rich in a way that I wouldn’t have guess that mayonnaise could taste. The fact that it costs $2.00 to make rather than $8.00 to buy sealed the deal.

(Little Miss Scare-All) #13

Dammit now youre making me revisit the idea of making my own again. Its been like 6 years since my emulsification gross-out happened.

I had decided to make my own, it called for a squeeze of fresh lemon, however a few seeds fell into the emulsion and grinded up the seeds. :nauseated_face:

Im a very textured eater and between the slopping sound while it was doing its thing, and the unsmoothe, bits n pieces of seed in there, it made me dry heeve. Ended up throwing it all out a few days later because I never got over it.

Is lemon necessary? I know its often used in recipies for anti-oxidation, and wasnt sure if this was the case.

#14

Don’t do it, Dena! Stay strong. :muscle:

(Windmill Tilter) #15

Do it Dena, you know you want to! :smile:

If the seed incident casts too dark a shadow, you can always use bottled lemon juice. I made a batch with it once and it still came out great, and with no risk of seeds. Alternatively, there are lots of recipes that use apple cider vinegar.

(G. Andrew Duthie) #16

Use distilled white vinegar instead. Works great, and no seeds.

(Little Miss Scare-All) #17

Let it never be said that I’m not sometimes easily influenced lol. I’m gonna do it! Ill put my big girl pants on, or leggings as it were, and hook it up this weekend.

Distilled white vinegar is brilliant. Fuck lemon. :fu: :lemon:

As for the slopping noise, Im going to blast music to drown it out. Yeah I know its weird. I just cant lol.

I forget how I did it last time since its been a few years. Whats your guys’ method that you like best? I have a VitaMix which may be too powerful and heat the mixture up in a manor that would be nauseating. I have a piece o’ crap mini food processor with 1 speed, and I have a slammin Kitchen Aid immersion blender with several handy dandy attachments.

Which should I go with?

(Windmill Tilter) #18

I use a POS mini-food processor. If you’re really hardcore you’ll use a whisk…

(Little Miss Scare-All) #19

Ohhh whish is great cuz my immersion blender has a whisk attachment that goes hella fast and wouldnt heat errrrthang up. Great idea.

(Tony ) #20

Also re-eggs, I read that heating them slowly so that the whole egg is 60° c (sorry, I don’t know what that is in °f ) kills off any bacteria but leaves the egg completely soft and kinda uncooked. I’m also not keen on using raw eggs. Anybody else’s thoughts on this - please post !