Avocado oil mayonnaise

(Jill H.) #41

Ha! You nailed that whole adventure on the head. :laughing:

(Little Miss Scare-All) #42

Ok so just made my own avocado oil mayo today. It came a little less thick than I prefer, but Im sure its user error lol. My recipie was as such:

1 whole egg
1 yolk
1 tsp of braggs acv
1 cup slowly added avocado oil
Himalayan salt to taste

This is the oil I used, which officially makes this the most expensive mayo Ive ever had:

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And the semi non-thick as Id prefer outcome, but still tasty:

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Any suggestions for thickerness? Less oil? Drop the extra yolk maybe? Or will it thicken in the fridge a bit?

#43

Try adding 1/2-1 teaspoon dijon mustard next time, it helps emulsify the mayo, making it thicker.
Another option would be to add 1/2 an avocado to the one you pictured -it should add some thickness and flavor :slight_smile:

(G. Andrew Duthie) #44

More oil, actually.

Just keep adding it until you get to the thickness you like. If you’re using an immersion blender and a container just large enough for the head of the mixer, you shouldn’t have any issues with it breaking.

And yes, it will thicken a bit as it rests in the fridge.

You might also experiment without the extra yolk (we just use one whole egg in ours, so I don’t know what an extra yolk would do to the consistency), or using distilled white vinegar instead of ACV.

(Little Miss Scare-All) #45

I do have an immersion blender that I used, but i decided to use the whisk attachment. No bueno? Maybe I’ll try with one of the other heads I have, I have like 4 different heads to it. More oil. I should try also the dijon.

And perhaps I should have just gone with putting it in tuna, but instead I experimented and made sardine salad, which after making, made me regret everything lol. It kinda isn’t good… lol. The mayo tastes fine, but the sardines with it is kinda meh. I have to redo part of my meal prep this week.

(G. Andrew Duthie) #46

We’ve only used the blender head, not the whisk attachment.

I use the whisk to make mousse. :grin:

And I love tuna with homemade mayo. I make tuna melts almost every Friday.

(*Tame Those Ghrelin Gremlins) #47

I personally get the avocado mayo and it does not taste like an avocado. I hate avocados ewwwh. I stay away from miracle whip so I can’t give ideas with that.

(Little Miss Scare-All) #48

Tuna melts are one of my favorite all-time foods. Have you perfected a way to keep the tuna cool/cold while the cheese is nice n melty? I can’t seem to. I’ve thought about tuna semi-fredo, like partially freezing the tuna before I broil the cheese on top.I love the cold/hot contrast <3

(Aubrey Simmons) #49

I wouldn’t really bother with avocado oil mayonnaise if you’re making it from scratch. It takes a fair amount of oil to make mayo and the cost per oz with avocado oil isn’t super effective vs the leverage of price. It’s delicious no doubt about it but you gotta remember it’s still avocados and out of all the times I’ve made mayo from scratch avocado oil mayo aged the quickest

(Full Metal KETO AF) #50

I did mention a method for pasteurized eggs, sousvide whole eggs at 130F to sterilize but not cook them. I don’t remember for how long but I think it was 20 minutes or so. You’d have to look that up.

(Full Metal KETO AF) #51

Why would you bother sterilizing a jar to add some stervia and lemon juice to store bought mayo? Seems like a completely unnecessary thing to do. Just take a little out of the jar and add your stuff and stir it!

(Full Metal KETO AF) #52

Just watched it, there’s a Stanley Kubrick Film Festival going on at my house now. So far, Sparticus, Dr. Strangelove, 2001, A Clockwork Orange, The Shining, and Full Metal Jacket so far.

(Little Miss Scare-All) #53

Can I join you??? I love Kubrick films. He was definitely my kinda guy lol. Phallic sculptures and all!

(G. Andrew Duthie) #54

No, I don’t really worry about the temp of the tuna. Just slap a couple slices of pepper jack cheese on top of a flattened pile of tuna salad, and microwave until melty.

(G. Andrew Duthie) #55

Can’t speak for others, but for me it’s not about the price, it’s about having full control over what goes into it.

#56

I love sour cream with sardines, but not mayo lol

#57

I make mine on a couple of thick slices of tomato as the base :slight_smile:

(Full Metal KETO AF) #58

Coming soon to a viddy screen near you my drooge! Lolita, Barry Lyndon and Eyes Wide Shut. I saved the sexy stuff for last. :sunglasses:

(Little Miss Scare-All) #59

Love that one too <3

He “died” shortly thereafter. Maybe revealed a bit too much of the esoteric. I know I wouldn’t want my sex party masquerade rituals outed. Oops.

#60

I use Olive Oil Mayo or Avocado Mayo by Best Foods and I dont notice any difference in flavor. I can drink avocado oil strait because it’s so mild but it does not taste like avocados. I have an Avocado tree and eat them almost every day. :o)