Avocado oil mayonnaise

(Full Metal KETO AF) #61

AI was supposed to be his next movie, he had been friends with Spielberg for years and was using him as a sounding board for his concepts. Kubrick’s wife passed the project to Spielberg when he died. The film was criticized probably because it wasn’t what Spielberg fans were used to but I thought it was excellent. :cowboy_hat_face:

(Aubrey Simmons) #62

I feel you

(Little Miss Scare-All) #63

I think we collectively know way too much about Kubrick lmao! Better than knowing lots and lots about the Real Housewives of Orange County or something, imo. :joy:

(Heath) #64

I gotta try this with avocado oil!

#65

lol this made me laugh…rolling obnoxiously. Usually it’s the bad avocados and the good looking onions partying it up in our crisper. I try valiantly to save the ripe avocados by putting them in the fridge but then I end up forgetting about them. So now I have to think twice about buying them. I sure love them though. So delicious.

(You've tried everything else; why not try bacon?) #66

There, all fixed!

(G. Andrew Duthie) #67

That, too, of course. Thought that went without saying!

#68

Leave your homemade Avocado Mayo on the shelf @ ROOM TEMPERATURE(!!) for a minimum of 2 days before refrigerating.

It sounds all wrong, but I assure you, the acid will do its work if you give it time. I do it each and every time I make Avo Mayo.

Read this:

(Hyperbole- best thing in the universe!) #69

This is mind-blowing. Thanks for the link!

(Scott) #70

Thanks I tried the avocado mayo and it was much better than the coconut. I will have to try my own mayo sometimes. Forgot how
Much I loved sour cream but have been using not in crazy amount

(G. Andrew Duthie) #71

With the caveat that I haven’t read all of the cited studies, the one I looked at that tested the effect of lemon juice concentration on salmonella included sugar in the recipe. I have to wonder how much of a confounder that might be, particularly since the StackExchange thread notes that garlic and mustard were found to enhance the anti-microbial effect, while salt was found to inhibit it.

Would be interesting to know whether the presence or absence of sugar is significant in this case, given that I doubt any of us are adding sugar to our mayo (blech!)

#72

It’s important not to break the yolk while putting in the ingredients. Put the blender head over the yolk and start it on slow speed until the blended ingredients start to turn white. Then you can lift the blender up to the top to finish. I think it might be hard to cover 2 yolks with the blender head, so that might be your problem.

(The amazing autoimmune 🦄) #73

I wonder if this is why my homemade mayo lasts up to a month in the fridge, it might actually last longer I just don’t want to go too far. I had guessed it was the emulsification, but maybe it is the no sugar plus having lemon juice and vinegar in it.

#74

I actually LIKE the taste of genuine Miracle Whip just as much as I like Hellman’s.

Maybe more…

If I could figure out how to do a knock-off with healthy oils, I would definitely make that too, even though it is a little sweet in addition to tangy.

Maybe some Stevia and more Lemon Juice? Dunno…

#75

Where do you get your olive oil? I’ve been eating soybean based mayo all along… about 3 tbsp per week. The only vegetable/refined oil I eat. Would like to get rid of it.

(Windmill Tilter) #76

I find that olive oil has a strong taste when you use it to make mayonnaise. Some people like it but it’s not for me. I prefer avocado oil which has a much lighter flavor. I buy mine at the grocery store, it’s pretty common these days.

#77

I have Sir Kensington’s Avocado Mayo. I think I got it at Costco. I don’t notice it tasking like avocado at all, personally, but I enjoy avocado so I may not be the best judge.

(I was just on Amazon reading the reviews of Sir Kensington’s Avocado Mayo and I think they must have had a defective batch recently because some reviews from the last couple weeks all seem to be about the oil separating. I did not have that issue at ALL, but fair warning if you buy it to check.)

#78

Hi Aubrey,
So what oil do you recommend for homemade mayo?

Thanks

#79

Is it refined or cold pressed? I can’t stand EVOO for mayo as well… tastes weird to me. Often too bitter as well.

(Windmill Tilter) #80

You can buy expeller pressed or cold pressed. Either one is miles better than chemically extracted seed oils, but cold pressed is better than expeller pressed. Cold pressed usually costs more than expeller pressed. Be sure to check the label so that you know what you’re getting.