Posted on 01/24/2022 8:50:19 AM PST by mylife
MCT oil is a derivative. You can get MCT oil made from coconut oil.
Avocado oil is also flavorless from what I have experienced.
Most Olive oil that you buy in the grocery store is junk (flavored canola oil). You can get a few different varieties of California Olive Ranch olive oil (one is very light flavor, not heavy flavor for sauces/dipping) at Wal Mart if you care to shop there.
A mayo story.
I like a *LITTLE* mayo and onion on a burger but I had to start telling them to hold the mayo at Carl’s Jr./Hardee because I’d bite into a sandwich and half a cup of mayo would fall in my lap.
Then one day I discovered the problem. I ordered a burger at Carl’s Jr. and emphatically said “NO MAYO!” and the order taker relayed my order to the preparers (none of whom speaks English) as “SIN SALSA!” (no salsa). It seems the preparers (who don’t know mayo from Pico de gallo) just lather it on.
I have tried ordering “Poco Salsa” (a little) to no avail and have given up on Carl’s Jr. in favor of 5 Guys and In-n-Out.
Hellman’s spiced with Old Bay Seasoning, a bit of garlic, and some lemon juice is the bomb. With solid White Tuna(water) makes great poor man’s faux crab cakes.
sounds like da bomb!
Thanks!
Just buy Miracle Whip...it’s got the zip!
“ It came out silky smooth but I did not like the taste of olive oil in it as the fat though, any ideas?”
Use a neutral flavored oil like canola.
L
Like everything else, it comes down to preference. Health wise, I prefer avocado oil Mayo. Flavor wise, I usually add a bit of fresh dill and lemon juice to a newly opened bottle.
As a base, I use it to make tartar and Sauce andalouse.
I haven’t had to struggle with making it homemade in a number of years and stock up when it’s on sale at the discount stores.
I have 2 jars; it’s pretty good.
i drive through mayo to get to the gulf of mexico...
Use neutral oil. Olive oil does not make good mayo. Btw, from scratch mayo can be made in 2 minutes. I do it all the time.
https://www.youtube.com/watch?v=j3xx8Bpau0E
It is insanely easy.
Thanks.
Thanks. That tutorial is exactly the method I was taught. Next time I’ll use a neutral oil.
I tried it with EVOO and threw it out. It was nasty.
Try 2/3rds a yolk qty of Dijon in the mix. Makes a nice French mayo. You can also with the mustard (It also emulsifies) use hard boiled egg yolks (2 yolks), believe it or not.
I do the hard boiled egg thing to make a tartar sauce with the pickles, capers, parsley, tarragon and diced up egg whites. Some fancy French name for the sauce starting with G, but its tartar sauce. Very good tartar sauce, but tartar sauce, nonetheless.
Appreciate the tips.
heel lekker op koud gerookte salm
I bet it is.
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