Thread 21549423

It’s aight. Is there a non-sneed oil variety that’s lighter. Even this shit is light olive oil, but it still has a gloop taste at room temp. Still tasty, still pantry dropping, possible lubricant, but I’ll need your suggestions

>>21549423 (OP)
OP wtf are you talking about?

>>21549499
He's just another schizophrenic that fell for the Big Beef forced meme of "seed oil bad"

>>21549423 (OP)
>olive oil
If it goes cloudy in the fridge your mayonnaise is going to break and become shit and it will be impossible to re-emulsify without creating a new emulsification and threading it in.
I use sunflower oil now.

Avocado oil

>>21549423 (OP)
>>21550016
Come to the dark side.

>>21550016
I once saw some famous french chef rec you use "salad oil" to make mayo and never refridgrate it
I wonder if he was talking about that shit
I always use rape oil tho

>>21549499
Hush

>>21549713
Hush

>>21550020
I’ll try that. Thank you. What’s a good brand?

>>21550071
God no.

>>21550078
After a day, I added raw garlic and more salt and I have to say that that is the key ingredient. It’s a bit watery, so I might add another egg.

>>21551698
Update:

I have also added a leftover Chipotle red sauce, so now we have spicy aioli.

Pretty proud of this, all around. Seems like an easy base for all sorts of flavors.

What vinegar is best? I can’t imagine balsamic vinegar, malt vinegar, apple cider vinegar, or rice wine vinegar. Is lemon juice or lime the best option?

>>21552062
Lemon juice is the classic choice for mayo.

>>21551698
>I’ll try that. Thank you. What’s a good brand?
Its like honey and other oils where cheap brands cut it with other stuff, so be careful.


>Over 70% of the oils tested were either rancid, adulterated, or both. Many store-brand oils (especially generic or budget options) failed purity standards due to contamination with soybean or canola oil.
pic rel is co-pilot analysis of this study (most recent afaik) so double check it

>the study anonymized the brands in the main tables, it did include a key in Supplementary Table S1 that maps each sample number to its brand name
https://www.sciencedirect.com/science/article/pii/S0956713523002372

Earlier study, first of its kind:
https://www.ucdavis.edu/food/news/study-finds-82-percent-avocado-oil-rancid-or-mixed-other-oils

>>21552064
That’s good news. Today keeps getting better and better

>>21552062
Mayo maker from earlier in the thread, I almost always use red wine vinegar

>>21549423 (OP)
Duck fat

>>21552062
>seed oil schizo
>adds chipotle slop sauce

>>21549423 (OP)
In Spain we use sunflower oil to make mayo. Olive oil is just too strong tasting.

>>21554773
gracias por compartir

>>21549423 (OP)
gloop taste? pantry dropping? what?

>>21554773
typically people dont use olive oil because blending it makes a horrible bitter taste come out
I read about some trick where you boil olive in water first its less bad but I dont see why you wouldnt use sunflower oil.

>>21549423 (OP)
I made some olive oil mayonnaise once with just oil, egg yolk and a a fork for emulsifying. Very labor intensive but oh so satisfying.

>>21549423 (OP)
I made some the other night with macadamia oil and that was pretty good, added some sriracha, dropped my own panties