Best oil for mayo?

[MRose]

What is your favorite oil for mayonnaise? My husband puts it on a lot so I make my own, but I can't stand olive oil! I use grapeseed oil, but I know that's not the healthiest (and sometimes it still just becomes liquidy. Ah, mayo fails...). What do you guys like when making this capricious condiment?

[soliwit · Accepted solution]

I think one of the yummiest, neutral and very healthy oils to use is avocado oil 🙂

[carl669]

we use extra light olive oil.

[LizziePooh]

@MRose

I don't know how to make mayo or that people did. 😛

That is interesting about the grape seed oil making it liquidily. Do you experience the same thing with olive oil? I thought the only difference between the two is taste? 

What oil is in a typical mayo recipe?

[LizziePooh]

Wish there was an edit button. lol!

[Raviv]

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@LizziePooh wrote:

Wish there was an edit button. lol!

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There is.  Hover over the options arrow in the upper right of your post, then click Edit Reply.

[LizziePooh]

@Raviv I am so much smarter now. Thank you very much. 🙂

[Raviv]

I only know because I have to edit A LOT! 

[DominicJ]

In the UK, even tv chefs just say Vegetable (rapeseed) oil

Olive oil is too strongly flavoured.

If you really dont want to use veg oil, ground nut oil would probably work, its another minimally flavoured oil.

But Veg Oil

[Raviv]

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@DominicJ wrote:

In the UK, even tv chefs just say Vegetable (rapeseed) oil

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That's something interesting I discovered on another forum I frequent that's also international.

In my part of the US, "vegetable oil" is almost always soybean oil when you check the label.  In other parts of the world, it's usually rapeseed/canola oil.

[carl669]

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@LizziePooh wrote:

@MRose

I don't know how to make mayo or that people did. 😛

That is interesting about the grape seed oil making it liquidily. Do you experience the same thing with olive oil? I thought the only difference between the two is taste? 

What oil is in a typical mayo recipe?

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typically, it's soybean oil in the US.  i use this recipe:  http://whole30.com/2014/05/mayo/

just make sure you use extra light olive oil and not regular or extra virgin (those are too heavy tasting as someone else here mentioned).  i modified the recipe above and mix in about a tablespoon or so of white vinegar to add some "tang" to the mayo.  i've been making my own mayo for about a year now and have only had one instance of it not emulsifying properly.  adding a second room temperature egg solved that problem in that batch.  all the other batches, i've only had to use 1 egg.  i do highly recommend using a stick blender.

[MRose]

Thank you for all of the suggestions and factoids! The avocado oil works very well! I know the light-tasting olive oil works well, I just don't like the taste of olive oil (but the hubby loves it so it's all good). In my earlier mayo-making days, I made it with EVOO... Wowzah! Don't do that!! Haha. 

[LizziePooh]

@MRose I am glad you found something that worked for you and hubby. 🙂 

So what is the difference between avocado oil and light-tasting olive oil, nutritional speaking (I am really interested in the fat)? Are they pretty much the same but the avocado oil works better for you? Due to taste and/or consistentency?

Just curious. I hear people promote coconut oil as an oil substitute. Would that be too sweet, do you know? 

Do you know of any oil substitute that works well and has a lower fat gram content than the others, regardless of taste?

Figured I asked since you may have checked into this and then I won't have to. lol!  🙂

[LizziePooh]

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@carl669 wrote:

<snipped>

i've been making my own mayo for about a year now and have only had one instance of it not emulsifying properly.  adding a second room temperature egg solved that problem in that batch. 

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I love that you knew adding a second egg at room tempterature solved this problem. I wish I knew when all you need to do was X to solve Y with cooking. 🙂

How did you know this was what you needed to do; did you pick it up or did someone teach you? Also, is this a solution for other things? If so, what other things? And is it the fat in the yolk or could one use egg whites and get the same solution?

Just thought I would ask. Any advice would be appreciate. 

Signed,

Obviously Inept With Cooking 🙂

[carl669]

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@LizziePooh wrote:

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@carl669 wrote:

<snipped>

i've been making my own mayo for about a year now and have only had one instance of it not emulsifying properly.  adding a second room temperature egg solved that problem in that batch. 

---

I love that you knew adding a second egg at room tempterature solved this problem. I wish I knew when all you need to do was X to solve Y with cooking. 🙂

How did you know this was what you needed to do; did you pick it up or did someone teach you? Also, is this a solution for other things? If so, what other things? And is it the fat in the yolk or could one use egg whites and get the same solution?

Just thought I would ask. Any advice would be appreciate. 

Signed,

Obviously Inept With Cooking 🙂

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i actually didn't know for sure if it would work.  i figured i'd just give it a try.  if it didn't work, i could just add some herbs and use it as a salad dressing.  the fat is in the yolk.  using just the egg whites won't work.

just some general advice.  if you're reading a recipe online, be sure to read any comments on the page.  there's often a lot of helpful tips in there.

[MRose]

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@LizziePooh wrote:

@MRose I am glad you found something that worked for you and hubby. 🙂 

So what is the difference between avocado oil and light-tasting olive oil, nutritional speaking (I am really interested in the fat)? Are they pretty much the same but the avocado oil works better for you? Due to taste and/or consistentency?

Just curious. I hear people promote coconut oil as an oil substitute. Would that be too sweet, do you know? 

Do you know of any oil substitute that works well and has a lower fat gram content than the others, regardless of taste?

Figured I asked since you may have checked into this and then I won't have to. lol!  🙂

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For us, it is the taste. I love the health-aspect of olive oil, but I hate the taste! Here is an article about avocado oil. The nutritional profiles are similar, it's more taste (and something new) in my opinion. Although, avocado oil is harder to find and can be more expensive unless you find it on special.