I want a Mayo that tastes good and doesn’t have soybean oil

[Anonymous]

Homemade, fresh mayonnaise is an easy gift to yourself.

[Anonymous]

Anonymous wrote:Primal Kitchen, it uses Avocado Oil

This is the one I’ve been trying. It tastes good.

[Anonymous]

Anonymous wrote:

Anonymous wrote:https://www.inspiredtaste.net/25943/homemade-mayonnaise-recipe/

The recipe IS easy but it also easy to mess up. I use a mix of avocado and safflower oil and add oil really slowly. I’ve messed it up using olive oil and by adding oil too fast.

You can use the extra-light tasting olive oil with good results.

I make mine in a pint size Ball wide mouth canning jar using my immersion blender and it comes out perfect every time. I used to use my Vitamix blender and it would "break" occasionally.

I use:
One cup oil
One egg
2T lemon juice
1/4 tsp dry mustard
1/4 tsp salt

Dump it all in the jar and mix with the immersion blender.

With a boiled egg, right?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:https://www.inspiredtaste.net/25943/homemade-mayonnaise-recipe/

The recipe IS easy but it also easy to mess up. I use a mix of avocado and safflower oil and add oil really slowly. I’ve messed it up using olive oil and by adding oil too fast.

You can use the extra-light tasting olive oil with good results.

I make mine in a pint size Ball wide mouth canning jar using my immersion blender and it comes out perfect every time. I used to use my Vitamix blender and it would "break" occasionally.

I use:
One cup oil
One egg
2T lemon juice
1/4 tsp dry mustard
1/4 tsp salt

Dump it all in the jar and mix with the immersion blender.

With a boiled egg, right?

This cant be serious. But it’s DCUM so I’m not sure.

[Anonymous]

Anonymous wrote:

Anonymous wrote:https://www.inspiredtaste.net/25943/homemade-mayonnaise-recipe/

The recipe IS easy but it also easy to mess up. I use a mix of avocado and safflower oil and add oil really slowly. I’ve messed it up using olive oil and by adding oil too fast.

You can use the extra-light tasting olive oil with good results.

I make mine in a pint size Ball wide mouth canning jar using my immersion blender and it comes out perfect every time. I used to use my Vitamix blender and it would "break" occasionally.

I use:
One cup oil
One egg
2T lemon juice
1/4 tsp dry mustard
1/4 tsp salt

Dump it all in the jar and mix with the immersion blender.

This is how I like to make it too. No need to slowly drizzle in the oil or anything special. Dump it all into the jar/container, add the immersion blender and go to town. Just do not lift up the immersion blender at all lol. Just leave it on the bottom of the jar. When people start moving it around trying to be fancy, that's when it seems to explode everywhere.

[Anonymous]

Anonymous wrote:

Anonymous wrote:https://www.inspiredtaste.net/25943/homemade-mayonnaise-recipe/

The recipe IS easy but it also easy to mess up. I use a mix of avocado and safflower oil and add oil really slowly. I’ve messed it up using olive oil and by adding oil too fast.

You can use the extra-light tasting olive oil with good results.

I make mine in a pint size Ball wide mouth canning jar using my immersion blender and it comes out perfect every time. I used to use my Vitamix blender and it would "break" occasionally.

I use:
One cup oil
One egg
2T lemon juice
1/4 tsp dry mustard
1/4 tsp salt

Dump it all in the jar and mix with the immersion blender.

Raw egg? I'm good, thanks.

[Anonymous]

Anonymous wrote:
Raw egg? I'm good, thanks.

If you can’t eat your eggs raw, you need better product.

Raw egg is a glorious thing.

[Anonymous]

Anonymous wrote:The "seed oil" issue is an RFK Jr. thing. I think the processing is what makes it toxic. Most of what we eat if processed to death and the manufacturers don't care at all if they are slowly killing us with their products.

RFK Jr is the one thing I actually like about Trump's administration. It's weird because it seems like the democrats should have done all this a long time ago and the republicans should be the ones supporting big business at all costs, but it's the other way around now.

My crunchy organic neighbor was on the warpath about seed oils way before she heard anything about RFK Jr.

The funny thing about this is RFK and his ilk are turning many dems into processed food defenders. It’s so weird to me.

[Anonymous]

Our chef makes it himself with avocado oil and fresh eggs from our hens.

[Anonymous]

Anonymous wrote:

Anonymous wrote:The one from Primal Kitchen is vile. Cannot eat it. I have been looking for one without soy or canola and cannot find them.

There are only 2 brands. They taste fine to me. Your only other options is make it at home using a recipe. Google a recipe for mayo.

Any recipe needs oil to make it. What oil to use then? If primal kitchen’s is bad with avocado oil, would a home one using it be better?

[Anonymous]

Anonymous wrote:

Anonymous wrote:https://www.inspiredtaste.net/25943/homemade-mayonnaise-recipe/

The recipe IS easy but it also easy to mess up. I use a mix of avocado and safflower oil and add oil really slowly. I’ve messed it up using olive oil and by adding oil too fast.

You can use the extra-light tasting olive oil with good results.

I make mine in a pint size Ball wide mouth canning jar using my immersion blender and it comes out perfect every time. I used to use my Vitamix blender and it would "break" occasionally.

I use:
One cup oil
One egg
2T lemon juice
1/4 tsp dry mustard
1/4 tsp salt

Dump it all in the jar and mix with the immersion blender.

How long does it keep for? I like the idea of making own mayonnaise. Store bought can stay in frig for months, which is nice since I only use once in awhile.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:https://www.inspiredtaste.net/25943/homemade-mayonnaise-recipe/

The recipe IS easy but it also easy to mess up. I use a mix of avocado and safflower oil and add oil really slowly. I’ve messed it up using olive oil and by adding oil too fast.

You can use the extra-light tasting olive oil with good results.

I make mine in a pint size Ball wide mouth canning jar using my immersion blender and it comes out perfect every time. I used to use my Vitamix blender and it would "break" occasionally.

I use:
One cup oil
One egg
2T lemon juice
1/4 tsp dry mustard
1/4 tsp salt

Dump it all in the jar and mix with the immersion blender.

How long does it keep for? I like the idea of making own mayonnaise. Store bought can stay in frig for months, which is nice since I only use once in awhile.

I assume that's because of the preservatives. Homemade would be more like a week, max two. But the point is supposed to be it takes 90s to make, so you can kind of make it on demand.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:https://www.inspiredtaste.net/25943/homemade-mayonnaise-recipe/

The recipe IS easy but it also easy to mess up. I use a mix of avocado and safflower oil and add oil really slowly. I’ve messed it up using olive oil and by adding oil too fast.

You can use the extra-light tasting olive oil with good results.

I make mine in a pint size Ball wide mouth canning jar using my immersion blender and it comes out perfect every time. I used to use my Vitamix blender and it would "break" occasionally.

I use:
One cup oil
One egg
2T lemon juice
1/4 tsp dry mustard
1/4 tsp salt

Dump it all in the jar and mix with the immersion blender.

How long does it keep for? I like the idea of making own mayonnaise. Store bought can stay in frig for months, which is nice since I only use once in awhile.

I assume that's because of the preservatives. Homemade would be more like a week, max two. But the point is supposed to be it takes 90s to make, so you can kind of make it on demand.

Two weeks? No. We're talking about raw eggs. Just make enough for a couple of days, tops.

[Anonymous]

I like the Whole Foods 365 brand Mayo — the regular one, NOT the organic version. It’s made with canola oil. To me, it tastes like Hellman’s used to.

[Anonymous]

Are y’all using mayo that often where you need to worry about the oils in it? I bet we have mayo maybe a couple times a year? Maybe.

A good deli sandwich only needs some mustard, maybe a drizzle of olive oil. Burgers never need mayo.