Anybody with a good MAyo that a kid will eat

[nicholas_mom]

or me for that matter. I tried the NT version with the EVO Oil and I did not like it. I don't know what I liked least: the oil used or the dijon mustard.

Any new ideas?

[Chicharronita]

This is one thing I don't make by the book. I use light olive oil instead. I happened to get some tea oil on sale, and that made good mayo too; it's almost all mono-unsaturated fat. Try substituting organic yellow mustard that's more mild for the Dijon (hey, I didn't think of trying that until now!).

[nicholas_mom]

Thanks. What is Tea Oil ?

[Nikki98]

Now I have made the mayo with coconut oil, but some may not like that flavor with sandwichwes (I do ), but I would also like to know what is tea oil?

[Tcarwyn]

It works with coconut oil? I bet it sets up nicely too, huh? You could use the refined kind, that hardy tasts of coconut at all...

And me too with the tea oil?

[yitlan]

I know some folks who use olive oil and sunflower oil and really like it. I use the Mary's Oil blend from EFLF, but dh doesn't like it THAT much. The blend is 1/3 olive, 1/3 coconut and 1/3 sesame oil.

[kdmama33]

In NT, SF mentions that you can substitute safflower oil for the olive oil if you want to have a milder tasting mayo. I keep meaning to try that, as I love mayo but not mayo made with olive oil (or coconut oil -- that is just so wrong, and I love me some EVCO).

[pampered_mom]

Originally Posted by kdmama33

In NT, SF mentions that you can substitute safflower oil for the olive oil if you want to have a milder tasting mayo.

She actually suggests sunflower oil, not safflower! :0) I just tried the sunflower oil instead of the evoo and I LOVED IT! By far I think it's the best mayo I've ever had. I tried making the ev olive oil version and it was absolutely terrible - I dumped the whole thing out! I'd definitely suggest making the switch. Next time, though, I'll have to try the co.

[provocativa]

I'm always tweaking for homemade Hellman's for sandwiches, though we like strong aioli's too. The closest I've come is 1/2 lemon juice, 1/2 cider vinegar for the acid, yellow mustard, whole eggs, not just yolks, a little extra salt and safflower or sunflower oil with a small portion of melted coconut oil in at the end for firming up. You will get the best emulsion with a mixer rather than a food processor. nak

[kdmama33]

Originally Posted by pampered_mom

She actually suggests sunflower oil, not safflower! :0) I just tried the sunflower oil instead of the evoo and I LOVED IT! By far I think it's the best mayo I've ever had. I tried making the ev olive oil version and it was absolutely terrible - I dumped the whole thing out! I'd definitely suggest making the switch. Next time, though, I'll have to try the co.

You're right, it is sunflower oil. My bad. Thanks for the correction. I'm going to try it -- I've been craving mayo (yes, just mayo -- I used to be a Hellman's freak waaaaaay back in the SAD days) lately.

[nicholas_mom]

Thanks for tips and suggestions!

Oh yeah, Provocativa...is that 1/2 tsp lemon juice and 1/2 teasp. cider vinegar ?

[Chicharronita]

Originally Posted by nicholas_mom

Thanks. What is Tea Oil ?

It is oil from the green tea plant (camellia), but I don't know if it's from the same kind used as a drink.

[Chicharronita]

Originally Posted by Tcarwyn

It works with coconut oil? I bet it sets up nicely too, huh? You could use the refined kind, that hardy tasts of coconut at all...

My first attempts at making mayo was with a recipe that called for 50% coconut oil. But I think my fridge is too cold—I kept reducing and reducing the amount, because the mayo would harden up like butter!

[AJP]

I use safflower oil. I don't care for sunflower oil, I think it has a bitter aftertaste. I don't know why NT doesn't suggest safflower as an alternative along with sunflower, the mono/poly ratio is the same (you can get both oils in a high monounsaturated, high-oleic version). You can also use a pinch of dry mustard powder instead of dijon. The way I like it best is using a whole egg, mustard powder, Real Salt, apple cider or rice vinegar and safflower oil. BTW, the mustard isn't just there for flavor, it helps emulsify.

[Chicharronita]

Originally Posted by AJP

I don't know why NT doesn't suggest safflower as an alternative along with sunflower, the mono/poly ratio is the same (you can get both oils in a high monounsaturated, high-oleic version).

Isn't it because it tends to be more processed, and you can't get organic safflower oil?

BTW, the mustard isn't just there for flavor, it helps emulsify.

I didn't know that. I thought you only needed the eggs to emulsify.

[pampered_mom]

The eggs are there as an emulsifier, but the mustard gives you a little insurance that everything will come together easily. It'd be a little bit more fussy proposition without it.

I don't know why SF recommends sunflower over safflower. I remember wondering that myself when I read the recipe.

ETA: Maybe sunflower oil is recommended over safflower oil b/c of possible GMO issues? Is there a GMO sunflower?

[AJP]

I can get two different brands of organic, expeller pressed, high monounsaturated, high oleic safflower oil. I don't think it's any more refined than sunflower oil. To my knowledge (and I do try to keep up on the topic), there is no GM safflower yet (organic wouldn't be GM anyway, though). I wouldn't want to eat large amounts of either sunflower or safflower oil, but I use it only for mayo, so it's balanced with the better fats in my family's diet.