Originally Posted by bonbon mama
I've never used walnut and sunflower oils--how do they fare with omega ratios and rancidity? Do you just use Spectrum brand?
I buy Spectrum for both. The walnut needs to be kept in the fridge once it's opened - it will turn on you (I only use it for cold applications), but I haven't had any problem with the sunflower going rancid, and I use it for hot and cold purposes.
I didn't actually read the recipe, but I wouldn't keep mayo at room temperature, personally - it gives it a weird texture (even aside from egg safety). Although with lard it will need to sit at room temp a few minutes before using it, I have to do that with the duck fat mayo, otherwise it's a little too stiff... not as stiff as butter, but still too stiff to spread easily.