Rapeseed oil is lowest bad cholesterol available and grown in UK. Palm oil is bad. Olive oil is good too. Have you a dietary issue with rapeseed? I'm sure if you check Holland and Barrett website or Waitrose you may find an alternative mayonnaise.is there any mayonnaise (shop bought ) available in the uk made with eggs and olive oil? ive only just noticed that hellmans is 78 percent rapeseed oil..
You might develop some resistance to hay-fever by eating the oil isn't that how locally produced honey works (not that we diabetics can eat it )I'd second that! But it's definitely expensive, so I tend to buy an extra jar or two when Ocado has it on offer.
However I've also used Hellmann's for donkeys years, and there's only a small quantity of oil in a dollop of mayonnaise. I have nothing against rapeseed oil apart from the fact that it's been grown very locally and the pollen used to give me rather bad hay fever...
that was my view on rape oil @Jim Lahey .and on the same line i note the first cooking oil to be emptied fromthe supermarket shelves has been the cheap sunflower /seed oils....does anyone remember the shelves of this stuff disapearing and used for fuel in diesel vehicles some years back ?I wouldn’t touch rapeseed oil with someone else’s oily stick. The majority is inflammatory toxic soup just like any other heat and solvent extracted ‘vegetable’ oil. Sure, it’s available in cold pressed varieties, but I highly doubt those are typically found in processed slop like commercially produced mayonnaise.
...note the first cooking oil to be emptied fromthe supermarket shelves has been the cheap sunflower /seed oils....does anyone remember the shelves of this stuff disapearing and used for fuel in diesel vehicles some years back ?
The Bamix has different blades for different functions and it makes a big difference, just between the aerating and the beating versions which look very similar. It is well worth investing in a set as seen on the TV selling channel with the little mixing additions for when you don't want to be cleaning out a big food processor.ive tried it with one whole egg, olive oil ( not extra virgin) and give it a whizz with my cheap stick blender ..result ..slightley overpowering taste of the oil and thinner texture than shop bought..ive seen the adverts on the tv for the bamix my attempt wasnt the same...
If I had to I guess I'd get this one.. not cheap tho..avocado oil but far easier to make your own.. just use a stick blender which would probably pay for itself after a few uses...
https://hunterandgatherfoods.com/collections/mayonnaise
Sadly, I seem quite incapable of obtaining the same result - and I tried olive (pomace), avocado and liquid coconut oils. Never foams up / thickens... I've seen a carnivore version made with duck fat, I have to try that (as at present I'm not eating plants anyway).I have always made v thick yummy mayo using a very cheap stick blender, and this method:
takes about 10 seconds
Sadly, I seem quite incapable of obtaining the same result - and I tried olive (pomace), avocado and liquid coconut oils. Never foams up / thickens... I've seen a carnivore version made with duck fat, I have to try that (as at present I'm not eating plants anyway).
I'd like to try making it, too. What oil do you use? Would you share your recipe? Thank you!My understanding is that the proportion of mustard to egg yolk is the vital thing to thicken it up, and that holding the blender foot over the egg yolk to start with, makes a huge different. Also the precise order the ingredients are added to the mix.
Not that I am suggesting you aren't doing all those things!
I'd like to try making it, too. What oil do you use? Would you share your recipe? Thank you!
I am so gonna try this, thank you! Plus I'm gonna do it with the accenttakes about 10 seconds
Oh good grief I hadn't even thought of that....sometime in my future I might just give it a goI've seen a carnivore version made with duck fat
Likely much higher carbs though and that matters far more to me that the myth that is the entire cholesterol debate.Any of you every tried making mayo based on chickpeas? I do that. (Instead of the yolk)
I lowers the s/FATg and that is an important thing in controlling my cholesterol.
It happens to thicken more easy too.
I second that mustard and a bit of lemon juice helps a lot too
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