Mayo WAS: ATT.-KRIS Re: My Butcher and heart disease.

[Guest guest]

I'm going to make mayo with avocado oil tonight. I'll let you know how it turns

out. I don't like mayo made from olive oil--too strong a taste (love olive oil

in other things, though). I prefer best foods/hellmans to miracle whip, but I

imagine you'd need to put a lot of honey in mayo to make it sweet like miracle

whip. I'm also toying with the idea of using coconut oil in the mayo...might

taste strange, though.

----- Original Message -----

From: Kris

Sent: Tuesday, June 18, 2002 11:32 PM

Subject: Re: ATT.-KRIS Re: My Butcher and heart disease.

I'm talking about a cold pressed safflower oil in mayo from the co-op, and

assuming that's a lot better than Miracle Whip. I intended to try making

mayo with olive oil, but just never got to it.

Peace,

Kris , gardening in northwest Ohio

----- Original Message -----

From: " Coyle " <jafffaus@...>

< >

Sent: Tuesday, June 18, 2002 1:04 AM

Subject: Re: ATT.-KRIS Re: My Butcher and heart disease.

> Kris,

>

> You mentioned real mayonaise as good fat. I thought

> mayonaise was all vegetable oils, therefore bad fats.

> What type of mayonaise do you use?

>

> Thanks,

>

[Guest guest]

This is actually to Kris:

You said you use safflower oil. I don't consider that

a good oil, as it is mainly omega 6, which we get too

much of in our diets.

I'm curious how 's mayonaise is going to come

out, as I am looking for a mayonaise that doesn't use

the polyunsaturated omega 6 oils and that actually

tastes good!

--- <jc137@...> wrote:

> I'm going to make mayo with avocado oil tonight.

> I'll let you know how it turns out. I don't like

> mayo made from olive oil--too strong a taste (love

> olive oil in other things, though). I prefer best

> foods/hellmans to miracle whip, but I imagine you'd

> need to put a lot of honey in mayo to make it sweet

> like miracle whip. I'm also toying with the idea of

> using coconut oil in the mayo...might taste strange,

> though.

>

>

> ----- Original Message -----

> From: Kris

>

> Sent: Tuesday, June 18, 2002 11:32 PM

> Subject: Re: ATT.-KRIS Re: My

> Butcher and heart disease.

>

>

> I'm talking about a cold pressed safflower oil in

> mayo from the co-op, and

> assuming that's a lot better than Miracle Whip. I

> intended to try making

> mayo with olive oil, but just never got to it.

>

> Peace,

> Kris , gardening in northwest Ohio

>

>

> ----- Original Message -----

> From: " Coyle " <jafffaus@...>

> < >

> Sent: Tuesday, June 18, 2002 1:04 AM

> Subject: Re: ATT.-KRIS Re: My

> Butcher and heart disease.

>

>

> > Kris,

> >

> > You mentioned real mayonaise as good fat. I

> thought

> > mayonaise was all vegetable oils, therefore bad

> fats.

> > What type of mayonaise do you use?

> >

> > Thanks,

> >

>

>

>

>

[Guest guest]

> I'm going to make mayo with avocado oil tonight. I'll let you know how it

turns out. I don't like mayo made from olive oil--too strong a taste (love

olive oil in other things, though). I prefer best foods/hellmans to miracle

whip, but I imagine you'd need to put a lot of honey in mayo to make it

sweet like miracle whip. I'm also toying with the idea of using coconut oil

in the mayo...might taste strange, though.

>

>

I never thought of Miracle Whip as being sweet. The flavor I notice is

mustard, I think. HEllman's seems tasteless to me. I'm afraid coconut oil

might do strange things to the mayo since it's hard at refrigerator temps.

Peace,

Kris , gardening in northwest Ohio

[Guest guest]

> This is actually to Kris:

>

> You said you use safflower oil. I don't consider that

> a good oil, as it is mainly omega 6, which we get too

> much of in our diets.

Most people may be getting too much omega 6 because of the extensive use of

soybean and corn oil, but the way I eat I don't think it's that much of a

problem. It's not like I'm eating huge amounts of mayo. I usually stretch it

with yogurt.

This is another reason for wanting a good nutrient analysis program, so you

can see how these things balance out.

Kris

[Guest guest]

Kris-

>I'm afraid coconut oil

>might do strange things to the mayo since it's hard at refrigerator temps.

Unfortunately, coconut oil renders the mayo hard upon refrigeration, so

it's pretty much only useful freshly made.

-

[Guest guest]

Did you use " Tropical Traditions " coco. oil? If you did, is there any " coconut "

taste to the mayo?

----- Original Message -----

From: johnny_tesla

Sent: Thursday, June 20, 2002 11:46 AM

Subject: Mayo WAS: ATT.-KRIS Re: My Butcher and heart

disease.

> Kris-

>

> >I'm afraid coconut oil

> >might do strange things to the mayo since it's hard at

> >refrigerator temps.

>

> Unfortunately, coconut oil renders the mayo hard upon

> refrigeration, so it's pretty much only useful freshly made.

My current batch of homemade mayo is made with 50% virgin coconut oil

and 50% organic sunflower seed oil, and it remains soft enough to

spread when cold. My next batch will be made from 50% coconut oil,

25% olive oil, and 25% avocado oil. I use the blender mayo recipe

from the Joy of Cooking and make it in a food processor.

[Guest guest]

On Thu, 20 Jun 2002 02:05:30 -0400 Idol <Idol@...>

writes:

Kris-

>I'm afraid coconut oil

>might do strange things to the mayo since it's hard at refrigerator

temps.

Unfortunately, coconut oil renders the mayo hard upon refrigeration, so

it's pretty much only useful freshly made.

-

****I have found that half coconut oil and half olive oil works quite

well, back when I used to make it.

Bianca