Better start reading labeled folks. They’re putting crickets in your food whether you like it or not.
(twitter.com)
🦗🐝🦟 BUGS 🐛🐞🐜
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Grape seed oil is the best for mayo, then comes colza oil. I only add another oil at the end for the flavor (olive, or sesame or pumpkin seed). I avoid peanut and sunflower oil.
Every try avocado oil? It depends on use, but avocado oil used while using the mayo on a burger or a dressing works out pretty well.
I only eat Avocado mayo. That was a big switch for me growing up in the south & we are specific about our Mayo. Every region has their favorite. I’ve eaten Duke’s all my life. They were recently bought, I don’t notice a taste difference but don’t want soy. Guess I’m going to be making my mayo. The tiny jar of avocado mayo has doubled in price in three months. Lots videos online.
I like virgin coco and avocado oil but it’s too expensive for mayo. Maybe for the final touch.
It’s just that I once visited neighbours who served us a typical French hors d’œuvre: « oeuf dur mayonnaise », which is a boiled egg served with mayo.
Their mayo was firmer than mine and it was not from the egg or the mustard (we use the same Edmond Fallot brand… best Dijon mustard in the universe). As I used Swiss organic colza oil, I asked what she used. In Burgundy, what seed are frequent? Grape seeds, that’s what. It indeed improved my mayo’s firmness. The spoon stands for 2 days in the pot without touching the edge.