[boar_d_laze]

Originally Posted by reparon73

maybe it's my old fashioned thinkin' but I would never alter the oil, canola+ eggwhite + good seasoning. Personally I make it up w some garlic, and wholegrain mustard, but a basic sauce, should remain basic. Okay-okay mayo is not a sauce as such. Anyways I think people are goin'mad with olive oil,- but it's just my point of view.

Reparon,

Your recipe is simple, but not "old fashioned," and certainly not basic nor classic. Is it seems to be some sort of "lite" version?

Mayonnaise is a mother sauce, and is made with a recipe which includes neither canola nor egg whites. You can make a mild, low-cal version with canola, and you can "cut the fat" by using a lot of white with very little yolk. Unfortunately, your mayonnaise will lack richness and good texture. FWIW, olive oil, if not a fruity extra-virgin, is one of the traditional ingredients.

BDL

[reparon73]

huhh, I always write silly things. Of course yolks, not eggwhite. On the other hand I would still consider Mayo as a dressing rather than a sauce,- but it's just a terminology question. What I was trying to say is, that the technique is important, beating the egg as a lunatic is important as well as slowly adding the oil. I would say still that olive oil is just way too overrated.

[shel]

Recently an acquaintance suggested using Macadamia nut oil in cooking and salad dressings. I've not done so yet, but have been reading about the oil, it's benefits, pros and cons ... from what I can tell, not having tried it - still need a good local source - it may be a nice oil to use in mayonnaise. Has anyone used the oil, either in mayo, in cooking, or on salads? Comments?

[kiki]

When I make my own mayo, I use rice oil because it is neutral in flavor and you get health benefits as well. Check out October 08 issue in Cooks Illustrated for a comparison of rice oil and canola oil for taste.

Sometimes I put in wasabi powder for a good kick.