“Nice recipe! The oil definately makes a big difference to the taste. Seed oils are better BUT! you need to make it clear - only cold pressed unrefined seed oils as the refined oils are bad for your gut.
I tried it first with EVOO but the flavour was too strong. this time I tried it with cold pressed sunflower oil and it is much better.”
“i love homemade mayo
I live in Ecuador, in the southern andes and do my best to obtain quality ingredients. Not difficult for chickens, pork, eggs, fresh fresh fruits and vegies, bundles of herbs and flowers for a delish hot/cold, sweetened or not Loja tea called horchata (not mexican variety), figs in cane syrup, and the best soups i have ever tasted. Fresh seafood of course if you live on the coast which is great anywhere.
but i am Canadian from Vancouver BC and am used to a true variety of cuisines and ingredients and really miss the fresh seafood,
I now live in the southern andes of ecuador.
this is just a wee bit of backgroud.
I love to cook and try to DIY which is the only way to go here. Magi/Nestles owns south america and most med herbs I grow in my own garden (oregano is hugely popular here!). also everything is over salted and sugar- Oh my.. everything. and i learned long ago that so ,much food has its own unique flavout - steamed brocolli with basil instead of salt and cheese sauce?
I make your ketchup - with variations- and the tomatos here are beautiful.and as noted i make mayo.
I use one whole and one egg yolk, plus apple cider vinegar (local and organic), DIY ranch dressing spice mix, dried mustard powder and as best as I can access,'today', extra virgin olive oil - mostly spanish - and sunflower oil - the number one most popular oil sold here.
this produces just over a cup of mayo for me.
Just thought i would share”
