If it doesn't have industrial lubricant, modified corn starch and potassium sorbate, then I don't want it.
In a perfect world it would have some ground grasshopper powder, but can't have it all.
Who the frick buys mayo? >Crack an egg in food processor >If no food processor just whisk it >Drizzle in avacado oil >Salt, lemon and vinegar to taste >you have now made a better tasting mayo than anything at the store that cost 1/5th the price
I can't even eat all it makes with one egg so a lot of the time I pour out half after I beat it and before I add the oil
Thanks for posting. I'd seen a reel recently and it really is super simple. And per OP, you cannot find any in the store that doesn't have so y bean oil.
Even the green lid 'olive oil' ones have it. I looked at every single variation recently at the store and found this out. Then I thought oh, this hipster looking local-made one should be fine.
1. Mayo made purely from olive oil is too bitter and olive oil forward for the mild, creamy flavor people expect from mayo
2. Olive oil solidifies at colder temperatures while vegetable oils do not. Try making olive oil mayo and sticking it in a fridge for a few hours, it isn't pleasant
I was trying to find one without the based beans in it, and they literally all have it. Even the green lid "olive oil" ones are a mixture of rape seed, s oy bean, and olive oil.
I know there are some major tastelets on this board, but I will never understand the homies who think you can just fricking 1:1 sub greek yogurt for mayo in every application. You can certainly get away with cutting half to 3/5ths of the mayo, but a sauce made from pure greek yogurt will lack that fattiness and your brain just knows there's something wrong 100% of the time
~~*(Heinz*~~)
damn how do i get thumb gainz like that
Drink from the chocolate rivers of Africa
If it doesn't have industrial lubricant, modified corn starch and potassium sorbate, then I don't want it.
In a perfect world it would have some ground grasshopper powder, but can't have it all.
Sneed oil
Who the frick buys mayo?
>Crack an egg in food processor
>If no food processor just whisk it
>Drizzle in avacado oil
>Salt, lemon and vinegar to taste
>you have now made a better tasting mayo than anything at the store that cost 1/5th the price
I can't even eat all it makes with one egg so a lot of the time I pour out half after I beat it and before I add the oil
>avocado oil
how's your glutes workout going Mindy?
wanna go to Starbucks later?
Thanks for posting. I'd seen a reel recently and it really is super simple. And per OP, you cannot find any in the store that doesn't have so y bean oil.
Even the green lid 'olive oil' ones have it. I looked at every single variation recently at the store and found this out. Then I thought oh, this hipster looking local-made one should be fine.
Nope, also based bean oil.
There's a reason for this.
1. Mayo made purely from olive oil is too bitter and olive oil forward for the mild, creamy flavor people expect from mayo
2. Olive oil solidifies at colder temperatures while vegetable oils do not. Try making olive oil mayo and sticking it in a fridge for a few hours, it isn't pleasant
ketoschizo won't touch this one because she's just a crypto vegan spammer who pretends to rail against "keto"
there she is. classic
i knew you'd post because of my post, but you wouldn't have otherwise, even tho the product in the OP is pure fat
She? I went to another thread to get that image. I'm going to start posting it now too. Thanks anon.
sure buddy
kys moxyte
Cancer in a jar. Canola Oil, Basedbean Oil, Modified 'Food' starch lmfao wtf is that
I was trying to find one without the based beans in it, and they literally all have it. Even the green lid "olive oil" ones are a mixture of rape seed, s oy bean, and olive oil.
It's wild. We never stood a chance.
No. Just quit mayo, you pussy. Use greek yoghurt or something
I know there are some major tastelets on this board, but I will never understand the homies who think you can just fricking 1:1 sub greek yogurt for mayo in every application. You can certainly get away with cutting half to 3/5ths of the mayo, but a sauce made from pure greek yogurt will lack that fattiness and your brain just knows there's something wrong 100% of the time
americans and their moronic serving size macros never fail to make me laugh
>serving size macros
Wut