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Old 06-04-2009, 07:25 PM   #21 (permalink)
squeeeb
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Quote:
Originally Posted by Ratman View Post
I've been making my own for a long time, especially for things like chicken/potato/tuna salads. The key is to really slowly add the oil. I prefer lighter neutral tasting oils like canola, safflower, corn. I rarely use olive oil because it makes a really heavy mayo, and the flavor profile is different. .......:
the original recipe i posted states canola, and olive oil for the aioli.

but ive not thought about using safflower, perhaps i should try it.

hey, what do you think about peanut oil? would that mess up the flavor? or maybe even a small bit of sesame oil? hmmm, i'm gonna have to try that, just to see...
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