Quote:
Originally Posted by Ratman
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...