Avocado oil is very good for you. I've seen Hellmans with olive oil but not avocado oil. I use olive and avocado oil to cook with both have a very high smoke point, 500 degrees FI have been a Best Foods (Hellman's) girl all my life, until about 3 years ago - I didn't want the crappy oils any more. MUCH taste testing ensued and we finally found Chosen Foods mayo (avocado oil) and that has become the standard in this house now. And yes, I am looking forward to turkey sandwiches slathered with mayo, homemade SF cranberry jalapeno sauce, and piled with turkey breast meat! Yummo!
Yesterday I butchered the 18.5 pound bird, put it in brine, and this morning I took it out, rinsed, vacuum sealed, and it's in the sous vide. I'll remove the breasts when they've been in there at 150* for 5 hours, crank the heat up to 175* and continue to cook the thighs for another 4 hours. Then they'll go into the fridge; tomorrow I'll take them out and pat dry and broil til the skin gets golden and crispy. Can't wait!
My MIL always made her own mayo and salad dressing, and my wife will occasionally make mayo, but her vinaigrette is always excellentWhen I make my own mayo, it's pretty good (tastes like mayo) but I can't make it better than the ones I like which have the same ingredients I'm using and no preservatives. So I buy it.
Emulsifying stuff never gets old but I can get my fix with salad dressing.
Salad dressing are especially good by hand. I love Ranch (and most others) but the store ones have a fake flavor, so much so that I just have to make it or I won't enjoy it. My wife loves the vinaigrette and it's mostly the only one she uses.My MIL always made her own mayo and salad dressing, and my wife will occasionally make mayo, but her vinaigrette is always excellent
Either I'm completely blind (possible!) or you didn't put the amount of milk there?? I was going to say, you can sour/curdle the milk by just adding a little white vinegar to it. That would give your dressing a bit more tang. But if you're happy with it as-is - why bother?I'm not familiar with Chosen Foods or Best Foods unless I'm not aware of what they make. Oil does seem to be key for flavor. Kraft makes a ranch--tastes fake, fake, fake and it forced me to find a reasonably good recipe.
I use the below for Ranch dressing. Been using whole milk since I never have buttermilk to hand. If anyone has any improvements, I'm listening.
1 C mayo
3/4 C sour cream (or more)
½ t dried chives
½ t dried parsley
¼ t dried dill weed
¼ t garlic powder
¼ t onion powder
1/8 t salt
1/8 t ground black pepper
Buttermilk as needed (approx. a cup). For regular milk start with a ¼ cup.
Mix all of the ingredients together well first before you add the buttermilk or milk.
Wisk in the liquid slowly. If the flavor is a little strong, add a bit more sour
Sorry, just a poorly written recipe; the 1/4 C of milk isn't listed where it should be. I use enough milk to get the right consistency so it's an "as needed" thing.Either I'm completely blind (possible!) or you didn't put the amount of milk there??
Gotcha - I'm in Toulouse annually (HQ is based there). Just checking for proximity (too far)Near Chinon, 3 kilometers from a small village. I have 9 brothers/sisters in law who live within 5 kilometers, 4 within 100 meters. We bought her family house after her parents.
It's all ok in moderation. When I get a helping of something, I practice moderation. I also practice moderation on the 2nd and 3rd helpings. I'm still here!Avocado oil is very good for you. I've seen Hellmans with olive oil but not avocado oil. I use olive and avocado oil to cook with both have a very high smoke point, 500 degrees F