I always use Veganase instead of regular may.
Is this ‘keto’ or should I make my own? Clearly its easier in the jar but want to get started on the right foot.
I would answer a big fat , “It depends”. It depends on what kind of oil your mayo is made with. The whole point of it being “vegan” though is that it skips the eggs and that is the most nutritious thing about mayo. You also have to read carefully to see what they are using to replace the eggs. Some “vegan” concoctions use guar gums and such to glue things together.
Mark Sisson’s Primal Kitchen mayo is awesome. I buy it when I am feeling too lazy to make my own.
It’s really not hard to make your own mayo though. Just whiz up some eggs in a blender and then drizzle in the oil. The secret is to drizzle the oil in S L O W L Y. You can then flavor with vinegar, lemon juice, salt, mustard, or whatever else tickles your tastebuds.
I’d just advise trying to steer clear of any mayo or veganase that has seed oils in it (canola oil, vegetable oil, sunflower oil, etc.). They’re obviously high-fat, but they’re easily oxidized, particularly since those oils need to be extracted either chemically or with high heat.
We LOVED Veganase…until we became ketogenic. Fats are such an important element of this diet, we want to get them “right”. Dr. Stephen Phinney’s Lo Carb Down Under YouTube videos persuaded us to get rid of our seed oils, including our Veganase. AlohaBird’s recipe sounds great.
WeaverGrace has a good point. If you are eating a fat heavy diet, you need to make sure they are the right fats.
This^^ is Mark Sisson’s Definitive Guide to Fats and I think it is worth a read.
Basically, if you can squeeze something (like a seed) and you get oil on your fingers, then that is a real oil, real food. If however you have to use solvents to extract it (like canola oil) then you really don’t want that anywhere near your body.
Yummy. Hexane in my salad dressing.