In addition to our premium Coconut Oil Supreme™ we are now pleased to offer Avocado Oil Supreme™. We decided to add this premium oil to our line of products since it meets a need which is not met by coconut oil, owing to its physical properties.

From a health standpoint, coconut oil is an excellent addition to the diet and a great substitute for less healthful oils. Although a suitable replacement for other fats and oils in most applications there are a few situations where it doesn’t fill the bill.

Although coconut oil is heat stable it doesn’t have a particularly high smoke point (generally listed as approximately 350°F). This limits its use for some types of frying simply because the oil temperature is too low.

Coconut oil is not well suited for lower temperature applications such as salad dressing and mayonnaise since it solidifies at about 74°F. My first attempt at a homemade mayonnaise using coconut oil resulted in a product which was good after it was first made, but after being refrigerated it was so hard that it was unusable until it warmed to room temperature.

In our search to find a healthy oil which would fill these gaps we discovered that avocado oil was ideal. Its fatty acid profile is very similar to olive oil in that it is a monounsaturated oil. It has two distinct advantages over olive oil for our intended uses. It has a very high smoke point, over 500°F, which makes it ideal for frying. When used for salad dressing it doesn’t interfere with the other flavors and also makes an excellent mayonnaise! Almost all commercial mayonnaise is made with soybean or canola oil. You can find mayonnaise made with olive oil but it doesn’t have the traditional flavor. It is so easy to make homemade mayonnaise and it is so good compared to the commercial variety that once you try it you will not want to use anything else.

Avocado oil is also used in many premium skin care and cosmetic preparations since it is very easily absorbed by the skin and transported deep into the tissue. Its excellent emollient and hydrating properties make it ideal for dry and mature skin and it is also reported to ease itching from psoriasis and eczema.

Until now, the major obstacle to using avocado oil has been its high cost but we are happy to report that we have found an excellent source for this premium oil and are now supplying it at a consumer friendly price.

sample available for $2.50 (postage paid) Order sample now.

After searching cookbooks and the internet for mayonnaise recipes and trying quite a few of them I finally have two recipes which are excellent. Both of these are courtesy of Alton Brown of the Food Network and the episode of his show titled "The Mayo Clinic." We have modified them to use healthy avocado oil instead of safflower or corn oil.

MAYONNAISE 

Directions

In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you've got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture.

Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.

PARTY MAYONNAISE

Directions

Add all wet ingredients (except the oil which is a liquid but isn't "wet") to the work bowl of a food processor along with the salt, mustard and sugar. Pulse 5 times. Turn processor on and add oil in a steady stream until incorporated. Keep at room temperature for 2 hours. Refrigerate for up to 1 week.*RAW EGG WARNING

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. (In some areas pasteurized-in-the-shell eggs are available.)