Thread:Jo285/@comment-26447331-20160916102250/@comment-29088925-20160916110134

Wonderful, but the big question is "did you like it"? lol

Everyone's turns out a different colour, depending on the oil and spices used. I suspect that you used a very green-coloured avocado oil ... and possibly fresh dill? Mine hasn't turned that green yet; actually, mine usually turns out yellow or orange because of the amount of ground cumin and sometimes turmeric that I use. We could host a rainbow mayo display!!

If too strong for you, try with a milder oil flavour such sunflower and play with the quantity and type of spices. You can make it first without the spices and then add them in bit by bit. Getting it perfect for you is all about adjusting the ingredients to your taste. Oh, and if it's too much garlic, you can easily reduce that amount. Also, be sure to remove any green sprouts in the middle if you don't like a strong garlic taste (whack the cloves with the flat of a good, heavy chef's knife and then it's easy to get at everything -- it also is an easy way to peel garlic).Have you tried making a toasted tomato sanger with it yet?

By the way, canola oil sets well too but I never recommend it because I never recommend eating it. Apparently, canola is a long-chain fatty acid comparable to motor oil that is very difficult for humans to digest. Canola seed is hybridized rapeseed. Rapeseed is poisonous to humans. So I avoid canola oil since I already have enough health problems. Yes, and this is a Canadian saying this!!