I have not tried almond oil. The expense would keep me from using it. But give it a shot and let me know, what happens. I don’t see why it would not work.
I’m going to give the glive oil/flax oil mix a test run this weekend. I’m thinking about doing approx. 2/3 C. olive oil to 1/3 C. flax. I’m hoping that will keep the flax oil flavor from overwhelming the olive oil.
Whatever happens, I’ll let you know. Sometimes a cook’s just gotta get in the kitchen and make a mess. Ya know what I mean?
Exactly!!
Play with your food!!!
Like Ko said, any oil will work pretty much any liquid fat will also work its the chemical reactions that take place between the lecithin in the yolk and the fat that cause the emulsion. So the actual fat or oil used is pretty much irrelevant for that part of it, but the fat or oil used will DEFINITELY affect the flavor of the final product, in this case mayo. As previously mentioned you can also add your favorite herbs or spices to the mayo, personally i like mint mayo.