Healthy Ranch Dressing w/o Olive Oil (need replacement)

[dirtyc]

I started making my own mayonnaise at home (using olive oil) so that I could use it as the main ingredient in my own ranch dressing that is olive oil based. I'm seeking the flavor of Ranch Dressing with the health benefits of olive oil - rather than soybean oil based like all store bought varieties are.

The problem is that Olive Oil has a very overpowering taste (compared to the bland soybean oil used in most every ranch recipe).

Because of this, I can't get the mayonnaise/ranch to taste anything at all like store bought stuff.

My primary concern here was incorporating the healthiness of Olive Oil into by diet while simultaneously removing the bad omega-6 rich soybean oil. I will not sacrifice health for taste, but it sure would be nice to make something that tastes more like that yummy chemical-concoction I buy at the stores

Any "less powerfully flavored" replacements for olive oil that are still super healthy? I've never heard of any. It's always "olive oil this" and "olive oil that"

[Dilbert]

hopefully you are not using extra virgin olive oil, as that usually has a stronger flavor than just virgin.

as to which oil is best for health I suspect you'll get some debate on that as there are so many viewpoints.

rice brand oil is often touted as 'super healthy'

[Mama Mangia]

I don't use olive oil from the first pressing - it's too overpowering and doesn't do justice to foods.

OldFashionedHomeCooking: Know your oils..............

OldFashionedHomeCooking: SMOKE POINTS OF OIL

[CanMan]

I would consider Grape Seed Oil.

[dirtyc]

hopefully you are not using extra virgin olive oil, as that usually has a stronger flavor than just virgin.

Yeah, I was.

rice brand oil is often touted as 'super healthy'

"By Rice Brand" I assume you meant "Rice Bran"? I googled the 1st phrase, got nothing. Googled the 2nd, got a bunch of stuff. I took a look at the fatty-acid profile make up of rice bran oil - not bad - but not impressive either. Appreciate the alternative suggestions though

I don't use olive oil from the first pressing - it's too overpowering and doesn't do justice to foods.

Thanks - I'll take a look at those links, especially the 1st. I wont be cooking with this oil though, so its smoke point is irrelevant. However, that link will help me find a new oil to cook with. I just recently discovered that olive oil smokes pretty quickly - which I guess is dangerous in some way?

[Dilbert]

>>Yeah, I was.
oops [g] the extra virgin stuff is good for specific circumstances - like a drizzle over a salad or such, where you want some zing to the taste. every brand and type of extra virgin is different tasting and probably a lot of wars fought over 'which is best'

if you get a chance to do an "olive oil tasting" - go for it - it's very educational.

the 'virgin' grade typically has less pronounced flavors - certainly I'd give it a try.

>>rice brand
oops, mah' bad,,, fingers ahead of the brain. it's rice bran as you pointed out.

other oils that impart little 'own' flavors:
canola - as mentioned
safflower
peanut
palm

olive oil, as used through Mediterranean regions, has a established historical link for 'health.' medical science has had a smidgen of difficulty identifying exactly which part of what oil is responsible for what health benefits - hence the rather wide range of opinion and snake-oil sales "facts" - so far as I've read to date, no one has been able to pinpoint "it's molecule X in oil Y" that contributes to "Z health" - so you're kinda' on your own as to which measurable property you want to emphasize.