Traditional recipes

Palm oil: a balanced view

Palm oil: a balanced view

Palm oil is often thought of as a “dirty” product, conjuring up images of deforestation, homeless orangutans and heart-clogging processed food.

It’s in thousands of the products we eat on a daily basis (such as chocolate, cake, biscuits, bread and any others requiring a fat component and a long shelf life), and up until recently, has been labelled as “vegetable oil”, meaning its presence in our food is often unknown.

While there are reasons behind the negative connotations, the subject of palm oil is far more complex than many of us realise. In this post, I aim to advise you how to make the right choices when it comes to buying food that contains this controversial ingredient.


Palm oil is produced in a variety of tropical countries, including parts of Africa, Indonesia and Malaysia. In fact, Malaysia has been producing palm oil for the longest – palm oil is to Malaysia what olive oil is to Italy or Greece.

Harvesting of ripe palm kernels by hand


Palm oil is a nutritious, rich vegetable oil, which is extracted from the fruit of the oil palm tree. It’s a partly-saturated fat containing a higher amount of saturates than olive oil, but fewer than butter, and is a mainstay in the Southeast Asian diet, used in everyday cooking.

It’s made by heating and crushing the ripe fruit of the oil palm tree, allowing a bright orange carotene-rich oil to be extracted. The reasons for its enormous popularity in the food industry include: its amazing concentration, exceptional multi-purpose properties, resilience against rancidity – and, of course, its low production cost.

Palm oil is even full of beneficial properties that can help towards preventing cancer and degenerative diseases; substances such as vitamin E, phenolics and carotenoids are extracted from palm oil for use in the medicine and supplements industries.


The controversy starts with the way palm oil is planted. The oil palm tree is suited to a wet, tropical climate and rich soil. For this reason, rainforests are cleared when a plantation is initially set up.

There are two main methods for clearing a rainforest. One is to use bulldozers to plough through trees and plants, leaving the soil ready for planting oil palm. The other is to burn them down. Burning a forest is a dangerous and destructive activity, leading to enormous amounts of smoke, and destroying every animal in the path of the flames. It can get out of hand and fires can spread, further expanding the problem.

The controversial method of burning forests is outlawed in Malaysia, as the country strives to brand itself an ethical producer of palm oil. It is also implementing rules around the amount of forest that can be cleared for oil palms, and is ring-fencing high value forests for protection and preservation.

Once planted and grown, oil palm trees are simple and clean to manage, and only require basic harvesting methods, resulting in employment for thousands of people. Plantations can vary in size, from a smallholder farmer who owns his own plot of land, to a corporate plantation which operates thousands of acres and provides mass employment. On most plantations, a loyal buffalo and cart is still the most common way of transporting the fruit from the tree to the truck.

Buffalo and small railways are used to collect and transport ripe fruits on a farm


So how can we know if we’re making responsible choices when it comes to buying products that contain palm oil? There is a scheme called the Roundtable on Sustainable Palm Oil which assesses and certifies certain palm oil as sustainable (based on the producer’s farming practices and the ethical treatment of its workers).

Some large multinational processed food companies do buy oil traceable to these producers. Others purchase “GreenPalm” certificates – meaning that their oil is not actually sustainable, but they’ve bought a certificate indicating that they’re helping to fund and encourage responsible production instead (this comes at a lower cost than actually buying responsibly produced oil). This GreenPalm scheme angers NGOs, producers and others who are making more genuine efforts to use more responsibly produced palm oil, and paying the fair price for it.

Some large food manufacturers are now using only sustainably produced palm oil in their products and others, such as Unilever, have made a public commitment to do so by 2020.

Despite palm oil being in very few of the products associated with Jamie Oliver, we are passionate about driving awareness around palm oil and its issues through education, to help people to be able to make more responsible choices.

If you’re interested in buying products that contain responsibly produced palm oil, we recommend:

  • Reading product labels on processed foods to see where palm oil occurs
  • Looking out for logos from the RSPO, but ensuring they are not simply GreenPalm certificates
  • Challenging the brands and retailers you buy from to ensure they are only using traceable, sustainably produced palm oil in their products
  • Avoiding products or brands which offer no information on where or how they source their palm oil

Finally… don’t be afraid of palm oil. It’s an amazing product which can be used in a similar way to other oils such as olive, sunflower or rapeseed. We just need a bit more transparency about how it is produced and where the oil that ends up in our food has come from.

Create a Basic Homemade Soap Recipe

So you want to make some homemade soap? Just like consulting a cookbook, starting out by using a recipe from a book or website is great. It's good to learn the craft of soap making by using a tested recipe at first. But think of those recipes as just a starting point—because there's nothing quite like creating your own recipe from scratch. Whether it's because you only have certain oils on hand, or you're looking to create the perfect bar of soap, creating your own recipe allows you to control each and every ingredient.

Though you can make soap using only one oil, the best soap recipes have a balance of oils. Soapmaking oils each have different fatty acid makeups. The percentage of each of the fatty acids in the oil determines how each oil will contribute a different quality to the final bar of soap. Generally, the qualities can be categorized in four ways:

  • Hard, stable, long-lasting: (palm oil, beef tallow, lard), these oils give a stable, creamy, low lather
  • Lathering: (coconut, castor, palm kernel), these oils give bubbly, fluffy lather
  • Moisturizing/Conditioning: (olive oil, canola, sunflower, soybean), these oils give a low creamy, milky lather
  • Luxury/Super Moisturizing: (cocoa butter, shea butter, almond oil, hemp oil, jojoba), too much of these oils can dampen the lather—but they sure are good for your skin—they also help make the bars harder (they contain some of the same fatty acids that the "hard" oils have.

Many oils will have multiple characteristics, for example, shea butter is super moisturizing and makes a very hard bar of soap as well. Coconut is primarily used because it makes a great lather but makes a super hard bar too. Tallow is primarily used as a base oil (hard), but it makes really creamy, moisturizing lather.

Hard and Brittle Oils

  • Soap made with higher percentages of hard and brittle oils will be easier and quicker to un-mold. These soaps set up quickly and harden faster than soaps made with high percentages of soft oils. Recipes high in hard or brittle oils can be hard to swirl or do advanced designs with that take time as the soap can set up too quickly.
  • Recipes high in hard and brittle oils make un-molding soap easier in single cavity molds.
  • Soap made with higher percentages of hard and brittle oils will require higher temps when mixing. If you soap at too low of a temperature you can get what is called false trace. This is when the solid and brittle oils start thickening up/re-solidifying because of the low temperatures. It looks similar to trace so you might end up pouring your soap before you reach trace. Keep the oil temps in the range of 100-110 F.

2) Coconut milk

Recently there have been an increasing number of shampoo recipes that centre around using coconut milk. It is often combined with other ingredients like honey, vinegar, castile soap and carrier oils.

Is coconut milk a suitable shampoo? Does it cleanse the hair, close the cuticle, balance the pH?

Coconut milk on its own, (without soap added), will not cleanse the hair. So it fails the first task! The pH of coconut milk is close to neutral (around 6.0-7.0), which is too high for the hair. Coconut milk will provide some vitamins and moisturization to the hair, but it won’t close the cuticle or balance the pH of the hair. Long term use of coconut milk ‘shampoo’ can actually result in hair damage.

Let’s take a look at this next DIY recipe we found:

Homemade Coconut Milk Shampoo.

¼ cup coconut milk (homemade or canned).
1/4 cup liquid castile soap, like Dr. Bronners.
20 drops of essential oils of choice (Peppermint, lavender, rosemary and orange, or a combination of those).
For dry hair, add ½ tsp olive or almond oil (optional).

(The recipe also says you can keep it in the shower for up to a month).

What’s wrong with this recipe?

  • It uses coconut milk, which will not cleanse, close the cuticle, or balance the pH.
  • It does not contain a preservative.
  • The instruction to “keep in the shower for up to a month” is concerning. An unpreserved product containing fresh ingredients like homemade coconut milk, kept in a warm, humid environment is a recipe for disaster, as coconut milk is full of (yummy) nutrients for microbes!
  • As with the previous shampoo recipe, it uses inconsistent and inaccurate measurements.

Here is another example of an online recipe with problematic areas.

Moisturizing DIY pH Balanced Shampoo.

1 can full fat coconut milk (about 13.5 oz) – ph 6.1-7.0
2 tbsp liquid raw honey – ph 3.9
1 tsp jojoba oil – ph 4.21
1 tsp castor oil – ph 4.65
2 tbsp apple cider vinegar – ph 3.1
1 tsp essential oils of choice (lavender, cedarwood, rosemary, peppermint, carrot, clary sage and tea tree are all good for hair).

This recipe actually has a fairly good pH level that will benefit the hair, but it has so many other things wrong with it!

  • As we mentioned above, coconut milk will not cleanse the hair.
  • It doesn’t contain a preservative. With ingredients like honey and coconut milk, this is pure heaven for bacteria, yeast and mold to grow.
  • It contains no surfactant or emulsifier to mix the added oils with water, and will therefore leave your hair feeling (and looking) rather oily after using it.

  • 1/3 cup refined coconut oil, at room temperature
  • 1 1/2 tbsp olive, avocado or canola oil (i prefer canola oil, but wanted to offer other options)
  • 2 tsp nutritional yeast
  • 3 tbsp aquafaba
  • 1/4 tsp apple cider vinegar
  • 1/2 tsp salt + extra to taste
  • Pinch ground turmeric for colour (optional)

NOTE: Choosing a refined coconut oil prevents the coconut flavour and scent from coming through in your homemade vegan butter if you don’t want to taste or smell coconut.

Palm Oil Supply Chain Traceability

We work with the Earthworm Foundation (formerly The Forest Trust) to trace our palm oil and palm kernel oil supply chain to the mill and to the plantation level. This helps us better understand if the palm oil we source is linked to areas or supply chain actors involved in sustainability concerns, such as deforestation, peatland development or exploitation of workers.

In the second half of 2019, we maintained 99.8 percent palm oil and palm kernel oil traceable to the mill. We traced our palm and palm kernel oil to 1,474 mills. During this reported period, we sourced palm oil from seven direct suppliers: AAK, Cargill, FUJI Oil, Gemini, Bunge, ISF and Wilmar. For the full year of 2019, we maintained 99.8 percent palm oil and palm kernel oil to the mill.

Tracing to a mill location provides information about where palm oil was harvested and can indicate whether it came from an area where there are social or environmental risks. It also enables us to have constructive conversations with our suppliers about environmental and social concerns and how these can be remediated and properly addressed.

During the second half of 2019, we increased our percentage of palm oil and palm kernel oil traceable to the plantation to 52.3 percent. We improved our plantation traceability by reallocating volume to suppliers more committed to traceability. For the full year of 2019, we achieved 49.98 percent palm oil and palm kernel oil traceable to the mill, an increase from 26.75 percent in 2018.

We continue to learn a great deal about this supply chain and the challenges inherent to tracing palm oil back to the plantations. We remain deeply committed to pushing all stakeholders to accelerate traceability and bring full transparency to this supply chain. We remain fully committed to achieving supply chain traceability to the plantation level by the end of 2020.

We will continue to provide bi-annual updates on our palm oil tracing efforts on this website and annual updates through our Sustainability Report to give stakeholders visibility into our ongoing progress.

Until you decide that one batch of these Chocolate Chip Peanut Butter Energy Bars wasn't enough and you have to make two more batches immediately.

Oh wait, you mean like last in the jar, without eating it? Sorry, my brain totally cannot compute that concept. But if forced, I'll say what the National Peanut Board says: 6 months in the refrigerator.

General FAQs

If you're looking for answers to common queries surrounding our Vegan Trademark, please click here.

Where can I find vegan food/find vegan eateries?

All this is answered in our 'Lifestyle' pages, in shopping and food and drink.

Where can I buy other vegan products?

Vegan-friendly products are increasingly available in shops and online. Talk to local vegans, try a web search and have a look in the Free From aisle of your local supermarket. This list of items in vegan-friendly supermarkets may help, as well as our shopping article. You can also check out vegan Facebook groups in your country such as Vegan (Supermarket finds) UK for interesting products, or use My Vegan Supermarket. You can also use our Trademark search to find more options, while having a look through our lifestyle section may help too.

Can you tell me if this product or ingredient is vegan?

If it doesn’t have our Vegan Trademark on it, the best thing is to contact the company: you'll receive the most up-to-date information and you’ll show demand for vegan-friendly products with clear, accurate labelling (a requirement by law). For more information check out our blog 'How to avoid buying non-vegan products'.

Is palm oil vegan?

In itself, palm oil is a vegetable product which does not need to involve the (ab)use of animals, and therefore is suitable for vegans. The palm oil and palm timber industries are rife with very bad practices. In the EU, palm oil used in food must now be labelled, but ingredients derived from palm oil in food and non-food products still do not have to be labelled. So it is not possible for consumers to boycott palm products. Instead, ending the abuses of the palm tree (oil and timber) industries requires co-ordinated action by consumers, policymakers, vegans and non-vegans together.

Vegans should also be aware that due the fact that single-issue campaigns have focused solely on the negative effects of palm oil, other types of crop farming, which cause harm to many animals, are overlooked. The Vegan Society is working towards a world where animals are not (ab)used for human purposes. We encourage stock-free farming and alternatives to widespread crop clearance and other farming methods which currently cause many animals to die every year. Unfortunately, it is not yet possible or practical for individual vegans to only support vegan farming. However, the consumption of plant-based crops such as wheat, barley, oil palm and soybeans causes far fewer animals to lose their lives than eating animals.

How do I know if a coconut or coconut-containing product has been picked by monkeys, not humans?

It was brought to our attention in early 2016 that monkeys may be being used to harvest coconuts in South East Asian countries. Since then we have been conducting research and contacting suppliers. The majority of coconut suppliers we have spoken to confirm that humans with long sticks or machinery are used in the harvesting process in these regions. Rarely do they know of any cases that animals are used.

How can I train to be an expert in plant-based nutrition?

One option is to train to be a dietitian, which is a title regulated by the Health and Care Professions Council. Dietitians are health professionals. Their training teaches them about food, healthy eating, and providing diet therapy to people who are unwell. If you are interested in providing advice about food and healthy eating, you could look into training to be a nutritionist. This title is regulated on a voluntary basis by the Association for Nutrition. This document by the British Dietetic Association provides more information. Once you have registered as a dietitian or nutritionist, you can choose to specialise in plant-based nutrition.

Why does The Vegan Society not support single-issue campaigns?

We believe all animals have a right to life and freedom and deserve to be valued as individuals. Respect for life means an end to all animal (ab)use, not just rights for some. Our focus is veganism and helping people, from all walks of life, go vegan and stay vegan. Intersectionality encourages us to think about different ways of living and therefore understand other people, and what they need to go vegan and stay vegan, better. We make use of an intersectional approach which respects human rights, as well as non-human animal rights. Considering intersectionality can make us a better organisation to work for and a more effective organisation in promoting veganism.

But would The Vegan Society share my petition on their social media even though it's single-issue, e.g. about saving the life of one animal?

The Vegan Society reviews all requests for content sharing individually. If the petition does not go against our values and encompasses a vegan message, and is time-critical, we may share it, dependent on other factors.

What is The Vegan Society’s response to aggressive or militant vegan activism?

There have been some reports in the media about vegan activists allegedly making death threats to farmers or campaigning in an aggressive or militant way. The Vegan Society does not encourage any illegal activity, threats of violence or any abusive behaviour or language towards anyone and we encourage vegan activists to share their messages peacefully and as positively as possible.

Aggresive and militant forms of vegan activism alienate the public and create the unhelpful ‘us versus them’ mentality. Activism isn’t a forum for expressing our opinions but a tool that should be used to make a difference for the animals. It is far better to stage a demonstration in a neutral space and talk to people who have an open mind and want to engage, as it reaches people who aren’t defensive and are able to engage in meaningful conversations.

Vegan activists witnessing the unnecessary suffering and slaughter of animals for food naturally find the experience very distressing. They are also sometimes themselves the victims of threats and abuse while they are peacefully campaigning for the rights of animals. The Vegan Society itself experiences offensive posts on its social media every week. We are also aware that some of these threats and online abuse are being made by trolls who are not vegan and have no concern either for farmers or for vegan lifestyle or beliefs.

Vegans rely on farmers for food and we want to work with farmers to see an end to animal agriculture as a whole and a transition to a more sustainable, healthier and compassionate farming system. To that end The Vegan Society promotes campaigns such as Grow Green to help farmers to transition to plant-based agriculture.

How can I get my post shared by you?

Tweet @TheVeganSociety and we may be able to retweet your post. If it is an event, please email events[at]vegansociety[dot]com so we can put it up on our events page.

Why does The Vegan Society call some products 'vegan-friendly' and others 'vegan'?

Vegan products are products which carry our Vegan Trademark. 'Vegan-friendly' products have not been registered with the Vegan Trademark, but are said to be vegan by the manufacturer/company. However, The Vegan Society cannot guarantee that the latter products are vegan, as we have not checked them against our Vegan Trademark standards. If you encounter a product which appears to have vegan-friendly ingredients but you are unsure whether it has used animal products in its manufacturing or testing process at any point, why not ask the company to apply for our Vegan Trademark so you can be sure that what you're buying is vegan.

Why isn't honey suitable for vegans?

Honey is an animal product and thus is avoided by vegans. Bees produce honey for themselves, not for humans. They are often harmed in the honey gathering process. There are plenty of ways to protect insect populations, support crop pollination, conserve the environment and sweeten our food without farming bees or buying honey, propolis, beeswax or royal jelly. To replace honey in your diet try golden or maple syrup, date syrup, agave nectar or even dried fruits. More information can be found here.

Are alcoholic drinks vegan?

Many are. If it doesn’t have our Vegan Trademark on it, the best thing is to contact the company. You could also try looking on Many supermarkets are now labelling wine, beer and cider as vegan or not, so always check the labels. Check out our page on food and drink for more information.

Where can I buy vegan cheese?

Depending on where you live, vegan-friendly versions of cheese (and other foods) can be found in many large supermarkets, wholefood shops and online. There are many different brands to try so there's something for everyone.

What about medicine?

Medicines prescribed by doctors are normally first tested on non-human animals. This is unavoidable under current laws. What you can do is ask your doctor for medicines that possibly don't contain animal ingredients. Medicines usually come with an information leaflet listing the ingredients. Ask your pharmacist for advice too.

What should I do if my medicine contains animal ingredients?

Talk to your doctor about your concerns: do not simply stop taking it. We live in a non-vegan world and you can do more to help change things for the better if you're in good health.

Can you advise me about my health conditions?

We cannot give personal health advice. If you have a health issue that may be related to diet, your family doctor can refer you to a registered dietitian, or you can search for an independent one.

Can you recommend a vegan doctor?

We do not keep a list of vegan doctors in the UK. Your GP should show the same respect to someone following a vegan diet as a person who follows a specific diet on religious or faith grounds. If your GP is unsympathetic, we recommend you get in touch with you local vegan group to see if they can suggest a better practice in your local area.

You can ask doctors and other health professionals to refer you to a registered dietitian where there is a health concern which may be related to diet. All UK-based registered dietitians should be trained in plant-based nutrition.

If you are in a position to do so, you can also see a registered dietitian privately for general advice. You can search here for those specialising in vegan diets, or located near to you.

Can you recommend a vegan vet?

Vegan vets are still relatively sparsely distributed. The key is finding a sympathetic vet – they can find or formulate a species-suitable nutritious diet, which it may be possible to make plant-based. More information on vegan animal diets is found here.

Where does one obtain particular nutrients on a vegan diet?

Look at our nutrition and health section for general guidance on receiving all the vitamins, minerals and other nutrients you require, including protein, iron, calcium and Vitamins B12 and D.

Where can I find information on vegan diets for children?

Well-planned vegan diets are suitable for all ages. Find out more about vegan diets for children here.

What about information on vegan diets during pregnancy?

Read our fully referenced guide here.

How do I bake vegan cakes/meringues?

Have a look at the cakes, meringues and desserts section of our recipes. You might be interested to learn about aquafaba.

What about soya/soy?

Evidence suggests that soya is not a threat to our health and is in fact a reliable and healthy protein source. Vegans aren't required to eat soya and it's possible to enjoy a healthy, well-balanced diet without it. See our soya-free recipes for ideas.

Do plants feel pain?

There is no evidence that plants experience suffering.

Can vegan homes include non-human animals?

Many vegans share their homes with domesticated animals who cannot live independently. If you are looking for non-human companion, why not welcome a rescued animal from your local animal sanctuary into your home?

Can my dog/cat go vegan?

Generally speaking most dogs and cats can follow a vegan diet. There are several good brands of vegan animal food available across the world, and these can be ordered online or found in some vegan stores. Dogs and particularly cats need an amino acid called taurine, which must be present in their food as it is essential for their wellbeing. This amino acid is found in animal products: however, it is also synthetically created on a commercial scale and is added to good quality vegan animal foods. For more information, check out our blog.

Not all dogs and cats can move to a vegan diet. If your dog or cat is elderly, or unwell or has specific needs then we would always recommend following a qualified veterinarian's advice to ensure the best welfare for them.

Where can I meet other vegans?

Try local wholefood shops, vegan-friendly restaurants and online social networks.

How many vegans are there in Great Britain?

We found the number of vegans in Great Britain has quadrupled from 2014 to 2019. The numbers rose from 0.25% (150,000) of the population in 2014 to 0.46% (276,000) in 2016 to 1.16% in 2019 (600,000).

I want to do something to promote veganism, what can I do?

Have a look at our 'Take Action' pages for ideas.

Can you publicise my vegan event?

If your event is vegan and not-for-profit, please submit details to us by email and we will consider it.

Can you send me leaflets to give out?

Find out how you can order leaflets on our leaflets page.

Can I start a vegan organisation?

Of course! You don’t need our permission to set up a vegan group.

Can I use your logo?

Our charity logo cannot be used by anyone but ourselves. Our trademark symbol can only be used by registered clients. Find out more about the use of Supporter and Partner logos here.

My question is not on this page!

To find the answer to your question, we recommend you:

  1. Browse our comprehensive website packed full of useful information
  2. Post your question on our Facebook or Twitter channels
  3. Contact us directly during UK office hours.

Let Me Show You How To Make Mayonnaise, You’ve Got This!

There are a few ways to make mayonnaise. We use our food processor with the small bowl attachment, but an immersion blender or making it completely by hand will work. (Expect tired arms and strong biceps if you do choose to do it by hand.)

Room temperature ingredients are best when making mayonnaise at home. If you’re not able to wait for the egg to come to room temperature, submerge it in lukewarm (not hot) water for a couple of minutes.

The Five Steps For Making Mayonnaise

Prepare your food processor. I prefer to use the small bowl attachment that came with our food processor to make mayonnaise.

Add an egg to the bowl of your food processor and process for about 20 seconds.

Add mustard, vinegar, and salt then process for another 20 seconds.

Slowly add the oil, in tiny drops, until about a quarter of the oil has been added. Adding the oil slowly is really important. If you were to dump it all in at once, you’d have mayonnaise soup!

Taste the mayonnaise and adjust with additional salt and vinegar or lemon juice.

For the best mayonnaise results, add the oil slowly very slowly. The mayonnaise is done! Thick and so creamy.

Mayonnaise Variations

I love this classic mayonnaise as-is, but love it even more when I make it my own. I almost always add a squeeze of lemon juice to brighten things up a little. I love how fresh it makes it taste. Fresh herbs, roasted garlic, chipotle, Sriracha or curry powder are all amazing options, as well.

How to Fix Broken Mayonnaise

When making mayonnaise, the worst, but not unfixable, thing that can happen to you is that the mixture breaks, leaving you with a curdled mess. The recipe we’ve shared tries to prevent this a few ways: we use a whole egg, which adds a little more liquid to the mix, mustard acts as an emulsifier from the get-go and we are careful to stream our oil in slowly. While we have never had this particular recipe for mayonnaise break on us, if it happens to you don’t fret! You really should be able to fix it.

To fix broken mayonnaise, add about 1 teaspoon of mustard to a bowl then use a whisk to slowly beat the broken mayonnaise, bit by bit, into the mustard until it becomes emulsified and creamy again.

Another trick is to add an egg yolk to a large bowl and slowly use a whisk to beat the broken mayo, bit by bit, into the yolk.

Frequently Asked Questions

Since posting this recipe for mayonnaise, a few frequently asked questions have come up, so I’m going to do my best to answer them here:

Do I have to use raw eggs to make mayonnaise? Eggs are essential for making mayonnaise. Risks of using raw eggs are low, but there is a chance that the egg contains a germ called Salmonella. Personally, I am not too concerned about this, but here’s what the CDC suggests you do to reduce the risks of using eggs:

  • Consider buying and using pasteurized eggs
  • Keep eggs refrigerated at 40°F (4°C) or colder at all times.
  • Only buy eggs from stores and suppliers that keep them refrigerated.
  • Discard cracked or dirty eggs.

Do I need to use mustard? You can make homemade mayonnaise without mustard, but remember that mustard is one of the fail-safes we have added to our recipe to encourage an emulsification.

Can I use olive oil to make mayo? Yes, but keep in mind that quite a bit of oil is called for in the recipe so a strong or robust flavored oil will make the mayonnaise strong in flavor. When I use olive oil, I like using a light, fruity brand and only replace half of the oil with olive oil and use a neutral flavored oil for the remaining oil.

My mayonnaise won’t thicken, what am I doing wrong? Ugh, I’m sorry! Broken mayonnaise happens to everyone and it doesn’t necessarily mean that you did something wrong or that the recipe you used was a bad one. The key thing to keep in mind when making mayo is to add that oil slowly and by slowly, I honestly mean to add it drop by drop. I know it seems extreme, but it’s the best way to ensure creamy mayo. Mayonnaise can be finicky so if it breaks on you or it just doesn’t thicken, there are some things you can do to fix it. Take a look above in the article where I outline a couple of fixes to broken mayo.

How long does homemade mayonnaise last? Here’s the thing, homemade mayo will last as long as your eggs would have lasted. A good rule of thumb is that mayo will keep covered in the fridge up to a week, but you might find that it lasts a little longer depending on the freshness of your eggs.

Delicious Ways To Use Homemade Mayonnaise

  • Use it to make creamy dressing for salad. We love using this mayonnaise to make our Potato Salad, this Coleslaw or our Broccoli Salad.
  • Use it to make our Simple Egg Salad, which is perfect for make-ahead lunches.
  • Adam loves using homemade mayo to make his Maryland-Style Crab Cakes.
  • You can also turn it into your own creamy salad dressings! Try this homemade blue cheese dressing.

Recipe updated, originally posted May 2015. Since posting this in 2015, we have tweaked the recipe to be more clear and have added a recipe video. – Adam and Joanne

Five Seed Oatcakes Video Recipe

I usually make a somewhat round shape of dough to get triangular oatcakes. But any shape works well – lots of byte sized squares make for a handy on-the-go snack to keep in your bag.

Any hulled seed works well in this oatcake recipe so just use whatever seed you have in your store cupboard. I always try to add a bit of chia or flax as this helps to make a firm mixture that doesn’t stick to your hands.

Keep your seeds in the freezer especially once open as the air and light causes them to go rancid in a few weeks. Seeds or nuts last for months in the freezer.

Most commercial oatcakes have added oil and this is often palm. I wanted to make oatcakes that are free of any added oil. They taste even better than the shop bought ones due to being freshly baked.

Palm oil plantations are responsible for much of the destruction of the rainforest so I try to avoid buying it. Also the palm oil in most shop bought products isn’t healthy either. If it’s not good for you or the planet it’s a bit of a no-brainer to avoid palm oil where possible.

Its very difficult to buy oatcakes that are gluten-free, palm oil-free and wheat-free but easy to make your own. Freshly baked oatcakes taste much better than their shop bought counterparts.

These oatcake crackers are loaded with protein and fibre from the mixture of seeds and oats.

If you want to store these oatcakes for a few weeks I would recommend double baking. A 2nd bake after cutting will make sure they are dry enough to be stored. Because I like a simple life and food never lasts long in my house I bake just once.

You can add oil if you like to the oatcakes after adding the hot water. 1 tbsp of a heat stable high smoke point oil like rapeseed is enough to give a slightly crispier oatcake. I’ve made this recipe 3 times and found the oil doesn’t really make much difference to the end result so prefer to make these oil free.


Try these delightfully delicious recipes made with your favorite sauces and dips from NutriAsia!

Pinoy Fried Chicken

Marinating the chicken in patis overnight allows its distinct flavor to seep into the meat. Dipped in a winning mix of banana catsup, hot sauce, and Worcestershire, this crispy fried chicken is so flavorful that you'll want to savor every last bite!

Pork Binagoongan

The pungent smell of bagoong is as much a part of our sensory memories as langka and durian. The fermented shrimp paste takes center-stage in this popular dish from central Luzon.

Fried Pork Chop

Who wants their fried pork chop a little salty? We do! In this recipe, we’ve marinated the pork chop in Datu Puti Patis and calamansi. We let them roll around the Golden Fiesta Big Crunch Breading Mix and fried them using the Golden Fiesta Oil.

Inihaw na Baboy

Smell of smoke wafting from a grill signals that perfectly charred inihaw na baboy is up for lunch. Dipped in a mix of vinegar and soy sauce, this dish conjures memories of indulgently lazy summer weekends spent at home.

Seafood Sinigang

While many other soups have a more restrained flavor, sinigang hits you with its unmistakable sour taste. Not a week goes by when a Filipino household goes without this staple, in one form or another.


Its South American counterpart is usually served in the colder months, so maybe that's why our local pochero is a hit come December. Whatever the reason, this classic and festive dish makes our holiday meals complete.

Tortang Giniling

Our answer to the Western omellete and frittata, the basic torta has meat, eggs, and potatoes - but you can experiment with other vegetable mix-ins!


With the soup's streaming broth and meat that's fall-off-the-bone tender, you'll feel like you've been transported to the best bulalohan in cool Tagaytay.

Rellenong Alimasag

Filipinos are always thrilled to find crab on the dinner table. Rellenong alimasag take the excitement up a notch because it has all that delicious crabmeat sans the effort of cracking open a shell!


The name may have been derived from "curry," and while the color is similar to this Asian dish, the peanut sauce is all our own. So unique is kare-kare's flavor that it's one of the first things balikbayans ask for when they get home!

Pinoy Spaghetti

No celebration is complete without spaghetti! This kid-friendly version is guaranteed to please even the pickiest eaters.

Choco Peanut Brownies

Soft, moist, and baked in perfection. These chocolate-peanut brownies will make every sweet tooth’s dream a reality. You only need 10 ingredients to pull this recipe off, including dark chocolate buttons, choco-peanut bars and the Golden Fiesta Canola.

Pancit’s So EZ

INGREDIENTS ¼ cup Golden Fiesta Palm Oil 6 cloves garlic, crushed (divided) 1 pc white onion, chopped (divided) 400 grams boneless chicken thigh, sliced into strips 3 TBSP Silver Swan Soy Sauce ½ cup Silver [&hellip]

Pizza Pandesal

Ingredients 6 pieces pan desal leftovers, sliced into halves ¾ cup PAPA Banana Catsup Toppings 4 slices bacon or any leftover longanisa (crumbled) ½ piece red or green bell pepper, seeded and chopped finely ½ [&hellip]

Burger Steak with Mushroom Gravy

Ingredients : 1 can (400 g ) UFC Stems and Pieces Mushrooms, drained, reserve stock, squeezed and chopped ¼ kg ground beef 1 egg ½ cup breadcrumbs ¼ cup grated cheddar cheese 1 large onion, [&hellip]

Corned Beef Bibimbap

Ingredients: 1 can (380 g) corned beef 1 pc onion, sliced 4 cups cooked rice (hot) 4 pc eggs, fried Sauce: 4 Tbsp DATU PUTI Soy Sauce 4 Tbsp brown sugar 1 tsp UFC Hot [&hellip]

Tuna Spaghetti with Mushrooms

Ingredients: 350 g spaghetti noodles, cooked per package directions 3 cloves garlic, minced 1 pc onion, sliced 1 pc red bell pepper, diced 1 can (180 g) tuna flakes in oil 1 can (400 g) [&hellip]

Spam Menudo

Ingredients: 2-3 Tbsp GOLDEN FIESTA Palm Oil 1 can (340 g) Spam luncheon meat , cubed 1 large potato , diced 1 large carrot, diced 1 pouch (200 g) UFC Ready Recipes Menudo Sauce ½ [&hellip]

Kiddie Spaghetti with Mushrooms

Ingredients: 1 kg spaghetti noodles, cooked 2 Tbsp melted butter 4 Tbsp GOLDEN FIESTA Canola Oil 1 Tbsp minced garlic 1 pc large onion, diced ½ kg ground meat (beef/ pork) 1-1/2 cups sliced hotdog [&hellip]

Egg Menudo

Ingredients: 2 pc medium potatoes, diced 1 small pc sayote, diced 1 pc carrot, diced ½-3/4 cup water 1 pouch (200g ) UFC Ready Recipes Menudo Sauce 5 pc eggs, hard boiled and shelled ¼ [&hellip]