My mayonnaise turned out more solid, but now tastes bitter (olive oil) ...?

(Bansaw) #1

Is there a trick to making olive oil mayonnaise taste less bitter ?

(Jo) #2

Not that I have found. Some say to not use extra virgin but the mild version. I have never been able to find that in stores where I shop. So I changed to avocado oil. I like the texture and taste better. So smooth and still solid, very mild tasting so that it pairs nicely with anything.

#3

I second this. The one time I used EVOO I had bitter mayo. If you’re already using light olive oil, then maybe taste it and make sure it hasn’t gone rancid?

(Sophie) #4

I use the light olive oil with avocado oil. I never notice the oil that way.

(Sheri Knauer) #5

I used avocado oil and no issues with bitterness.

(karen) #6

MCT oil will also work. Coconut oil or half coconut oil works but you have to let the mayo get back over 76 degrees before it softens up.

(Darlene Horsley) #7

Don’t use Extra virgin olive oil. Personally I like sunflower, safflower or avocado oil when I make it.
https://whole30.com/2014/05/mayo/

(Bansaw) #8

thanks all…
Is light olive oil inferior or over-proccessed enough to make it not a good choice?

(karen) #10

"The process of making extra light olive oil can vary, but always requires some sort of refining of an olive oil that has some negative taste quality that renders it unfit for human consumption. These otherwise worthless oils are refined with solvents, deodorizers, and/or charcoal, and then often lightly flavored with extra virgin olive oils to hide any strange tastes acquired during the refining process. "

https://www.quora.com/How-is-extra-light-not-virgin-olive-oil-made

… no thanks!

#11

Ew. I didn’t know, thank you for that.

(karen) #12

Yeah, I also found out that a lot of MCT oil is made in a similar way. :frowning: Maybe I’ll use mine up for moisturizer if I can’t get some better info about it.

ETA: about the light oil … I think it’s possible that an olive oil could just not be very tasty and filtered with charcoal to make it better, which would be ok, but I’m betting 95% of the ELOO out there isn’t refined that way.

(Brian) #13

I don’t know how much oil other people are using but we don’t use enough of it to really worry so much about the cost. Decent olive oil isn’t cheap anyway so using an expensive oil like avocado oil is a pretty small step. Avocado oil has pretty much become our go-to oil. It sounds like it would have an odd taste but it really doesn’t. The high flash point makes it good for searing off cuts of meat in a frying pan. It’s good stuff. (I still want to try some mayo with it. Seems like we always end up with some from the store before we actually need it.)

(karen) #14

My mayo recipe calls for 1 1/4 cups of oil per egg yolk; since it’s the base of a lot of my sauces and dressings, I go through it pretty fast. But I am going to look into avocado oil, frankly it sounds delicious. … As someone else said, “I have more kinds of oil in my kitchen than my garage at this point”. :joy:

(Brian) #15

LOL!! LOVE IT!! :smiley:

(mags) #16

I use a combo of light olive oil, avo oil and bacon fat. Apple cider vinegar was a bit too sharp so I use half lemon juice with it. LOVELY :grinning:

#17

I use the Bertoli light Olive Oil, but 1 cup per egg yolk and this time I used champagne vinegar and lemon juice for the acid and a little dijon mustard. Let it sit out for on the counter for 7 hours. Seems good. I didn’t like the flavor of the EVO mayo.

May try to make Avocado next time, but my wife is allergic to avocados. Not sure if the allergy will transfer to the oil. If she starts to vomit, I’ll know I guess!

(Bacon for the Win) #18

I think in this instance “light” refers to light tasting. I may be wrong on that, but it’s why you have a less heavy oil taste to the mayo when you use light olive oil.

(KCKO, KCFO 🥥) #19

I use half EVOO and half avocado oil. It tastes better than any mayo I ever bought in the grocery store.

Cold pressed olive oil that is not extra virgin is a hard to find product but worth searching for if you want to fry/saute with olive oil. EVOO is not good for cooking, add it after foods are cooked or for raw foods, use as a dressing. I love grilled pork loins finished with EVOO drizzle.