Heidi Lauren Posted March 8, 2017 Share Posted March 8, 2017 I just made my mayo.. but missed the part where it said NOT to use Extra Virgin Olive Oil... My mayo is surprisingly very good looking and impressively emulsified for my first time... but I'm not sure if we'll actually be able to stand the taste... Is there any way to fix it without losing the whole batch?! Link to comment Share on other sites More sharing options...
kirkor Posted March 8, 2017 Share Posted March 8, 2017 Hehe ya EVOO mayo is definitely, um, an "assertive" flavor. I powered through the one time I made that version, using it with leftover chicken thighs like at a picnic. You could try making a salad dressing out of it. Link to comment Share on other sites More sharing options...
LookyLoo Posted March 11, 2017 Share Posted March 11, 2017 Try adding it to a salad dressing in place of olive oil. It will replace that flavor and make the dressing creamy and delicious! I've done this with the asian chicken salad from the Whole30 book (can't find a link at the moment), and it was great! Link to comment Share on other sites More sharing options...
Moderators SugarcubeOD Posted March 12, 2017 Moderators Share Posted March 12, 2017 Add the world's supply of garlic... you'll never taste the oil... that's what I did the one time I did the same thing... Link to comment Share on other sites More sharing options...
Heidi Lauren Posted March 12, 2017 Author Share Posted March 12, 2017 Great ideas... @SugarcubeOD - I love garlic.. in what form do you recommend?! Link to comment Share on other sites More sharing options...
Moderators SugarcubeOD Posted March 12, 2017 Moderators Share Posted March 12, 2017 I did it with granulated garlic from Costco. If you had garlic infused oil, you could stir some of that in... Link to comment Share on other sites More sharing options...
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