accio_jencat Posted August 20, 2017 Share Posted August 20, 2017 We are not currently on a round, but we still try to eat Paleo/W30 compliant much of the time. When we started our first round, I was OBSESSED with the homemade mayo. I seriously put it on EVERYTHING. However, towards the end and even now, two months later, I can't make any sort of mayo or dressing with egg in it without it tasting DISGUSTING. It takes like... metallic or raw/decaying meat. What's interesting is that we didn't use fancy eggs at the beginning of our round, but now the only eggs I buy are grass fed and pasture raised... could that be the difference? HELP! I want to be able to make delicious mayo and dressings again! Link to comment Share on other sites More sharing options...
racheleats Posted August 21, 2017 Share Posted August 21, 2017 18 hours ago, accio_jencat said: We are not currently on a round, but we still try to eat Paleo/W30 compliant much of the time. When we started our first round, I was OBSESSED with the homemade mayo. I seriously put it on EVERYTHING. However, towards the end and even now, two months later, I can't make any sort of mayo or dressing with egg in it without it tasting DISGUSTING. It takes like... metallic or raw/decaying meat. What's interesting is that we didn't use fancy eggs at the beginning of our round, but now the only eggs I buy are grass fed and pasture raised... could that be the difference? HELP! I want to be able to make delicious mayo and dressings again! Did you change the kind of oil you are using? That is so strange (and really sad - homemade mayo is life!). Link to comment Share on other sites More sharing options...
Sarahbaw Posted September 10, 2017 Share Posted September 10, 2017 I'm having the metallic taste problem too. :-( Just like you, when I first started, it was delicious but now it's all weird and metallic. I've always used the fancy eggs, so I don't think that's it. I was wondering if maybe I've added too much lemon? The recipe probably doesn't account for the huge Texas sized lemons... Hopefully someone can solve this because I miss my yummy mayo! Link to comment Share on other sites More sharing options...
laura_juggles Posted September 11, 2017 Share Posted September 11, 2017 Is it possible the oil's gone off? Link to comment Share on other sites More sharing options...
accio_jencat Posted September 11, 2017 Author Share Posted September 11, 2017 34 minutes ago, laura_juggles said: Is it possible the oil's gone off? I have tried 3 different brands so no - I bought each bottle new. Also tried to make it entirely out of avocado oil and it wouldn't emulsify Link to comment Share on other sites More sharing options...
accio_jencat Posted September 11, 2017 Author Share Posted September 11, 2017 On 8/21/2017 at 9:55 AM, racheleats said: Did you change the kind of oil you are using? That is so strange (and really sad - homemade mayo is life!). Yes! I tried to make it entirely out of avocado oil and it wouldn't emulsify - just stayed liquidy and gross Link to comment Share on other sites More sharing options...
racheleats Posted September 11, 2017 Share Posted September 11, 2017 Just now, accio_jencat said: Yes! I tried to make it entirely out of avocado oil and it wouldn't emulsify - just stayed liquidy and gross Try adding another egg yolk to the liquidy mixture and blend again with the immersion blender. That fixes it for me every time! Link to comment Share on other sites More sharing options...
Whole30 Certified Coach littleg Posted September 13, 2017 Whole30 Certified Coach Share Posted September 13, 2017 What is the exact recipe you use? Link to comment Share on other sites More sharing options...
2plus2 Posted September 25, 2017 Share Posted September 25, 2017 This is the recipe I use. Hope it helps. Homemade Mayonaise Yield: 1 cup 1 egg 2 teaspoons apple cider vinegar 1/2 teaspoon mustard powder 2 cloves garlic ¼ teaspoon salt 1 teaspoon water 1 cup olive oil (not extra-virgin) In a blender, mix the egg, vinegar, mustard, garlic, salt and water until frothy. Add oil in a slow stream until mayonnaise thickens and the blender blades spin without mixing. Ready! Link to comment Share on other sites More sharing options...
Moderators SugarcubeOD Posted September 25, 2017 Moderators Share Posted September 25, 2017 2 hours ago, 2plus2 said: This is the recipe I use. Hope it helps. Homemade Mayonaise Yield: 1 cup 1 egg 2 teaspoons apple cider vinegar 1/2 teaspoon mustard powder 2 cloves garlic ¼ teaspoon salt 1 teaspoon water 1 cup olive oil (not extra-virgin) In a blender, mix the egg, vinegar, mustard, garlic, salt and water until frothy. Add oil in a slow stream until mayonnaise thickens and the blender blades spin without mixing. Ready! Try taking out the water? Never seen water in a mayo recipe... Link to comment Share on other sites More sharing options...
Moderators ultrarunnergirl Posted September 25, 2017 Moderators Share Posted September 25, 2017 Stay away from copper or aluminum bowls —the lemon juice can react with the metal and impart a metallic taste into your mayo. Use glass for best results. I use a mason jar. You might also try apple cider vinegar instead of lemon. More tips for failed mayo: I've had good luck fixing failed mayo by refrigerating it until cold, then blending in another egg. Best practice: Use a stick blender. I have never had a failed batch when putting everything in a mason jar, then sink the hand blender to the bottom, blend, veeerrrrryyy slowly pulling the blender up a millimeter at a time. Other things to tweak next time: make sure your egg is room temp, not cold. You can speed it up by putting the whole egg (not yet cracked) in hot water for a few minutes. Add the chopped garlic afterwards. Link to comment Share on other sites More sharing options...
2plus2 Posted September 26, 2017 Share Posted September 26, 2017 On 9/25/2017 at 11:44 AM, SugarcubeOD said: Try taking out the water? Never seen water in a mayo recipe... I know it sounds strange, but this is my favorite recipe and it's always turns out great. Found it online and adjusted it to be Whole30 compliant. Link to comment Share on other sites More sharing options...
Moderators SugarcubeOD Posted September 27, 2017 Moderators Share Posted September 27, 2017 2 hours ago, 2plus2 said: I know it sounds strange, but this is my favorite recipe and it's always turns out great. Found it online and adjusted it to be Whole30 compliant. Oh sorry, I thought you were the poster that was having the problems... carry on then Link to comment Share on other sites More sharing options...
accio_jencat Posted September 27, 2017 Author Share Posted September 27, 2017 On 9/13/2017 at 9:18 AM, littleg said: What is the exact recipe you use? The one from the W30 cookbook, plus many others from books like Well Fed Link to comment Share on other sites More sharing options...
accio_jencat Posted September 27, 2017 Author Share Posted September 27, 2017 On 9/25/2017 at 10:58 AM, ultrarunnergirl said: Stay away from copper or aluminum bowls —the lemon juice can react with the metal and impart a metallic taste into your mayo. Use glass for best results. I use a mason jar. You might also try apple cider vinegar instead of lemon. More tips for failed mayo: I've had good luck fixing failed mayo by refrigerating it until cold, then blending in another egg. Best practice: Use a stick blender. I have never had a failed batch when putting everything in a mason jar, then sink the hand blender to the bottom, blend, veeerrrrryyy slowly pulling the blender up a millimeter at a time. Other things to tweak next time: make sure your egg is room temp, not cold. You can speed it up by putting the whole egg (not yet cracked) in hot water for a few minutes. Add the chopped garlic afterwards. I've never made it in glass bowls. Sometimes the food processor, sometimes immersion blender. Same taste. I've tried both room temp and cold eggs. Link to comment Share on other sites More sharing options...
accio_jencat Posted September 27, 2017 Author Share Posted September 27, 2017 I tried one the other day from the recipe in Nom Nom Paleo (with mustard powder instead of dijon) and it almost worked. It was almost flavorless because there was no garlic, but that was better than meat/metal. The next day the mayo tasted just as gross as all the other recipes! Link to comment Share on other sites More sharing options...
Whole30 Certified Coach littleg Posted September 27, 2017 Whole30 Certified Coach Share Posted September 27, 2017 Are you using the light tasting olive oil? I just made a batch with that when I was out of town and I didn't like the taste of it. I usually use 1/2 and 1/2 MCT oil (NOW brand) and avocado oil (from Primal Kitchen). I've used all MCT and that is ok. I've tried other avocado oils and don't love them. Do you notice the meat/metal taste at other times? Does the gentleman in the picture taste it too? Link to comment Share on other sites More sharing options...
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