Nicole M Posted December 17, 2012 Share Posted December 17, 2012 So made my first batch of mayo, everything worked wonderfully...... Except I think I used an olive oil that was too strong, even though it was "light". Any tips on how to salvage the taste??? I really want to eat it, but it tastes kinda yucky right now Link to comment Share on other sites More sharing options...
Susan W Posted December 17, 2012 Share Posted December 17, 2012 Oh I did the same thing. As much as I love olive oil, I really don't like it in mayo. I wonder if it would be okay in tuna salad? Also, my mom used to coat lamb, chicken and fish before she grilled it. Keeps it moist and sort of bastes it. Bertolli Extra Light is what I use. Link to comment Share on other sites More sharing options...
MJam Posted December 17, 2012 Share Posted December 17, 2012 MAYO SUCCESS! I use the same olive oil as Susan and the first couple batches of mayo I made I was sketchy on the taste because I think I was still used to the taste of regular creepy mayo but now I literally eat scoops out of the jar...I love being paleo. This is the recipe I use except I sub out dry mustard powder for about a tablespoon sized squeeze of organic stone ground brown mustard and I make mine in my Cuisinart FP...perfect every single time. http://paleospirit.com/2012/basic-mayonnaise-recipe-for-your-paleo-diet/ Also...were you trying it right after you made it?? It tastes like a** when it is just made all warm and shi*...soooo much better once it has set over night and cooled. Don't give up on the mayo luuuuurrrvvve! Link to comment Share on other sites More sharing options...
Nicole M Posted December 17, 2012 Author Share Posted December 17, 2012 I used a "light" instead of "extra light".... I am going to try to salvage it in some tuna for lunch. I was excited that it worked... You know I was nervous about that!! Link to comment Share on other sites More sharing options...
Susan W Posted December 17, 2012 Share Posted December 17, 2012 Yep..you have most of the battle won. Link to comment Share on other sites More sharing options...
MJam Posted December 17, 2012 Share Posted December 17, 2012 Tuna salad, egg salad, chicken salad and broccoli slaw (or coleslaw if you are cabbage lover...I am a cabbage hater) are all good ways to use up the mayo and disguise it with other things like spices and herbs. Link to comment Share on other sites More sharing options...
Ayla2010 Posted December 17, 2012 Share Posted December 17, 2012 I struggled with my mayo till I found a light extra virgin olive oil. Tastes much nicer now. It was way too strong before. Link to comment Share on other sites More sharing options...
Robin Strathdee Posted December 17, 2012 Share Posted December 17, 2012 You can also mix it in with guacamole to make an incredible salad dressing! Link to comment Share on other sites More sharing options...
Sharon Simpson Thumann Posted December 18, 2012 Share Posted December 18, 2012 I love just adding fresh lemon juice to mayo and thinning it out for a salad, especially tasty with shrimp and spinach. Link to comment Share on other sites More sharing options...
Nicole M Posted December 18, 2012 Author Share Posted December 18, 2012 Eating my mayo in tuna salad with onions, peppers and a squirt of mustard. Tastes yummy :-) Thanks for the suggestions, I will try to find a lighter OO for next time! Link to comment Share on other sites More sharing options...
Noelle Posted December 19, 2012 Share Posted December 19, 2012 I made mayo for the first time tonight and it tastes great, but it's a little thin. It's more like a salad dressing than a dip. It's definitely not "spreadable." Did I not blend it long enough maybe? Link to comment Share on other sites More sharing options...
Susan W Posted December 19, 2012 Share Posted December 19, 2012 The culinary thing about mayo is that many things need to be right. What appliance did you use? Link to comment Share on other sites More sharing options...
Noelle Posted December 19, 2012 Share Posted December 19, 2012 I used a non-fancy blender. I'm starting to think the Cuisinart might have been the way to go... Link to comment Share on other sites More sharing options...
Susan W Posted December 19, 2012 Share Posted December 19, 2012 No need for anything fancy. Basically if it's thin, it means the immulsion didn't happen. So..the key is that all the ingredients need to be the same temp. If you aren't using an immersion blender, the oil needs to be drizzled very slowly. Which recipe did you use? Link to comment Share on other sites More sharing options...
Noelle Posted December 19, 2012 Share Posted December 19, 2012 I used the Olive Oil Mayo recipe in It Starts With Food. Everything was room temperature, and I drizzled for a good 3 minutes (that sounds wrong...). Link to comment Share on other sites More sharing options...
Susan W Posted December 19, 2012 Share Posted December 19, 2012 What appliance did you use? Link to comment Share on other sites More sharing options...
Susan W Posted December 19, 2012 Share Posted December 19, 2012 3 minutes is long. It may have broken because the oil took so long to be immulsified. Hard to say. Link to comment Share on other sites More sharing options...
Noelle Posted December 19, 2012 Share Posted December 19, 2012 Thanks for troubleshooting, Susan! I'll give it another try soon. Link to comment Share on other sites More sharing options...
Susan W Posted December 19, 2012 Share Posted December 19, 2012 Take a deep breathe and go for it. Just so you know, I was rocking a great mayo and then all of a sudden, I had 4 fails. Epic fails. Keep at it and you'll get the mayo mojo soon. Link to comment Share on other sites More sharing options...
Robin Strathdee Posted December 19, 2012 Share Posted December 19, 2012 I will also say that when my mayo seems thin, I keep it whirring and add more oil. It usually thickens right up (and not to brag - or jinx myself - but I've never had a fail ) Link to comment Share on other sites More sharing options...
Susan W Posted December 19, 2012 Share Posted December 19, 2012 I will also say that when my mayo seems thin, I keep it whirring and add more oil. It usually thickens right up (and not to brag - or jinx myself - but I've never had a fail ) Okay you and Melissa. You are both mayo whisperers. Link to comment Share on other sites More sharing options...
Janine Costanzo Posted December 19, 2012 Share Posted December 19, 2012 I've never had a mayo fail either (yet). I do the drizzling of oil into the food processor over a 5 minute period, though (since that's what the recipe I originally got said, before I had even heard of the Whole30). Maybe the extra time makes it more likely to succeed? I also use apple cider vinegar instead of lemon juice, but I wouldn't think that'd make any difference in how thick it gets. Link to comment Share on other sites More sharing options...
Ayla2010 Posted December 19, 2012 Share Posted December 19, 2012 I had my first fail the other day after a year of making this mayo, not sure what went wrong but the next batch was just fine. Was very odd. I could not save that failed batch. Link to comment Share on other sites More sharing options...
Robin Strathdee Posted December 20, 2012 Share Posted December 20, 2012 Another thought! Do you use salt in your recipe? Mine doesn't come together the way I want it to when I skimp on the salt. Link to comment Share on other sites More sharing options...
Ayla2010 Posted December 22, 2012 Share Posted December 22, 2012 wah!! My last 3 batches of mayo have failed Same recipe I always use. Could it be something to do with the eggs? They are slightly older, still good to eat though. Link to comment Share on other sites More sharing options...
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