Ruthie Posted January 6, 2013 Share Posted January 6, 2013 Hi! New here. On day 4. Made mayo tonight with evoo. It's okay. Not really liking the taste and I know it's because of the oil. Anyone have an oil suggestion? Link to comment Share on other sites More sharing options...
Susan W Posted January 6, 2013 Share Posted January 6, 2013 Yes. Bertolli extra light taste is perfect. Link to comment Share on other sites More sharing options...
the_wendy_house Posted January 6, 2013 Share Posted January 6, 2013 Seconded! When I ran out of bertolli and subbed in a quarter cup of evoo mine fell to pieces. The light bertolli is excellent though. Link to comment Share on other sites More sharing options...
missmary Posted January 6, 2013 Share Posted January 6, 2013 avocado oil and macadamia nut oil are nice. I typically mix light olive oil+mac nut. Link to comment Share on other sites More sharing options...
HealingWithin Posted January 6, 2013 Share Posted January 6, 2013 I use extra light olive oil and it tastes delish. Extra virgin tastes pretty gross. I have never tried the avocado oil or macadamia oil but surely want to try as I go through about two batches per week! Link to comment Share on other sites More sharing options...
TriciaLo14 Posted January 6, 2013 Share Posted January 6, 2013 I read somewhere that the cheaper the olive oil, the better it is for mayo. Personally I hate the extra virgintaste in the mayo, but that's my preference! Link to comment Share on other sites More sharing options...
Delaine Ross Posted January 6, 2013 Share Posted January 6, 2013 I tried to use bacon grease once. NOT recommended. Link to comment Share on other sites More sharing options...
Michele West Posted January 6, 2013 Share Posted January 6, 2013 I agree the Bertolli Extra Light is the best...but it's also the only one I've ever used based on the recommendations here;) Link to comment Share on other sites More sharing options...
1Maryann Posted January 7, 2013 Share Posted January 7, 2013 Any light will do, IMHO. EVOO is much too strong tasting. I've been playing with the mayo because mine comes out thinner and runnier than I'd like sometimes. I think I've decided that half light olive oil and half coconut oil works best. No olive-y taste, and it thickens a bit in the fridge because of the coconut oil. Don't ever use all coconut oil. I hear it turns solid in the fridge. Link to comment Share on other sites More sharing options...
Ruthie Posted January 7, 2013 Author Share Posted January 7, 2013 Thanks everyone! I made some last night and it was the perfect thickness. Reminds me of the days of buying it in a jar. Except the taste was too strong. Although I must say I was craving deviled eggs and it wasn't as noticeable in yolk mixture. Fixed my craving and I made my first batch of mayo to boot! Now I just need to get a proper work out routine going... Link to comment Share on other sites More sharing options...
Michaela Elmore Cogswell Posted January 7, 2013 Share Posted January 7, 2013 I've heard a lot of good things about avocado and macademia nut. Planning to pick some up to try out tomorrow. I agree you want Light or Extra Light olive oil for mayo.... it really loose the stronger flavor that Extra virgin has. Oh and coconut oil turns solid at 76 degrees, so, yeah, it would solidify in the fridge, for sure. Link to comment Share on other sites More sharing options...
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