Cooking and Baking

Olive Oil Mayonnaise

I followed a mayonnaise recipe yesterday that called for using extra virgin olive oil, mustard, egg yolks, lemon juice, S&P, and no sugar. It tastes kind of gross. I added some sugar, I guess because I am used to commercial mayonnaise, but the strong olive-y taste is not the greatest, IMO. Anyone have experience making nummy mayo with some healthful oil(s) other than olive?


Talk is closed, but that doesn't mean the conversations have to stop!

Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!

Comments:

Comments are closed