Serious Eats: Talk
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?