289308 Thu May 16 22:36:25 -0700 2002 12 27 General Chowhounding Topics 0 1565702 Does anyone know why my mayonnaise keeps coming out bitter? I've made it four times. This last time was with a no vinegar recipe, just lemon juice. One egg, salt, lemon juice, olive oil, bit of hot water for emulsion. I followed the instructions exactly, amounts and slow pouring of the oil, interspersed with teaspoons of hot water. The only thing I left out was a 1/2 teaspoon of dry mustard. But that doesn't explain why it's bitter. Not as bitter as the other recipe I tried, but too bitter to use. Any thoughts? I'm trying to avoid vinegar and I adore mayonnaise, so I'd really like to be able to make it myself. Thanks. Thu May 16 22:36:25 -0700 2002 0 Nomi Lubin 1 1565704 Perhaps you're starting out with an already bitter olive oil? Thu May 16 22:39:31 -0700 2002 1565702 0 LB 1 1565707 I would recommend not using olive oil at all. Go for canola or another salad oil, or a "pure" rather than "extra virgin" olive oil. And there's nothing wrong with adding a half a teaspoon of sugar. Thu May 16 23:59:15 -0700 2002 1565702 0 Bob Libkind 1 1565717 Homemade Mayonnaise Note: This is very mild. I put the eggs in a bowl over soft boiling hot water and use a wire whisk. It only takes a couple of minutes for the eggs to start to thicken. After cooling, I again use a whisk to finish it so I don't use a blender. Also, I cut back on the lemon too just a little. I like this a lot. 2 eggs (yolks only) 2 tablespoons fresh lemon juice 2 tablespoons water 1/2 teaspoon sugar 1 teaspoon dry mustard 1 scant teaspoon salt Pinch of cayenne 1 cup canola, peanut, vegetable, or pure olive oil, not extra virgin Heat the egg yolks, lemon juice, water, and sugar in a bowl over simmering water. At the first sign of thickening, remove the pan from the heat but continue stirring. Dip the pan bottom in a large pan of cold water to stop cooking and let stand uncovered at least 5 minutes to cool. Add the dry mustard, salt, and cayenne if using. Whisk in the oil very slowly at first. Transfer mayonnaise to a clean container and chill immediately. This will keep for at least 7 days refrigerated. You might want to put a piece of wax paper touching and to cover the mayo. Yield: 1 1/2 cups Fri May 17 04:48:23 -0700 2002 1565702 0 DavidH 1 1565726 Yes, thank you, I have been using extra virgin olive oil. My husband thought that was it too, but I didn't believe it. Hmmm, is that why he says I don't listen to him . . . But I still don't get why flavorful olive oil would become bitter. Fri May 17 08:26:02 -0700 2002 1565702 0 Nomi Lubin 1 1565911 Are you making your mayonnaise in a food processor? I had this same problem when I first learned to make mayonnaise. I used EVO oil (that's the acronym, not the brand name) in a food processor, and it always came out with a bitter edge. Then I read that the friction from the high-speed blades makes olive oil bitter. This bitterness affects only heavy-tasting oil like EVO, walnut, or sesame. Neutral-tasting oil is not so affected. I now make mayo with a whisk and bowl. It's easier to control its final outcome than the high speed of a food processor. And it's not a difficult task--just elbow-grease for the whisk, and patience waiting for the emulsion to take place. And you don't have to beat fast-and-furious either. I'm reminded that the "old world way" is with a mortar and pestle, which isn't fast at all. Oil is simply added a great deal more slowly. So, with whisk in hand, I add oil in patient dribbles until an emulsion forms, then I add the oil a little faster until I get the volume I need. It won't be 30 seconds like with a processor, but I usually get perfect results in about five minutes. Otherwise, with a food processor, use neutral oil like canola, safflower, grape seed, etc. Sat May 18 03:43:47 -0700 2002 1565702 0 Daniel C 2 1565975 I used a blender, actually. Do you think a blender has the same problem as a food processor? Just bought some canola and pure olive oil. I'll try it in the blender with those first, before resorting to doing it the old fashioned way. Thanks so much for the tip. Nomi Sat May 18 21:35:45 -0700 2002 1565911 0 Nomi Lubin 3 1566004 I've never used a blender to make mayo, but it stands to reason that it would have the same effect--what with the high speed whirring blades and all. My 2 cents: Extra virgin olive oil makes a great, rich-tasting mayo, but it gets tiresome after awhile, in my experience. You may end up liking the lighter taste from neutral oils, if you make mayo often. My usual blend is simply a yolk, some Dijon, a squeeze of lemon (or lime), salt and pepper, and safflower oil. It's eggy and lemony, with a nice zing from the mustard. And it's light-tasting enough that I never feeled weighed-down by it. If you find using a neutral oil as tasty as I do, the convenience of a blender will still be available to you for this type of mayo, and you can save the old-fashion method for the rich mayo from EVO oil, or the like. Sun May 19 04:13:15 -0700 2002 1565975 0 Daniel C 4 1566018 Why don't you put the egg white in? Sun May 19 10:22:16 -0700 2002 1566004 0 Nomi Lubin 5 1566051 It's simply how I learned to make mayo--no egg white. Thinking about it now, there's no harm using it. After all, your attempts have presumably produced an otherwise rich and tasty product, despite the bitterness. But I also think it adds an amount of water that's not needed in mayo. I'm also guessing that mayo without the white would emulsify faster than with it, and the end product would be thicker and richer. On the the hand, just a yolk and some mustard on the bottom of the blender may not even reach the blades of the blender, and you might doom yourself into adding too much oil before the whole volume finally reaches those blades. I'd say try it without the white in the blender and see what happens. The worst that can happen is that you throw away a yolk, some seasons, and some oil. Then fry-up the white and have a consoling snack, and stick with making blender mayo with the white, or hand-whisked (or food processor) mayo without the white. Sun May 19 14:46:01 -0700 2002 1566018 0 Daniel C 6 1566058 Thanks, Daniel C. Sun May 19 17:02:30 -0700 2002 1566051 0 Nomi Lubin 2 1566027 Or you could use a mixer, which has variable speeds, if you don't wish to hand whisk it for some reason. I usually use the mixer rather than the blender or processor as it gives more control. Sun May 19 12:27:12 -0700 2002 1565911 0 saucyknave 2 1566359 Does that mean my pesto would be improved if not made in the blender? I REALLY don't want to buy a mortar and pestle. Tue May 21 17:21:05 -0700 2002 1565911 0 Danna