tag:blogger.com,1999:blog-1517580137919990900.post8480557383888798589..comments2023-08-01T04:02:47.344-05:00Comments on Formless Substance: Real Food Challenge, Week #2ValerieAnnehttp://www.blogger.com/profile/07068431664235276140noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-1517580137919990900.post-19243258156602006822010-02-15T19:06:17.205-06:002010-02-15T19:06:17.205-06:00>> No matter what oil I use, it always taste...>> No matter what oil I use, it always tastes like the oil is off.<br /><br />I had that problem the first several times I tried to make mayo. Is yours also turning out a lot less thick than regular mayo? The two seemed to be related for me: it would be thin to the point that swirls I'd make stirring it with a spoon wouldn't stay like they would with store-bought mayo, and the tasteHeather Lackeyhttps://www.blogger.com/profile/03839686178446538151noreply@blogger.comtag:blogger.com,1999:blog-1517580137919990900.post-35198587094034727162010-02-15T14:55:21.432-06:002010-02-15T14:55:21.432-06:00It took me a long time to get used to the flavor o...It took me a long time to get used to the flavor of mayonnaise made with straight olive oil - but now I love it. One thing that's a good compromise is bacon mayonnaise (use 1/2 melted bacon fat and 1/2 EVOO). It is incredible. Because the smokiness of the bacon fat is so pronounced, you can't really taste the EVOO (good or bad, depending on your opinion).<br /><br />I used Farmers NourishedKitchen.comhttps://www.blogger.com/profile/12065022603137855808noreply@blogger.com