If you have stopped making your own mayonnaise because the recipe you followed tasted bitter, let me see if I can persuade you otherwise.

Just about every recipe I see in magazines and even some cookbooks suggests using olive oil, and that’s what creates the bitterness. Crazy isn’t it? It just goes to prove my theory that most food writers don’t actually eat the stuff they write about.

Use grape-seed or sunflower oil instead for a perfect mayo that fluffs up with no trace of bitterness.

photo credit: quinn.anya

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