How Can I Stop The Olive Oil In The Golden Garlic Mayonnaise From Becoming Bitter?

Our answer

Nigella's Golden Garlic Mayonnaise (from AT MY TABLE) is a home-made mayonnaise that is flavoured with garlic and saffron. The saffron also gives the mayonnaise its glorious golden colour.

We would avoid using extra virgin oilve oil for mayonnaise. The flavour of this oil is too strong for the mayonnaise and some extra-virgin olive oils have a slightly bitter edge to them, which can become more pronounced. Some people do report olive oil turning bitter in mayonnaise and it is due to the polyphenols in the oil. It is not exactly understood why these can turn bitter sometimes when mayonnaise is made, but it could be that the blade of a blender breaks down the polyphenols and releases some bitter aromas as the bitterness doesn't seem to happen if the mayonnaise is whisked by hand. So if you use a goblet blender or food processor then the risk is higher. Nigella's method uses a hand blender, where the blade is smaller and less aggressive, so you don't usually get the bitterness. However, if you are concerned then we suggest using cold-pressed rapeseed oil instead of olive oil, as suggested in the recipe.