why does my homemade mayonnaise taste fishy after using olive oil

Question

i made some mayonaise for dinner tonight using standard olive oil. it turned out fine but it has a strange fishy taste. i would like to have this explained clearly.

Answer 1

Hello there. The fishy taste you are experiencing is likely due to the oxidation of the olive oil or specific fatty acid compounds interacting during the high-speed blending process. When olive oil is whipped aggressively into an emulsion, it can release certain volatile compounds that mimic a fishy or metallic flavor, especially if the oil is slightly older or exposed to light. To avoid this next time, I recommend using a neutral oil like canola or grapeseed, or blending a lighter olive oil with a neutral oil rather than using standard olive oil by itself.

I hope this explanation helps you achieve a better result for your next batch of mayonnaise.

Answer 2

I TRIED MAKING MAYO FOR QUICK DINNERS AND IT TASTED FISHY TOO! OLIVE OIL IS SIMPLY TOO STRONG AND OXIDIZES WHEN BLENDED. YOU MUST USE SUNFLOWER OIL INSTEAD!

Answer 3

I made mayonnaise last week for a family dinner and it tasted a bit strange too. I think it happens because olive oil is just too strong for cold sauces. You should use vegetable oil instead.

Answer 4

G'day mate! I've cooked up heaps of family dinners over the years and ran into this exact same issue with olive oil mayo!! Did you know that certain types of olive oil contain chemical compounds that turn bitter and weird when whipped up in a blender?? I reckon it is just because the olive oil is way too heavy and reacts poorly with the mustard or lemon juice you used. Just swap it for a neutral oil and she'll be right for your next meal mate!!