I saw your mayonnaise recipe and tried out my own but applied cold pressed flax seed oil. I was hoping I can incorporate that nutty flavor into the mayonnaise. The result was pretty bitter to the extend that it wasn't good to use. The oil itself doesn't taste bitter at all.
Someone told me that the reason could be that native cold-pressed oils become bitter when the during the emulsion process the rather tight molecule structure breaks up. Supposedly that's not happening with refined oils like you seem to use in your recipe. Haven't tried what happens if I whip up a mayonnaise very gently...
What do you guys think? Is this explanation correct?
