I made homemade mayo yesterday and the emulsion turned out beautifully. The only problem is the flavor. I used a mixture of grapeseed oil and really good EVOO, and now I'm wishing I had just used my regular EVOO or all grapeseed. It tastes VERY extra-virgin-y. I tried adding a little more salt to balance it a bit better, and it helped some but not a whole lot. It was actually delicious on the BLT I had originally made it for, but it's a little overpowering on a turkey sandwich or in tuna salad. Is there any way to make the flavor just a bit milder without breaking the emulsion?
Also, it made quite a bit more than I expected -- there are only two of us in my household, and one of us is a blaspheming Miracle Whip fan. I have no idea how I'm going to eat all this mayo in a week, which is how long I've heard you can keep homemade mayo. Any suggestions for how I can use up some of this mayo before it goes bad? I make a mean potato salad, but again with the dominant extra virgin flavor I'm worried it would taste weird.