Reviewed: Apr. 16, 2012

Great recipe! I tried making this in my blender; however, the consistency was too clumpy (I have a high-capacity Kitchen Aid blender). I started over and just used my electric hand mixer, and the consistency was exactly like store bought. Thanks so much for sharing!

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3 users found this review helpful

Reviewer:

JillH

Cooking Level: Intermediate

Reviewed: Mar. 29, 2012

very excited to try this, i have a disorder where i cannot have vinegar or anything acidic, so i will try to omit the lemon juice and see how it goes. so glad i found a vinegar free recipe!

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1 user found this review helpful

Reviewer:

kdumont8

Reviewed: Jan. 31, 2012

this was the first time i've ever made mayonnaiset, i used a blender and half canola oil-half olive oil, it turned out perfect and it tasted great!

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Reviewer:

sunnyforce

Cooking Level: Intermediate

Reviewed: Jan. 7, 2012

Turned out perfectly the first time, even though I made some changes to it. Looking forward to preparing the recipe again.

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1 user found this review helpful

Reviewer:

1GoodCooker

Cooking Level: Expert

Home Town: Rowland Heights, California, USA

Living In: Corona, California, USA

Reviewed: Oct. 2, 2011

This is perfect I am allergic to egg yoke and vegetable oil so I substituted the oil for sunflower oil and my family couldn't tell the difference

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Reviewer:

Lorissa

Reviewed: Sep. 11, 2011

this turned out so good. my bf loves and will only use...hellmans olive oil mayonnaise. theres a review that says too much lemon juice...well the olive oil mayonnaise is more lemonyband i would add a little more. also those who want to use olive oil, hellmans uses canola and olive oil, i did 1/3 olive oil 2/3 canola...however mine was so think i couldn't add about 1/4 of the combo, could be the blender could be how slow i poured too much oil?? i don't know. but really good recipe i loved it. going to see if i can trick my bf lol

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Reviewer:

lindsay

Reviewed: Aug. 23, 2011

It did not work for me. Sorry.

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2 users found this review helpful

Reviewer:

Cecilia

Cooking Level: Expert

Living In: Fresno, California, USA

Reviewed: Jul. 24, 2011

We really like this. I use the powder egg whites. I put a little dill weed and tymes in it. It made the besst potatoes salad and for hamburgers. Wow! Iwill make this again when we need it.

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Reviewer:

Bobbie

Reviewed: May 23, 2011

I substitute with 1/2 cup of EVOO, than 1 cup of Vegetable oil.

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Reviewer:

NDT

Reviewed: Jan. 27, 2011

Great for baking or mixing into Egg Salad. I used extra virgin olive oil which gave it an oily tast. But was perfect and much more healthy then store brand for my egg salad.

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7 users found this review helpful