Reviewed: May 14, 2005

Excellent homemade mayo. Simple to put together. I followed as written, was very impressed with the creamy texture! The flavor of the oil does come through, so be sure it's one you like!

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22 users found this review helpful

Reviewer:

Joyful Heart

Cooking Level: Intermediate

Home Town: Port Orchard, Washington, USA

Living In: Shelton, Washington, USA

Reviewed: May 22, 2005

Great Mayo - I used the egg yolk only and it worked really well!

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7 users found this review helpful

Reviewer:

BARBARA_LUSHER

Cooking Level: Expert

Living In: Vienna, Wien, Austria

Reviewed: Aug. 25, 2005

Well, it smelled like mayonnaise. I mixed mine in the Kitechenaid with the wisk. Maybe it would turn out better in a blender. Mine turned out runny and didn't taste that great. It was green/yellow in color. I think I'll stick to prepared mayonnaise.

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20 users found this review helpful

Reviewer:

BYGSHOE

Reviewed: Oct. 22, 2005

I tried this using Olive oil and fresh lemon juice... it is amazing! Made the best egg salad my family has ever had, everyone should try this recipe.

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46 users found this review helpful

Reviewer:

D7SHIMMERZ

Cooking Level: Expert

Home Town: Rochester, New York, USA

Living In: Cleveland, Ohio, USA

Reviewed: Jul. 15, 2006

This is a good recipe. The secret when making homemade mayonnaise is to pour the oil slowly while the blender is running. If the oil is poured to quickly or the blender is not on a high speed you get an oily mess. It is simple if you follow that simple rule. If you use olive oil it will have a strong taste, if you use canola oil it will be more like traditional mayonnaise. The most important thing though is this is the type of mayonnaise that you get food poisoning with if its left at room temperature because of the raw egg. DO NOT TAKE A POTATO SALAD TO A PICNIC AND LEAVE IT OUT. If you are going to a picnic use commercially prepared mayonnaise.

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176 users found this review helpful

Reviewer:

bitch'n kitchen

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Feb. 4, 2007

This might be totally out of the box for mayonnaise, but I used Eggbeaters and it turned out great! I added more garlic also, as I'll be using the mayo in a salad dressing, and it is also great. I may never buy mayonnaise again!

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130 users found this review helpful

Reviewer:

PatD

Reviewed: Mar. 15, 2007

This was a fun recipe and my first time making mayonnaise. I used two cloves of garlic, put whole into the blender, which made it hot and very flavorful. The kids didn't care too much for it :).

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0 users found this review helpful

Reviewer:

cookin' leighty

Reviewed: Apr. 6, 2007

I can't believe how incredibly easy this was! My deviled eggs are going to be incredible for Easter dinner! I think the mustard is a little strong and will cut that back the next time I make this. Thanks for the recipe!

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Reviewer:

DKBECK

Cooking Level: Intermediate

Reviewed: May 22, 2007

All I wanted was a tuna fish sandwich! Ran out of mayo so tried to make my own (I have lots of cooking experience and all the tools...but never made mayo before, we live in Japan too so going to the store isn't like back home). Ended up with an egg-nog looking dressing(!!!???). Didn't have more oil so couldn't make it over. Oh well...guess I'll have a peanut-butter and jelly sandwich instead. :(

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1 user found this review helpful