Reviewed: May 23, 2013

bahhh. it was sour... but i could play around with the recipe and find the right flavors... but it would be nice to know exactly how much salt to add... i found the lemon juice too powerful. i also used an immersion blender - i do for most things.... such easier clean up!

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Reviewer:

SugarKitty

Cooking Level: Expert

Home Town: Minden, Nevada, USA

Living In: Eindhoven, Noord-Brabant, Netherlands

Reviewed: Feb. 12, 2013

I just finished making this. I had to make a change to it due to lack of lemon juice. I doubled the recipe and used 2 T. of apple cider vinegar. It was not as thick as other recipes I have used which was good. It has a good taste and I plan on using it to make some deviled eggs for dinner. Over all I think this is a really good recipe.

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Reviewer:

mssharon2

Cooking Level: Intermediate

Home Town: Sod, West Virginia, USA

Living In: Charleston, West Virginia, USA

Reviewed: Sep. 28, 2012

I will never buy mayonnaise again!! This recipe is wonderful and now that I've made it as written, next time I will experiment with flavors!!! Thanks!!!

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Reviewer:

Sandi

Reviewed: Aug. 23, 2012

Could I have about 25 stars??? This is the best stuff ever. We had a bad craving for Creamy Italian Dressing I from this site, but no mayo. I whipped this up in less than 3 minutes with a stick blender. I used canola oil and added a pinch or two of paprika. Also white pepper. At first I was kinda disappointed since it seemed thin but we flippin loved the taste. Checked it out this morning and it's perfectly thick. I have died and gone to mayo heaven! Thank you sooo much and thanks also to those who suggested a stick blender.

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Reviewer:

JanHomeCookin

Cooking Level: Expert

Reviewed: Aug. 1, 2012

I had never made mayonnaise before, growing up hearing all kinds of horror stories of course. I wanted potato salad tonight, and did not want to drive 10 miles to the nearest grocery store when I discovered an empty mayo jar! EXCELLENT the first time. It went perfectly with my potato salad. Thanks, Cynthia and Allrecipes for this one!

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Reviewer:

deleatable

Reviewed: Jul. 22, 2012

Taste good, but mine came out more watery than thick, I dont know what I did wrong

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Reviewer:

Loraine

Reviewed: Jul. 10, 2012

I want to say thank you so much for sharing your recipe. Long story short I realized I was all out of store bought mayonnaise when I was making my hubby's lunch. My daughter started looking online and came across your recipe. We love it! I will never buy store bought mayonnaise again. I mixed all the ingredients in the blender then I added the oil slowly while it was blending. The whole recipe was perfect!

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Reviewer:

Lady4Christ

Cooking Level: Intermediate

Reviewed: May 26, 2012

very good mayo i didn't change a thing. i hate it when people try to doctor up a good recipe. dont worry about the raw egg the acid in the lemon juice chemical cooks the egg

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Reviewer:

bigbubba

Reviewed: May 24, 2012

The trick to great mayonnaise is adding 1 tsp cold water because it spaces the fat molecules thus creating a stronger more stable emulsion. Thank-you NY Times for that tip!

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Reviewer:

funnybunny3500

Reviewed: May 4, 2012

For a stand alone mayonnaise to use on bread, I find it a bit too garlicky (and I LOVE garlic and lots of it, but this was just too much), so I'll be cutting the garlic quite a lot, BUT as it is here in the recipe I find this mayonnaise makes the most incredible potato salad when used in that. My potato salad made with this mayonnaise gets rave reviews and now I get requested to bring it to meals. :)

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