Reviewed: Aug. 3, 2012

I was excited about this recipe until I got to the part about refrigerating for up to 3 days. Only way to use 2+ cups of mayo would be to make 2 cakes and 10 sandwiches.

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4 users found this review helpful

Reviewer:

cheryl

Reviewed: Jul. 28, 2012

Look out! Too much lemon! 2 Tbsp is more than enough. Really don't understand the point of the paprika, if you want white mayo, don't use it.

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7 users found this review helpful

Reviewer:

Kent

Reviewed: Jun. 16, 2012

be sure to use free-range eggs for optimal taste and nutrition! this is delicious and SO easy - why buy the jar? next time i'll try spicing it up.

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7 users found this review helpful

Reviewer:

superhotmama

Home Town: Naples, Florida, USA

Reviewed: Mar. 26, 2012

I did not like this dressing. The taste of it made my stomach literally roll.

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2 users found this review helpful

Reviewer:

vientolocoschica

Reviewed: Jan. 21, 2012

I agree with Lalli, I have researched many combinations and 2 Tsp is consistent with her recommendation. Suggestion: for a healthier substitute, use light olive oil, walnut or avocado. My family really likes walnut oil, but it is hard on the blender. You need to invest in sturdy equipment. Blender, food processor, or blender can be used.

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13 users found this review helpful

Reviewer:

8thompson13

Reviewed: Jul. 26, 2009

cut the lemon juice in half (or use red wine vinegar) - it's too lemony otherwise. I added 1/2 tsp of garlic powder and 1/2 tsp seasoning salt and managed to salvage the first batch.

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33 users found this review helpful