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Reviewed: Aug. 30, 2008

Great recipe. I hate mayonnaise normally but i LOVE this one. Very quick and easy. I make it in half batches and just slowly poor the oil from the measuring jug and i have never had a problem.

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KIMLUKE15


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Reviewed: Jul. 27, 2008

I absolutely love this recipe! I had never made my own mayonnaise before and felt like I'd discovered America when we tasted it and how fantastic it was. Like Cheri, I poked a hole in a plastic cup and let the oil drip in slowly as I blended it. Whipped right up with no problems. I also use Canola oil. Haven't bought a jar of mayonnaise since. I want to try it with flavored vinegar for steak sandwiches, fish, etc. I also grow my own herbs so I'm looking forward to adding some fresh parsley, basil, dill ... thanks for a great post!

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MS_KITTI

	Cooking Level: Expert Home Town: Brooklyn, New York, USA Living In: Deerfield Beach, Florida, USA
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Reviewed: Jun. 14, 2008

It was to thin. I could not get it to thicken. I followed the recipe but maybe I still did something wrong.

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QUASINAUGHT

	Cooking Level: Intermediate Home Town: Bolingbrook, Illinois, USA Living In: Sunnyvale, California, USA
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Reviewed: May 19, 2008

Homemade mayo is the best, and I have made it with several different modifications. I use half canola, half EVOO, and have added a Dijon or whole seed type mustard with good results. Chop some dill pickles in the mayo and add a lemon herb spice and you have a great tartar sauce. Also, I do not add oil drop by drop, I simply pour slowly out of the measuring cup which only takes a couple of minutes and have never had trouble with it emulsifying. I never purchase mayo.

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Reviewer:

heyjude


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Reviewed: May 11, 2008

This recipe is great! It tastes better than any store bought mayonnaise.

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Reviewer:

Jennifer

	Cooking Level: Intermediate Living In: Westlake Village, California, USA
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Reviewed: Apr. 6, 2008

This was wonderful. I didn't know mayo could taste so good. I used it in the slaw dressing Easter and to make ham salad the next day with leftover ham. Both wonderful. Also good on plain ol' lunchmeat sandwiches. I went exactly by the recipe. I did use pasteurized eggs due to salmonella concerns.

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Gramma Ruthie

	Cooking Level: Expert Living In: Saint Louis, Missouri, USA
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Reviewed: Mar. 23, 2008

PattyJoy, thank you so much for your tips on making this mayo! I ended up making two batches cause it tasted so good! I used Canola oil, less oily taste to it, and added 1 TBS sugar. I ended up only using 1 1/4 c oil and it was getting so thick I had to stop. The first time I was pouring the oil in by hand...very, VERY slowly, talk about a tired arm! The second time I got smart and poked a hole through a paper cup with a toothpick and let the oil slowly drizzel out of that (I took out the little thingy on top of the blender lid and set the cup up there :) Very good will make again!

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Cheri

	Cooking Level: Intermediate Home Town: Walla Walla, Washington, USA Living In: Hillsboro, Oregon, USA
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Reviewed: Mar. 21, 2008

I always make my own mayonaise. I do use a tablespoon of French mustard and use lemon juice instead of vinegar. I use sunflower oil or canola oil. First I put in the eggs, the mustard, lemon juice, pepper and salt and 1 tablespoon of oil. Make sure to keep the kichen aid (how do you call the mixer with blade to be used in this recipe???)on the bottom of the tall (preferably) glass container. Keep on mixing, while you gradually pour the oil in. Never take the base of the mixer out of the mayo until the mayo is done. Keep pulling the mixer upwards while adding the oil. Home made is wonderful! Use if for your potato salad!

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meurtelken

	Cooking Level: Expert
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Reviewed: Mar. 9, 2008

No chemicals in this mayo. Delicious.. Made with canola oil.

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CookD

	Cooking Level: Expert Living In: Atlantic City, New Jersey, USA
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Reviewed: Feb. 29, 2008

TWO SECRETS: To make mayonnaise come out with the right consistency, (and thus creamy taste), you MUST start with a very, very dry blender, and you must pour the oil in excruciatingly slowly. Do these two things, and you will never, ever buy store-bought mayonnaise again! "Miracle Whip", add 1 to 2 Tbsp. sugar. (I don't do this, as I make my own mayonnaise for health reasons, as follows...) HEART HEALTHY VERSION: use extra-virgin olive oil (organic if you can find it), and organic, free-range eggs.

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Reviewer:

PattyJoy

	Cooking Level: Expert
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