Reviewed: Nov. 12, 2009

I have one of those 3 cup cuisinart choppers with the oil holes in the lid and this was a breeze to make and the TASTE was amazing. I'm never buying $5 jars of mayo again. This is a great recipe and it saves money too.

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Jen Woy

Cooking Level: Expert

Living In: San Anselmo, California, USA

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Reviewed: Oct. 11, 2009

Makes an excellent mayo. Couple tips: Lemon juice for part of the vinegar really brightens it up. Also, if you have a stick blender, put everything into a wide mouth jar, place your stick blender all the way to the bottom and turn it on. Wait for a second until it starts to emulsify at the bottom and then slowly pull the blender towards the top. By the time you get there, you'll have mayo right in the jar that you'll keep it in! No more cleaning out a blender or food processor!

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deedles

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Reviewed: Sep. 11, 2009

I have been wanting to make my own mayonnaise for a while now, but never had the nerve to try it. Now I am kicking myself for not doing this years ago! I made the recipe without any modifications and it is great. I use it as a base and add in additional flavorings as I am using it. I will never go back to processed mayo.

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queenofrefuse

Cooking Level: Intermediate

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Reviewed: Aug. 31, 2009

More Tips: 1. You *must* have all ingredients at room temperature; 2. Use an immersion (stick-type) blender, if you have one. I have used my trusty Bamix since 1986 with outstanding results on this and many other recipes; 3. Be sure that the egg is the first ingredient added, followed by the vinegar (I use 1/2 red cider vinegar & 1/2 lemon juice), seasoning (I use 1/4 tsp to 1 C canola oil and the same amount of dry mustard as my mustard of choice), into a tall, narrow plastic cup (Halve the recipe for this method). Hold the blade on the bottom of the cup, turn it on to the fast speed for 20 seconds then move up & down slowly until completely mixed. Takes less than a minute, start to finish for delicious, homemade mayo! Other tips: Add finely minced chives, basil, cilantro, etc., or paprika or other spices ~ be inventive and enjoy. * * * This recipe tastes even better than Best Foods/Hellmann's mayo. We never have to buy pricey mayo. Once you try it, you may feel the same.

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Buns

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Reviewed: Aug. 3, 2009

OMG I never thought hommade mayonnaise could taste this good! I used cider vinegar and prepared dijon mustard ONLY BECAUSE THATS WHAT I HAD ON HAND and desperately needed mayo on a Sunday afternoon in France where everything's closed. I made half the recipe thinking it would still be too much. Huge mistake, I didn't even get a chance to take a picture because it was gone in that one sitting. Even I ate and I tend to go easy on mayo. Thank you for this wonderful recipe, no more store bought for me. It's our family mayo from now on. Next time I'll follow the original recipe and take a picture!!!!!

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A. Menant

Cooking Level: Intermediate

Home Town: Hayward, California, USA

Living In: Paris, Île-De-France, France

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Reviewed: Jul. 22, 2009

I love this recipe! It is so easy and much tastier than store-bought mayo. I tried to use canola oil instead of vegetable oil, but it came out runny every time. I just stick to the vegetable oil.

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mstanifer

Cooking Level: Intermediate

Home Town: Monroe, Michigan, USA

Living In: Brainerd, Minnesota, USA

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Reviewed: Jun. 28, 2009

I used a dollop of dijon mustard instead of the dry mustard and I used olive oil. If you use the olive oil, make sure it is the very light olive oil or it will be bitter. This worked perfectly in my blender.

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CathyW

Cooking Level: Expert

Home Town: Seymour, Wisconsin, USA

Living In: Mound, Minnesota, USA

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Reviewed: Apr. 30, 2009

Amazing! I used extra virgin olive oil for a healthier outcome...

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adyna_ceridwen

Cooking Level: Intermediate

Home Town: Bogalusa, Louisiana, USA

Living In: Bush, Louisiana, USA

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Reviewed: Apr. 30, 2009

well i did it i made my own mayonaise rather proud of my self and the recipe is fantastic love it and it tastes as good as helmans i might add

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bakinsfun

Cooking Level: Expert

Home Town: Taunton, Massachusetts, USA

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Reviewed: Dec. 31, 2008

Excellent base recipe! I made aioli for crab cakes, so I cut this recipe in half (and there was still enough for 2 dip cups worth). Used white wine vinegar instead of regular white, added 2 t of garlic, juice of 1/2 a lime, and 1/3 c fresh cilantro, and blended these with the egg etc. before adding the oil. I used olive oil, and I didn't quite use as much oil as needed because I wanted the sauce thinner. It is a brilliant green, a little strong alone but on the crab cakes delicious!

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sarah

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Reviewed: Dec. 12, 2008

This recipe was kind of a pain to make in my blender. Near the end, it got really thick and it was hard to add the oil. Taste-wise, I liked this recipe better than the Home Made Mayonnaise, which is also on this site. It's thicker and the taste is more clear. I'll make this again, only next time I'll use the food processor. My blender is kind of a puss.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Dec. 8, 2008

How neat! Ran out of mayo and I just knew I'd be able to find a recipe here. This would be a great "project" to involve the kids in - to watch how it comes together. Next time, I'll decrease the amount of mustard powder, but other than that, very easy recipe! Thank you for posting!

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CHARI

Cooking Level: Intermediate

Living In: Owego, New York, USA

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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: Fort Lauderdale, 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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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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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. 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: 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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