I really was excited to try this recipe. We are trying to cut out processed foods and I was anxious to ditch the store-bought stuff. I followed this recipe exactly and, while the texture was PERFECT, the taste was not - all I could taste was oil, and my oil was fresh. It definitely needed more salt and some more tang... the flavor, for me, was almost non-existent. I made the recipe again only added in some lemon juice, but it still wasn't right. This is my first attempt at homemade mayo and I have no idea how to achieve the store-bought flavor I'm used to. Maybe a good base recipe to play around with, but I haven't found what I'm looking for yet.

I just made this mayo,excellent!! I did use 1 tab lime juice and 1 tab vinegar instead of 2 tab vinegar.thanks for sharing .

The first time I attempted mayonnaise, I failed - miserably. I don't think I used room temp eggs and my emulsion broke, leaving me with a giant oily mess. (I used really expensive olive oil, to boot!) But this time, I followed suggestions and used an immersion blender and a squeeze bottle to slowly drip 1/2 cup of oil in (drop by drop, so... super slow) and used the slowest immersion speed at first. (Was thin and runny looking.) When I added the second half of the oil, I turned the blender up to the highest speed and steady streamed the other 1/2 cup of oil, while moving the blender up and down. It worked amazingly! The result was fluffy and wonderful! Some substitutions I made: 1T red wine vinegar and 1T fresh squeezed lemon juice. I also used safflower oil instead of vegetable. It has a very fresh flavor... and I like the fact I know exactly what's going into my condiment. ;) This recipe is a bit on the mustardy side for me, so next time I make it, I'll use less mustard. But, this is great base recipe you can totally tweak to make different many types of mayos! Thank you, rfmommy!

Great recipe! Will make this again and again as needed.

Great mayo!! Made with safflower oil and used a paper cup with a hole in it to drizzle the oil into the blender. I think a stick blender might work better as I had to stop the blender twice to remove air pockets that were preventing the steady blending process. I will definitely try adding garlic and different herbs/spices to this recipe -- this should be a great aioli base. Thanks! I don't think I'll ever buy mayo again.

Read a few of the reviews, so you get some tips. This mayo has a milder flavor, but it is very good. Go 1/2 vinegar and 1/2 lemon for that bolder mayo taste. Also, if you are used to the commercial stuff, this might taste bland, just add more salt to taste. For an Spanish Alioli, delicious on baguette toasts, add 2-3 cloves of garlic (cut the brown root part). Flavorwise might be 4 to 4-1/2 stars, but since there is no waste (egg separation) I gave 5 stars.

I must of done something wrong it didn't look OR taste like mayo!

This is a very bland recipe even after adding fresh garlic it was like eating bland mayo and garlic.

This turned out fantastic! I will never buy mayo again as all the ones in the stores have GMO ingredients. Easy recipe, tastes like normal mayo. I've made mayo in the past, but it always tasted weird.

Awesome. I was so excited when it turned out so good. Olive oil flavor comes out so clear. Will try it with different variations. I am sure I will never BUY a mayo.