This is the basic recipe I use for mayo, and it works every single time. I've made it with all the ingredients at room temperature, and I've yanked a couple eggs out of the fridge and slopped it together, and it still works. I personally am not a fan of mayo with olive oil for things like sandwiches (my main mayo use), but it's good if you're going for more of a sauce than a condiment. Adding fresh herbs to this recipe is also good, and when the week's lunchmeat is roast beef I usually throw in some prepared horseradish and a clove of garlic. Lemon juice subbed for vinegar (and a little grated lemon rind if you're feeling fancy) really does improve the taste, but it's perfectly fine as is.
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This is the basic recipe I use for mayo, and it works every single time. I've made it with all...