It's a simple recipe. I used corn oil instead because that's what I had at home. I followed the tips by adding the oil in a very, very slow drizzle. However, in my first batch it was liquidy/soupy/thin. I think it was because I tried to force the full 2 cups of oil in when it was thick already.
For my second batch, I only used 1.5 cups oils, when it was thick enough I stopped adding oil. I'm thinking because my eggs are super small so I don't need as much oil.
Next time I'll try grapeseed oil instead since I've read it won't taste as greasy and it's healthier. Also, I'll halve the recipe to make small batches since I don't eat mayo that often. Probably completely obvious that I should have done that the first time around... but I didn't.
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It's a simple recipe. I used corn oil instead because that's what I had at home. I followed...