Homemade Mayonnaise

From: • m a n t e e g a •

On Jun 20, 2005

A little on the salty side in my poinion. Next time I will reduce the salt. I cut the lemon juice to 1 tsp. on the reccommendation of the reviews before me, but ended up adding some, as it was kinda plain, I thought. It worked out pretty OK overall. I've never made mayo before, so it was pretty satisfying.

From: Cookgirl

On Jun 3, 2005

I used a half and half combination of olive oil and regular (bland) oil. Also, allowed only 1 tsp. of lemon juice basing that amount on others' reviews that this recipe is too lemony. Clear and concise instructions. Very important to let mayo set in frig for 30 minutes as indicated in recipe. Used this mayo for Egg and Cress Tea Sandwiches.

From: rosamunda63

On Jul 15, 2006

best i've tasted since my mum's.To improve taste use a free range egg, you'll be surprised what a difference it makes!!

From: Chef #481464

On Jul 8, 2007

I had great results. I can't comment on the flavor since I only use mayo as an "add-to". I used this mayo as the base for my own favorite salad dressing and it was great. I loved the texture of the final product. I used safflower oil over olive oil because I wanted to bland safflower taste to combine well with my dressing. This was my first time to make homemade mayo and I'll definitely do it again. Thanks Diana!