Homemade Mayonnaise

From: rusticgirl

On Nov 19, 2009

Excellent recipe. I've been making mayo like this for years. I recommend olive oil, though. First, it gives a more authentic flavour (for those of you that have had real mayo in Europe). Second, canola oil is awful for one's health. If you add some chopped sweet pickles or a little relish, this makes an outstanding tartar sauce!

From: Connie Lea

On Nov 16, 2009

This was really good and so fun to make. My DH doesn't like mayonnaise, or so he says, so I never buy it. However, he loved the cold slaw I made with this. Now I can use mayonnaise in all kinds of things. Thanks so much Beachgirl.

From: Leggy Peggy

On Jan 20, 2007

Beach Girl, you got in first with a real winner. I have been making this awesome recipe since the early 1980s (it is the only mayo my family and friends will eat). But my process is slightly different. I always double the ingredients. I put the eggs, hot English dry mustard, salt and vinegar in a food processor and buzz them for 30 seconds. With the processor motor still running, I then slowly add the oil in a fine stream. If you add the oil too fast the whole mixture will curdle. By the way, you can make it with canola, sunflower, vegetable or olive oil...but never use peanut oil. I learned that the hard way...Â?and it tastes terrible. Also, don't worry too much about the raw egg. I have served this recipe to many ages...from 2 to 96...with no ill effects. But I am very careful about my source of eggs. And a last comment, I think a great aspect of this mayo is the lack of sugar. If you must add sugar, add no more than 1 teaspoon per egg used.

From: Molly53

On Feb 10, 2008

I had run out of mayo for something else, so quick looked up this recipe. Wonderful, fresh flavor. Easy to make. Subbed corn oil for the canola as that's what I had on hand. The two tablespoons of vinegar was just perfect for us. The trick to thickening this is to pour the oil into the egg mixture in a very thin stream.