49 Reviews of Homemade Mayonnaise

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.

From: Laudee

On May 29, 2004

WOW! This little mixture makes the best tasting mayo, and right in jig time! It's quick! I doubled the ingredients and made enough to use in txgammi's Homemade Ranch Dressing/Dip Homemade Ranch Dressing/Dip. I'm not even going to bother buying commercial anymore ... This is just the ticket! Thank you for sharing, BG ... I love your recipe! Laudee

From: Grace Lynn

On Jul 11, 2004

This is my first time making mayonnaise. I thought it was a little too tart. Next time I'll try it with 1 tablespoon of vinegar instead of 2 and see if it helps. Thank you!

From: Kitchen Witch Steph

On Apr 22, 2008

First time making mayo, used my immersion blender. This was so easy! Family thought it tasted so much better than store bought. My hubby was concerned about Salmonella but I read up on it and the chance of it being in the inside of the egg (her is says to wash the outside) is something like .005%, very minute. For those still concerned, there are instructions out there on how to pasteurize the eggs before making the mayo. Found a nice article about it on ezinearticles.net BTW, mayo should last 3-7 days in the fridge. I'll definitely make this again.

From: atlfitgirl

On Dec 16, 2006

I was in the middle of making some spinach and artichoke dip (Copycat of T.G.I. Friday's Hot Artichoke and Spinach Dip) and realized I had no mayonnaise... just an empty container that my BF had put back in the fridge!!! This recipe came to the rescue. I used 1/2 cup of canola oil and 1/2 cup of olive oil because that is what I had in the pantry. Otherwise followed the directions, which were easy to follow. It was a little tart for my taste upon first tasting but in the dip it was quite good. We will see what my BF thinks when I make him a sandwich for lunch tomorrow!

From: Chef: dynamitenot

On Mar 8, 2005

Looks just like store mayo. Taste even better. Very good, simple and quick. Never made home made mayo before, but will make it again. We both enjoy it. Thank You.

From: Chef #718299

On Jul 21, 2008

Better than Helmann's! WOW! I went to make a large batch of cole slaw and realized I didn't have enough mayo....thanks for coming to the rescue with this wonderful recipe! I will never buy from the store again. What at gem!

From: CelticBrewer

On Nov 10, 2006

I made this for some Belgian frites I'm making tomorrow. Our brewclub is making a Belgian Dubbel, so I wanted to keep with the theme. Anyways, I just made the mayo and it's delicious. I used a stick blender which worked beautifully. I was a bit nervous at first but as soon as I hit the second quarter cup of oil, it all came together. My changes were using malt vinegar (hey- I'm a brewer) and adding 1/2 tsp of garlic powder. I think it'll go great with the fries

From: good2bdunn

On Oct 12, 2008

Terrific! Who would have thought making mayonnaise would be so easy and delicious? This recipe is definitely better than any store bought brand. Thank you!!