I made this recipe just as it is and it turned out great. It doesn't make too much , so I won't be wasting any valuable food. I know I can add other ingredients to this to make different flavored mayo. Thanks
I was going to make this. I got real excited then it occurred to me that it has raw egg. I just cant get past that. We had a bad egg scare a few months ago. People were getting sick from eggs.
The rating is just for my experience with this recipe. It is the first time I tried to make mayonnaise and it did not work at all. I followed the directions extremely carefully. I used a mini food processor and drizzled the oil in as slowly as possible. I used the dry mustard. My mayonnaise was holding together well during the beating of the oil up until about the half way point and then all of a sudden, the mixture broke and it turned all liquidy again, never to return to its thickened state.
Wow! I'm kind of feeling like Tom Hanks in "Castaway" when he pounded his chest and proclaimed, "I have made fire!" (OK, not exactly.) But I have made mayonnaise!! And it is so great!! I should say that I like jiggly, firm mayo, i.e., not creamy and droopy (read: wimpy. Sorry.) I am a Hellman's purist... so when this recipe whipped up with a texture that could have taken Hellman's to the mat, I was thrilled. Then the taste: wonderful. Way better than store-bought. Fresh, light, slightly tangy with the breeziest zing from that pinch of cayenne. Can you tell I'm happy?! I used my Cuisinart immersion blender with the whisk attachment. I used the mayo in a batch of potato salad I'll be taking to my sister's 50th birthday party tomorrow. I also saved some out for turkey and ham sandwiches. Everything about this recipe is great - and like Sandalina spaghettisauce said in her review, I can't wait to try flavoring ingredients (basil, rosemary, garlic, etc.) to make complex mayonnaise any time. Wonderful!