Used a kitchen aide mixer and it worked well. Will definitely be making again. Thanks for sharing!
This is now my " go to" recipe for mayo.It's truly perfect. Two of my children cannot have any type of preservative what so ever, and this makes sandwiches and homemade ranch dressing taist better than store bought. Thanks so much!
Fast, easy, great flavor! Exactly what I wanted! Thanks for Posting!!!
I am extremely mayonnaise-making challenged. I've failed at it many times. This recipe, however, worked for me using my food processor. It produced one of the smoothest and creamiest mayonnaises for me. What I've learned is that the mayonnaise doesn't really begin to take shape until I've poured in about 3/4th of the oil. I added 1 minced clove of garlic.
We don't even buy mayo anymore thanks to your recipe! I really can't believe how easy it is. However, one day I thought I would try making it with my hand mixer and it was a disaster - had a weird taste and would never get to the right consistancy. Blender is so much easier anyway and it comes out perfect every time. Also to eliminate the possibility of salmonella, you can use pasteurized eggs. The only way this could be better is if mayo was actually good for us! ha ha. Thanks again for this recipe! :) UPDATE: I got a food processor for Christmas and it made double batches of this mayo SO much faster and with less fuss than the blender!
I just made this today, and I was so amazed at how it set up! It was incredibly easy. I try my best to make as much from scratch as I can in order to be more healty. (Is homemade mayo healthy? =) Anyways, this is so incredibly cheap to make that I will probably be making this instead of buying it from now on. I will definitely try adding in herbs also the next time I make it. I did add some sugar though because it was just a bit too tart for me. My husband thinks I'm a genius!
I really wanted to day I loved this recipe-I was excited enough about making it! The taste to me wasn't like I expected. I anticipated more of an egg/creamy taste like Hellmans and Kraft. This taste was oily tasting and acidic. I followed the directions exactly, though used Wesson Vegetable Oil, rather than Canola. (sorry for the low review) The smell and texture were perfect though!
Simply amazing recipe. People please don't forget to rate it if you leave a review. Thanks for this post.
I never thought I would be making mayonnaise (but the cooking shows all make it seem so easy?) but I was making chicken salad and didn't have mayo in the pantry. I looked at quite a few recipes and settled on this one. I used canola oil and an immersion blender and it turned out perfect! The 2nd time I made it, I used extra light olive oil but the result was too strong for my tastes -- I'll stick to using canola oil and won't be buying mayo at the store anymore!
We get farm-fresh eggs and eat them raw all the time in smoothies and raw milk ice-cream! They're so much healthier that way. Check out the research on Mercola.com as to the benefits of consuming raw eggs...especially raw egg yolks. We also make this with organic extra-virgin olive oil instead of canola oil. Gives it a healthier nutrient profile and lends a nice, rich, European taste to the mayo. Excellent recipe and perfect for our family of really weird eaters! THANKS!