- Most Helpful
- Highest Rating
This works great. I like mayo recipes that have a higher egg yolk to oil ratio. I think the extra egg yolk helps it emulsify more easily. One mayo making tip a friend told me: let all your ingredients come to room temperature before you start. Supposedly they mix more easily if they all start out the same temperature.
This tastes real good and it was so quick to make. I used egg yolks as stated in the ingredients. I don't understand why mine wasn't creamy though..
Yum. I have never made mayonnaise before this. I made the lemon version as well. I did add a TINY bit of crushed garlic. This was great. Thanks. [made for NZ/AUS recipe swap #20, Sept. 2008].
Nice simple mayo! I made the lemon version, and it was very nice with fish. It would be outstanding with some fresh herbs. Yum! Thanks Mischka!