4 Reviews

Terrific and easy recipe. I'm typically squeamish about new mayonnaise recipes because they don't always emulsify properly (or at all), but this one's a winner. I used a blend of olive oil and canola oil, and also divided the mustard -- 1/2 tsp dried and 1/2 tsp prepared. After it emulsified and blended, I added 1 tsp of puréed chipotle peppers in adobo sauce (you can buy the little cans in the grocery store) and it really added a nice flavor. I'll use this recipe again.

1 person found this helpful. Was it helpful to you? [Yes] [No]
Chadley25 January 06, 2004

Tasty and easy. I only used one tablespoon of vinegar and it turned out fine. I also added a teaspoon of salsa. Making this mayo I used a technique I saw elsewhere. I put the vinegar, paprika, mustard, salt and sugar at the bottom of a tall plastic cup. I added the egg and just one cup of oil on top of the egg. Then I used my stick blender, starting at the bottom of the cup and slowly moving up. By the time you get to the top of the mix, everything is blended. This is my go to mayo recipe and I love it.

0 people found this helpful. Was it helpful to you? [Yes] [No]
RedFarmGirl December 04, 2009

I made this mayo one day for tuna salad. It was very good and was real close to the BF type of mayo. I would not change a thing. I would consider adding the chopped chipotle pepper if I were making roast beef or chicken sandwiches.

0 people found this helpful. Was it helpful to you? [Yes] [No]
missam06 July 11, 2009

so delicious-- I followed the reviewer's suggestion and added a little chipotle powder, too.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Ms Samara May 28, 2007
Massachusetts Mayonnaise