Homemade Mayonnaise

@Samia85, you're adding the Oil too fast, it's a matter of patience to make a Mayonnaise, or you can use a blender / food processor... If you're disappointed, then it can only be in yourself ;)

• Ole

• Denmark

• 6/29/2022

@Gryphonisle, First of all, the Omega-3 to 6 ratio is dangerous in Vegetable Oils, but Canola is actually the healthiest of those... You prefer Grapeseed Oil? Then know it's extracted using a highly toxic chemical called "Hexane" ;) The only reason you get wrong texture, has nothing to do with the oil, unless you've used an OLD oil, it's just because you've added the oil too fast, simple as that!!! Olive Oil goes solid when chilled? Uhmmm NO, it's not a Saturated Fat, you're all messed up buddy, you clearly shouldn't be near a kitchen if you don't know this!!! Butter, Coconut Oil, that is Saturated Fat!!! You must be used to store bought crap, if you don't think that tasted like Mayonnaise, or again, like i said, you shouldn't be near a kitchen... Original Mayonnaise is just Oil, Egg Yolk, Vinegar or Lemon Juice (You can blend them but it takes away from the original) Salt & Pepper--- More commonly though, is also adding a teaspoon of Dijon Mustard to add a bit of heat, just like you add the acid, whether it being a Vinegar (Lots of choices) or Lemon Juice, it's to cut the fat part from the Oil, while adding flavor, so if yours just tasted like Egg and Oil, you've forgotten stuff, or like i said, just stay far away from a kitchen ;) That being said, if it was too runny, just add more Oil, an Egg Yolk can in simple terms easily take up 250 ml of Oil (A Cup), if you add a power drill to it you can get about 9 Liters to fit in ;)

• Ole

• Denmark

• 6/29/2022

It didnt come together, I am so disappointed

• Samia85

• Khulna, Bangladesh

• 12/9/2020

我不会用菜籽油发霉的土豆,我使用d grape seed oil as it was the only neutral oil I had. Later, I used plain olive oil which doesn’t have the strong grassy flavor. No such luck. Only the first batch achieved proper consistency, the second was too thin, the rest have all been too airy—-whipped, like eggs get when whisked (even without whites), of course, using plain olive oil, which goes solid when chilled, produced the proper consistency. Sadly, only one batch out of 6 tasted even close to mayo, all the rest tasted like a combo of egg and oil.

• Gryphonisle

• San Francisco

• 9/27/2020

Great. Didn’t read closely enough the GO SLOW subtext — which is obvious making mayo, but I still tend to rush thru. Mayo is zen, for certain. Opened another egg, prepped another yoke (not full ingredients), and SLOWLY added first non-whipped emulsion, plus more oil drizzled in. Worked like a charm. If you accidentally break the emulsion, don’t dump. Exercise a bit more patience, crack open another egg, and you should be good to go. Slow and steady wins the race.

• Julia999

• 7/11/2019

Hey everyone, I've made this recipe, and I've gotta say it works well. I've used several mayo recipes in the past, and like this one the best. I do make one small change though: I add the salt after the oil has been mixed in. For those asking if you can sub olive oil for canola, yes you can, but it will have a much stronger flavor; in other words, it won't taste like mayo. it's best to do that if you're planning to make this an aioli instead of a mayo. You can use avocado oil if you're afraid of canola, safflower or corn, but I find it's a lot more expensive, so that's on you lol. Either way, awesome recipe.

• greymaker

• 6/26/2018

Super!!

• Anonymous

• Houston

• 12/28/2017

Ok guys, the mayo will last for much longer than 2 days!! The vinegar in the mayo preserves the egg, and stops it going off. just as long as you keep it refrigerated it'll be fine.

• chefjack1

• 12/6/2017

Is there a way to make so that it can last longer than 2 days?

• Anonymous

• Chicago, IL

• 10/19/2017

I'm surprised that Epicurious is still using canola oil. It's really bad stuff! Why not avocado oil if you want a neutral oil...maybe with a little olive oil to finish it if you want a fuller taste. Good basic recipe, just stay away from the bad oils like canola, corn, and safflower!

• jltnelson968

• McGrady, NC

• 9/2/2017

adding garlic does NOT make this aioli I hated store mayo all my life...homemade is sooo much better

• mnatalie

• 7/23/2017

Hello! Can I use Corn oil or Oilve oil instead of Canola Oil? Thank you :)

• elizabethkezia12

• 5/8/2017

Had a craving for tuna salad but snowed in and no mayo! First attempt at making mayo and it was so simple,quick and delicious. I made a triple batch and didn't have enough canola oil on hand so I split it between canola and vegetable oil. Added a little horseradish and sugar at the end for something a little different.

• eljae79

• Northeast PA

• 3/14/2017

Made this in less than 10 minutes. Did not have lemon, so used 2 tsp white wine vinegar. Used Grapeseed oil as only oil I had on hand that was not olive. Made a tuna salad - absolutely delicious!!!

• donnaboyd47

• FloridaStuart flfStuarflor

• 11/29/2016

Please, never use canola oil, it is highly dangerous to your heath. This recipe should use only Extra Virgin Olive Oil.

• jeff114

• 9/10/2016