Comments on: Homemade Mayonnaise

By: Mary@Mary'sLittleCorner

Mary@Mary'sLittleCorner — Wed, 25 Jan 2012 05:13:33 +0000

Could you post this recipe on your blog. It is no longer available at that one blog. I would love to find a recipe that works. Thank you for your time.

-Mary

By: Keri

Keri — Fri, 30 Dec 2011 18:46:14 +0000

Help! The link is broken! I want the new awesome recipe, too!

By: Cheryl

Cheryl — Tue, 11 Oct 2011 15:02:15 +0000

I’ve also read that you must first mix the egg without the oil and this will insure great results. I’ve used a Bamix hand blender for making mayo for years. To have thick mayo, your egg must be warm — room temp in warmer climates, warmed in hot water when it is cool/cold. This makes a huge difference! I would even warm the rest of my ingredients if I wasn’t positive about my egg temp because a cold egg would get me salad dressing, not mayonnaise.

Good luck, everyone.

By: heather

heather — Tue, 19 Jul 2011 23:08:05 +0000

Can you please share the recipe!? The link no longer works and I cannot find it on the website!

By: Anne Jisca

Anne Jisca — Thu, 14 Jul 2011 21:28:27 +0000

Just to let you know, the first link, to the homemade mayonnaise, no longer works.

By: Janelle

Janelle — Sat, 05 Jun 2010 17:29:56 +0000

Can you use low-fat evaporated milk? That’s all I have on hand right now.

By: Lisa Sloan

Lisa Sloan — Wed, 30 Sep 2009 18:38:05 +0000

I make homemade mayo all the time now that I have a source of farm fresh organic fed eggs. When you process the ingredients in your food processor or blender, process everything but the oil for a full 2 minutes before you slowly add the oil. There’s something about the length of time you process the eggs that makes a difference in the thickness of the mayo. I got this tip from Chef George Geary who is the former Executive Pastry Chef of Disneyland.

By: Lindsay

Lindsay — Mon, 03 Aug 2009 12:23:02 +0000

I would recommend you try my newer recipe for mayo as it does not require the milk: Coconut Oil Mayo. You could try it with a egg replacer but I have not so I cannot say if it would work or not.

By: Melanie

Melanie — Fri, 31 Jul 2009 17:11:07 +0000

Hi Lindsay. I’m really excited to try the mayo recipe as my son is on a restricted diet. I have a couple of questions: he can only have raw milk products-how would I accomplish this in the recipe? He can’t have eggs so I use egg replacer in recipes-would this work in the mayo or is there something else that I might try in the egg’s place? He can’t have chili peppers or mustard-any suggestions? Thanks, I appreciate your time and the great things that you are doing for all of us through your website.

By: snicket

snicket — Sat, 10 Jan 2009 07:20:31 +0000

I’ve had good results whisking in the oil slowly by hand and then whizzing up the homemade mayo in my two speed blender (impractical to leave it on for doing a slow oil drip). It works fine.

Using extra light olive oil will help cut the taste down. I use 1/4 coconut and 3/4 or more sunflower, which gives the mayo a tasty sweet-sour tang.

BTW, regular, storebought mayonnaise will keep unrefrigerated, in a coolish place, for weeks if you NEVER EVER put a dirty spoon in it. All summer long we’ve done this in Alaska. We never got sick. Let me repeat: we never got sick.

Now once you have mayo mixed with something, you can’t leave it unrefrigerated. But pure mayo, uncontaminated, will keep. Lactofermented mayo will certainly keep, and certainly more than 2 weeks.