Mayonnaise

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YUM!!! Like a bunch of other reviewers, I will never buy mayonnaise again. This was amazing. I followed it except I didn't put any sugar in and I used vegetable oil. I used my whisk and it turned out creamy and delicious. Definitely will make this again!

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i LOVE this recipie! this is the first time i made mayonnaise and it was SO easy! i can't wait to use this for my carrot raisin salad!

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This is AMAZING! I tried it the first time in my Vitamix, it was a flop... But the second time when I made it a whisk and elbow grease, it with was perfect!!! There's just something to doing by hand! I will never buy mayonnaise again!

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First time making mayonnaise/aioli, and it was almost perfect! I decided to use olive oil as opposed to canola, and the taste is way too potent. I tried masking it with salt, pepper, and minced garlic, but that aftertaste is still there. I also used white balsamic vinegar instead of white wine, simply because it's all I had, and that worked out great. The emulsion worked perfectly, and I did it by hand, which wasn't very hard at all and took much less time than I assumed it would (5? 6 minutes?. I had seen a tip on another recipe to chill the oil in the fridge first, which I did - I don't know if it helped, but the mixture emulsified almost instantaneously, so I think it might have. Texturally, it turned out totally perfect. Next time, I'll use a much more mild healthier oil. I highly recommend this recipe for a healthier alternative to store-bought mayonnaise!

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Just made a double portion. It thickened. I don't think I could of done this without my hand immersion blender with WHISK attachment. I can't wait to customize by adding garlic and herbs. I used vegetable oil and a dash of olive oil only because I didn't have either oils listed. I added it slowly and didn't use full 2 cups (remember doing double portion. I didn't mean to customize, and worried different oils might not work as directed and stopped at 1 and 1/2 cups of oil.

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Took two tries. After I got soup for the second time, I was determined to make it work with whatever I had! I kept adding oil to my mayo stew and.. It worked! However, I had to add about 3 cups of oil total, so now my mayo has a refreshing oily after taste -- yuck! I would recommend cutting the lemon juice/vinegar combination in half in order to make this work for anyone who doesn't want a mayo soup appetizer!

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The negative reviews come from people who lack patience and/or strayed from the instructions. I imagine it would be easier to make with a food processor or blender and I know it's possible, but I think you need a much larger recipe for that to work. Otherwise the dry ingredients won't mix with the yolk.

To those who are having trouble: don't try shortcuts just use the whisk. Add the oil drops at a time, niiiice and slooooow. It takes me about 20 minutes to make this, whisking the whole time. It's a lot of work, but the result is divine. Plus it's the perfect base for any aioli. Try roasting a red pepper and add it to the aioli in a food processor. Careful not to break the emulsion. For a fancy truffle aioli, simply use a bit less base oil and finish with truffle oil, to taste. Garlic is also a welcome addition.

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Hate to say it, but I thought it was gross. Way too much vinegar.

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The texture is nice and mayonnaisey, but the flavor is a little too vineagry. The fussiness of the recipe makes it seem a bit Martha Stewarty, but it isn't. You really do need to follow the steps. I got out my food processor because I figured any recipe would call for it. I am glad I did because it was instrumental for the preparation. It had just the right weight to allow me to wedge the mixing bowl between the food processor and my belly so I could whisk with my right hand while drizzling oil with my left. If I make the recipe again, I will use all lemon juice and no vinegar.

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I follow this recipe and never buy store mayo anymore. For those who ended up with soup - the key is to wait to add the oil until the egg, dry ingredients, half lemon/vin mixture, and the first few drops of oil are really emulsified. In the recipe Alton says the color will lighten - it is a perceptible difference in color. It turns from brightish yellow to a creamy yellow. Wait for it. Then slowly add the oil. I err on the side of slower and it comes out perfect every time.