Mayonnaise

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I found a way to do this that is much easier. Use a whole egg instead of just the yolk. The white provides stability so you won't end up with egg soup. Also, Alton didn't really use enough seasoning for me. I doubled all the ingredients except the oil and the egg. I used one whole egg and one yolk. I used a cup of grapeseed oil. I mixed everything but the oil in a bowl with an immersion blender, then added the oil. I've added it all at once or slowly and it works both ways. In addition to the egg white, I think the immersion blender is key also.

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We followed the recipe exactly & it was just liquid in the end. After a few minutes of sitting, everything separated again which made me wonder at the leave at room temp part of the instructions. We put it in a blender thinking maybe we weren't whisking well enough, but no better results. Although I usually love Alton's recipes, this is not a winner & I'll be buying my mayo in the store.

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Ever since I tried this recipe years ago I haven't bought jarred mayo, no need. Follow the recipe exactly and you'll never be disappointed.

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First of all I'd give it negative stars for the prep work estimate. 10 min is a joke. Nearly 30 min. later and all I have is a soupy eggy mess and lots of clean up. I used a blender, slowly added the oil to the egg + dry ingredients. I did exactly what the recipe called for and I got soup. I'll just go to the store and buy Mayo.

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Haven't bought mayonnaise in over a year since I found this recipe. I use an immersion blender, whipping this up in under 2 minutes. How easy it that?

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The only issue I had and I don't know why, every time I tried using Vegetable oil it failed miserably, even though olive oil isn't recommended it worked every time. To my taste I used more vinegar and lemon juice and less salt. I haven't had a BLT yet but my Roast Beef sandwich was very good. I use the whisk attachment on my immersion blender and it worked better than the blender blade. I think if you did this with a non electric whisk you would get discouraged. In the final real it does taste very good, not sure it is better than hellman's but I guess what is. Kraft has a version which does use olive oil and we like that quite well so I guess it is more like that and Hellmans.

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Makes a great tasting sauce. If you want to make thicker, spreadable mayonnaise though, hold back on some of the lemon/vinegar until you're done adding all of the oil. It's easier to fix if it's too thick (just add more lemon/vinegar until it's the right consistency than it is when it's too thin.
If it turns out too thin, you have to start over with another egg yolk and slowly whisk the mixture in with the fresh egg yolk (along with a little extra oil.

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very tasty! I wish I had some other oils in my kitchen to try out, so I just used a light olive oil. it's good, but maybe not the best. I am so glad I read another reviewer's tip about using a hand immersion blender. I was very discouraged at first because it wasn't thickening or lightening whatsoever no matter how I whisked it, but the blender made it the perfect mayo consistency. : I only used half the amount of lemon juice and added a little bit of garlic and onion powder for my liking.

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First time making mayo and...YUM. Came out perfectly! I used canola oil, as it is what I had on hand and I had no issues with anything. Can't wait for BLTs tonight!!

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Tried it twice no success