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Total Reviews: 45
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By Judy in Nashville
springfield, tn
on May 17, 2013
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Thank you, Chef Anne! I will never buy mayonnaise again! This recipe is perfect just as it is. It's also easy, and fun to play with by adding herbs, seasonings, changing the vinegars....
By shelly.filips@g...
on April 10, 2013
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Didn't have enough red wine vinegar so used rice wine vinegar. Will NEVER go back to the soy-laden crap in the jar again. Have made this with a mild olive oil(cheaper than EVOO, canola and a mixture of olive and grapeseed and all have been fantastic. Thank you Anne- Love your shows!
By Icelandic Horse Mom
a, VA
on March 26, 2013
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Very tasty indeed! I used all olive oil, a delicate Australian kind. I realized that the red wine and mustard paired well with the tenderloin episode. If I were making it for eggs, chicken, etc I would use lemon juice and a milder vinegar. I used the immersion blender in a wide mouth pint jar. My blender started getting hot and I didn't want to pasteurize the eggs, but it was still soupy. I had very slowly dripped in half a cup of oil at this point. I said what the heck so I started pouring in the oil and amazingly it thickened up immediately. Right at the one cup mark. Then my pint jar maxed out with an additional one fourth cup, but I was happy with the thickness and taste. I had to add more salt and I can see how a pinch of sugar would cut the vinegar and mustard tang.
By pinkpeppercorns
Western Massach...
on March 16, 2013
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I tweaked this a bit, but this recipe gave me a something to start with. I used rice vinegar instead of the red wine vinegar. I used dry mustard instead of dijon. For the oil, I used grapeseed oil. And I added a sprinkling of sugar (maybe 1/2 teaspoon. Instead of a taste test, I was eating it by the spoonful. :
By putts514
Tucson, AZ
on February 23, 2013
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Love Anne's palate and this was terrfic. I did it all the way she said and it was great for me. I made egg salad ad shrimp salad right away...awesome..!! Won't be buying mayonnaise again..!!
By ZZisme
on February 02, 2013
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I just made this recipe in a wide mouth mason jar with my stick blender.. didn't have to pour a steady stream.. just dump it in! It's so good I have to boil some eggs quick! I need some egg salad now!
By Tabetaidesu
Orlando, FL
on November 14, 2012
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I will NEVER buy commercially produced mayo again - not if I can help it. This was soooo easy! I did alter it a bit by using an Asian style vinegar - rice wine vinegar - because that's my fave. I used the full 1/4 C vinegar since rice wine vinegar is mild in flavor. For everything else I left as in the recipe. Perfect mayo, Thanks Anne. You're the BEST!
I LOVE watching your show, too. I find myself telling my bay leaves when I take them out, "Thanks for coming to the party!" lol
By jennifer.helm.c...
Henderson, nv
on October 26, 2012
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What a easy recipe to follow. I followed the suggestions of just using 1/8 cup of vinegar..glad I did. I have a question..should I beat it for the full 15 minutes? Should the consistency be that of store bought? Mine came out not as thick. Still very tasty!
By dnutter
phila.,pa
on October 01, 2012
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1st one i tried, lite favor. used a mix of veg., e.v. olive, and peanut oils.
will never pay for over priced cem. Mayonnaise store stuff again.
By Lynn in MA
Central Massach...
on September 24, 2012
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This was my first time ever making mayonnaise, and let me tell you, I was a little wary, but it turned out great. I scaled down the recipe to make only 1 cup, and tailored it to be a bit more like my favorite regional brand (Cains All Natural. I used half red wine vinegar, half cider vinegar, and added a pinch of sugar. The emulsion became mayo in 15 minutes, as the recipe states. I used it in my Chicken Salad Contessa (with grapes, walnuts, tarragon---wonderful! I am no longer afraid of making my own mayonnaise. Thanks, Anne!