Homemade Mayonnaise

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Today was my 3rd attempt at homemade mayonnaise and now that I have the technique down, this recipe will be a staple in my fridge. Last time I tried Gordon Ramsay's recipe and the lemon was nice, but allowed too much of the egg yolk flavor to come through for my taste. I completely disagree with the previous poster: I LOVE the tangy punch of the vinegar in this recipe -- adjust seasoning at the end to balance it out and it's AWESOME. Now I understand why everyone makes a big deal about homemade mayo -- when it comes out right it's soooooo much better than store-bought.

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It's hard to know how to rate this recipe, because in general it's a great homemade mayo, with one caveat.....TOO MUCH VINEGAR! Normally I read the reviews to get an tweaks suggested but I was in a hurry today. Really, it needs a third of the vinegar prescribed, at most. The good news is, I made it for salad dressing so the heavy vinegar flavor isn't such a tragedy. I will use much less vinegar next time. 2 or 3 stars as written.....5 star recipe w/ less vinegar. I compromised and gave it a 4 (which I think is generous. :

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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....

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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!

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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.

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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. :

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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..!!

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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!

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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

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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!