Mayonnaise

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this was my first mayo recipe and i used the blender at first but it never thickened up for me. i tried again just using a whisk and it worked wonderfully. i also halved the ammount of mustard used because i really don't like mustard and i found the flavor perfect :

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(CONTINUED FROM BELOW
I changed this recipe just a tad, and I'll write it here just incase anyone wants to try it out, It has wonderful flavor, not to strong, but very bright and very delicious.

2 egg yolks
Squirt of Lemon or Lime Juice (I used lime, as it has a lighter flavor, not so strong as lemon
Pinch of salt and Pepper
Pinch of garlic powder
Pinch of Sugar (used Cane, not brown
A little bit more then half a TBSP of prepared Mustard (Used Frenches
1 cup of Canola oil (or another flavorless oil

and when I say "a pinch" I literally mean a pinch haha, just put some of the ingrediant in your palm and use your thumb, index and middle finger to pinch some and put it into the food processor or whatever you happen to be using.

I hope I helped some of you that seem to be having trouble with the process : Its true that the directions could have used a bit more explanation, especially for first timers.

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This is a great base for mayo. I tweaked it around and added some things and it turned out to be the absolute best mayo Ive ever tasted! Looking through recipes online I found that alot of recipes use too much mustard, as did this one. Also I completed this recipe using a small food processor. It doesnt have a hole that you can slowly drizzle the oil through but I did find that what works in that situation is that in the beggining, add a tablespoon at a time of oil, then mix it for about a minute (always using a medium high speed until it is completly combined and starting to thicken. Be patient, the first few tablespoons of oil you add and mixing you do, the mayo wont seem like its thickening yet, just keep repeating the process and it will :. As the mayo starts to get really thick, start adding about 11/2 - 2 tablespoons at a time. But you must always let the mayo completly combine with the oil before you add more oil, otherwise it will break and seperate.

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Very rich and creamy mayo with just enough tang.

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This recipe was horrible! It basically tasted like whipped mustard. I do not recommend this recipe at all!

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Recipe is very nice. I thought that 2 Tablespoons of mustard was a little too much. I would add much less. If you don't like the flavor of mustard, start out with a teaspoon. Adjust the seasonings in the end. It is always easier to add more than take away.

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Easy but a bit heavy on the mustard. I would add less than half if you don't want to really taste it

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I had a few mishaps but eventually this turned out great. I have to be careful, so I used the eggs that are pasteurized in the shell.

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This was really yummy and very easy to make! I did as the one reviewer suggested and used the whisk setting from my hand mixer and it worked great. I made sure that everything was very well blended before adding more oil - probably a tablespoon or so at a time.

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I have heard Paula gush about "home-made" mayo enough to figure that she must have the best recipe that exists on this stuff... I was incredibly disappointed! It looked good, it smelled good... but the taste and texture is pretty much horrid! I will stick to Best Foods!