How to Make Mayonnaise. If it isnt made with soybean oil. Homemade Mayonnaise recipe Epicurious. Is there a way to make so that it can last longer than 2 days Im surprised that Epicurious is still using canola oil. Its really bad stuff Why not avocado oil if you want a neutral oil. Good basic recipe, just stay away from the bad oils like canola, corn, and safflowerNOT make this aioli. I hated store mayo all my life. Hello Can I use Corn oil or Oilve oil instead of Canola Oil Thank you Had a craving for tuna salad but snowed in and no mayo First attempt at making mayo and it was so simple,quick and delicious. I made a triple batch and didnt have enough canola oil on hand so I split it between canola and vegetable oil. Added a little horseradish and sugar at the end for something a little different. Made this in less than 1. About this recipe Some people have had great success with also using a blender or immersion blender, but I find that I have PERFECT mayo every time with my food processor. Did not have lemon, so used 2 tsp white wine vinegar. Used Grapeseed oil as only oil I had on hand that was not olive. Made a tuna salad absolutely delicious Please, never use canola oil, it is highly dangerous to your heath. This recipe should use only Extra Virgin Olive Oil. Used this recepie with my Tupperware Power Chef and takes all of 3 minutes In ten minutes I whipped up a double batch of this recipe in a food processor. Step by step recipe instructions for homemade mayonnaise complete with photographs and reader comments and discussion. Homemade Mayonnaise Recipe Blender or Food Processor Instructions Fresh, homemade mayonnaise is so much better tasting than the storebought commercial mayonnaise. Ditch storebought and prepare Chowhounds homemade mayonnaise recipe in less than five minutes. Using just six ingredients, the recipe includes two easy variations. Literally 0. 5. 0 worth of ingredients gave me a 1. Try it I have made this several times, always with olive oil. The trick is to use light tasting pure olive oil, not the expensive extra virgin stuff. Otherwise the olive oil leaves too strong a taste. A pinch of lemon rind is a nice addition, especially when using with lobster or shrimp Id make this recipe again for coleslaw, but would seek a different mayonnaise recipe for my mayo needs as it wasnt quite what I expected in terms of taste. If your mayo is too runny add more oil. See Heston Blumenthals Egg video. Available on You. Tube. I usually use 1 cup of oil to 1 egg. I occasionally I have to increase it up to 1 12 cups. This is all possible as noted in the video. The Blumenthal video is actually amusing. Home Made Mayonnaise With Immersion BlenderI also add a pinch of cayenne and would reduce the salt to 14 tsp. Mexican Chopped Salad. It works out great in the Cuisinart by the way. The hole in the pusher is perfect to achieve a slow drip of oil. Home Made Mayonnaise Salad DressingI make this while doing other jobs in the kitchen. Ive just tried to make mayonnaise using this recipe and it is brilliant So easy, tasty, took less than 1. Came out really great Delicious and easy, albeit labor intensive. So worth it I used a mix of olive and sunflower oils, and lime juice instead of lemon, so it is a deeper color than the photo. Yummy We have made mayonnaise with a very similar recipe for years. It will keep well in your fridge for a coouple of weeks not just a couple of days as indicated. Try it, you will see. Excellent and easy Why buy store bought mayo again The directions are spot on and it doubles without a problem. I just made this recipe. I would certainly suggest reducing the salt by at least half. I used the 12 tsp and it states that more can be added, and I ended up having to double the recipe to make it edible. Reduce to 14 tsp. First time making my own mayo and it turned out great I used roasted garlic olive oil. Killer. Has anyone tried freezing the finished product I did this over a double boiler to pasteurize the yolks, but the first attempt it split and turned to liquid. The second attempt worked pretty well. I think I would leave out some of the sour elements because it just ends up like thick holondaise really. It was good in a pinch when I was craving a sandwich, but had no mayo. I MIGHT make it again. Im wondering. if it uses pasteurized egg. I tried this recipe for mayonnaise and is very good. Right acidity and density. I made a small change, I reduced the salt to 14 teaspoon. Made this several times, the first was the aoili verbatim perfect. The second I thought Id cheat and use the cuisinart runny. The third I added cayenne, garlic, and lemon and used canola lickingthespoon. I made this per instructions, except using olive oil, and it was great. It was VERY hard to hold myself back from going faster with the olive oil. Ive used other recipes that use shortcuts like blenders or immersion blenders and had poor results.