About this recipe: This is the way that we have made mayonnaise for years and years in my family, before commercial mayonnaise was sold at cheaper prices. It's always delicious and not that much trouble to make.
This is a good recipe. The secret when making homemade mayonnaise is to pour the oil slowly while the blender is running. If the oil is poured to quickly or the blender is not on a high speed you get an oily mess. It is simple if you follow that simple rule. If you use olive oil it will have a strong taste, if you use canola oil it will be more like traditional mayonnaise. The most important thing though is this is the type of mayonnaise that you get food poisoning with if its left at room temperature because of the raw egg. DO NOT TAKE A POTATO SALAD TO A PICNIC AND LEAVE IT OUT. If you are going to a picnic use commercially prepared mayonnaise. - 15 Jul 2006 (Review from Allrecipes US | Canada)
I like this recipe so far but switch out the mustard and the lemon juice and replace it with white wine vinegar at least 2 tablespoons of it. and leave out the garlic - 20 Jul 2007 (Review from Allrecipes US | Canada)
This might be totally out of the box for mayonnaise, but I used Eggbeaters and it turned out great! I added more garlic also, as I'll be using the mayo in a salad dressing, and it is also great. I may never buy mayonnaise again! - 04 Feb 2007 (Review from Allrecipes US | Canada)