Do you think humidity would be a factor? Heat the egg mixture on high until the surface begins to rise. Any egg is fine but it must be fresh. Turn the blender on and slowly pour the oil in through the lid. Note: I have not tried numerous combinations of all the oils listed above. Wow! I ended up using this mayo for salad dressing. The first time I followed the recipe exactly, using light olive oil and the juice of one lemon. So,thank you SO much. I’m slowly learning how to make more condiments from scratch, but something about homemade mayo has always daunted me. Thin mayonnaise! LOL, I think those who have used coconut oil successfully used another oil as well due to the hardening factor. Not wanting to waste costly, organic oil for failed mayo I just trudged on with the long, oil drizzle method in the food processor. I’ve made this recipe with raw egg and just threw in the ingredients and blended. Other than that, I followed the recipe exactly. Thanks for listening and I hope this helps those sad about the wasted products!! Aw, thanks for the encouragement Janette!! I was sad for the waste! Thanks for the tip! We have to add jet dry and a booster to our dishwasher so the dishes don’t spot severely. I’m so sorry Susan! I also used only about 2/3 cup oil instead of a full cup. I’ve tried to make homemade mayo before but haven’t quite gotten it right yet. Is it really ok to use one from the grocery store? Explore. I’ll fix that right now! It was good, but very lemony. It should work great! Subscribe to our Recipe Lab newsletter and have deliciousness delivered to your inbox every week! Finally, add the light olive oil. Tried it again just now, it failed again in the same way It mixes but just stays runny, it does not get thick. Feel free to branch out and experiment, and if you do, please leave a comment sharing with us what worked and what didn’t! This means alot to me. I honestly haven’t tried either a magic bullet or a hand mixer Mariah, so I can’t say whether or not it’ll turn out. I’m glad you enjoyed the flavor of the ranch dressing! I use the wide mouth jars, quart and pint; no problem with either one. the first time I ever made mayo in my life and it worked! It may or may not work Esther. Anyone else have this problem? Food and Drinks. I really like this mayo recipe and use it all the time. I did not start with this recipe since I just stumbled upon it while trying to figure out why mine tastes so awful. I’m sorry you are lactose intolerant. HI “A” – not sure how long ago you commented because these comments aren’t date tracked. Now I have a member of my household who has an autoimmune issue and can’t have raw eggs. Using a different oil other than what’s recommended in the recipe will change the outcome. : ). This is a keeper recipe for me and I hope it is a winner for you too. I don’t have one like yours. although i used 1 tbsp vinegar instead of lemon juice So glad this recipe was a winner for you Alicia! Alone it’ll last about a week Shae. I tackled homemade ketchup last summer when we had tomatoes coming out of our ears, and that was relatively easy. At about 20 seconds, you’ll have mayo near the top of the ingredients with a very thin layer of oil right on top. Next time I will use a smaller lemon. I add whey to mine and let it set out for several house to lactoferment so the mayo lasts a long time. If you just dump it all in together with no rhyme or reason, you’re setting yourself up for a fail. Fresh is definitely better when it comes to mayonnaise, and you only need 5 ingredients! What linking of whey do you put in your home made mayonnaise to keep for a while. I might have to try the ACV sub next time – does it lend a hint of sweet to the mayo? I am so happy this recipe was what you were looking for, Vanessa! Month? Thank you so much. I have been meaning to try making mayo in my thermomix and wanted to use light olive oil. Place the egg yolks in a small bowl and use the first whisk or fork to combine the egg yolks with 1 tablespoon lemon juice. The flops are SO frustrating! Get a Real Food Reboot with 10 short daily challenges! My daughter wanted to make some but her batches came out runny every time. It also might thicken being in the fridge too. I haven’t tried doubling, as we won’t go through it that quick. I’ve had good experience with almost every Kirkland product, so I went with the “tried and true.” . Now I use the above recipe with the immersion blender because it aways works. So I just horribly failed my first attempt at homemade mayo. Next time though, just measure out 2 Tbsp. I just measured my immersion blender and jar – 2 1/4″ and 3″ respectively. Thanks, Janette. Hi Tiffany, Changing it from 4 to 5 stars!!! You should use a container that is taller and not as wide. This time around, I used sesame oil and apple cider vinegar, and I just love it! It is the responsibility of you and your healthcare providers to make all decisions regarding your health. Ugh! Unfortunately failed for me, it stayed liquid. I made it as it said in the “recipe box” and it turned out fine, a bit thin, but great taste, but I got quite confused from the differing order . Thank you this recipe worked very well. . I wish I could be of more help. I have been making this mayo for years now and only had one time where it didn’t get thick. pasteurized in the shell eggs. Glad the recipe worked though and that you’ve found a way to still use the mayo! Thanks so much Janette for your rave review! And I’m sure I read somewhere that if you use ACV and leave the mayo out of the fridge for half an hour after making it, the ACV pasteurises the egg… to be honest, we started this in France and a French medic had no issues with children eating raw egg after 1yr, so I’m feeling easy with raw egg, as long as our immune systems are in shape. I’m also excited to try adding whey to preserve it a little longer. Saved the day. I am thankful I found this recipe and hope it works for you too! I’m also lactose intolerant. Also make sure to keep blender on bottom of jar while mixing until you can see the mayo forming and then slowly lift it up to mix in the rest of the way. If you want to give it a touch of spiciness, add a bit of hot sauce or cayenne pepper. Sorry, I posted my last comment too soon. Yes! Many recipes that use a raw egg also contain an acid or alcohol which would kill most if not all the salmonella that might come from a contaminated piece of shell. 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