Fresh Mayonnaise vs. Store Bought 
I was comparing mayonnaise brands and their ingredients the other day. Uh, yuk! (Heaven help me if I ever try a diet that avoids high fructose corn syrup.) Oh, that's another day, today I want to call out to all my new cooking friends and ask you something.
Should I start making my own mayonnaise? What ingredients do I need? Can I make it healthier? What's the refrigerator life of fresh made mayonnaise? Is it worth the extra effort?
Please post your recommendations & recipes in the comments box. I'm on a quest for a better alternative!
If you have a cooking blog, please don't hesitate to leave us your link. All I ask is that you leave your recipe in the box, so I can copy them all on one page.
And for those of us looking on to learn something new, please share here what recipe you tried and how it turned out? Did your family notice the difference from fresh & store bought? I plan to do a blind taste testing on my family to find out. I will post their reactions & comments, too.
Hello, Jill! I really like this one at Cooking for Engineers:
http://www.cookingforengineers.com/recipe/43/Homemade-Mayonnaise
The ratio is pretty much always the same:
8oz oil to 2 egg yolks
I like to use red wine vinegar, ground mustard and cayenne for flavor.
Nothing beats realy homemade mayo–good luck!
Hi,
One egg yolk has enough lecithin to emulsify a dozen cups of oil. The key is having enough water available. One molecule of lecithin will bind with one molecule of water and one of fat from the oil. If not enough water molecules are available the mixture will not emulsify no matter how much lecithin is available. I use this basic recipe:
1 cup oil, 1 egg yolk, 1 tsp water, 2 tsp lemon juice or vinegar. Other spices or herbs as desired.
We all agree that homemade is the best.
Thank you Bill! I’ll try your recipe next.