We won’t talk about how much nice oil has become nice-oil-with-egg-in-it with my attempts to make mayonnaise. I’ve attempted it maybe 12 times, and made it successfully three. The first was with canola oil (uck), the second was with grapeseed oil and was bright green but otherwise fine, and this third success was exactly what I was going for- olive oil mayonnaise that looks normal. Just wanted to share. Made in my food processor, with one egg and one cup of olive oil. I’m going to hold off doing any sort of authorative speaking until I’m getting consistently good results, so this is just to share my triumph with you!
WELL LOOKY THAT, I tried last week and made a nice little pool of eggy oil.. you have to share!!!
Sombra, were your eggs at room temp? Are you letting it beat for a really long time? And just do the eggs and oil first, add anything you’re adding (mustard, salt, etc) after it’s mayo
Tried your recipe using rapeseed oil and it was fantastic! I added a little saurkraut juice and made up some coleslaw with the fermented cabbage, fresh carrot, pineapple and grated apple..yum!
Cara I really enjoy your blog! It is a real Godsend to parents starting off so thank you for your efforts!