I made this by hand (with a wire whisk). Worked great. I was a little concerned about how fast to add the oil because every recipe I've seen makes a big fuss about it. But it was fine! For the people who say theirs is too thin, make sure you beat everything well first, and just keep adding oil! It seems odd that more oil makes it thicker, but that's just how it works. It doesn't really come together until the end.

I made this in the blender, I used mostly Olive oil and some Canola oil. It has a little bit too much of the olive oil taste. Next time I would use mostly Canola oil, with a hint of Olive oil. I think it came out beautifully though, I will definitely use this recipe again.

I read only the ingredient list, then did it, of course it failed, this am, i read it again , it would work if followed as written,ie drop by drop of oil

I made mustard mayo, but added musstard I had ground myself from the seeds at the very start and was very pleased with the result. I added a little boiled water at the end and used in a chicken salad and it worked very well.

We followed exactly this recipe and the end result is not edible. It only tastes olive oil, but worst. Don't attempt.

This could not had been any eaiser! what a breeze and not to mention the taste! enjoy

The problem with this recipe is the recommendation of keeping the ingredients cool, they should be warm. This is especially true of the egg yolks. Allow the yolks to come to room temperature before use, and heat the mixing bowl with hot water, then dry before use (per Julia Child). I use a mixer on medium-fast speed (whipping cream) and it is no fail if you do this. The heat helps the emulsification process of the egg yolks. Add at least one tablespoon of boiling water at the end, to ensure success (no separation). Do this and you will be amazed on how easy making mayonnaise is.

if you mayo is too runny it means you added the oil too quickly. I like to slightly chill the oil (I use Canola or Vegetable) and vigorously whisk in the oil in ver small amounts (about 1TBSP at a time). The trick is to get the mayo to emulsify and then keep cool. As with store bought mayonaisse if it gets too warm it will separate however the store bought stuff has those nasty chemical stabilizers. Three rules to mayo - use cool (not cold) ingredients, add oil slowly and whisk well.

The taste is great but no matter what I do I can't get it to thicken, if anyone has any ideas how to fix let me know

I tried this today, but used 1 cup coconut oil instead of olive oil. I didn't add any sugar, and I used two whole eggs instead of just the yolks. It turned out great. I did it in the blender though, which worked out very well.

I have some sympathy with the previous reviewer regarding possible problems with olive oil. Olive oil is, however, the traditional ingredient in mayonnaise, and the anwer is to choose your olive oil. Don't use a powerful Extra Virgin oil, instead go for a mild, light alternative that will not be so overpowering. I would leave out the mustard on a first making of this recipe, and I am not convinced of the necessity of adding sugar. An old French recipe I have read suggests that the water you use should be added at the end, and be boiling. This, it seems, preserves the structure of the sauce and prevents it 'curdling' and is particularly recommended if you are intending to keep the sauce for a few days.

i reccomend you don't use olive oil if you try this recipie as it is way too over-powering.