For a richer flavor, try using a high-quality extra virgin olive oil, but be aware that it may result in a stronger taste. For a milder taste, you can use vegetable oil. Ensure the egg is fresh and at room temperature for optimal emulsification. If you are worried about raw eggs, you can use pasteurized eggs. Adjust the amount of lemon juice, salt, and pepper to your preference. Consider adding a pinch of cayenne pepper for a hint of spice. Homemade mayonnaise is best used within 3-4 days due to the fresh ingredients. Always store it in the refrigerator.
Madie Abernathy
Jan 25, 2025I used avocado oil instead of olive oil, and it turned out great!
Lavada Trantow
May 29, 2024I added a pinch of cayenne pepper for a little kick!
Dylan Macgyverlowe
Mar 11, 2024So easy and quick! The flavor is amazing.
Shanie Bednar
Jan 25, 2024My mayo didn't emulsify at first, but I just kept blending, and it eventually came together.
Elizabeth Deckow
Jan 15, 2024The lemon juice really brightens up the flavor.
Angelo Upton
Dec 7, 2023This recipe is a game-changer! I'll never buy mayo from the store again.