easy MAYO recipe



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36 Comments

  1. So this didn’t emulsify for me, but I didn’t waste it, I just added Italian spices, balsamic vinegar, fresh garlic, and a drizzle of honey. It made an absolutely sensuous salad dressing 👌

  2. The original recipe actually calls for using only the yolk, vinegar and seasoning. The yolk-only method yields a better and more stable consistency. Use a stick blend for convenience and a soft creamy texture. If you want a more commercial Hellman's/Best Foods consistency which is decidedly stiffer, use a mini food processor with large blades, if they even make them anymore.

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