Comments on: Homemade Mayonnaise with Olive Oil https://www.perrysplate.com/2011/03/how-to-make-olive-oil-mayonnaise.html Making healthy family recipes since 2008 Thu, 22 Jan 2026 21:58:59 +0000 hourly 1 https://wordpress.org/?v=6.8.5 By: Tabitha Dickerson https://www.perrysplate.com/2011/03/how-to-make-olive-oil-mayonnaise.html#comment-62464 Sat, 19 Feb 2022 22:54:47 +0000 http://localhost:8888/perrysplate/?p=398#comment-62464 In reply to K.C..

@K.C., I agree! Too much salt and lemon and I will use the light oil next round also, I got a great consistency though :) I raise my own chickens so it's nice to use up the eggs in different ways!

]]> By: Natalie Perry https://www.perrysplate.com/2011/03/how-to-make-olive-oil-mayonnaise.html#comment-53344 Fri, 31 May 2019 16:45:40 +0000 http://localhost:8888/perrysplate/?p=398#comment-53344 In reply to Ken.

Just how liquid? Like, milk? Or more like a loose pudding? Sometimes homemade mayo is runnier than regular mayo. You could try adding an extra yolk next time. And making sure you add the oil really slowly. If it's as runny as milk, it means it didn't emulsify (Usually because the oil was added too quickly.)

]]> By: Ken https://www.perrysplate.com/2011/03/how-to-make-olive-oil-mayonnaise.html#comment-53342 Sun, 26 May 2019 09:51:49 +0000 http://localhost:8888/perrysplate/?p=398#comment-53342 Seems tasty but it stayed really liquidity. Any idea what went wrong?

]]> By: Ken https://www.perrysplate.com/2011/03/how-to-make-olive-oil-mayonnaise.html#comment-53341 Sun, 26 May 2019 09:48:54 +0000 http://localhost:8888/perrysplate/?p=398#comment-53341 In reply to Jolene - EverydayFoodie.

Eggs are eggs and they all taste the same. Although on that note, eggs are tasty. I could eat cheap eggs all day long. Why buy expensive when you can buy cheap.

]]> By: Katie https://www.perrysplate.com/2011/03/how-to-make-olive-oil-mayonnaise.html#comment-24621 Mon, 10 Feb 2014 05:51:10 +0000 http://localhost:8888/perrysplate/?p=398#comment-24621 I just made mayo today for the first time. (Sorry but I used another Paleo blogger's recipe) the only big differences in the two recipes is that she calls for 1 whole egg and no vinegar (I think it could've used the vinegar). The thing that may help those with thickening issues is letting your egg come to room temperature first. She also says to let the lemon juice and egg sit and become friends while they come to room temp ;) I didn't care for the evoo mayo. I'm gonna look for another lighter flavored olive oil.

]]> By: Natalie Perry https://www.perrysplate.com/2011/03/how-to-make-olive-oil-mayonnaise.html#comment-20885 Tue, 10 Dec 2013 22:12:08 +0000 http://localhost:8888/perrysplate/?p=398#comment-20885 In reply to Sue Belz.

I didn't mind the taste when I used extra-virgin, but yes, it does have a stronger flavor than a neutral oil would have. I hope you find out why it's not working!

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