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Sep 29, 2006 01:58 PM

homemade MAYONNAISE - how to make it taste better?

first off, i'm assuming the answer is in the oil....

anyway, i used one egg yolk, teaspoon of dijon, pinch of salt and a little lemon juice for starters....added 3/4 cup of oil, a blend of maybe a half cup canola and 1/4 olive oil. everything emulsified fine, the mayo looked recipe actually called for peanut oil, but i didnt have and i often buy "spectrum" brand canola oil, so thought this would work ok. after the 3/4 cup emulsfied, added 2 tablespoons of olive oil and a aboiut the same lemon juice and more salt. but it all still tastes like oil. tastes good, but when i compare it to my stuff in a jar its pretty harsh. i used whole foods 365 brand canola and bionaturae organic EVOO....any suggestions on things to add? was penut oil the way to go to start it out? or is homemade stuff really supposed to taste like oil?

how can i make it taste better?


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  1. Blech. I tried homemade mayo once and have just stuck with Helman's since. Used a Sara Moulton recipe, too, and all I could taste was olive oil. I think there have been posts on here previously about this topic and I think most agree homemade mayo might not be worth the effort for the taste we're looking for.

    1. Homemade mayo doesn't taste like oil. I think you're using oils with too strong a flavor which is throwing the balance of your mayo off. I use ordinary peanut oil which is nearly tasteless. You can add a little oil of a different flavor (olive, walnut) to finish if you're after that taste of the oil but it's not necessary.

      I made mayo once with all olive oil and it tasted far too much of the olives and not enough of the lemon/egg base. Try it again. I'm not much of a mayo fan but I find the commercial stuff just horrible so I always make my own.

      1. I can't stand store-bought mayo, so on the rare occasion I actually use the stuff, I make my own. The comment above is correct; you need a fairly neutral tasting oil. Also, it's pretty common practice to "cut" that oily richness with something like a little Tabasco sauce.

        5 Replies
        1. re: Bostonbob3

          Can you help me? I just signed onto this thing - I hope I can find your answer. The first time I made mayo it was with 1 egg yolk t tbsps lemon juice a 1/8 tsp of salt and 1 cup of extra light olive oil. I combined the first three ingredients in a small food processor and then slowly added the olive oil. I wasn't crazy about the taste BUT I had homemade mayo - so I figured in thefuture I could play with the seasoning. BUT I've ruined three cups of olive oil since then. I just can't seem to make it again. I used basically the same protocol. What do you think my problem is?

          1. re: TKM927

            Are you having trouble getting it to emulsify or is the taste the problem?

            1. re: TKM927

              I don't like the taste of olive oil in my mayo. I started using a neutral oil and I liked it much better

              1. re: morwen

                What's the neutral oil you use? Why don't people like canola oil?

                1. re: walker

                  actually, I use canola oil. I don't know why people don't like it. I hear them say that, but then they don't say why.

          2. I think it's the oil too. Peanut/groundnut oil is essentially tasteless so the mayo tastes of the eggs/lemon/mustard instead. Use olive or other oils to create flavoured mayo, not the plain stuff. I like to flavour mine with cayenne so there is a mild warm pepperyness about it and I've never had a 'tasting of oil' problem.

            1. I find peanut oil has a distinct odor and flavor. And I know I am not alone in this. Not quite like corn oil, but still very noticeable to me.

              Grapeseed oil is the perfection of neutrality in oil. Safflower is good in this regard. Some people can taste soybean oil, but I find it neutral (legume-based oils must be hit or miss that way, I assume). I refuse to use canola, so I cannot comment on it.

              1 Reply
              1. re: Karl S

                Interesting point - I find the peanut oil I've been using absolutely neutral. I believe the peanut oils sold in Asian groceries which may come from Asia have more of a nutty or earthy flavor, perhaps it's not as refined? But I don't like the taste of soybean oil so I don't use it. Same with corn. I also don't use canola.