I have been making my own mayo for about a year now… I always make it in my food processor and ingredient by ingredient.. when doing it this way the trick is to pour the oil slowly in the egg and other ingredients, which can give a sore arm if making a big batch.. I have seen this method and thought it would be easier on my arm instead of the slow pour.. it did not work for me, it did not imulsify into mayo but that’s all good I don’t look at it as anything but a learning curve, and I figured the liquid could always be turned into a vinegrette dressing..

Oh no! I’m so sorry it wouldn’t emulsify for you, Brianna! It’s possible that it could be the immersion blender. What sort of jar did you blend it in? Was it just wide enough for the blender you used, or was it bigger? Did you use the exact measure of ingredients? Sometimes too much oil can alter the ability to emulsify fully. Did it ever start to emulsify while the blender was held at the bottom of the jar, or was it always liquid? If it did start to emulsify, did it not come together once you started lifting the immersion blender? The more info you can give me, the easier it will be to troubleshoot. I’m happy to help!

Yay! Thanks, Jessie. We’re so glad you love it!

Then you didn’t do it right. I’ve tried this before with mixed results. I followed these simple instructions and it worked flawlessly for me. I think the key is letting the blender stay at the bottom for the full thirty seconds and then SLOWLY pull the blunder up while hold the jar. Follow these instructions exactly and you will not be disappointed…

Oh no! I’m sorry to hear you had trouble with the recipe, Abby! If you tell me a bit more about what happened, I’d be happy to help you troubleshoot.

Yay! We’re so glad you remembered, too! Thanks so much for your feedback, Brooke. Homemade mayo is generally good for as long as your eggs would have been good!

Definitely will be continuing to make it moving forward.

Just one question, how long would you say it’s good for?