# Homemade mayo **URL:** \ **Category:** Cafe Society\ **Created:** [June 29, 2010, 8:38pm UTC](https://boards.straightdope.com/t/homemade-mayo/544979 "2010-06-29T20:38:43Z")\ **Posts on this page:** 8\ **Page:** 2
**Author:** ![cuberdon](https://avatars.discourse-cdn.com/v4/letter/c/45deac/32.png) [@cuberdon](https://boards.straightdope.com/u/cuberdon)\ **Post date:** [June 30, 2010, 3:32pm UTC](https://boards.straightdope.com/t/homemade-mayo/544979/21 "2010-06-30T15:32:29Z")
> [@pulykamell](#): > > I personally do like a full-on olive oil mayonnaise, but most people tend to like it lighter, so mix canola (or any other neutral oil) with olive oil at a 50-50 ratio. I once had the bright idea of using all extra virgin olive oil. Never again. It was so strong as to be inedible. But plain old pure olive oil makes for a tasty mayo, and if you really want to add the EV stuff, 1/3 cup EV plus 2/3 cup pure is a good ratio. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [June 30, 2010, 5:02pm UTC](https://boards.straightdope.com/t/homemade-mayo/544979/22 "2010-06-30T17:02:27Z")
> [@LouiseE](#): > > I once had the bright idea of using all extra virgin olive oil. Never again. It was so strong as to be inedible. But plain old pure olive oil makes for a tasty mayo, and if you really want to add the EV stuff, 1/3 cup EV plus 2/3 cup pure is a good ratio. Extra virgin just means it’s the first pressing. There are EVOOs out there that are as bland as white bread. Taste depends on the olives used. ---
**Author:** ![MN\_Maenad](https://avatars.discourse-cdn.com/v4/letter/m/e95f7d/32.png) [@MN\_Maenad](https://boards.straightdope.com/u/MN_Maenad)\ **Post date:** [June 30, 2010, 8:32pm UTC](https://boards.straightdope.com/t/homemade-mayo/544979/23 "2010-06-30T20:32:24Z")
[Obligatory Alton Brown recipe](http://www.foodnetwork.com/recipes/alton-brown/party-mayonnaise-recipe/index.html). The show is on YouTube too. I’ve never had it break on me using the food processor, but I’ve also never had it last more than a week or so. Tastes fantastic, though! ---
**Author:** ![Rhythmdvl](https://avatars.discourse-cdn.com/v4/letter/r/85f322/32.png) [@Rhythmdvl](https://boards.straightdope.com/u/Rhythmdvl)\ **Post date:** [June 30, 2010, 9:00pm UTC](https://boards.straightdope.com/t/homemade-mayo/544979/24 "2010-06-30T21:00:20Z")
> [@BrotherCadfael](#): > > When I used to make it (my wife is somewhat paranoid about salmonella, so I don’t make it anymore)… Is the risk of salmonella the same for just sitting down to a nice, raw egg? Or do the acids or whatnot help kill off badness? Any way to minimize the risk? Buy local non-factory eggs? ---
**Author:** ![KneadToKnow](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kneadtoknow/32/3999_2.png) [@KneadToKnow](https://boards.straightdope.com/u/KneadToKnow)\ **Post date:** [June 30, 2010, 9:09pm UTC](https://boards.straightdope.com/t/homemade-mayo/544979/25 "2010-06-30T21:09:48Z")
> [@Rhythmdvl](#): > > Is the risk of salmonella the same for just sitting down to a nice, raw egg? Or do the acids or whatnot help kill off badness? Any way to minimize the risk? Buy local non-factory eggs? The acid should kill anything off, at least according to Alton. If you’re extra-cautious, you can use [pasteurized-in-shell eggs](http://en.wikipedia.org/wiki/Pasteurized_eggs). ---
**Author:** ![Diogenes\_the\_Cynic](https://avatars.discourse-cdn.com/v4/letter/d/e99b99/32.png) [@Diogenes\_the\_Cynic](https://boards.straightdope.com/u/Diogenes_the_Cynic)\ **Post date:** [June 30, 2010, 9:09pm UTC](https://boards.straightdope.com/t/homemade-mayo/544979/26 "2010-06-30T21:09:54Z")
You can buy pasturized eggs. ---
**Author:** ![cuberdon](https://avatars.discourse-cdn.com/v4/letter/c/45deac/32.png) [@cuberdon](https://boards.straightdope.com/u/cuberdon)\ **Post date:** [June 30, 2010, 9:41pm UTC](https://boards.straightdope.com/t/homemade-mayo/544979/27 "2010-06-30T21:41:41Z")
> [@Chefguy](#): > > Extra virgin just means it’s the first pressing. There are EVOOs out there that are as bland as white bread. Taste depends on the olives used. Actually, it means that it is obtained by pressing only and no solvents are used to extract the oil. There is no requirement that it be the first pressing or cold pressing although it frequently is. Further requirements from the International Olive Council: Extra virgin olive oil: virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams, and the other characteristics of which correspond to those fixed for this category in this standard * * * Frequently it is much more strongly flavored than virgin olive oil, or pure or pomace olive oil. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [June 30, 2010, 11:09pm UTC](https://boards.straightdope.com/t/homemade-mayo/544979/28 "2010-06-30T23:09:58Z")
> [@LouiseE](#): > > Actually, it means that it is obtained by pressing only and no solvents are used to extract the oil. There is no requirement that it be the first pressing or cold pressing although it frequently is. Further requirements from the International Olive Council: > > Extra virgin olive oil: virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams, and the other characteristics of which correspond to those fixed for this category in this standard > > * * * > > Frequently it is much more strongly flavored than virgin olive oil, or pure or pomace olive oil. Well, ya learn something new all the time. [Previous page](https://boards.straightdope.com/t/homemade-mayo/544979.md?page=1)