I made a batch yesterday after work. It’s light on flavor though. It was too thin, so I added another egg. Yep, made it thinner. I ended up adding a LOT of vegetable oil to thicken it. My daughter and I are the only ones who eat mayonnaise in my household. She likes the flavor of Hellman’s. I’d like to stop purchasing store-bought mayo, but in order to make that happen, my homemade mayo needs to be a decent approximation of Hellman’s. Any suggestions?
My mayonnaise recipe:
I mix everything but the oil. When I was whisking by hand, I skip the egg white and add a teaspoon of water. Then I add the oil slowly. I usually end up adding more oil to thicken. I suspect it would be easy to cut down on the oil to make it thinner and turn it into ranch dressing, but I haven’t tried.