Today’s recipe comes from Melissa Joulwan from The Clothes Make the Girl.
Even the stuff you get from health food stores is made with either canola or soybean oil. Melissa’s recipe calls for light or extra-virgin olive oil. I’ve found that if I’m going with straight-up mayo, the lighter olive oil has a nicer flavor. If I want to make an aioli of some sort, the EVOO does just fine. Just be patient with the process, emulsification can be tricky, and I’ve ruined more than a few batches of this stuff. I’ve had the best success with Melissa’s recipe, and she has a video to boot!
Here are some other versions you can try, once you get the hang of it.