The Big Mayo Experiment

I don't use mayonnaise for anything other than the once a week tuna fish n' pickle fest, I haven't been in a rush to make my own. However, it has been bothering me to use even the tablespoon or two of this mayonnaise -- even though minimial ingredient of an otherwise wonderful dish.

This morning I woke and decided this is the day I'm going to make mayonnaise. So, I searched for a recipe I copied off Dr. Mary Eades website. After a closer look at the recipe, I was shocked that it uses just the yolk of an egg, or even had sugar! Okay, well I trust Mary so I decided to make it. Here's the receipe:

1 raw egg yolk (pasteurized in the shell egg if available)
2 teaspoons champagne vinegar or white wine vinegar
1/4 teaspoon salt
1/2 lemon, juice only (about 1 tablespoon)
1/4 teaspoon dry mustard
dash cayenne pepper
1 packet Splenda (optional, but gives it a slight sweetness like Miracle Whip)
3/4 to 1 cup light olive oil

1. Crack egg and put yolk only into the blender
2. Add the vinegar and salt and blend on low speed.
3. With the motor running, add all the remaining ingredients, except the oil.
4. With the motor still running, add the oil in a slow, steady stream until it makes mayonnaise of the consistency you desire. Be careful not to add the oil too fast or add too much oil or you may break the emulsion and the mayonnaise will separate and clump.*
5. Store in the refrigerator in a clean jar (good use for store-bought mayonnaise) or a container with a tight-fitting lid for up to a week.

Here's what my mayonnaise looks like - ewww.....



Well, since that recipe was so different from another recipe I saw, I decided to make that recipe too (it literally takes 5-10 minutes from start to finish!), and compare. Here's a recipe for Omega-3 Mayonnaise:

1 whole egg
1 tablespoon lemon juice
¼ teaspoon dry mustard
½ cup olive oil
½ cup flaxseed oil

Put egg, lemon juice and mustard in blender and blend for 3-5 seconds. Continue blending and slowly add oils. Blend until the mayonnaise is thick. Scrape mayonnaise into a snap lock plastic container and refrigerate. The Mayonnaise should keep for 5-7 days.

Here's what my Omega-3 Mayo looks like. It looks better than the Eades mayo, above.

The Question: Omega3 Mayo looks so much better than Mary's Mayo-- but which one tastes better??

Answer will be posted AFTER the mayo has sat in the refrigerator for awhile.