Comments on: Homemade Mayonnaise (Better than Hellmann’s)

By: Rachel

Rachel — Mon, 13 Jul 2026 05:12:03 +0000

In reply to Melody O’Connell. Lemon juice and egg yolk both have a tiny amount of natural sugars in them. Plus, the dijon mustard linked has a small amount of added sugar. So, it's likely the accumulation of what's naturally occurring plus whatever is in the dijon mustard the calculator is using. If you use a sugar free dijon mustard, you'll get it down a little bit, but you will still have about half a gram from the lemon juice and egg, based on US nutrition data.

By: Rachel Ballard

Rachel Ballard — Sat, 11 Jul 2026 13:48:10 +0000

In reply to Melody O’Connell.

I had to go look to even find what you were talking about Melody–It’s likely a fluke with the nutrition software. If you notice, there’s a disclaimer that the nutrition calculations are estimates only. There is no added sugar (1 gram would be just shy of a 1/4 teaspoon) and the nutrition calculation software uses a pre set database of ingredients–not ones I use personally–so those amounts are truly just ballpark.

By: Melody O’Connell

Melody O’Connell — Thu, 09 Jul 2026 14:12:18 +0000

Where does the 1 g of sugar come into play?

By: Nina

Nina — Sat, 02 May 2026 19:13:18 +0000

Very tasty! It came out perfect- blended up thick & stiff- but I tasted & decided I wanted just a little more vinegar: + 1/2 tsp, quick blend and… it’s separating. I threw off the ratio or the steps, …or both. Still, it’s a great recipe.

By: Rachel Ballard

Rachel Ballard — Fri, 03 Apr 2026 18:23:29 +0000

In reply to Linda Ramsey.

Hey Linda, yes, that was probably a mistake. White wine vinegar and a blend of wine and vinegar won’t do the job the same. Salts will vary greatly in flavor and amount needed as well. That’s why yours was too salty–the grains are a different size than kosher. I never use table salt at all but I will go in to that recipe and specify. –Rachel

By: Linda Ramsey

Linda Ramsey — Sat, 28 Mar 2026 15:38:53 +0000

I didn’t have white wine vinegar, so I mixed white wine with white vinegar in equal amounts. Mistake? Also used table salt…the recipe didn’t specify, and I didn’t click the link to the Kosher salt, which I have on hand and didn’t use. Anyway, I started with an immersion blender and had difficulty because the blender part wasn’t reaching the mixture, so I had to tilt the beaker…then I used the whisk attachment and it blended better, finished it with that. I’m not really sold on the taste. Salty, kind of rancid tasting. Could the avocado oil be bad (just bought yesterday)? I just don’t think it’s great. Any suggestions?

By: Rachel Ballard

Rachel Ballard — Wed, 26 Nov 2025 14:04:17 +0000

In reply to Danielle Boone. I'm glad to hear it! People tell me this recipe fails a lot but it sounds like you got it right!

By: Danielle Boone

Danielle Boone — Sat, 22 Nov 2025 03:22:20 +0000

Gave it a shot, and it came out fsntastic. thanks for the recipe, and additional thanks for not assuming that we have a ton of experience with this stuff. So many other recipes leave out important steps, so that is very much appreciated.