No, olive oil is probably easier. But it doesn't taste as good.

for all of you chix skin lovers, you can call up your butcher and ask him to save you a pound or two of the chix skins.
it's a nominal charge.

do any of you know why sometimes the mayo doesn't get thick? I do the same thing every time but sometimes it turns out like mayo and sometimes it is just like a thick salad dressing. I tried starting it over with a new yolk but it is still not thick like real mayo. What's up with that!?

Mayo is very finicky. I spend a lot of time adjusting. For the last batch I made, which may be the best yet, I re-did it about 4 times - I started with 3 egg yolks and maybe 1 1/2 cups of chicken fat, and I added one egg yolk plus some lemon juice and salt each time I re-did it. It came out impossibly smooth, with the perfect mayonnaise texture.

Thickness is hard to guess at because adding more oil seems to make it thicker up to a point, but then it seems to get thinner. One thing that always makes it thinner is adding water-based liquids like lemon juice or vinegar.

Chicken fat itself seems to vary in thickness a lot too. I have some that's almost as hard as lard, and other parts seem to stay liquid even in the fridge.

i was a mayonnaise junky for decades.
i don't eat mayo any longer because of the oils used to make it.
this recipe gives me new hope of one of my favorite foods.


ty for posting it.

when this happens, i throw in a dash of xanthan gum and it's remedied.

oo I have some of this in my cabinet leftover from my gluten free baking phase. I'll give it a try!

If the mayo breaks, don't throw it out. You can remedy it. Best google how though, I don't recall, just know that you can!

Damn, I still don't understand why they have to put *sugar* into mayo! What's up with that?

To fix broken mayo just start in a new bowl with a new yolk and very slowly add the broken mayo. It should emulsify back up.

Good question. I haven't tried it yet. Saving it for when I really need it.