I used to make my own mayonnaise. Not sure why I stopped--maybe it was because it was a bit tricky and took some time.

But it was sure yummy!

Once you have had homemade mayonnaise, you will never eat the store bought kind again!

Kinda like me and tomato soup.

I would rarely order or buy it. And when I do, I am disappointed.

incredibly good. OMG, that was a long time ago.

I like to make it 3 or 4 times a year, mainly in the cold months.

I’m fascinated by it. I’ve made my own mayo but never saw this equipment before. Great find!

Just curious. I made home made mayo once with olive oil and it was terrible!

You can use light olive oil, maybe for just part of the oil, but not the types that have a distinct flavor.

They offered these so people would buy more Wesson oil.
It's a light vegetable oil.

Maybe with one of the more aromatic olive oils it might be passable, but the batch I made with regular olive oil was really terrible and bitter. Back to canola oil for me (or safflower).

Fels-Naptha Soap, advertising cheese grater..

Found an image on eBay..

https://www.google.com/search?q=fels-naptha+soap+cheese+grater+images&client=safari&rls=en&tbm=isch&source=iu&ictx=1&fir=uz9s3pZGaSwpiM%253A%252CTV-B2xXxEX7JCM%252C_&usg=__KSxh4D_25ow36v0RXEJXODneRFc%3D&sa=X&ved=0ahUKEwjG-NPwhdTZAhVSm-AKHTu0B-EQ9QEIKjAB&biw=1029&bih=804#imgrc=uz9s3pZGaSwpiM:


I use it all of time.

Just Google uses of Fels Naptha and you will find loads of things.

I found this:

I thought my grated cheese tasted a little soapy.

😊

it cleans better than TIDE

I don't remember it being that one, though, because I don't remember the raised lettering.

I would think it would be marvelous for emulsifying any oil and water or vinegar marinades or dressings.

Makes great Mayo- you'll never want Helmanns, Kraft or Dukes again.

I thought maybe you mix it up with the device every time you serve it like a dressing that separates
Can you tell I don't know much about mayo?

of my kitchen utensils, gadgets and small appliances come off eBay. American made, durable and same cost or less than junky chinese sht at big box stores.

When I lived in Europe in the 60's we could get some wonderful mayonnaise in a small tube - it really tasted like it was made from olive oil.

What I learned over many years, is that olive oil should not be agitated too much since the hydrocarbon chains in OO are quite fragile. Start with another light oil such as safflower and add the egg, lemon, etc. to that while agitating. Add the OO later as the mixture is starting to coalesce.

Anyone have thoughts about avocado oil?

Keep us posted on how it works out.

1 egg
2 TBSP. vinegar or lemon juice
1 tsp ea. mustard, salt, suger
dash of pepper
1 PT. Wesson Oil

Put in everything but the oil.
Screw the top on and mix it up with the plunger.
The top is concave and the hole is a bit larger than the shaft of the plunger so you can dribble in the oil while you pump up and down.
Voila! Mayonaisse!

It's pretty good.
Not as thick as store bought.
No preservatives.
May thicken up a bit when chilled.
Did you know cooking oil, any kind, has 150 calories per TABLESPOON?
Whew.

It's a bit bland.
Next time I think I'll double up on the lemon juice and mustard.
Then I'll branch out into garlic aioli, etc.
Tabasco?
Sririachi?