Halterb wrote:

> I would like to have olive oil based mayonnaise. I've tried several recipes,
> but they don't come out like commercial mayonnaise--they are yellowish and very
> liquid, about like vinegar and oil salad dressing. How do you get it to be
> white and spreadable like commercial products?

I would hope that it would not turn out like the commercial stuff. The first time
I made mayonnaise I had run out of the bottled stuff, so I decided to give the home
made stuff a whirl. It came out with a lovely texture and a slight hue of yellow,
probably because there was real mustard powder and real eggs in it. We all agreed
that it was far superior to the commercial stuff.

Toss you eggs, salt, pepper and mustard powder and whatever else except oil into a
food processor. Start her up and when it starts to get nicely whipped up start to
DRIZZLE olive oil into it.