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?
>
> Tnx

If you want white mayonnaise, leave out the eggs! The thick texture of
commercial mayonnaise also comes from thickeners and gums.

For thicker 'real' mayonnaise, use a little less oil. It's supposed to
be added until the desired texture is achieved; don't put the full
amount.