I made some a week ago, and after watching Julie & Julia, I warmed the jar up a bit by setting it in a sink of hot water for a bit. Didn’t want to get the insides wet.

I really think you should give it another go. The trick is the JAR. I also started with room temp eggs.

So, my immersion blender doesn’t fit in my regular mouthed mason jars, only the wide ones. But I found a jar that works perfectly – an old nut butter jar! I think it’s a wide-mouth opening size, but it’s straight all the way to the bottom of the jar. The mouth is just wide enough to let the blender in, and the 16 oz size is perfect for one batch of mayo. I used an almond butter jar from TJs, but I’m sure any of the glass ones that size would work. If you have any jars about that size, you really should give it another go, it was just TOO EASY.

I used the refined only because I was afraid the unrefined would have too strong of a flavor to keep the mayo palatable for me and my picky family… We don’t eat it all that much anyway, thankfully, but if you try it with unrefined let me know how strong it is, OK?

Kelly

I have been doing some more experimenting on mayo and was wondering why you used refined expeller pressed sesame oil over cold pressed? Is there a difference in the final results? Just curious because I know cold pressed, unrefined would be more nutritious for you.

Lindsay

Actually no, see this post: http://kellythekitchenkop.com/2010/01/are-raw-eggs-safe-to-eat-real-food-wednesday.html

Kelly