[JRandomFreeper]

If the oil doesn't get stiff by itself in the fridge, it shouldn't in the mayo. You may just need more oil. I use a scary amount of oil (el cheapo oil, I'm poor) for one egg yolk and a tablespoon of vinegar.

/johnny

[Jemian]

I use about 1.5 cups of oil per egg, but that is the thing. I think the oil does get stiff in the fridge. I use a national brand of oil.

I’ll say it right now: I don’t like olive oil. Most of what I’ve tasted is too overpowering and takes over the flavor of what it is supposed to be enhancing.