How to Make Mayonnaise.





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Published on Jun 23, 2012

It is so simple to make delicious, homemade mayonnaise, with your own wholesome ingredients...no stabilizers, no preservative, no additives.

2 tablespoons vinegar
1/4 teaspoon dry mustard
1 egg
pinch of salt
1 cup oil (light olive oil or a vegetable oil)

Place all ingredients,except the olive oil in blender. Blend briefly. Remove the center of the blender lid and drizzle olive oil in a slow stream with blender running, until thick. Place mayonnaise in a container with a lid and store in the refrigerator. Will last up to 2 weeks. Enjoy!

*I added a clove of garlic, a chipotle jalapeno, and some cracked black pepper to this batch of mayonnaise.

***Disclaimer: As with many foods, there is a risk of salmonella from ingesting raw egg. I use the freshest egg possible, namely from my own chicken, and thoroughly wash the shell before using. Elderly persons, those with compromised immune systems, and pregnant/lactating women should exercise caution when determining whether or not to consume raw eggs. I am not a doctor and am not giving medical advice. Use your own discretion when making this mayonnaise. I have NEVER had a problem using raw egss..not ever.


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