How to make it

  • Reserve acidic liquids (Lemon juice or vinegar) in a seperate bowl
  • In a glass bowl, whisk together egg yolk and dry ingredients.
  • thoroughly whisk half of the acidic liquids into the yolk mixture.
  • Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit (start of the emulsion)
  • Once you reach that point you can slow down a LITTLE the whisking process and increase the oil flow a BIT. ( but remember to keep a constant flow for a perfect texture controll.)
  • Once half of the oil is in (keep on whisking at the same rythm) poor the rest of the acidic liquids slowly
  • Continue whisking and adding oil until perfect consistency is reached.
  • Leave at room temperature for 1 to 2 hours then refrigerate for up to 60 days.
  • This recipe is delicious and you have FULL CONTOL on the ingredients.
  • N.B.
  • -If you dont use a lot of mayo you can half the recipe
  • -Use only fresh, properly-refrigerated, clean, AA grade eggs with intact shells. avoid contact between the yolks or whites and the shell. If you use lower grade egs, half the conservation time.
  • -You can spice up the recipe with all kinds of spices mustards and so on, but for any liquid ingredient you will add, wait after the mixture is done.

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    " It was excellent "
    lunasea ate it and said...
    I love making homemade mayo and your recipe sounds like a real winner. Thanks so much for sharing it with us! :) Vickie
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