5-Ingredient 5-Minute Homemade Mayo

| 8/6/2014 2:15:00 PM

Tags: mayonnaise, condiments, Washington, Lyndsay Dawson Mynatt,

final product

Emulsion is the art of blending two different liquids that normally do not mix. In this instance, eggs and oil for mayonnaise. Emulsifying is tricky. I have had several disasters before mastering the delicate procedure. To my knowledge, there are three ways to emulsify eggs and oil to create mayonnaise. One is by hand. I have not tried this. It requires much more patience than I possess, and very strong wrists, as the oil must be stirred vigorously into the egg mixture. The second is with a food processor, and the third with a blender. Personally, I use a Vitamix for quick performance, though this recipe may be used with other blenders or food processors.

Homemade Mayo Ingredients

Mayo Ingredients

8/30/2014 7:59:05 PM

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Ej Heinrich
8/23/2014 8:16:44 AM

Thank you for the recipe. I have given up mayo because of the canola oil and/or soybean oil not to mention the other garbage in it.

8/18/2014 10:25:24 PM

For those that cannot use eggs because they are acidic, I will mention that Duck Eggs are alkaline. This recipe works with Duck eggs also. But remember that Duck eggs are larger so you will only need 2 small or 1 Extra Large egg.

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