Smidderton
Well-Known Member
Hey, this something I threw together after gathering some info on duke's and hellmann's mayo. This is basically a mixture of both. I like it super tangy. I guess you could go with less acids. Maybe a teaspoon lemon instead of a tablespoon. You might also try to add 1/2 teaspoon of sugar.
If you're anxious about salmonella you can pasteurize the egg.
Never failed on me.
Simple stick blender mayo. Tangy and thick. Everything needs to be room temp. Sticking to the order helps: oil last, everything else before that. Let the liquids settle for a moment after adding the oil and also after sticking the blender in.
1 egg
1 table spoon white vinegar
1 table spoon apple cider vinegar
1 table spoon lemon juice
3/4 tea spoon salt
1/2 tea spoon colman's mustard powder
1/2 tea spoon sweet paprika
240 ml canola oil.
If you're anxious about salmonella you can pasteurize the egg.
Never failed on me.
Simple stick blender mayo. Tangy and thick. Everything needs to be room temp. Sticking to the order helps: oil last, everything else before that. Let the liquids settle for a moment after adding the oil and also after sticking the blender in.
1 egg
1 table spoon white vinegar
1 table spoon apple cider vinegar
1 table spoon lemon juice
3/4 tea spoon salt
1/2 tea spoon colman's mustard powder
1/2 tea spoon sweet paprika
240 ml canola oil.
