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How to make Homemade Mayonnaise like Hellman's and Best Foods
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It is so easy to make your own mayo - and you know exactly what is going in it!
I egg (please only ever use eggs from genuine Free Range chickens)
1 Tablespoon lemon juice (bottled juice is okay)
1 teaspoon white vinegar
1/2 teaspoon sugar
1/4 teaspoon salt
dash white pepper
1 cup vegetable oil, at room temperature
~ Break the egg into the container, add everything else. Place the stick blender down to the bottom, turn on high speed. Hold in place for about 5 seconds until you see the mayo starting to form. Slowly lift the blender upward until it reaches the top of the jar, about 5 more seconds.
You can cover and leave it on the counter for about 8 hours, to give the vinegar and lemon juice time to kill any bacteria in the egg, or use a pasteurised egg. Store in the refrigerator for up to two weeks.
Easy peasy!
I egg (please only ever use eggs from genuine Free Range chickens)
1 Tablespoon lemon juice (bottled juice is okay)
1 teaspoon white vinegar
1/2 teaspoon sugar
1/4 teaspoon salt
dash white pepper
1 cup vegetable oil, at room temperature
~ Break the egg into the container, add everything else. Place the stick blender down to the bottom, turn on high speed. Hold in place for about 5 seconds until you see the mayo starting to form. Slowly lift the blender upward until it reaches the top of the jar, about 5 more seconds.
You can cover and leave it on the counter for about 8 hours, to give the vinegar and lemon juice time to kill any bacteria in the egg, or use a pasteurised egg. Store in the refrigerator for up to two weeks.
Easy peasy!
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