Guest guest Posted May 11, 2004 Report Share Posted May 11, 2004 As promised: All ingredients should be room temperature when you start. Put into a blender or cuisinart 1 egg + 1 egg yolk 1 tsp dijon mustard 1 tblsp whey 1/2 tsp sea salt black pepper (optional) 1 crushed garlic clove (optional) 1 tblsp lemon juice (optional) Blend until smooth (10 seconds or so) keep the motor running and add in a VERY THIN STREAM 1 cup of safflower oil (I use Spectrum Organic). TIP: punch a small hole into the bottom of a tin can and use this as a funnel to keep the oil dripping at a slow, constant rate into the egg mixture. Leave the mayo out on your counter for 6 hours and then refridgerate. It becomes firmer in the fridge. Enjoy! Quote Link to comment Share on other sites More sharing options...
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