Re: Ketchup & Mayo

[Guest guest]

> What should I get?

> Thanks,

> Lori

I make my own majo:

1 whole egg

1 cup of extra virgin olive oil (or extra light:Bertolli brand)

juice of 1 lemon

1/4 tsp salt

Put ingredients in deep container (like the big dannon yoghurt ones)

and use one of those immersion blenders (like the Braun), in the

order above-do not switch order-

Put the blender all the way to the bottom, and hold it there while

you start blending. When you start seeing the majo forming, and

almost all the oil is absorbed, then SLOWLY move upward, and then

down again until you mix it all. It is done in one minute! But do

not move the blender form the bottom before it starts forming, or it

will go " crazy " .

This won't last as long as the one you buy, but it is certainly more

healthy, and may be even cheaper if you have your own eggs (the

chicken I mean). Little brown eggs works the best for flavor (but use

two), but white eggs are fine.

You can sub lemon juice with cider vinegar if you like, but have to

adjust to flavor. I think probably 1 tsp is fine.

I buy Heinz ketchup.

Cristina-WA

mom to 4.7 ASD, & 23 mo NT twins.