Basic MayonnaiseDec 20, 2020
Serves: 2 cups
Time: 10 minutes
1 ts mustard
1 tbs apple cider vinegar
1/2 ts black paper, ground
1/2 ts pink salt, ground
1 ts honey or brown sugar
2 cups extra virgin olive oil
In a food processor, add all ingredients except the oil and blend for 10 seconds.
Then, DRIZZLE the 2 cups of olive oil through the chute. This should be a thin stream of oil and take you about 10 minutes.
When it's ready it will thicken up and look like mayo, adjust seasoning to taste.
Eggs should be at room temperature to start this recipe.
Keeps for about 4-5 days in the fridge.
If you won't use it all, just halve the recipe.
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