Basic Mayonnaise

easy egg sides spreads vegetarian Dec 20, 2020

Serves: 2 cups

Time: 10 minutes

Ingredients:

1 ts mustard

2 eggs

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

METHOD:

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.

TIPS:

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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