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Homemade Mayonnaise

 
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smile




 
 
 
 

Post  Sun, Mar 17 2019, 2:45 pm
Exact recipe please?
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yOungM0mmy




 
 
 
 

Post  Sun, Mar 17 2019, 2:48 pm
1 c oil, 1 egg, 1 tbsp lemon juice, 1 tsp salt. Place all into cup or jar, stick stick blender in at the bottom. Turn on, slowly lift to the top, by the time you get to the top (less than 10 seconds) perfect mayo
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thanks




 
 
 
 

Post  Sun, Mar 17 2019, 2:50 pm
I can post it when I find it. In the meantime, I just want to post a great tip.
To add the oil slowly, put it in a plastic cup in the feeding tube of your food processor. Then poke a hole and let it drip in while the food processor is on with the s-blade.
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Metukah




 
 
 
 

Post  Sun, Mar 17 2019, 3:06 pm
yOungM0mmy wrote:
1 c oil, 1 egg, 1 tbsp lemon juice, 1 tsp salt. Place all into cup or jar, stick stick blender in at the bottom. Turn on, slowly lift to the top, by the time you get to the top (less than 10 seconds) perfect mayo


This is the recipe I use. Best ever. I also add one tblsp sugar though.

If you don't use a stick blender, start with all the ingredients besides for the oil and lemon juice and add oil slowly. Stick blender is best though. My Mayo comes out stiffer than store bought.
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cbg




 
 
 
 

Post  Thu, Mar 28 2019, 6:08 pm
Made with a stick blender is super easy and super fast
https://m.youtube.com/watch?v=-CVYVFj1vmQ
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ladYdI




 
 
 
 

Post  Thu, Mar 28 2019, 7:07 pm
https://www.kosher.com/shows/v.....oking
Kosher.com has this video
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andrea levy




 
 
 
 

Post  Fri, Apr 19 2019, 1:49 am
2 egg yolks
1cup avocado oil or beef talloe(yes, I do that)
1 tbsp pickle juice, vinegar or lemon juice
Salt to taste

Stick blender technique
I inevitably add garlic to my mayo. Because yum.
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FranticFrummie




 
 
 
 

Post  Fri, Apr 19 2019, 7:00 am
My number one tip, is MAKE SURE THE EGG IS AT ROOM TEMPERATURE! I find this makes the biggest difference. My mayo used to be a total failure every single time, until I learned this.

With a stick blender, you don't have to drizzle in the oil. Just dump it in with the egg and go. I use a container with tall sides, which seems to work the best.

Everyone likes a different flavor of mayo. Some use vinegar, some lemon juice, or a bit of each. Some like garlic or onion salt, some like sugar, some not. Taste as you go along, and see what works best for you.

You can even be extra fancy and add fresh herbs. I use lots of lemon juice, a whole bunch of dill, 2 cloves of garlic, and a dash of black pepper. Salt to taste. This is amazing on potato salad, and on salmon.

Any mayo that is watered down can work as a salad dressing. A thick mayo makes great dip for matza if you do gebrokts.
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