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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (15g) Recipe makes 20 servings |
||
| Calories 100 | ||
| Calories from Fat 100 | (99%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.2g | 17% | |
| Saturated Fat 0.9g | 4% | |
| Monounsaturated Fat 6.5g | ||
| Polyunsaturated Fat 3.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 10mg | 3% | |
| Sodium 61mg | 2% | |
| Potassium 3mg | 0% | |
| Total Carbohydrate 0.1g | 0% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 0.0g | ||
| Protein 0.3g | 0% | |
SERVES 20 , 20 tablespoons
From: MrsWolfe
On Oct 14, 2009
so quick! and it's tastes great! i added the tsp of sugar with the rest of the ingredients, and i can't believe how well it turned out! i added my oil really quick at the end (by accident) but it's still a good texture.... also, i decided to take the bottom off of the blender to "funnel" it into the jar.... not a good idea. anyone out there who needs sleep first, take note: do not attempt to funnel!
oh, i also used prepared mustard (it's what i had) and veggie oil.... but next time i'll try olive, and a friend suggested adding coconut oil too...
thanks so much!!
From: Leggy Peggy
On Jan 20, 2007
Beach Girl, you got in first with a real winner. I have been making this awesome recipe since the early 1980s (it is the only mayo my family and friends will eat). But my process is slightly different. I always double the ingredients. I put the eggs, hot English dry mustard, salt and vinegar in a food processor and buzz them for 30 seconds. With the processor motor still running, I then slowly add the oil in a fine stream. If you add the oil too fast the whole mixture will curdle. By the way, you can make it with canola, sunflower, vegetable or olive oil...but never use peanut oil. I learned that the hard way...Â?and it tastes terrible. Also, don't worry too much about the raw egg. I have served this recipe to many ages...from 2 to 96...with no ill effects. But I am very careful about my source of eggs. And a last comment, I think a great aspect of this mayo is the lack of sugar. If you must add sugar, add no more than 1 teaspoon per egg used.
From: Molly53
On Feb 10, 2008
I had run out of mayo for something else, so quick looked up this recipe. Wonderful, fresh flavor. Easy to make. Subbed corn oil for the canola as that's what I had on hand. The two tablespoons of vinegar was just perfect for us. The trick to thickening this is to pour the oil into the egg mixture in a very thin stream.
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