Description
Other recipes on this site for mayo just were not thick-n’-tangy enough. This recipe must use only egg yolks for maximum thickness. For those who want no waste, take those egg whites and cook yourself some eggs. I also don’t recommend using a blender. I tried and got mayo on my face.
Ingredients
- 4 egg yolks
- 2 tablespoons distilled white vinegar
- 2 teaspoons lemon juice
- 2 teaspoons white sugar
- ½ teaspoon dry mustard
- ¼ teaspoon salt
- 2 cups vegetable oil
Instructions
- Beat egg yolks
- vinegar
- lemon juice
- sugar
- mustard
- and salt together in a chilled bowl with an electric mixer. Increase mixer speed to high and slowly pour oil into egg mixture
- beating until mayonnaise is thick and creamy. Transfer mayonnaise to a jar and refrigerate until flavors blend
- at least 1 hour.
Prep Time: 15 mins
Total Time: 15 mins
Servings: 20