Come And Get It!!

My homemade mayo recipe
May I Introduce You To Home Made, Do It Yourself  MAYONNAISE
(Here after referred to as MAYO)?
1/2 teaspoon dry mustard powder or Dijon mustard
1/4 teaspoon salt
2 eggs
2 tablespoons white vinegar
2 cups vegetable oil
Make sure your food processor, blender or bowl is completely dry before starting.
In the container of a food processor or blender, combine the mustard powder, salt, eggs and vinegar. Set the food processor on medium speed and gradually drizzle in the oil while it runs. Transfer to a container with a lid and store in the refrigerator for up to two weeks.
☆☆☆When adding the oil, gradually means very, very gradually if you want thick mayo. If you like thinner mayo, by all means drizzle faster.
Keeps in refridgerator for up to 2 weeks (if it’s not all gone by then).
For “Miracle Whip” add 2 Tbl. of sugar. Canola oil makes the mayo less oily tasting AND if you use Olive Oil you have a Heart Healthy version. If you love Black Pepper add 2 tsp. of fresh ground pepper or try a pepper blend. Yum!
Once you make your own Mayo believe you me you’ll never buy another bottle of Mayo again!! (Or that “Miracle Whip” stuff I’m not a fan of, sorry.)
Now, for those of you who do not own a blender or food processor, the TRUE homemade version.
Place mustard, salt, vinegar and eggs in a medium size plastic or glass bowl. (Metal reacts to vinegar)
Whisk these ingredients together until well blended. Very slowly drizzle oil in while whisking very fast. Whisk until mayo is thick and glossy.

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