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Old Wed, Jul-19-06, 11:26
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LadyBelle LadyBelle is offline
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I don't add oil to start. Instead just start blending the egg yolks (for a richer mayo) or a whole egg. Then I use either store bought or dry mustard, and some vinigar. I found that apple cider vinigar makes a great spicy mayo, close to a mild mustard.

Then while blending, very slowly drizzle in the oil. The slow drizzle is important for emulsifying. Otherwise the molecules don't combine and you are just left with eggs and oil, instead of mayo.

There are recipes on here, and on the web over all. Alton Brown on good eats also had a great episode on the science behind making a great mayo.

Storebought mayo has alot of stabalizers and preservatives. This means you can make a tuna salad samwich and keep it safely in a lunch box. Homade mayo however is much less stable and really needs to be refridgerated.
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