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Creamy Mayonnaise

Submitted by: Mary on 02/19/2004
3396 views
2.40 avg rating
383 votes
 
 
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Ingredients

1 Egg yolk
2 1/4 t White vinegar
1 t Water
1/4 plus 1/8 t Salt

1/4 plus 1/8 t Splenda
1/4 t Lemon juice
1 C Canola oil

Directions

Whisk the egg yolk by hand for 15 seconds.



Combine vinegar, water, salt, splenda, and lemon juice in a small bowl or glass measuring cup. Stir until salt and splenda are dissolved. Add half of this solution to the egg yolk an whisk for another 15 seconds.



Pour 1 cup of canola oil into a plastic squirt bottle. This bottle will allow you to dribble the oil into the egg yolk with one hand while whisking with the other. Squirt a few drops of oil into the yolk and whick, and continue to add oil a little at a time while whisking non-stop. When you have used about half of the oil, your mayonnaise should be very thick. Add the remaining vinegar solution. Whisk.



Now you can add the remaining oil in a steady stream while whisking until all of the oil has been added. Your mayo should be thick and off-white in color.



Put the mayo into a jar and seal with lid. Refrigerate, can be kept in refrigerator up to 2 weeks.



You can also use your food processor or blender to make this mayo.

Servings

Depends

Calories

0

Time to prepare

30 minutes

Difficulty

Easy
 

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