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Olive oil mayo, bottled lemon juice recommendation

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Oh boy!  What will I ever do with all that time I'll save?!?   (Probably will have to spend it consoling my wounded inner physicist!)


Been making mayo for years, long before I ever heard of W30 or Well Fed.  So have always viewed the slow drizzle of oil as essential to achieving the desired physical change (aka emulsion).


Here's to old dogs and new tricks!  Thanks, Friends!

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