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Mayo - 3rd Time's a Charm

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Hi All,


I tried making mayo three times, and that last recipe I made tastes pretty close to a French style Mayo. I'd like to share it with you all, if you permit me of course. :)


- 1 WHOLE Egg (Preferably an Extra Large of Jumbo egg)

- 6 oz of Oil (Macadamia, Olive, etc. - One the is Whole30 approved that you like the taste of, but milder is DEFINITELY better in this case)

- 0.5 teaspoon of garlic powder

- 0.5 teaspoon of ground while pepper.

- 0.5 teaspoon of white vinegar

- 0.75 teaspoon of lemon or lime juice (a bit more if you like the lemon tang in mayo)

- 0.75 teaspoon of salt (finer grained the better)

- 0.5 teaspoon of mustard powder

- 1 teaspoon of a Whole30 approved mustard (Annie's Organic makes a good Dijon without wine. There are some French brands that are actually wine and additive free, so look around!)


I use a 12 ounce mason jar (Or and old jelly/jam jar -- as long as the stick blender fits into it) and put the egg in first, and then the oil. The rest of the ingredients go on top. I use my stick blender on the LOWEST setting and set it on the bottom of the mason jar and turn it on. You let it run for about 30 seconds, and after that time you see that a base emulision will form. Genetly lift the stick blender up and move it slowly up and down so the rest of the ingredients get blended into the emulision (Don't go too high or you will make a mess!). After another 30 to 60 seconds you should have a perfectly blended mayonnaise with a little bit of air incorporated into it.


Stick the jar top on and there you go!

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I have to go for round 2....was all ready to blend when it became clear jar top was too small....had to pour ingredients into another container and I am not sure I got the proper emulsification....a little oily......how long can you keep the mayo?

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