Basic mayo help!


Jessica4783

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I'm not sure if I'm doing something wrong when I'm making the basic mayonnaise. I've tried to make it twice so far and it just ends up very liquidy. I've tried it with room-temperature items, I added the 1 cup light olive oil extremely slowly and it is still liquid consistency. I am using my food processor. What am I doing wrong?

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This has been talked about thousands of times on here :)  Google being your best way to search, google 'whole30 forum basic mayo help' and you should get lots of results with tops such as keeping things room temperature, using an immersion blender, ways to save the mayo etc... too much to rewrite here :) 

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