@jewishbroke @DrJenGunter Recipe for homemade mayo: mix 1 egg (or two egg yolks), 1/2 tsp salt, 1/2 tsp-1 tsp mustard powder, 1 tbs lemon juice or vinegar, 1/4 cup oil in a mason jar with immersion blender. Then add another 1 cup oil. (No need to drizzle with immersion blender in mason jar. Boom. Mayo.
@jewishbroke @DrJenGunter Sometimes with 2 egg yolks need to add a little extra (tsp) water...I find the whole egg more fool proof. Can mix up oils, add garlic, dill, whatever for different flavors. Lasts as long as your eggs will expire. Technically the vinegar cooks the egg a bit like a cerviche.
@jewishbroke @DrJenGunter But if the raw egg freaks you out or you are immunocompromised, there are pasteurized egg products you can buy in the fridge section of the store.
@jewishbroke @DrJenGunter If you are using regular blender or food processor and the emulsion breaks w/drizzle, add another egg yolk and tsp water and keep mixing. I’ve never had to do this with immersion blender in mason jar technique (bonus, the mayo is in your jar when you are done and no drizzling)
