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Homemade Mayo

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I`ve made a variety of homemade mayo recipes over the years, (always better than store bought), but never came across one this simple ...can hardly wait to try it...

Misty's Homemade Mayo Recipe

I had several left over egg yolks so I thought I would give this a try. I was pleased with the results, very tangy. I also added some parsley and chili. I wanted to keep so I thought I would post it here. This makes a fantastic potato or pasta salad. But remember to keep refridgerated and use within a few days.

4 egg yolks
1 3/4 cups vegetable oil (I would use olive oil, much healthier)
4 tablespoons white wine vinegar (or lemon juice)
1 teaspoon salt
1 teaspoon mustard

Combine all ingredients (except oil) in blender and mix.
Turn blender to high and drizzle in oil until an emulsion is formed.
(Adding too much oil too fast can break the emulsion and it will be runny)
If too thick, you can thin with a little cream.



Note*

Commercial mayonnaise is loaded with acid and preservatives that can actually extend the life of salads by killing bacteria. The eggs used in prepared mayonnaise are pasteurized to kill harmful bacteria. Truth be told, it is usually cross-contamination of uncooked foods that causes foodborne illness, not the prepared mayo.

On the other hand, homemade mayonnaise carries more risk if not handled properly. Foods using homemade mayo should be eaten immediately or properly refrigerated. The best bet is to make up only the amount you need and don't plan on leftovers. It's so easy and fast to make that you shouldn't need the convenience of a prepared mayo except for that last minute sandwich. Homemade mayonnaise will last up to a week when properly refrigerated.

Traditional homemade mayonnaise contains raw egg yolks. The perfect solution is to purchase irradiated eggs which are now available in most markets. Irradiated eggs carry no risk of salmonella contamination and are perfectly safe to use in raw preparations. However, if you are unable to find irradiated eggs but don't want to take the risk of using raw eggs, my recipe collection includes a couple of cooked mayonnaise. Cooked recipes warm the egg yolks just to the point where any bacteria will be killed but not enough to actually cook the yolks.
 
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