THICK N' TANGY MAYO
Other recipes on this site for mayo just were not thick-n'-tangy enough. This recipe must use only egg yolks for maximum thickness. For those who want no waste, take those egg whites and cook yourself some eggs. I also don't recommend using a blender. I tried and got mayo on my face.
Provided by David Crist
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 20
Number Of Ingredients 7
Steps:
- Beat egg yolks, vinegar, lemon juice, sugar, mustard, and salt together in a chilled bowl with an electric mixer. Increase mixer speed to high and slowly pour oil into egg mixture, beating until mayonnaise is thick and creamy. Transfer mayonnaise to a jar and refrigerate until flavors blend, at least 1 hour.
Nutrition Facts : Calories 205.4 calories, Carbohydrate 0.6 g, Cholesterol 41 mg, Fat 22.7 g, Protein 0.6 g, SaturatedFat 3.7 g, Sodium 30.7 mg, Sugar 0.4 g
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