THICK N' TANGY MAYO

Thick N' Tangy Mayo image

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

Ingredients

4 egg yolks
2 tablespoons distilled white vinegar
2 teaspoons lemon juice
2 teaspoons white sugar
½ teaspoon dry mustard
¼ teaspoon salt
2 cups vegetable oil

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