From the USDA site– “To make a recipe safe that specifies using eggs that aren’t cooked, heat the eggs in a liquid from the recipe over low heat, stirring constantly, until the mixture reaches 160 °F. Then combine it with the other ingredients and complete the recipe.”
Servings: ~ 2 cupsPrep Time: 10 min
2 egg yolks
3/4 tsp salt
1/8 tsp sugar
1 tsp Dijon mustard
1 Tbsp fresh lemon juice (about 1/2 lemon)
1 Tbsp white wine vinegar (less if you like less tangy mayonnaise)
1 cup vegetable oil*
1/2 cup olive oil*
* Any combination of the oils works but you need 1 1/2 cups of oil total.
Using a stick blender, hold it to the bottom of the container and pulse it off and on until you see the mayonnaise start to form, then you can start to move the blender a bit more until the mayonnaise is nice and thick.
If using a regular blender, place first 4 ingredients and 1/4 cup oil in the blender and blend on low. While the machine is blending, SLOWLY pour in another 1/2 cup oil. You may have to stop and scrape down the mayo. Add the lemon juice, vinegar and the remaining 1/2 cup oil.
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