This one is not a tangy mayonnaise at all, nice for things like chicken salad and tuna salad.
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: ~ 1 1/2 cupsPrep Time: 10 min
3 egg yolks
1 tsp mustard (regular or Dijon)
1 1/4 cups vegetable oil
juice from 1/2 lemon
salt and pepper
Place the egg yolks and mustard in the blender and blend on low. Slowly drizzle in the oil until emulsified. Add the lemon juice and salt/pepper.
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