Vector
Federated State Of Micronesia, United States
 
 
:csgob:
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INGREDIENTS

  • 1 large egg yolk*
  • 1 1/2 teaspoons fresh lemon juice
  • 1 teaspoon white wine vinegar
  • 1/4 teaspoon Dijon mustard
  • 1/2 teaspoon salt plus more to taste
  • 3/4 cup canola oil, divided

    PREPARATION

    Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds.
    Using 1/4 teaspoon measure and whisking constantly, add 1/4 cup oil to yolk mixture, a few drops at a time, about 4 minutes. Gradually add remaining 1/2 cup oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes (mayonnaise will be lighter in color). Cover and chill. do ahead Can be made up to 2 days ahead. Keep chilled.

    Variation
    To make aioli, add 1 minced garlic clove to the egg mixture, and substitute extravirgin olive oil for the canola oil.

    Raw egg is not recommended for infants, the elderly, pregnant women, and people with weakened immune systems. To avoid the risk of salmonella infection, you can use pasteurized egg yolk instead.
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+Rep, accept me please^^
xtisoki 16 Apr @ 12:27pm 
hey, add me please!:)
Nightfont 11 Apr @ 11:02am 
top mate :)
WHAaAaAaAT?!? 7 Apr @ 11:05am 
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+rep ahhahha
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