Homemade Mayo (A, AB and O)

 

This recipe will literally only take a few minutes to make.  Taste the difference between homemade and store bought mayo!

Only three ingredients:

  • one whole egg and one egg yolk (at room temperature)
  • 2 T freshly squeezed lemon juice
  • 1 1/2 cups canola oil

Using an immersion blender, mix the eggs and lemon juice. Slowly add the canola oil in a slow stream and mix until you reach a thick consistency.

Store in a glass jar for up to two weeks in the fridge.

Meal ideas: Tuna fish, potato salad, salad dressings: honey mustard or ranch, wasabi mayo (add wasabi powder to your desired taste and mix together), egg salad

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4 Responses

  1. […] Filed under: Recipes (A), Recipes (AB), Recipes (O), Type A, Type AB, Type O | Tagged: ahi, Homemade Tuna, tuna fish, yellowtail « Homemade Mayo (A, AB and O) […]

  2. […] T mayo–click here for the recipe (you don’t want to OD on the mayo in order to follow the 80/20 rule: 80 percent eggs and 20 […]

  3. This sounds great. I will be making this this weekend and reporting back. Thanks for the recipe! (it will be in the tuna recipe you included in your newsletter!) 🙂

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