Bobbi At NoelWoods
This is also a little sweeter than regular mayo, to our preference.
- egg yolks
- fresh squeezed lemon (about a tbs)
- 1 Tbsp
- 1/2 tsp
- 1 tsp
- dijon mustard
- 1 1/2 c
- olive oil (not virgin)
How to Make MAYO!
- 1Place all ingredients in the beaker of a long neck blender.
Allow yolks to settle for a minute.
- 2Begin pulsing at bottom and SLOWLY raise the blender.
- 3Place in a lidded jar and keep in fridge for a couple of weeks.