Recipe by Deborah Cusick
"This is a fresh, homemade mayonnaise. Be sure to experiment by adding fresh dill, extra dried mustard, or your favorite spices and herbs."
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ground black pepper
I agree with Lalli, I have researched many combinations and 2 Tsp is consistent with her recommendation.
Suggestion: for a healthier substitute, use light olive oil, walnut or avocado. My family really likes walnut oil, but it is hard on the blender. You need to invest in sturdy equipment. Blender, food processor, or blender can be used.
cut the lemon juice in half (or use red wine vinegar) - it's too lemony otherwise. I added 1/2 tsp of garlic powder and 1/2 tsp seasoning salt and managed to salvage the first batch.
be sure to use free-range eggs for optimal taste and nutrition! this is delicious and SO easy - why buy the jar? next time i'll try spicing it up.
Look out! Too much lemon! 2 Tbsp is more than enough. Really don't understand the point of the paprika, if you want white mayo, don't use it.
I was excited about this recipe until I got to the part about refrigerating for up to 3 days. Only way to use 2+ cups of mayo would be to make 2 cakes and 10 sandwiches.
I did not like this dressing. The taste of it made my stomach literally roll.
I make half of this. It keeps for a couple of weeks. The trick to getting a nice thick spread is the speed of the pour. You want a thin stream. The runny messes i had i turned into salad dressing by adding garlic and herbs or powdered hidden valley ranch mix. It does take practice. I did find online what to do if it turns out runny. Google is my friend.
I was very disappointed in this recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Homemade Mayonnaise II
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 201
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