| This recipe is liked by 0 person(s). |
CONDIMENT - MAYONNAISE - Tangy Mayo
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 2 large | egg yolks |
| 2 tablespoons | water |
| 1 tablespoon | distilled white vinegar |
| 1 tablespoon | cider vinegar |
| 3/4 teaspoon | salt |
| 1 1/2 cup | canola oil |
In the bowl of a food processor add the egg yolks, water, vinegars and salt. Puree until combined then pour in the oil in a thin stream while the processor is running. Store in the refrigerator in an airtight container.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.