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CONDIMENT - MAYONNAISE - Tangy Mayo
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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.
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