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From Augusta Locally Grown
<p>I’ve been avoiding soy anything and was surprised that nearly all mayonnaise is made with soy oil.</p> <p>This recipe is SO simple and tastes great!</p>Source: Leslie Carson - Luna Bug Soap (Entered by Leslie Carson)
Serves: 1 Cup
3/4 cup Light oil like safflower
1 1/2 teaspoon Fresh Lemon Juice
1 teaspoon white wine vinegar
1/4 teaspoon Dijon mustard
3/4 teaspoon salt (or to taste)
Step by Step Instructions
- Put all ingredients into a pint size mason jar and let stand for a few minutes so the egg and oil are completely separated. I've mixed oils in some of mine, like part safflower and part olive. I think 100% olive oil tastes too much like olive oil; so test for yourself.
- Mix with a stick blender with short pulses at first, then on low until the mayonnaise is complete. (this takes a about a total of 30 seconds!)
- Store in the refrigerator right in the jar you made it in. Remember, there are no preservatives in this so don't store it for too long.
- Try adding herbs to this as well. I love the dill mayonnaise I made; add about 1/2 a teaspoon of dried dill... yum!
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