Thick N' Tangy Mayo recipe

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Ingredients

4 egg yolks
2 tablespoons distilled white vinegar
2 teaspoons lemon juice
2 teaspoons white sugar
½ teaspoon dry mustard
¼ teaspoon salt
2 cups vegetable oil

Nutrition Info

205.4 calories
carbohydrate: 0.6 g
cholesterol: 41 mg
fat: 22.7 g
fiber: : -
protein: 0.6 g
saturatedFat: 3.7 g
servingSize: -
sodium: 30.7 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Beat egg yolks, vinegar, lemon juice, sugar, mustard, and salt together in a chilled bowl with an electric mixer. Increase mixer speed to high and slowly pour oil into egg mixture, beating until mayonnaise is thick and creamy. Transfer mayonnaise to a jar and refrigerate until flavors blend, at least 1 hour.

Recipe Yield

20 servings

Recipe Note

Other recipes on this site for mayo just were not thick-n'-tangy enough. This recipe must use only egg yolks for maximum thickness. For those who want no waste, take those egg whites and cook yourself some eggs. I also don't recommend using a blender. I tried and got mayo on my face.

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