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MAYONNAISE - EGG
Always make from scratch when needed. Mayo will keep for a week or two in the fridge but always tastes better if used the next day after it is made .......as it allows the flavours to mature.
2 eggs ....whole
1 teaspoon mustard
1 level teaspoon pepper
1/2 teaspoon salt
1 teaspoon sugar
2/3 tablespoons apple cider vinegar or wine vinegar
1 1/2 cups oil
Break the eggs in a mixie jar. Run it for a minute. Add the mustard, salt, pepper, sugar and beat again. Add a little oil at a time When half the oil is used up add a little of the vinegar. Then alternate the vinegar and oil till fully used up. The mayonnaise should also be quite viscous. If not completely thick add a couple more teaspoons of oil. Store in the refrigerator.