I can't remember if I found this recipe in Kraft Foods magazine or Rachael Ray's. After my back surgery, I couldn't really go out the house yet. I couldn't get down the steps just yet nor was I suppose to be in the kitchen cooking but I'm hard headed at times. I had a taste for potato salad but ran out of mayo. I was determined to make me some potato salad so I made my own mayo. Hey, it got the job done!!!
Ingredients:
2 pasteurized eggs
1 1/2 to 2 Tbsps lemon juice or white wine vinegar, divided
1/4 tsp salt
1/8 tsp pepper
1 cup canola oil or EVOO (for thicker mayo, slowly add up to 1/4 cup additional oil)
Blend eggs, 1 1/2 Tbsps of the lemon juice, salt and pepper in blender 30 seconds or until frothy and well-blended. With machine running, slowly pour in oil in a very thin stream. Egg mixture will begin to thicken after half of the oil has been absorbed. Stir in remaining 1/2 Tbsp lemon juice for more lemon flavor, if desired. Refrigerate, tightly covered, up to 7 days.
Enjoy!
Jill's Comfort Zone
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