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Misty's Homemade Mayo

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“I had several left over egg yolks so I thought I would give this a try. I was pleased with the results, very tangy. I also added some parsley and clili. I wanted to keep so I thought I would post it here. This makes a fantastic potato or pasta salad. But remember to keep refridgerated and use within a few days.”
READY IN:
15mins
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine all ingredients (except oil) in blender and mix.
  2. Turn blender to high and drizzle in oil until and emulsion is formed.
  3. If too thick, you can thin with a little cream.

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