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Thick N' Tangy Mayo

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David Crist

"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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15 m servings 205 cals
Original recipe yields 20 servings

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  • Prep

  • Ready In

  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.


  • Editor's Note:
  • This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, Making Your Eggs Safe.

Nutrition Facts

Per Serving: 205 calories; 22.7 g fat; 0.6 g carbohydrates; 0.6 g protein; 41 mg cholesterol; 31 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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