Misty's Homemade Mayo
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.
Steps
Combine all ingredients in blender and mix.
Turn blender to high and drizzle in oil until and emulsion is formed.
If too thick , you can thin with a little cream.
Ingredients
egg yolks, vegetable oil, white wine vinegar, salt, mustard
