Prep 15 mins
Cook 0 mins
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.
- 4 egg yolks
- 1 3⁄4 cups vegetable oil
- 4 tablespoons white wine vinegar
- 1 teaspoon salt
- 1 teaspoon mustard
- Combine all ingredients (except oil) 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.
very good, very tangy. I added a bit of sugar as one other person mentioned, but the consistency is very good, as opposed to others I have made. Thanks for the recipe!
Easy and tangy!
This recipe worked for me. I did not add any of the vinegar but will try some next time. The extra yolk (I had been using only 3) made this nice and thick like "regular" mayo. Thank you!