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Results 61 - 70 of 120 for salad mayo
Beat eggs, salt, paprika and mustard in top of double boiler. Add lemon juice and milk. Cook over hot water until thickened, stirring ...
Break egg into blender, add mustard and salt. Beat with 2 or 3 tablespoons of oil until it starts to thicken, add a few more drops of oil. ...
Pour about 1/4 cup of the salad oil in the blender with ... to thoroughly blend. If necessary to stir down, stop blender. Keep in refrigerator.
Whirl in blender first 4 ... in: 1/2 cup salad oil, then add 1 tablespoon ... Continue blending until desired thickness is reached. (Makes 1 quart.)
Make sure all ingredients are ... high speed until mayo is thick. Stop and stir, ... for several weeks. Can substitute dry mustard for cayenne.
Be sure egg, oil, and ... add 1/2 cup salad oil, then lemon juice. Thoroughly ... blender to stir down mayonnaise. Store in jar in refrigerator.
Put egg in blender with seasonings. Add vinegar, 1/4 cup of the oil. Cover and process. Pour in remaining oil slowly in a steady stream. ...
Break egg into blender container; ... Add 1/3 cup salad oil and blend. Uncover and ... mayonnaise. Store in refrigerator in tightly covered container.
Do not halve this recipe. You need this volume to insure emulsion. Place all ingredients except oil in food processor bowl. Process until ...
70. BASIC MAYONNAISE
Put egg, seasonings, vinegar and 1/4 cup oil into blender container. Cover and process at whip. Immediately remove feeder cap and pour in ...
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