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OminousOrange ,
@OminousOrange@lemmy.ca avatar

Yep, do it the Kenji way.

  • 1 egg
  • A clove or two of garlic
  • Juice of a lemon or equivalent amount of white vinegar (2 ish tbsp?)
  • S & P
  • 3-4x the volume of that stuff of oil. Usually canola for me. More oil = more thick.

Give it a zip with an immersion blender starting from the bottom and raise as the mayo starts to come together.

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