Yield: Makes about 1 cup
Good thing this mayonnaise is foolproof; it’s so savory and luscious that you’ll be making it all the time.
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The recipe is missing information that is key to making homemade mayo.
Bottled lemon juice has more consistent acidity; why use fresh?
Egg size? Fresh or old?
Will olive oil work? Corn? Sunflower?
How much mixing is "Blend"?
How fast is "Slowly pour"?
Eggs right out of the refrigerator or room temperature?
Forty years making blender mayonnaise has shown me those are crucial considerations for success.
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