Salmonella — Chile
2 large eggs, at room temperature
2 teaspoons fresh squeezed lemon juice (or vinegar)
1 cup of neutral flavored oil (like light olive oil, grapeseed oil, walnut or sweet almond oil)
A pinch of good quality fine grain sea salt
‘Tips for Successfully Making Mayo
– Use room temperature eggs. Cold eggs will often result in mayonnaise that does not thicken.
– Always add the lemon juice first. Lemon juice helps breakdown the protein in the egg yolks so they emulsify better.
– Start with a
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