Thick N' Tangy Mayo

Other recipes on this site for mayo just were not thick-n'-tangy enough. This recipe must use only egg yolks for maximum thickness. For those who want no waste, take those egg whites and cook yourself some eggs. I also don't recommend using a blender. I tried and got mayo on my face.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 205 Calories

Ingredients

• ¼ teaspoon salt
• 2 teaspoons white sugar
• 2 teaspoons lemon juice
• 2 cups vegetable oil
• 4 egg yolks
• 2 tablespoons distilled white vinegar
• ½ teaspoon dry mustard

Recipe Instructions

Step 1

Beat egg yolks, vinegar, lemon juice, sugar, mustard, and salt together in a chilled bowl with an electric mixer. Increase mixer speed to high and slowly pour oil into egg mixture, beating until mayonnaise is thick and creamy. Transfer mayonnaise to a jar and refrigerate until flavors blend, at least 1 hour.