Ingredients
2 large eggs **at room temperature**
2 tsp lemon juice (or vinegar)
1 cup Infused CookingOil
pinch of salt
Directions
Separate the eggs, using only the yolks for this recipe. Place the yolks in a deep bowl.
Add lemon juice and whisk, quickly, until slightly thickened.
Ingredients
2 large eggs **at room temperature**
2 tsp lemon juice (or vinegar)
1 cup Infused CookingOil
pinch of salt
Directions
Separate the eggs, using only the yolks for this recipe. Place the yolks in a deep bowl.
Add lemon juice and whisk, quickly, until slightly thickened.
Slowly add the oil while whisking constantly.
Once the mayojuana has begun to thicken, pour the oil in a steady stream. If the oil builds up/separates, stop adding oil and whisk until fully encorporated.
After the oil is mixed in, the mayonnaise should be thick and fluffy.
Season it with salt.
Add a small splash of water if you would like a thinner mayojuana.
Store in the fridge, covered, for up to three days.
**this recipe contains raw egg. it cannot store longer than three days. if you think you will not use this amount, the recipe can be halved easily for a smaller batch to reduce waste.