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How to make mayonnaise

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Missing the real taste of mayonnaise is bearable in sandwiches and quickly prepared dishes, but when it comes to salads, the jar just doesn't do the trick. If you want to be sure there are no preservatives or other ingredients made to make you feel bad for skipping those chemistry classes, this is a very simple way to learn.
What you'll need: 
5 eggs
sunflower oil (approx. 200-300 ml)
1 teaspoon of salt
1 teaspoon of mustard
1-2 teaspoons freshly squeezed lemon juice
1 wooden spoon
1 bowl
a bit of patience
Firstly, take out all the ingredients and make sure you haven't forgotten anything. Then take 3 of the eggs and boil them hard (aprox. 5 minutes after the water starts to boil)
When the eggs are done, separate the hard yokes and put them in the mixing bowl. Then separate the yokes of the other 2 eggs left and put them in as well. Add 1 teaspoon of salt and 1-2 teaspoons of lemon juice.
Start stirring with the wooden spoon, slowly and in circular movements, always remembering to stir in the same direction.
When the result is a smooth and thick paste, start adding oil. Pour the oild with a special cap,or very slowly and continue stirring the whole time.
Each time you pour more oil, make sure that it is stirred enough and homogeneously blend with the rest.
Keep pouring the oil and stirring all the time, until you have the consistency of the mayonnaise starts changing and it becomes more and more solid.
It will expand and even triple its volume from what you have started with. Be patient, the entire process of stirring take around 20-30 minutes. But the result is worth it. You will have a thick, 100% homemade mayonnaise!
Keep it refrigerated and enjoy with salads, chicken or chips.
If you fancy, you can add some dill or parsley or other spices for a different taste every time.
Make sure you don't more than you need to consume in a one-two day span
Do not use olive oil instead of sunflower oil, as it will taste a bit funny. Instead, you can use sesame or coconut oil.


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