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
Read more about it at HealthMap Global Disease Alerts via http://bit.ly/2CZ5fvu
No comments:
Post a Comment