Margaret wrote:
> Sue, home made mayonnaise tastes nothing like the "store boughten" one we
> are used to now. The hardest part of making it is that you need at least
> one more hand than you have, one to hold the bowl, one to drip the oil and
> one to whisk. Otherwise, it it not at all difficult. If you have someone
> to help, it is a cinch.
>
> Here is something we used to do, to enhance the taste of Hellmann's
> Mayonnaise. Into one cup of mayonnaise, we would whisk one raw egg yolk
> and perhaps a drop or two of either garlic or onion and a tiny bit of
> Virgin Olive Oil and pass it off as homemade. We stopped doing it, when
> it became advisable to cook eggs thoroughly. You can try it some day.
>
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