Steps to Prepare Jacket Potato Fillings Tuna Mayo

Thick N' Tangy Mayo

Try a lighter twist which still packs in flavour by opting for low fat cottage cheese with onions and chives in place of mayo, and adding celery and spring onions for extra crunch and colour.

Recipe Summary 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.

Ingredients | Jacket Potato Fillings Tuna Mayo

4 egg yolks

2 tablespoons distilled white vinegar

2 teaspoons lemon juice

2 teaspoons white sugar

½ teaspoon dry mustard

¼ teaspoon salt

2 cups vegetable oil

Directions

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.

This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, Making Your Eggs Safe.

Info | Jacket Potato Fillings Tuna Mayo

prep: 15 mins total: 15 mins Servings: 20 Yield: 20 servings

TAG : Thick N' Tangy Mayo

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