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Export 4 ingredients for grocery delivery
Step 1
In a blender, whisk/beat the egg yolk.
Step 2
In a small bowl, combine vinegar, water, lemon juice, salt and sugar, stirring until the salt and sugar dissolve completely.
Step 3
Pour half of the vinegar solution into the whisked egg yolk and pulse on and off for 10 seconds.
Step 4
With the blender running, drizzle about half of the mixture (slowly, a small amount at a time) until the mixture is very thick.
Step 5
Careduly in in the remaining vinegar solition, and then continue to drizzle in the remaning oil in a thin steady stream with the blender running. The mayonnaise will be quite thick and cream colored when it's ready
Step 6
This mayonnaise can be stored in the fridge for up to 2 weeks.
Step 7
Yield 1 cup
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