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Green Garlic Mayonnaise
<p>This is something we’ve just started making since we got our own laying hens. Make sure you trust your egg source before eating raw eggs.</p> <p>Fresh mayo only keeps for 3 or 4 days in the fridge. You can easily divide this recipe in half and just use one egg. When I make mayo with one egg, I use a blender instead of a food processor.</p> <p>It makes a great veggie dip or salad dressing.</p>Source: This recipe came off the web somewhere, but I don't remember the site. (Entered by Marcie Brewster)
Serves: This will make a lot of mayo.
Step by Step Instructions
- Coarsely chop the white and pale green parts of the green garlic.
- Whirl all ingredients except the oil in a food processor with a metal blade. With the machine running, SLOWLY add the oil in a thin steady stream through the opening. If your pusher piece has a little hole, you can pour the oil in through it. It works great.
- The more oil you add, the thicker it gets. Taste for salt or vinegar at the end. I like to add a tiny bit of honey cause I just like things sweet.
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