Let’s make Mayonnaise with a blender together, why buy it when you can easily make it at home? That way we’ll have the assurance of a product without preservatives and thickeners. You might say it takes time, and what if it doesn’t thicken? But it’s the simplest thing there is; make it once, and you’ll make it forever. To prepare mayonnaise, a very important thing is that all the ingredients are at room temperature. Therefore, you need to take the eggs out of the fridge a little before starting, so that they will thicken better. If possible, use eggs whose origin is known or organic ones. The oil should be seed oil, preferably corn, do not use olive oil as it would leave a too strong taste. As for the utensils to use, I find the immersion blender and the tall glass very effective. The important thing is that during the operation the container stays still, otherwise the mayonnaise might curdle. To do this, you can place a wet cloth under the container.

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