Can y’all even believe the amount of dirt coming out about Weiner? Disgusting!
I also want to share with you my adaptation (I use less oil) of Susan Spicer’s recipe for homemade mayo as it is truly delicious:
2 egg yolks + 1 whole egg
1/2 tsp salt
1 heaping tsp Dijon mustard
juice of 1 lemon (2-3 T)
1 T red wine vinegar (or apple cider vinegar)
1 - 1.5 T EVOO (or half EVOO, half canola)- the more you add, the tighter the mayo
Place the egg yolks and egg into a blender and add the salt. Add the mustard, lemon juice and vinegar, and process for 15 seconds. Slowly drizzle in the oil, stopping halfway through to add about 1 tsp water. Add some or the rest of the oil, to your desired consistency. Add a dash (or however many you want) of hot sauce, again, to your desired spice level. Scrape the mayo into a lidded bowl and refrigerate for up to 3 days.
To head in the remoulade direction, add another tsp or two of Dijon mustard. Delicious!