Easiest Way to Make Thick And Easy Powder

Thick N' Tangy Mayo

The liquid consistencies meet the international dysphagia diet standardization initiatives (iddsi) guidelines for level 2 mildly thick (nectar) and level 3 moderately thick (honey).

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 | Thick And Easy Powder

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 | Thick And Easy Powder

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

TAG : Thick N' Tangy Mayo

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