Mayonnaise (ISPK style)

1.5 cup Olive Oil
16.0 tbsp All Whites Liquid Egg White (3 Tbsp=1 large egg's white)
4.0 tbsp Bragg Organic Raw Unfiltered Apple Cider Vinegar (mother)
1.0 tbsp mayonnaise spice

Room temperature ingredients take about 1/3 the time. But cold ingredients can be used if you're into shorting the life of your hand blender. You've been warned. I use a two quart pitcher because it's tall so I don't get splattered on. Whip Egg whites in a container that will hold a quart of liquid comfortably. About one minute up to five if they are cold Make them kind foamy before adding the mayonnaise spice (I have a recipe, or you can buy some) then mix them another minute. Get that good up and down movement! Bring lots and lots of air into the eggs. About another minute, or five if the egg whites are cold. Let your mixer rest, it's probably crying, or dying if you're egg whites are cold. Add vinegar. This is important. It keeps your mayo from going bad so make sure you're using a good quality vinegar or other acid like lemon or lime. Bragg will probably love that I recommend their ACV! Just know any vinegar will make mayo for today but only a good strong vinegar will make mayo for the month. Your exasperation date depends on the quality and amount of vinegar. Less makes a thicker mayo, more makes a runny mayo. Whip that in with the hand blender until it's mixed in, maybe two seconds but keep that blender on and moving while you pour in the oil. Slowly. A very thin stream. Slower then you ever poured before. If you're pouring hand get tired stop pouring! rest then pour more. If your blender gets hot. Stop pouring l let it rest. Depending on how true to room tempter your ingredients are it might not hold all of the oil. Also it might take more if you're using cold eggs. When the oil floats instead of cuts the eggs you have enough oil. Stop pouring and just blend with a lot of up and down movement coming completely out and back to the bottom. More air means more thickness. It's probably not as thick as you like mayo to be (especially if it's room temperature) it will thicken as it chills. If it's made with cold eggs... good luck. Serving Size: Makes 3 cups

Number of Servings: 48.0

Recipe submitted by SparkPeople user VALERIEWINTLAND.