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Equipment: 1 immersion blender or food processor. Ingredients: 1 whole egg (room temperature) 2 teaspoons lemon juice. 1 teaspoon Dijon mustard. ¼ teaspoon kosher salt
An immersion blender makes things significantly easier — use it to create smooth soups and sauces, control the texture of salsas and homemade baby food, effortlessly add flavored aioli to ...
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Featuring an Equipment Review covering immersion blenders and a Tasting Lab on tomato paste. 47 ... Texas potato pancakes, and easy homemade mayonnaise. Featuring an ...
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Commercial mayonnaise marketed in jars originated in Philadelphia in 1907 when Amelia Schlorer began marketing a mayonnaise recipe originally used in salads sold in her family's grocery store. Mrs. Schlorer's mayonnaise was an instant success with local customers and eventually grew into the Schlorer Delicatessen Company. [ 69 ]