50 ml Quick-Egg ® Pasteurized Liquid Whole Egg
30 ml cane vinegar
100 ml vegetable oil
¼ tsp salt
Mix ingredients in a blender - pasteurized liquid whole egg, cane vinegar and salt at low speed. Pour few drops of vegetable oil into the mixture and mix until well combined. Continue adding oil while mixing constantly. (It is important to mix the oil in gradually. If it is added too quickly, you may have problems incorporating the oil and the mayonnaise could separate or curdle.)
Once all the oil has been incorporated, taste the mixture and adjust the seasoning with extra salt and pepper if desired. Transfer to a small airtight container. Place a piece of plastic wrap directly on the surface of the mayonnaise and cover with lid. Place in the fridge and use as required.