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Mayonnaise prepared with less oil than the classic recipe. To each yolk we put a teaspoon with a mustard tip and approx. 65-70 ml of oil. It turns out a fine, creamy and tasty mayonnaise that can be used for Boeuf Salad (Russian Olivier Salad), stuffed eggs, different vegetable salads (cauliflower, mushrooms, green beans, etc.) or as a base for other cold sauces.
Now I have doubled the recipe from the blog, which has been tested by millions of readers, and it has been published since 2014: savoriurbane.com/maioneza-rap...
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