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Published 1969
If the mayonnaise curdles as it is being made, there are several ways to “bring it back”:
A mayonnaise made exclusively with olive oil is generally too strong for most palates. Half peanut oil and half olive oil is a good compromise.
The mayonnaise may be spooned into a jar or small mixing bowl. Covered tightly, the mayonnaise will keep for more than a week in the refrigerator.
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