Mayonnaise with sour tangerines

On sour tangerines, an unusually tasty mayonnaise is obtained. Moreover, the sour the tangerine, the tastier the mayonnaise, lemon is also good, but it does not give such a brightness of taste.
I can eat mayonnaise with tangerine juice with tablespoons. :-))

[Crown]

Crown, and how much juice to put?

On a 0.75 jar, I squeeze the juice from a small lemon (the weight of a whole fruit is 110-120 g), I squeeze the lemon almost dry and at the bottom of the jar, a layer of juice is almost 1.5 cm, but the mayonnaise will be very sour, and this is not for everybody, so I add a couple of teaspoons of sugar. Tangerines, even the most sour, are still sweeter than lemons, so you can pour in even more juice, I get about 2.5 cm, and you can do without sugar at all.

I begin to collect the ingredients of mayonnaise by squeezing the juice into a jar, then put salt-sugar, mustard, eggs (2pcs) there, pour in all the butter at once until the jar is almost full and beat the blender with my foot, starting from the bottom (we put our feet on the eggs :-) ).

We have not got accustomed to any pseudo mayonnaise on different flax, factories and other healthy dietary items. Provence is provence, but due to the large amount of sour juice, instead of a couple of tablespoons of vinegar, the calorie content of classic mayonnaise is slightly reduced. For the same reason, I use whole eggs, not just the yolks. Also, this mayonnaise can be kept in the refrigerator for up to two weeks - sour citrus juice is an excellent preservative / antioxidant. :-)

Another small bonus - tangerines give the mayonnaise a sunny hue. :-)