After reading the other comments for a bit, it may depend on the tomatoes. The tomatoes I tend to use don’t need to balance out as much, I suppose

This is ridiculous, I hardly ever make tomato sauce with (added) sugar and it tastes delicious. I suppose if you’re used to sugar being in everything it may taste odd, but it is far from horrendous

I didn’t say anything about 10 mins, but what I did forget to say is that you can put the unmixed stuff back in once the new mayo is working out

On burgers or with fries, or on a sandwich, with a ham and cheese toast, as a basis for other sauces, not so much in cooked dishes. But I suppose if you can get the taste without so much oil you’re better off doing what you’re doing 😅

You need a blender, I always do it with a hand blender, but I’ve seen a regular blender work too.

In a receptacle you add

• 1 egg
• 1 tsp dijon mustard
• any form of vinegar (you can also use pickle juice)
• (optional) 5-6 small capers with juice
• some lemon juice
• salt and pepper

Blend it all together. It can happen that while blending the parts don’t mix together. Take them out, clean everything and start over.

After mixing this, slowly add 250 ml of neutral oil (vegetable/canola/…) while still blending.

You can add more of anything to taste.

Not anymore he hasn’t