Courtesy Joanne Weir
Yield 2 Cups
In a small bowl, whisk the yolks, mustard and 1 tablespoon olive oil together until an emulsion is formed. Combine the olive oil and the peanut oil. Drop by drop, add the oil to the emulsion, whisking constantly. Continue to do this, drop by drop, in a steady stream, whisking, until all of the oil has been added. Do not add the oil too quickly and be sure that the emulsion is homogeneous before adding more oil. Season with garlic, lemon, salt and freshly ground pepper.
If you would like to thin this mayonnaise, in a thin stream, add 1 or 2 tablespoon warm water to the mayonnaise, whisking constantly. This should be used the same day that it is made.
Makes about 2 cups
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Cup (383g) | ||
Recipe Makes: 2 | ||
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Calories: 2372 | ||
Calories from Fat: 2284 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 253.8g | 338 % | |
Saturated Fat 34.7g | 174 % | |
Monounsaturated Fat 110.8g | ||
Polyunsanturated Fat 98.6g | ||
Cholesterol 1678.2mg | 516 % | |
Sodium 318.1mg | 11 % | |
Potassium 207.8mg | 5 % | |
Total Carbohydrate 8.6g | 3 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 8g | ||
Protein 22.7g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2372
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