Basic Mayonnaise, the ingredients below will make two quarts.
1. Place the egg yolks in the bowl of a mixer and beat with the whip attachment until well beaten.
2. Add 2 tbsp vinegar and beat well.
3. Mix the dry ingredients and add to the bowl. Beat until well mixed.
4. Turn the mixer to high speed. Very slowly, almost drop by drop, begin adding the oil. When the emulsion forms, you can add the oil slightly faster.
5. When the mayonnaise becomes thick, thin with a little of the second quantity of vinegar.
6. Gradually beat in the remaining oil alternately with the vinegar.
7. Adjust the tartness and the consistency by beating in a little lemon juice.
If the emulsion breaks you can beat a couple of egg yolks in a bowl and then add the broken mayonnaise little at a time.
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Serving Size: 1 Serving (657g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 4758 | ||
Calories from Fat: 4758 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 529.3g | 706 % | |
Saturated Fat 77g | 385 % | |
Monounsaturated Fat 381g | ||
Polyunsanturated Fat 56.7g | ||
Cholesterol 839.1mg | 258 % | |
Sodium 70.1mg | 2 % | |
Potassium 142.3mg | 4 % | |
Total Carbohydrate 6.3g | 2 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 5.7g | ||
Protein 11.7g | 17 % | |
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: 4758
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