Try this Mayonnaise for Passover recipe, or contribute your own.
Suggest a better descriptionIn cold bowl, beat lemon juice, salt, sugar and pepper. Beat in egg yolks. Beat in oil, drop by drop, until 1/2 has been used. Continue to slowly beat in remainder of oil. When mixture is thick, beat in vinegar and lemon juice, alternaely with oil until all are used. Store in door of refrigerator so that the cold wont separate the mayonnaise. Source: Torah Prep High School for Girls Passover Booklet The eggs are usually cooked with the vinegar and lemon. Posted to JEWISH-FOOD digest V97 #122 by Tzimmi@aol.com on Apr 16, 1997
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Serving Size: 1 Batch (616g) | ||
Recipe Makes: 1 Batch | ||
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Calories: 3192 | ||
Calories from Fat: 2941 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 326.7g | 436 % | |
Saturated Fat 44.8g | 224 % | |
Monounsaturated Fat 192.9g | ||
Polyunsanturated Fat 83.1g | ||
Cholesterol 3356.5mg | 1033 % | |
Sodium 134.4mg | 5 % | |
Potassium 456.4mg | 12 % | |
Total Carbohydrate 31.6g | 9 % | |
Dietary Fiber 1.9g | 7 % | |
Sugars, other 29.7g | ||
Protein 44g | 63 % | |
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: 3192
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