Trying to move to more healthy oils - Found sunflower expeller pressed. Most mayo uses chemically processed oils - soy or canola. why pay more for fancy mayo if i can get this figured out. want to try avocado mayo also.
To guarantee thick fluffy consistency, add 1 tablespoon water according to this site: http://nourishedkitchen.com/avocado-oil-mayonnaise/
but she didn't use any egg white...
Yield: approximately 2 to 2 1/4 cups - 16 servings at 2 tablespoons each
Since raw eggs are being use, only use the freshest eggs you can buy (the fresher, the better). As an egg ages, lecithin, a protein that acts as the central emulsifying agent, breaks down and the power of the egg yolk to stabilize the mayonnaise weakens. You may also use pasteurized eggs. If necessary, eggs may be immersed in warm water for 10 minutes to bring them up to temperature before breaking them into the blender jar.
*** For a basic mayonnaise, use an oil with a mild flavor oil that will not overpower the other ingredients. If you plan to refrigerate your mayonnaise, then choose a refined oil such as pure olive oil or sunflower oil. An unrefined oil, such as extra virgin olive oil, will solidify when chilled and cause separation later as it returns to room temperature.
Put the egg yolks, egg white, lemon juice, mustard, salt, and white pepper in the work bowl of the food processor or blender; process for 10 seconds or more, until creamy.
With the food processor or blender running continuously, pour in the oil very slowly in small amounts at first to start the emulsion process. Add 10 to 15% of the oil at this time. The first addition should be small and gradual. Wait about 30 second between additions.
When the sauce has definitely thickened, you may add the oil in a thin stream. Do not stop the machine at this point, but cease pouring every few seconds to be sure the oil is being absorbed. Add about 50% of the oil at this time.
Then continue until the remaining 1 1/2 cups of oil are incorporated. You may not need to use all the remaining oil at this time.
Stop the machine and check the mayonnaise for taste and consistency. Adjust the seasonings and, if the mayonnaise is very thick, process in additional drops of lemon juice or warm water to thin. The mayonnaise may be used at this point, or you can process in some of the remaining oil for a thicker sauce.
Transfer the finished mayonnaise to a bowl or jar and store in the refrigerator. If not using right away, cover with plastic wrap and refrigerate. The sauce will keep for a good week. The fresher the eggs used, the longer the mayonnaise will keep.
Makes approximately 2 to 2 1/4 cups.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (75g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 308 (89%)|
|Amt Per Serving||% DV|
|Total Fat 34.3g||46 %|
|Saturated Fat 7.1g||35 %|
|Monounsaturated Fat 10.1g|
|Polyunsanturated Fat 15.6g|
|Cholesterol 642.6mg||198 %|
|Sodium 32.4mg||1 %|
|Potassium 60.5mg||2 %|
|Total Carbohydrate 1.9g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1.9g|
|Protein 8.5g||12 %|
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: 347
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!