Home-made mayonnaise

The recipe Home-made mayonnaise can be made in approximately 15 minutes. This recipe serves 10 and costs 18 cents per serving. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe has 226 calories, 1g of protein, and 25g of fat per serving. It is brought to you by en.julskitchen.com. If you have egg yolks, salt and pepper, salt, and a few other ingredients on hand, you can make it. This recipe is liked by 61 foodies and cooks. It works well as a cheap side dish. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 6%. Try Home made sprinkles, Home-made granola, and Home-made mustard for similar recipes.

Servings: 10

Preparation duration: 15 minutes

 

Ingredients:

3 egg yolks, at room temperature

1 tablespoon of mustard

1 pinch of salt

salt and pepper to taste

about 240 ml (1/2 pt) of olive oil or vegetable oil

1 tablespoon of lemon juice or wine vinegar

Equipment:

bowl

Cooking instruction summary:

Warm the bowl in hot water and dry it. Add the egg yolks and beat them for a minute or two until they become sticky and thick.Add a tablespoon of lemon juice or white vinegar and a pinch of salt and beat for a further 30 seconds.The yolks are now ready to receive the oil slowly. Pour it in a thin stream, or add it drop by drop, and do not stop beating until the mayonnaise has thickened. Add the oil gradually, stop pouring and continue beating every 10 seconds or so, to be sure the egg yolks are absorbing the oil.If the mayonnaise becomes too thick add gradually a few tablespoons of lemon juice or white vinegar.Once the mayonnaise has absorbed all the oil, add mustard, lemon juice, salt and pepper to taste.

 

Step by step:


1. Warm the bowl in hot water and dry it.

2. Add the egg yolks and beat them for a minute or two until they become sticky and thick.

3. Add a tablespoon of lemon juice or white vinegar and a pinch of salt and beat for a further 30 seconds.The yolks are now ready to receive the oil slowly.

4. Pour it in a thin stream, or add it drop by drop, and do not stop beating until the mayonnaise has thickened.

5. Add the oil gradually, stop pouring and continue beating every 10 seconds or so, to be sure the egg yolks are absorbing the oil.If the mayonnaise becomes too thick add gradually a few tablespoons of lemon juice or white vinegar.Once the mayonnaise has absorbed all the oil, add mustard, lemon juice, salt and pepper to taste.


Nutrition Information:

Quickview
225k Calories
0.92g Protein
25g Total Fat
0.28g Carbs
0% Health Score
Limit These
Calories
225k
11%

Fat
25g
39%

  Saturated Fat
20g
126%

Carbohydrates
0.28g
0%

  Sugar
0.04g
0%

Cholesterol
58mg
20%

Sodium
217mg
9%

Get Enough Of These
Protein
0.92g
2%

Vitamin E
1mg
7%

Vitamin K
5µg
6%

Selenium
3µg
5%

Phosphorus
22mg
2%

Folate
7µg
2%

Vitamin D
0.29µg
2%

Vitamin B12
0.11µg
2%

Vitamin B2
0.03mg
2%

Vitamin B5
0.17mg
2%

Vitamin A
78IU
2%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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