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:
covered percent of daily need
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