Mayonnaise
Votes: 1
Time: 10 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 319, total fat 36 G., saturated fats 2 G., proteins 0 G., carbohydrates 1 G., fiber 0 G., cholesterol 23 mg, sodium 98 mg, sugar 0 G.
Calories 319, total fat 36 G., saturated fats 2 G., proteins 0 G., carbohydrates 1 G., fiber 0 G., cholesterol 23 mg, sodium 98 mg, sugar 0 G.
You've probably thought about making your own classic French mayonnaise. Now's the time! The ingredients are simple, but they must be fresh. You can use either regular or pasteurized yolks. The latter minimizes the risk of salmonella, and the mayonnaise will last for several days longer. Spread it on sandwiches, add it to your favorite salads, and enjoy a high-quality product.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 large pasteurized egg yolk
- 2 tablespoons white vinegar
- 3/4 teaspoon sugar
- 1 teaspoon Dijon mustard
- 0.5 tsp lemon juice
- 1 and 1/4 cups vegetable oil
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Cooking the dish according to the recipe:
- Place the egg yolk in a medium bowl. In another bowl, combine the vinegar, sugar, Dijon mustard, lemon juice, 1 teaspoon water, and 1 teaspoon salt and whisk until the salt and sugar dissolve, about 30 seconds. Pour the vinegar mixture into the bowl with the egg yolk and whisk for 15 seconds.
- Add a few drops of vegetable oil to the egg mixture, whisking constantly. Continue adding the oil little by little, whisking constantly until thoroughly incorporated. Once all the oil has been added, stir in 2 teaspoons of water. Continue whisking until the mayonnaise thickens and turns creamy white.
- Transfer to a container, seal tightly, and refrigerate immediately. Homemade mayonnaise made with pasteurized eggs will keep for up to 4 days; mayonnaise made with unpasteurized eggs will keep for 1 day.
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