Basic Blender Mayonnaise
Recipe: #17797
March 07, 2015
Categories: Sauce, Savory Sauces, Eggs, 5 Ingredients Or Less, One-Pot Meal, Gluten-Free, Low Carbohydrate, Non-Dairy, Vegetarian, Kosher Dairy, more
"Great to serve with salads. I have also added variations for this Mayonnaise. Yields 2 cups"
Original is 16 servings
Ingredients
Nutritional
- Serving Size: 1 (62 g)
- Calories 337.2
- Total Fat - 35.1 g
- Saturated Fat - 6.6 g
- Cholesterol - 329.6 mg
- Sodium - 18.8 mg
- Total Carbohydrate - 1.2 g
- Dietary Fiber - 0 g
- Sugars - 0.2 g
- Protein - 4.8 g
- Calcium - 39.8 mg
- Iron - 1 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Put egg yolks, mustard, salt, pepper, vinegar and lemon juice in a blender.
Step 2
Blend well and with the motor still running add the oil in a slow but steady stream until the oil has been absorbed. NOTE~ Stop the motor immediately the mixture thickens, even if all the oil has not been added.
Step 3
Stir in the hot water.
Step 4
Serve with salads, use in dips or spread for sandwiches.
VARIATIONS
Step 5
REMOULADE: For 1/2 cup mayo fold in 1 tablespoon diced capers, 1/4 cup diced dill gherkin, 1 tablespoon chopped parsley, 1 tablespoon lemon juice and 1/4 cup diced or grated hard boiled egg. Great for fish or chicken.
Step 6
MANGO CURRY SAUCE: To 1 cup of mayo fold in 2/3 cup chopped drained canned mango or mango puree (or use very ripe fresh mango chopped). 1-2 teaspoons curry powder and 3 teaspoons lemon juice. Great for shellfish, pork or chicken.
Tips
No special items needed.
0 Reviews
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