American Mayonnaise
Mayonnaise originated in France but has been 'adopted'' by the Americans with great enthusiasm and forms the basis of many of the most interesting salad dressings. And it makes an excellent ''extra'1 filling for sandwiches, eggs and baked potatoes, too.
Ingredients
- 2 Egg yolks at room temperature
- Salt and pepper to taste
- 3/4 tsp Dry mustard
- 10 floz Olive oil at room temperature
- 1 Tbs White wine vinegar or lemon juice
Instructions
- Put the egg yolks, seasoning and mustard in a mixing bowl and, using a wire whisk, beat until they are thoroughly blended and have thickened. Add the oil, a few drops at a time, whisking constantly. Do not add the oil too quickly or the mayonnaise will curdle. (After the mayonnaise has thickened, the oil may be added a little more rapidly.)
- Beat in a few drops of vinegar or lemon juice from time to time to prevent the mayonnaise from becoming too thick. When all the oil has been added, stir in the remaining vinegar or lemon juice.
- Taste for seasoning and add more salt, pepper, mustard or lemon juice or vinegar if desired.
- The mayonnaise is now ready to be used. Store in the refrigerator until ready to add to sauces or dressings.
Notes
about 300 ml (10 fl oz)
Calories: 2741 kcal
Carbohydrates: 3 g
Protein: 6 g
Fat: 306g
Saturated Fat: 44 g
Cholesterol: 391 mg
Sodium: 24 mg
Potassium: 69 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 520 IU
Vitamin C: 6 mg
Calcium: 54 mg
Iron: 3 mg