Home Made Mayonnaise
10 minutes to produce a smooth, glossy and preservative free delicious mayonnaise.
Serves 6 Preparation time 10 mins Cost per portion £ 0.10
Method
1. Whisk the yolks, mustard and vinegar together lightly in a large bowl.
2. Add one drop of oil to the yolk mixture and whisk it in well (easier with an electric whisk).
3. Keep adding one drop of oil at a time, making sure each drop is whisked in and blended well before adding the next drop.
4. After a few minutes the mixture will start to thicken, then you can add the oil a tablespoon at a time until all the oil has been added.
5. If you prefer the mayonnaise a bit lighter, add the 2 teaspoons of boiling water at the end, and if you want to make garlic mayonnaise add the crushed garlic as well.
Ingredients
2 yolks
1 ½ teaspoons Dijon mustard
1 ½ teaspoons white wine vinegar
300 mls groundnut oil
¼ teaspoon salt
1 clove crushed garlic (optional)
2 teaspoons boiling water (optional)
Additional Information
It’s best to use the mayonnaise as soon as it has been made as it contains raw egg; if not using it straight away keep it in the fridge in a clean airtight container or jar for 2 or 3 days at the most.
Mayonnaise can be spiced up with garlic, herbs, wasabi, chilli or whatever takes your fancy…..
Nutrition Information
Nutrition | per 100g | per portion | RDA women | RDA men | RDA child |
---|---|---|---|---|---|
Energy | 802 kcal | 472 kcal | 24% | 19% | 26% |
Protein* | 1.8 g | 1.1 g | 2% | 2% | 4% |
Total Fat* | 88 g | 52 g | 74% | 55% | 74% |
Polyunsaturates* | 27 g | 16 g | |||
Mono Unsaturates* | 39 g | 23 g | |||
Saturated Fat* | 18 g | 11 g | 53% | 35% | 53% |
Total Sugars* | 0.0 g | 0.0 g | 0% | 0% | 0% |
Carbohydrate* | 0.1 g | 0.1 g | 0% | 0% | 0% |
* Percentage Daily Values are based on a 2000 calorie diet for an average adult.
Your Daily Values may be higher or lower depending on your calorie needs.
Allergens: Peanuts, Mustard, Egg
Cost per recipe:£0.62
Cost per portion:£0.10
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