Recipes
Ingredients
- 1 Gwendolyn's™ organic egg yolk room temperature
- 1½ teaspoon fresh lemon juice
- 1 teaspoon vinegar
- ½ teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon white pepper
- ¾ cup vegetable oil
- In a medium bowl, combine egg yolk, lemon juice, vinegar, mustard, salt and pepper.
- Whisk for about 30 seconds until blended and bright yellow.
- Begin adding in ¼ cup of the oil very slowly, a few drops at a time, whisking constantly. Gradually add the remaining ½ cup of oil in a slow steady stream, whisking constantly, until the mayonnaise is thick.
- Cover and chill. Can be made up to two days ahead.
Chef's Narrative
Knowing how to make a basic mayonnaise can expand your sauce skills as there are many variations limited only by your imagination.
Recipe Substitutions
To make aioli, add 1 minced garlic clove to egg mixture and substitute extra virgin olive oil for the vegetable oil. A combination of oils may be used, for instance half olive oil and half vegetable oil. If using olive oil, add the olive oil first to stabilize the emulsion, followed by the lighter oil.
Nutrition Facts:
Total Calories Per Serving: 130, Total Fat: 14g, Saturated: 1g, Trans Fat: 0g, Sodium: 85mg, Potassium: 3mg, Carbohydrate: 0g, Dietary Fiber: 0g, Protein: 0g
Allergens:
Egg
Chef's Narrative
Knowing how to make a basic mayonnaise can expand your sauce skills as there are many variations limited only by your imagination.
Recipe Substitutions
To make aioli, add 1 minced garlic clove to egg mixture and substitute extra virgin olive oil for the vegetable oil. A combination of oils may be used, for instance half olive oil and half vegetable oil. If using olive oil, add the olive oil first to stabilize the emulsion, followed by the lighter oil.
Nutrition Facts:
Total Calories Per Serving: 130, Total Fat: 14g, Saturated: 1g, Trans Fat: 0g, Sodium: 85mg, Potassium: 3mg, Carbohydrate: 0g, Dietary Fiber: 0g, Protein: 0g
Allergens:
Egg
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Ingredients
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