Cooking in progress....

Belgian Mayonnaise to Serve With Frites

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.4991
Energy (kCal)3464.0521
Carbohydrates (g)3.3251
Total fats (g)387.8142
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a medium sized bowl place the egg yolks and the mustard, together with a Tablespoon of cold water. Beat this with a hand mixer until it is well blended. While continuing to beat the mixture bit by bit add the salad oil. If the mayonnaise becomes too thick, add a little more water. Still beating the mixture add the lemon juice and then taste to see if seasoned properly. If not add more salt & pepper to taste. Store the mayonnaise in the refrigerator in a covered bowl. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg yolk 2 109.48 1.2206 5.3924 9.0236
    dijon mustard 1 tablespoon - - - -
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    salt pepper - - - -
    cold water 1 tablespoon 0.0 0.0 0.0 0.0
    salad oil 400 ml 3347.8621 0.0 0.0 378.7174

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

    Similar Recipes by Processes Similar Recipes by Category Composition