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Homemade Mayonnaise II

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.4811
Energy (kCal)2007.1464
Carbohydrates (g)1.8516
Total fats (g)226.0429
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. (If you use a food processor, you will no doubt have the perfect mayonnaise--a mixing bowl takes more effort.) Place all ingredients, except the oil, in the food processor. | 2. Start the motor. | 3. SLOWLY, drip by drip, add the oil. | 4. Once an emulsion starts (it starts to thicken), you can add the oil more generously. | 5. Adjust seasonings--more salt, pepper, lemon. | 6. This will last 5-7 days in the refrigerator. | ---------------------------------------------------------------------------
    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
    red wine vinegar 1 teaspoon 0.95 0.0135 0.002 0.0
    lemon 1/2 0.6404 0.2058 0.0243 0.0066
    white pepper 1/4 teaspoon 1.776 0.4117 0.0624 0.0127
    salt 1/8 teaspoon - - - -
    tabasco sauce 1 dash - - - -
    worcestershire sauce 1 dash - - - -
    olive oil 1/2 cup 954.72 0.0 0.0 108.0
    vegetable oil 1/2 cup 939.58 0.0 0.0 109.0

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



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