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Dutch Mayonnaise

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.3924
Energy (kCal)115.738
Carbohydrates (g)1.4977
Total fats (g)9.0236
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. You can do this by hand with a whisk or with a hand held mixer. If using a food processor, it's better to use whole eggs. | 2. Mix all ingredients, except the oil. | 3. Slowly add oil, drip by drip. don't do it too fast or it'll fail. If everything goes well, the mayo will slowly thicken, stop adding oil when you have the right consistency. If it fails, restart, you can slowly add the failed batch later on into the successive batch. | 4. Don't keep this stuff in the fridge like a jar of mayo! It doesn't have any preservatives. | ---------------------------------------------------------------------------
    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
    salt - - - -
    dijon mustard 1 tablespoon - - - -
    vinegar 2 tablespoons 6.257999999999999 0.2771 0.0 0.0
    canola oil - - - -

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



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