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Scandinavian Mayonnaise

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.142
Energy (kCal)322.275
Carbohydrates (g)2.8832
Total fats (g)31.072
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Beat egg yolks on medium speed until slightly thickened. | 2. Add lemon juice, mustard, salt; beat one minute. | 3. Increase speed to medium-high, add 1/2 cup oil ONE TEASPOON AT A TIME (this is very important--or the mayonnaise will "break" ie., separate). | 4. SLOWLY pour in remaining oils in a steady stream, beating until incorporated (about 10 minutes). | 5. Fold in water, lemon juice and salt. | 6. Fold in rosemary or basil. | 7. Serve at room temp; refrigerate leftovers for up to a week. | 8. REPAIR TRICK: If the mayo does "break" salvage the mixture by whisking a single (not married!) egg yolk in another bowl, then beat mayo into it a little at a time. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg yolk 3 164.22 1.8309 8.0886 13.5354
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366
    dijon mustard 1/2 teaspoon - - - -
    salt 1 teaspoon coarse - - - -
    canola oil 1/2 cup 154.7 0.0 0.0 17.5
    canola oil 1 1/4 1/4 154.7 0.0 0.0 17.5
    extra virgin olive oil 1/4 cup - - - -
    hot water 2 tablespoons 0.0 0.0 0.0 0.0
    lemon juice 2 teaspoons 3.355 1.0523 0.0534 0.0366
    salt 1 teaspoon - - - -
    dill 3 -4 teaspoons chopped dillweed 0.0 0.0 0.0 0.0

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



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