Alexs Mayonnaise
- Minutes to Prepare:
- Number of Servings: 64
Ingredients
3 Egg Yolks3 Cups Canola Oil1.5 tsp salt3 tbsp cider vinegar1 oz lemon juice1.5 tsp yellow mustard powder
In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you?ve got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture.
Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.
Please note that I used 1 medium egg for each cup of oil; that is the correct proportion. Since the recipe software does not have a medium yolk entry, I entered 3 medium yolks as 2 large yolks.
Makes 56 tbsp (roughly).
Number of Servings: 64
Recipe submitted by SparkPeople user AMSCIPIO.
Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.
Please note that I used 1 medium egg for each cup of oil; that is the correct proportion. Since the recipe software does not have a medium yolk entry, I entered 3 medium yolks as 2 large yolks.
Makes 56 tbsp (roughly).
Number of Servings: 64
Recipe submitted by SparkPeople user AMSCIPIO.
Nutritional Info Amount Per Serving
- Calories: 92.4
- Total Fat: 10.4 g
- Cholesterol: 6.4 mg
- Sodium: 54.9 mg
- Total Carbs: 0.1 g
- Dietary Fiber: 0.0 g
- Protein: 0.1 g
Member Reviews