French mayonnaise
- Minutes to Prepare:
- Number of Servings: 46
Ingredients
1 egg medium or large2 tbsps vinegar any type, malt is fine1 tsp saltpepper to taste1 tsp mustard, prepared or in powder form10 fluid ozs (in US measurements 1 1/3rd cups) of a light salad oil, I use sunflower, other oils are fine, but olive oil tends to be too heavy and leaves an aftertaste.1 serving = 1 tsp
works best using a food processor or blender, can be down by hand but takes a while!!
Place egg in the blender with salt pepper and mustard, blend for a minute until well mixed. While still blending pour in the vinegar. Now this is the crucial bit. Pour the oil in a jug and while blending pour the oil in slowly, in a thin stream of drops. It is important that the oil goes in slowly to allow for absorption and to prevent curdling. Once the oil is half absorbed the mayonnaise will begin to thicken, and then the speed at which the oil is added is no longer crucial. Once all the oil is added you should have a nice thick mayo.
Serving Size: makes a jar full for you to store in the fridge. 1 tbsp= one serving
Place egg in the blender with salt pepper and mustard, blend for a minute until well mixed. While still blending pour in the vinegar. Now this is the crucial bit. Pour the oil in a jug and while blending pour the oil in slowly, in a thin stream of drops. It is important that the oil goes in slowly to allow for absorption and to prevent curdling. Once the oil is half absorbed the mayonnaise will begin to thicken, and then the speed at which the oil is added is no longer crucial. Once all the oil is added you should have a nice thick mayo.
Serving Size: makes a jar full for you to store in the fridge. 1 tbsp= one serving
Nutritional Info Amount Per Serving
- Calories: 57.3
- Total Fat: 6.4 g
- Cholesterol: 3.6 mg
- Sodium: 54.5 mg
- Total Carbs: 0.0 g
- Dietary Fiber: 0.0 g
- Protein: 0.1 g
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