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Mayonnaise
Mayonnaise is a cold egg dressing, quite thick, served with many dishes, usually cold too: meat, fish, vegetables, etc.
833 K 4.2/5 (40 reviews)659635
Last modified on: February 16th 2014
For 250 g, you will need:
- 1
1 egg - 2
1 tablespoon vinegar (optional) - 3
1 tablespoon mustard - 4
200 ml oil - 5
Fine (or table) salt - 6
Pepper - Total weight: 265 grams
Times for this recipe
Preparation
6 min.
Step by step recipe
Stage 1 - ⌛ 5 min.
Stage 2 - ⌛ 1 min.
Use a blender to mix for a few seconds.
Stage 3
Mayonnaise is ready when it's thick enough, less than 1 minute.
Stage 4
See this recipe in a small video.
Remarks
In this recipe I use whole egg to get a lighter mayonnaise.
Mayonnaise purists will tell you that there is no vinegar in mayonnaise, vinegar is for rémoulade dressing. It's a question of taste, personally I like it, but you can omit vinegar from this recipe if you like.
Contrary to what many people will tell you, you can succeed with mayonnaise whether you are a man, or a woman, even during your period. The power of legend in cooking is sometimes so strong...
Mayonnaise purists will tell you that there is no vinegar in mayonnaise, vinegar is for rémoulade dressing. It's a question of taste, personally I like it, but you can omit vinegar from this recipe if you like.
Contrary to what many people will tell you, you can succeed with mayonnaise whether you are a man, or a woman, even during your period. The power of legend in cooking is sometimes so strong...
Keeping: Several days in the fridge, in a closed jar.
Source: Home made.
Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 2 g RDI=4 % | 0 g | 77 g RDI=106 % | 713 kcal RDI=36 % | 2,987 kJ RDI=36 % |
| Whole recipe | 7 g RDI=11 % | 1 g RDI=1 % | 206 g RDI=282 % | 1,890 kcal RDI=95 % | 7,915 kJ RDI=95 % |
How much will it cost?
For 250 g
0.60 €
Per Mayonnaise
0.05 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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This recipe uses (among others)
Egg
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Fine (or table) salt
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