Mayonnaise
Mayonnaise is a cold egg dressing, quite thick, served with many dishes, usually cold too: meat, fish, vegetables, etc.
815 K 4.2/5 (40 reviews)
6 min.
Easy
125 g
6 IngredientsLast modified on: February 16th 2014
For 125 g, you will need:
- 1
½ egg - 2
½ tablespoon vinegar (optional) - 3
½ tablespoon Mustard - 4
100 ml oil - 5
fine (or table) salt - 6
pepper
Change measures:
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 (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 3 RDI=1 % | 0 | 100 RDI=20 % | 950 RDI=50 % | 3,960 RDI: 50 % |
| Per 100 g | 2 RDI=1 % | 0 | 80 RDI=10 % | 710 RDI=40 % | 2,990 RDI: 40 % |
How much will it cost?
- For 125 g : 0.30 €
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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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