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Homemade Herb Mayonnaise Recipe
|Baking potatoes||4 Large|
|Lemon juice||15 Milliliter (1 Tablespoon)|
|English mustard||1 Teaspoon|
|Olive oil||10 Fluid Ounce (300 Milliliter)|
|Ground black pepper||1⁄4 Teaspoon|
|White wine vinegar||15 Milliliter (1 Tablespoon)|
|Chopped parsley||15 Milliliter|
|Parsley sprigs||1 (For Garnish)|
Calories 920 Calories from Fat 674
% Daily Value*
Total Fat 76 g117.2%
Saturated Fat 11 g55%
Trans Fat 0 g
Cholesterol 92.5 mg
Sodium 186.4 mg7.8%
Total Carbohydrates 55 g18.4%
Dietary Fiber 4.1 g16.5%
Sugars 2 g
Protein 8 g15.5%
Vitamin A 9.1% Vitamin C 40.4%
Calcium 5.7% Iron 19.7%
*Based on a 2000 Calorie diet
1) Heat the oven.
2) In the oven, set the potatoes for baking.
3) Make the mayonnaise in a bowl, by beating a mixture of lemon juice, egg yolks, salt and mustard powder for a couple of minutes.
4) Now, pour the olive oil, only a little at a time and beat with each addition until the sauce reaches a smooth and thick consistency.
5) Finish up by stirring in wine vinegar, pepper and fresh herbs.
6) Chill the sauce in the refrigerator.
7) Split the baked potatoes across the middle.
8) Spoon on it the mayonnaise.
9) Garnish with a parsley sprig.
10) Serve right away.
The process of adding olive oil for making the sauce should be slow because adding the oil quickly can result in the separation of the mayonnaise.
In case that happens, in a mixing bowl, fresh egg yolk should be gradually beaten with the mayonnaise to correct the consistency.