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|Dijon mustard||1 Teaspoon|
|Worcestershire sauce||6 Drop|
|Light olive oil||2 Cup (32 tbs)|
|Wine vinegar||2 Tablespoon|
Serving size: Complete recipe
Calories 3988 Calories from Fat 3933
% Daily Value*
Total Fat 445 g684.2%
Saturated Fat 64 g320%
Trans Fat 0 g
Cholesterol 555.3 mg
Sodium 433.2 mg18.1%
Total Carbohydrates 8 g2.8%
Dietary Fiber 2.9 g11.8%
Sugars 0.3 g
Protein 8 g16.5%
Vitamin A 13.3% Vitamin C 74.7%
Calcium 10% Iron 23.4%
*Based on a 2000 Calorie diet
1 In a blender jar, add the egg yolks with 1/2 tsp salt, mustard, and a few drops of Worcestershire sauce if, desired.
2 Blend at high speed, pour the oil very slowly through the small hole in the lid.
3 Blend for about a minute.
4 The mayonnaise should increase in volume and become very thick.
5 Add the lemon juice and a few drops of wine vinegar and blend for a few seconds.
6 Taste and correct the seasoning if needed.
7 You can also add a bit of white pepper for extra taste.
8 Use to make your sandwich, salads or just as a dip.