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|Made mustard||1⁄2 Teaspoon|
|Freshly ground black pepper||1⁄8 Teaspoon|
|Castor sugar||1⁄2 Teaspoon|
|Olive oil/Vegetable / corn oil||1⁄2 Pint|
|Lemon juice||1 Tablespoon|
|White wine vinegar/Cider vinegar||1 Tablespoon|
Serving size: Complete recipe
Calories 2237 Calories from Fat 2194
% Daily Value*
Total Fat 248 g381.7%
Saturated Fat 36 g180.1%
Trans Fat 0 g
Cholesterol 370.2 mg
Sodium 1018.2 mg42.4%
Total Carbohydrates 5 g1.8%
Dietary Fiber 0.31 g1.2%
Sugars 3.1 g
Protein 5 g10%
Vitamin A 8.8% Vitamin C 11.9%
Calcium 4.8% Iron 13.7%
*Based on a 2000 Calorie diet
Put in the egg yolks, mustard, salt, pepper and sugar.
Mix thoroughly, then add the oil drop by drop, beating well with a whisk the whole time, until the sauce is thick and smooth.
Beat in the vinegar and lemon juice.
This makes a thick, traditional mayonnaise.
Add a little thin cream or top of the milk for a thinner mixture.
Should the sauce curdle through adding the oil too quickly to the egg yolks, take a fresh egg yolk and begin again, adding the curdled mayonnaise very slowly in the same way as the oil is added to the original egg yolks.