{"id":4315,"date":"2022-12-01T19:49:50","date_gmt":"2022-12-02T00:49:50","guid":{"rendered":"https:\/\/www.exit388.com\/?page_id=4315"},"modified":"2022-12-01T19:50:18","modified_gmt":"2022-12-02T00:50:18","slug":"mayonnaise","status":"publish","type":"page","link":"https:\/\/www.exit388.com\/?page_id=4315","title":{"rendered":"Mayonnaise"},"content":{"rendered":"
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Mayonnaise<\/h2>\n
<\/div>\n\n
<\/div>\n
Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Mixing Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Sauces and Condiments<\/span><\/div>
Cuisine: <\/span>Global<\/span><\/div><\/div>\n
Servings: <\/span>16<\/span> Servings<\/span><\/span><\/div>\n
Calories: <\/span>150<\/span>kcal<\/span><\/span><\/div>\n\n\n

Equipment<\/h3>
  • Vita-Mix Mixer<\/div><\/li><\/ul><\/div>\n

    Ingredients<\/h3>
    • 2<\/span> Each<\/span> Eggs<\/span><\/li>
    • 1<\/span> t<\/span> Mustard Powder<\/span><\/li>
    • 1<\/span> t<\/span> Salt<\/span><\/li>
    • 270<\/span> g<\/span> Canola Oil<\/span><\/li>
    • 1<\/span> t<\/span> Lemon Juice<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions<\/h3>

      Overnight Prep (Optional)<\/h4>
      • Mix together eggs and lemon juice and refrigerate overnight (will provide a thicker base)<\/span><\/div><\/li><\/ul><\/div>

        Prep<\/h4>
        • Add eggs to mixer and let sit for 30 minutes<\/span> to come to room temperature (make it an hour if you did the overnight prep)<\/span><\/div><\/li>
        • Add Lemon Juice (if you didn't do the overnight prep), Mustard, and Salt<\/span><\/div><\/li>
        • Add oil to a bowl or cup with a pouring spout so you can drizzle it<\/span><\/div><\/li><\/ul><\/div>

          Mix<\/h4>
          • Run mixer at 2.5 speed<\/span><\/div><\/li>
          • Add oil drop by drop, letting it drizzle down the side of the mixer so it incorporates slowly<\/span><\/div><\/li>
          • Add the rest of the olive oil in a very thin stream until well-blended. No more than Speed 3<\/span><\/div><\/li>
          • After you've added about 2\/3 of the oil (~180g) I sometimes let it sit about 5 minutes them do the rest.<\/span><\/div><\/li>
          • Salt to taste and add any other herbs, garlic, or other flavoring.<\/span><\/div><\/li>
          • Cover and chill until ready to use<\/span><\/div><\/li><\/ul><\/div><\/div>\n
            <\/div>\n

            Notes<\/h3>
            Using only egg yolks without the whites makes a richer mayonnaise, but I find that leaving the whites in helps improve the chances of emulsifying.<\/span>
            <\/div>\nMakes 1 cup. Can use vegetable oil or safflower oil if you prefer. Olive oil is fine, but it will impart more of its flavor. The egg yolk is not cooked, so that could be a concern if salmonella is a problem in your area.<\/span>
            <\/div>\nMustard isn't critical but it does help fool-proof the process because it's an emulsifier.<\/span>
            <\/div>\nLemon juice can be replaced with vinegar.<\/span>
            <\/div>\nMayonnaise keeps, covered and chilled for a few days up to a week.<\/span>
            <\/div>\nExtra-virgin olive oil has strong flavor and does not hold together well. Peanut, canola, and corn oils are good choices. Unrefined oils contain monoglycerides which will result in mayonnaise that separates quickly.<\/span>
            <\/div>\nAvoid making mayo during wet, humid weather. High humidity and heat will weight it down and yield a greasy result.<\/span>
            <\/div>\nDon\u2019t freeze mayo<\/span><\/div><\/div>\n

            Nutrition<\/h3>
            Serving: <\/span>4<\/span>T<\/span><\/span> | <\/span>Calories: <\/span>150<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>0.1<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>0.05<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>17<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>5<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>11<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>0.5<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>146<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>1<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>0.02<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>0.02<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>1<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>0.1<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>1<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>0.01<\/span>mg<\/span><\/span><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","wpupg_custom_link":[],"wpupg_custom_link_behaviour":[],"wpupg_custom_link_nofollow":[],"wpupg_custom_image":[],"wpupg_custom_image_id":[],"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"class_list":["post-4315","page","type-page","status-publish","entry"],"yoast_head":"\nMayonnaise - 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