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Suggest a better description1. Place egg yolks in the bowl of a mixer and whip on high speed until thick and lemon-colored.
2. Add the dry ingredientsand half the vinegar to the yolks; whisk to combine.
3. Begin to add the oil a drop at a time until the mixture begins to thicken and an emulsion begins to form.
4. Add the remaining oil in a slow steady stream, thinning the mayonnaise occasionally by adding a little vinegar. Continue until all of the oil and vinegar have been incorporated.
5. Adjust the seasonings and add lemon juice to taste.
6. Refrigerate until needed.
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Serving Size: 1 Serving (639g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1762 | ||
Calories from Fat: 1309 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 145.4g | 194 % | |
Saturated Fat 52g | 260 % | |
Monounsaturated Fat 64.5g | ||
Polyunsanturated Fat 23.1g | ||
Cholesterol 6713mg | 2066 % | |
Sodium 264mg | 9 % | |
Potassium 644.5mg | 17 % | |
Total Carbohydrate 22.1g | 7 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 21.1g | ||
Protein 87.3g | 125 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1762
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