If using raw eggs in mayonnaise makes you nervous, try this recipe, which not only dramatically reduces the sugar content but also partially cooks the eggs!
Heat the egg yolks, lemon juice, water, and sugar in a small skillet over very low heat, stirring constantly.
At the first sign of thickness, remove from heat and submerge in a large pan of cold water (you should continue stirring here to avoid creating citrus-y scrambled eggs…trust us!) Scoop mixture out of pan and into a food processor. Blend for a few seconds and then let mixture sit uncovered for at least 5 minutes to cool.
Add remaining dry ingredients, and blend on low speed. Drizzle oil slowly into the mixture until all ingredients are combined.
Scoop into a large glass container and chill immediately.
Mayonnaise should keep for at least one week if stored correctly.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (167g) | ||
Recipe Makes: 1 Serving | ||
|
||
Calories: 612 | ||
Calories from Fat: 576 (94%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 64g | 85 % | |
Saturated Fat 10.8g | 54 % | |
Monounsaturated Fat 44g | ||
Polyunsanturated Fat 7.3g | ||
Cholesterol 419.6mg | 129 % | |
Sodium 19.2mg | 1 % | |
Potassium 117.7mg | 3 % | |
Total Carbohydrate 6.4g | 2 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 5.7g | ||
Protein 6.4g | 9 % | |
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: 612
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.