Mayonnaise
Category:
Dressings, emulsified |
Equipment:
Bowl, whisk |
No. Servings:
24 |
Serving Size:
1 fl. oz. (30 mL) |
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Yield:
1.5 pt. (720 mL) |
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| 2 fl. oz. | pasteurized egg yolks |
| 2 Tbsp. | vinegar |
| 1 tsp. | dry mustard |
| 16 fl. oz. | salad oil |
| to taste | salt |
| to taste | white pepper |
| to taste | lemon juice (optional) |
| as needed | water |
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1 | Combine yolks, vinegar, and mustard in a bowl. | 2 | Add the oil in a thin stream to the yolk mixture while whipping constantly. | 3 | Continue to whip until all the oil is incorporated. | 4 | Adjust consistency by thinning with a small amount of water or lemon juice if needed. | 5 | Season with salt and pepper. Adjust acidity with additional vinegar or lemon juice if needed. | 6 | **Cool to 41°F (5°C) or below within 4 hours and hold until service. |
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| Nutrition Information | | Calories | 169 | | Fat (g) | 19 | | Protein (g) | 0 | | Carbohydrate (g) | 0 | | Cholesterol (mg) | 25 | | Sodium (mg) | 50 | | Key | * = Time/Temperature Control for Safety Food | ** = Critical Control Point | † = Ingredient/Method Note |
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