Mayonnaise, Cooked Lc-0.2/tbscondiment- mayonnaise, sauce 2 large egg yolk 2 tbs lemon juice 2 tbs water 1 tsp mustard, dry dash pepper 1 cup olive oil, very light In small saucepan, stir together egg yolks, lemon juice, water, mustard, and pepper until thoroughly blended. Cook over very low heat, stirring constantly, until mixture bubbles in 1 or 2 places. Remove from heat. Let stand 4 minutes. Pour into blender container. Cover and blend at high speed. While blending, very slowly add oil. Blend until thick and smooth. Occasionally, turn off blender and scrape down sides of container with rubber spatula, if necessary. Cover and chill if not using immediately. NYC Nutrition Analysis (per serving or yield unit): water=3.41 g; calories=93.34; protein=0.3 g; total fat=10.33 g; carbohydrate=0.21 g; dietary fiber=0.03 g; ash=0.04 g; calcium=3.09 mg; phosphorus=8.99 mg; iron=0.11 mg; sodium=0.72 mg; potassium=4.3 mg; magnesium=0.74 mg; zinc=0.06 mg; vitamin A=29.73 IU; vitamin E=1.27 mg ATE; riboflavin=0.01 mg; niacin=0.02 mg; pantothenic acid=0.06 mg; vitamin B6=0.01 mg; folate=2.51 ug; vitamin B12=0.05 ug; vitamin C=0.64 mg; saturated fat=1.47 g; monounsaturated fat=7.45 g; polyunsaturated fat=0.9 g; cholesterol=19.33 mg; selenium=0.91 ug; refuse=0.%; %cal as carb:prot:fat=1:1:98; WW Pts=2.72; (incomplete analysis) |
