Mayonnaise, Blender Lc0.1/tbscondiment- mayonnaise, sauce 1 large egg 1/2 tsp mustard, dry 1 cup olive oil 1 1/2 tbs lemon juice 1 tbs water; boiling Place the egg, mustard and 1/4 cup the oil in an electric blender. Turn on the motor and add the remaining 3/4 cup oil in a slow, thin stream. Add the lemon juice and water. Refrigerate. Note: if using a food processor, add an extra egg yolk, omit the water, use up to 1/2 cup more oil, and adjust lemon juice to taste. Makes 1 1/2 cups. NYC Nutrition Analysis (per serving or yield unit): water=3.08 g; calories=83.27; protein=0.28 g; total fat=9.23 g; carbohydrate=0.13 g; dietary fiber=0.02 g; ash=0.03 g; calcium=1.52 mg; phosphorus=4.53 mg; iron=0.07 mg; sodium=2.66 mg; potassium=4.23 mg; magnesium=0.5 mg; zinc=0.03 mg; vitamin A=13.47 IU; vitamin E=1.14 mg ATE; riboflavin=0.01 mg; niacin=0.01 mg; pantothenic acid=0.03 mg; folate=1.16 ug; vitamin B12=0.02 ug; vitamin C=0.44 mg; saturated fat=1.28 g; monounsaturated fat=6.73 g; polyunsaturated fat=0.79 g; cholesterol=8.85 mg; selenium=0.75 ug; refuse=1.96%; %cal as carb:prot:fat=1:1:98; WW Pts=2.43; (complete analysis) |
