|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||26%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||0%|
|Total Sugars 0g|
|Vitamin C 1mg||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Raw eggs are an important ingredient in mayonnaise. If you are concerned about using raw eggs in your mayonnaise, try this method which heats the eggs just enough to kill bacteria. You can also use radiated eggs and skip the heating process.
"Cookwise" by Shirley O. Corriher (Wm Morrow)
2 large egg yolks
2 tablespoons fresh lemon juice
2 tablespoons water
1/2 teaspoon sugar
1 teaspoon dry mustard
1 teaspoon kosher salt
Pinch cayenne, optional
1 cup oil, such as canola, peanut, vegetable, or pure olive oil (not extra virgin)
Steps to Make It
Gather the ingredients.
Heat egg yolks, lemon juice, water, and sugar in a small skillet over very low heat, stirring and scraping bottom of pan constantly with a spatula.
At the first sign of thickening, remove pan from heat, but continue stirring.
Dip pan bottom in a large pan of cold water to stop cooking.
Scrape into a blender, blend for a second or so, then let stand uncovered at least five minutes to cool.
Add dry mustard, salt, and cayenne if using.
Cover and, with the blender running, drizzle oil in very slowly at first, down center hole into egg mixture.
Transfer mayonnaise to a clean container and chill immediately. This will keep for at least seven days refrigerated.
Source: by Shirley O. Corriher (William Morrow)
Reprinted with permission.
Raw Egg Warning
Consuming raw and lightly cooked eggs poses a risk of foodborne illness.