BEST LIGHT MAYO RECIPES
BASIC LIGHT MAYONNAISE RECIPE - NYT COOKING
Provided by Florence Fabricant
Total Time 5 minutes
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Place egg, mustard and vinegar in a food processor. Process until well blended.
- With the machine running, slowly dribble the oil into the feed tube to make a thick mixture.
- Season to taste with salt and pepper and keep refrigerated.
Nutrition Facts : @context http//schema.org, Calories 245, UnsaturatedFatContent 23 grams, CarbohydrateContent 0 grams, FatContent 27 grams, FiberContent 0 grams, ProteinContent 1 gram, SaturatedFatContent 4 grams, SodiumContent 76 milligrams, SugarContent 0 grams, TransFatContent 0 grams
BEST EVER HOMEMADE MAYONNAISE RECIPE - FOOD.COM
Everyone we know loves this easy-to-make mayonnaise and asks us for the recipe. Now it is here for them. Use the very best eggs you can buy. This is the first recipe I have posted. I hope you like it and use it as much as we do. By the way, the 32 servings are tablespoons.
Total Time 5 minutes
Prep Time 5 minutes
Yield 2 cups, 32 serving(s)
Number Of Ingredients 5
Steps:
- Put first four ingredients in a food processor or blender, and buzz them for 30-40 seconds.
- With the motor still running, slowly add the oil in a thin stream (like string).
- When all the oil is incorporated, keep running the machine for another 10-20 seconds.
- Refrigerate the mayonnaise. If your eggs are ultra fresh, the mayonnaise can keep for two to three weeks.
Nutrition Facts : Calories 125.9, FatContent 14, SaturatedFatContent 1.9, CholesterolContent 11.6, SodiumContent 149.9, CarbohydrateContent 0.1, FiberContent 0, SugarContent 0, ProteinContent 0.4
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