MIXED EGG RECIPES

EGG-FREE BAKING RECIPES - BBC GOOD FOOD

Egg-free baking recipes - BBC Good Food image

Baking without eggs? Discover the best recipes for egg-free bakes and cakes, including banana bread, brownies, cookies, flapjacks, and more.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

HOMEMADE MAYONNAISE RECIPE | JAMIE OLIVER EGG RECIPES

Homemade mayonnaise recipe | Jamie Oliver egg recipes image

Total Time 15 minutes

Yield 500ml

Number Of Ingredients 6

Ingredients

2 free-range egg yolks
1 heaped teaspoon Dijon mustard
500 ml mixed oils
1-2 tablespoons white wine vinegar
½ lemon
sea salt

Steps:

1. Whisk the egg yolks in a bowl, then add the mustard and whisk together. Gradually add about half the oil, very slowly at first, whisking continuously for around 3 to 5 minutes, or until thickened. Once you’ve added about half the oil, whisk in 1 tablespoon of vinegar – this will loosen the mixture slightly and give it a paler colour. Continue to gradually add the remaining oil, whisking continuously. Season with a pinch of salt, a squeeze of lemon juice and a little more vinegar, if needed. Store in a sterilised jar in the fridge for up to one week.

Nutrition Facts : Calories 117 calories, FatContent 12.8 g fat, SaturatedFatContent 1.9 g saturated fat, ProteinContent 0.2 g protein, CarbohydrateContent 0 g carbohydrate, SugarContent 0 g sugar, SodiumContent 0.1 g salt, FiberContent 0 g fibre

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HOMEMADE MAYONNAISE RECIPE | JAMIE OLIVER EGG RECIPES

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Total Time 15 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 117 calories per serving

1. Whisk the egg yolks in a bowl, then add the mustard and whisk together. Gradually add about half the oil, very slowly at first, whisking continuously for around 3 to 5 minutes, or until thickened. Once you’ve added about half the oil, whisk in 1 tablespoon of vinegar – this will loosen the mixture slightly and give it a paler colour. Continue to gradually add the remaining oil, whisking continuously. Season with a pinch of salt, a squeeze of lemon juice and a little more vinegar, if needed. Store in a sterilised jar in the fridge for up to one week.

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