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Blender Mayonnaise

  Frozen pasteurized egg 60 Milliliter, thawed
  Vinegar 30 Milliliter
  Dry mustard powder 5 Milliliter
  Caster sugar 5 Milliliter
  Salt 2 1⁄2 Milliliter
  White pepper 2 1⁄2 Milliliter
  Corn oil 275 Milliliter

1. Place the egg, vinegar, mustard, sugar, salt and pepper in a liquidiser or food processor bowl and run the machine for a few seconds until they form a smooth paste. Scrape down from the sides.
2. Run the machine again and pour the oil through the hole in lid of the blender or funnel of the processor in a thin steady stream. The mayonnaise will become thick and creamy. If it is too thick, add 15-30 ml/1-2 tbls of boiling water or more vinegar to achieve the desired consistency.

Recipe Summary

Difficulty Level: 
Side Dish
Lacto Ovo Vegetarian
Preparation Time: 
5 Minutes

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2519 Calories from Fat 2444

% Daily Value*

Total Fat 277 g425.4%

Saturated Fat 22.2 g110.8%

Trans Fat 0.9 g

Cholesterol 0 mg

Sodium 1091.6 mg45.5%

Total Carbohydrates 10 g3.2%

Dietary Fiber 1.4 g5.6%

Sugars 5.4 g

Protein 8 g15.7%

Vitamin A 21.2% Vitamin C 1.1%

Calcium 7.7% Iron 10.7%

*Based on a 2000 Calorie diet


Blender Mayonnaise Recipe