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Paprika Mayonnaise's picture
  Salt 1 1⁄2 Teaspoon
  Dry mustard 1 Teaspoon
  Paprika 1⁄2 Teaspoon
  Cayenne 1⁄8 Teaspoon
  Egg yolks 2
  Vinegar/Lemon juice 1⁄4 Cup (4 tbs)
  Olive oil/Salad oil 2 Cup (32 tbs)

1. Put the salt, mustard, paprika and cayenne into a small bowl. Mix them thoroughly.
2. Add the egg yolks and beat until the mixture is creamy.
3. Add 1/2 tne vinegar and beat again.
4. Add the oil gradually, 1/2 teaspoon or less at a time, beating continuously until the first 1/4 cup has been added. Then add the oil faster, 1 or 2 tablespoons at a time. Continue to beat until the mixture thickens, then add the rest of the vinegar, stirring it well into the mixture.
Mayonnaise should be kept in a moderately cold place. If it is kept in a very warm kitchen, or is put in such a cold part of the refrigerator that it freezes, the oil will separate from the other ingredients. If this happens, the mayonnaise is not spoiled; simply skim off the oil, and use the remaining mayonnaise.
5. Use mayonnaise to mix meat, vegetable, poultry and seafood salads; egg salads; use as garnish or topping on gelatin mold salads; use as garnish or topping on many salads which use French Dressing as the blending dressing.

Recipe Summary

Difficulty Level: 
Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3940 Calories from Fat 3894

% Daily Value*

Total Fat 441 g678.1%

Saturated Fat 62.6 g312.9%

Trans Fat 0 g

Cholesterol 370.2 mg123.4%

Sodium 2932.2 mg122.2%

Total Carbohydrates 3 g1%

Dietary Fiber 1.2 g4.7%

Sugars 0.5 g

Protein 6 g11%

Vitamin A 40.2% Vitamin C 3.8%

Calcium 5.6% Iron 22.3%

*Based on a 2000 Calorie diet

Paprika Mayonnaise Recipe