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  Egg yolks/1 egg 2
  Salad oil 1 Cup (16 tbs)
  Sugar 1 Teaspoon
  Dry mustard 1 Teaspoon
  Salt 1 Teaspoon
  Vinegar/Lemon juice 2 Tablespoon
  Hot water 1 Tablespoon

Beat egg yolks until thick, and add salad oil, very gradually, 1 teaspoon at a time.
Continue beating until mixture is thick.
Add remaining ingredients, and beat until blended.
Keep in covered jar in refrigerator.
Makes about 1 1/4 cups.
Note: All ingredients must be at room temperature.
Beat very hard.
If mixture "curdles," reconstitute by placing an additional egg yolk in a bowl.
Stir it constantly, and slowly add "curdled" dressing.
Increase the flow as mixture thickens.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2101 Calories from Fat 2047

% Daily Value*

Total Fat 232 g356.7%

Saturated Fat 13.2 g66.1%

Trans Fat 3.9 g

Cholesterol 370.2 mg123.4%

Sodium 1953.7 mg81.4%

Total Carbohydrates 6 g2.1%

Dietary Fiber 0.07 g0.27%

Sugars 5.2 g

Protein 5 g10.1%

Vitamin A 8.7% Vitamin C 0.06%

Calcium 4.4% Iron 5.2%

*Based on a 2000 Calorie diet

Chilled Mayonnaise Recipe