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Pistachio Mayonnaise

Fettuccine.Inn's picture
Ingredients
  Egg yolks 3
  Extra virgin olive oil 250 Milliliter (1 cup)
  Salt To Taste
  Freshly ground black pepper To Taste
  Lemon 1⁄2 , freshly juiced
  Finely chopped fresh basil 15 Milliliter (1 tablespoon)
  Finely chopped fresh parsley 45 Milliliter (3 tablespoon)
  Ground pistachio nuts 45 Milliliter (3 tablespoon)
Directions

MAKING
1) In a bowl, whisk the egg yolks, then continue to whisk and gradually pour in the olive oil, until all the oil is absorbed.
2) Then whisk in the salt, pepper and lemon juice to taste.
3) Stir in the basil, parsley and pistachio nuts, until the sauce is smooth and thickened.
4) Store the mayonnaise covered in the refrigerator for up to 24 hours.

SERVING
5) Use the Pistachio Mayonnaise, as required.

TIPS
If the mayonnaise is about to curdle, finish making it. Then in another bowl, beat another egg yolk and gradually whisk in the curdled sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Method: 
Emulsified
Dish: 
Sauce
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday
Preparation Time: 
20 Minutes

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2728 Calories from Fat 2586

% Daily Value*

Total Fat 281 g432.1%

Saturated Fat 24.6 g122.9%

Trans Fat 0 g

Cholesterol 555.3 mg185.1%

Sodium 436.7 mg18.2%

Total Carbohydrates 21 g7.1%

Dietary Fiber 8 g32%

Sugars 4.1 g

Protein 19 g37.4%

Vitamin A 109.8% Vitamin C 145.6%

Calcium 21.7% Iron 38.1%

*Based on a 2000 Calorie diet

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Pistachio Mayonnaise Recipe