Olive Oil Mayonnaise with Garlic
|Egg yolk/1/3 cup prepared egg substitute||1|
|Red wine vinegar||2 Tablespoon|
|Dry mustard||1⁄2 Teaspoon|
|White pepper||1⁄4 Teaspoon|
|Garlic||1 Clove (5 gm), sliced|
|Olive oil||1 Cup (16 tbs)|
Put the eggs in the blender.
With the motor running, add the vinegar, spices, and garlic, one at a time, through the feed tube in the lid, and blend until the garlic is pureed.
Pour the oil into a small pitcher.
With the motor running, add the oil in a slow, steady stream through the feed tube until the mayonnaise is thick and will incorporate no more oil.
To store, pour boiling water into a clean jar and lid, and invert them.
When they are dry, spoon in the mayonnaise, which will keep about 2 weeks in the refrigerator.
Serving size: Complete recipe
Calories 2048 Calories from Fat 1991
% Daily Value*
Total Fat 225 g346.5%
Saturated Fat 32.8 g164.1%
Trans Fat 0 g
Cholesterol 396.6 mg132.2%
Sodium 1053.8 mg43.9%
Total Carbohydrates 4 g1.2%
Dietary Fiber 0.47 g1.9%
Sugars 0.5 g
Protein 9 g18.6%
Vitamin A 9.2% Vitamin C 3.3%
Calcium 6.4% Iron 16.6%
*Based on a 2000 Calorie diet