Mayonnaise

Mirena Ivanova
December 14, 2013
4
1 Free-range egg
1 ts Dry mustard
Salt and pepper
300 ml Sunflower or olive oil
Break the egg into the blender and add the mustard, salt and pepper. Liquidize, and then as the machine is running pour in a thin stream of oil. Stop pouring from time to time to avoid the possibility of the mayonnaise curdling and allowing it to thicken. Check the seasoning and store in an airtight jar in the refrigerator.
Nutritions

Calories
707

Sodium
28mg
1% DV

Fat
72g
110% DV

Protein
11g
23% DV

Carbs
1g
0% DV

Fiber
1g
4% DV
SnackPuree

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