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The Test Kitchen

Two-Minute Mayonnaise

8 servings

分量

5 minutes

調理時間

5 minutes

総時間

材料

1 large egg

1 tablespoon (15ml) lemon juice (from 1/2 a lemon)

1 teaspoon Dijon mustard

1 medium clove garlic, minced

1 cup (240ml) vegetable or canola oil

Kosher salt

手順

Place egg, lemon juice, and mustard in the bottom of cup or jar that just fits the head of your immersion blender. The egg/lemon juice mixture must reach the blades for this to work (see notes). If the mixture does not reach the blades, double the recipe before attempting.

Add garlic, if using. Pour oil on top and allow to settle for 15 seconds. Place head of immersion blender at bottom of cup and turn it on high speed. Do not pulse or move the head. As mayonnaise forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified. Season mayonnaise to taste with salt. Refrigerate in an airtight container for up to 2 weeks.

栄養

サービングサイズ

Makes about 1 cup

カロリー

251 kcal

脂肪総量

28 g

飽和脂肪

2 g

不飽和脂肪

0 g

トランス脂肪

-

コレステロール

23 mg

ナトリウム

66 mg

炭水化物総量

0 g

食物繊維

0 g

糖質総量

0 g

タンパク質

1 g

8 servings

分量

5 minutes

調理時間

5 minutes

総時間
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