Canola Oil Mayonnaise
INGRÉDIENTS
- 2 pasteurized egg yolks
- 2 Tbsp white wine vinegar 30 mL
- 2 Tbsp water 30 mL
- 1 tsp Dijon mustard 5 mL
- 1 1/2 cups canola oil 375 mL
- 1/2 tsp salt 2 mL
- 1/4 tsp ground black pepper 1 mL
- 2 tsp lemon juice 10 mL
PRÉPARATION
- 1. In bowl, combine yolks, vinegar, water and mustard. Whisk together until mixture is slightly foamy.
- 2. Gradually add canola oil in a thin stream, constantly beating with whisk until incorporated and mayonnaise is thick.
- 3. Add salt, pepper and lemon juice.
- 4. Refrigerate mayonnaise immediately. Use within one week.
- Tip: To make sun-dried tomato mayonnaise, add 1/2 cup (125 mL) chopped sun-dried tomatoes, 1 tsp (5 mL) minced garlic and 1 tsp (5 mL) toasted, ground fennel.
RENDEMENT
2 cups (500 mL)
PORTION
1 Tbsp (15 mL)
VALEUR NUTRITIVE
Per Serving
| Calories | 130 |
| Lipides | 14 g |
| Gras saturés | 1 g |
| Cholestérol | 15 mg |
| Glucides | 0 g |
| Fibres | 0 g |
| Sucres | 0 g |
| Protéines | 0 g |
| Sodium | 55 mg |
| Potassium | 2 mg |
