Copyright John Paul Urizar
www.johnpaulurizar.com.au
Traditional French mayonnaise made with whole eggs and oil is delicious and much better for you than commercial mayonnaise made with sugar, emulsifiers, and other additives. Sadly though in our weight obsessed society, food with a high energy value is demonised, and mayonnaise has been blacklisted over the years. Like everything it boils down to how much you eat. If you enjoy it this excellent version made with tea oil, and eat it in moderation you, like French women, won't get fat!
In a food processor add the egg yolks and salt. With the motor running slowly add the oil drop by drop until it's thick and creamy. Then add the vinegar drop by drop.
Store in the refrigerator in an airtight container.
Makes 1 cup.
Note: The risk of contracting salmonella poisoning from raw eggs is extremely low, particularly eggs from healthy free range chickens, however, pregnant women and the elderly should avoid eating products made from raw eggs.
Makes 8 servings
| Prep Time: | 10 mins |
| Cooking Time: | nil |
| Ready in: | 10 mins |
Suitable for: |
|
| Lunch, Salad, Sauce/Condiment | |
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| Nutritional Information - Per Serve | |
| Kj | 925 kj |
| Calories | 221 kcal |
| Fat | 24.7 g |
| Saturated Fat | 2.9 g |
| Total Protein | 0.7 g |
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