Mayonnaise
( Maionese )

This sauce is well known all over the world. You can use it for hard-boiled eggs, cold meat, boiled fish, or for special salads or as a basic preparation for other sauces.

How to make mayonnaise by hand

The first recommendation is: don't use cold eggs and oil! Separate yolks from whites very well!
Put egg yolks in a bowl; begin whipping them with a whisk and then pour in oil very slowly. You have to stir always in the same direction. The eggs must absorb oil and the sauce must become creamy. It's impossible to give the exact quantity of seed oil; you can calculate about half a cup of oil for every yolk. You can use olive oil instead of seed one but in the first case the sauce is really better.
When the sauce is ready, add lemon juice and season to taste with salt.
Some people use to add oil and lemon alternatively until sauce is creamy. You can try in this way too.

How to make mayonnaise with a mixer or blender

We suggest to follow step by step instructions enclosed in the packaging.

And when ingredients part with?

It's easy that while you're preparing this sauce its ingredients part with. Don't worry! You have to begin again. Whip a yolk and then add the sauce and other oil very slowly, going on whipping in the same directions. Generally this operation is successful

It's impossible to calculate the total calories and fat of this recipe because we can't know the right quantity of the olive oil. It varies every time.
We can only tell you that every tablespoon of the oil has 90 calories and 10 g in fat.
Energy without oil = 29,0 kcal (122 kJ)
Fat without oil = 2,5 g