Zutaten für Dutch Mayonnaise
- Egg Yolks
- White Pepper
- 1/2 teaspoon salt
- 1 teaspoon Dijon mustard powder
- Canola Oil
- 2 tablespoons white wine vinegar or lemon juice
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Zubereitung von Dutch Mayonnaise
- Crack the eggs into a large mixing bowl. Add the salt, pepper, and Dijon mustard powder. Whisk well to combine.
- Using an electric mixer (handheld or stand mixer), beat the egg mixture on low speed until slightly frothy.
- Gradually increase the mixer speed to medium. Slowly drizzle in the oil, a teaspoon at a time, while continuing to beat constantly. The mixture should start to thicken.
- Once the mixture is emulsified and slightly thickened, alternate adding the vinegar and oil, one teaspoon at a time, continuing to beat until fully incorporated.
- If the mixture separates, immediately add a teaspoon of warm water at a time while beating constantly. This should help re-emulsify the mayonnaise. Continue until smooth and creamy.
- Taste and adjust seasoning as needed. Store your homemade Dutch mayonnaise in an airtight container in the refrigerator for up to a week.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
0g
Fat
73g
Carbs
0g
