Making your own mayonnaise not only guarantees superior flavor, but also lets you control the quality of the fats you consume. By using extra virgin olive oil, we get an emulsion rich in natural antioxidants. It is essential to pay attention to the hygiene of the eggs and the temperature of the ingredients to achieve a perfect texture and avoid food safety risks.
Estimated time: 23 minutes.
Difficulty: ⭐.
Servings: 4 people.
Number of people and some extra details:
This recipe is calculated for 4 people. It is a very versatile sauce that provides high energy density. Thanks to the use of Bonsalt 0%, we reduce sodium intake without losing the flavor balance needed to bind the oil with the egg. It is recommended to consume it within 48 hours.
Ingredients
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1 small organic egg (at room temperature).
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250ml of mild olive oil (or extra virgin if you prefer a stronger flavor).
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1 tablespoon of fresh lemon juice (or vinegar).
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Bonsalt 0%(to taste).
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A pinch of white pepper (optional).
Nutritional Analysis and Total Macros
Understanding what we eat is vital. Here is the breakdown of macronutrients per serving and the technical data sheet for our products.
| Category | Nutrient / Component | Amount (per serving) | Benefit and Source |
| Macronutrients | Protein | 3.2g | Muscle tissue |
| Healthy Fats | 27.8g | Energy and cardiovascular health | |
| Carbohydrates | 0.3g | Minimal energy | |
| Key Minerals | Potassium | 31.8mg | Nervous system function |
| Sodium (Bonsalt 0%) | 0.0mg | Blood pressure control | |
| Vitamins and Other | Dietary Fiber | 0.0g | Digestive health |
| Calories | 732.8 kcal | Total energy per serving |
Professional Step-by-Step Preparation
1. Hygienic preparation:
Wash and dry the egg very well before cracking it. It is vital that both the egg and the oil are at a similar temperature (room temperature) to make emulsification easier and prevent the mayonnaise from breaking.
2. Ingredient setup:
Crack the egg into a separate bowl to make sure no shell ends up in it, then transfer it to the blender cup. Add half of the olive oil, the tablespoon of lemon juice, and the Bonsalt 0%.
3. Emulsifying process:
Insert the blender shaft all the way to the bottom of the cup. Keep the blender still, without moving it, and start blending at low speed. You will see the mixture begin to turn white and thicken at the base.
4. Final incorporation:
When you see the base has come together, start pouring in the rest of the oil little by little while gently raising and lowering the blender shaft with slow movements. Continue until you get a smooth cream with the desired thickness.
This mayonnaise is the ideal accompaniment for meat, fish, or Russian salad. Go ahead and make it, and enjoy a homemade, natural, sodium-free sauce with your friends and family!
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