蛋黃 egg yolk,第戎芥末 Dijon mustard,淡味橄欖油 light olive oil,白葡萄酒醋或檸檬汁 white wine vinegar or lemon juice
綜合評分 7.1
【生酮ketogenic】低碳水蛋黃醬/沙拉醬 Mayonnaise
綜合評分 7.1
轉載自https://www.dietdoctor.com/recipes/mayonnaise 食譜是4份的用量 1 tbsp=15 ml 1 tsp=5 ml 1 oz=28 g 1 cup = 16 tbsp = 48 tsp = 240 ml Fat 98% Protein 2% Carbs 0% 0 g carbs / serving
用料
- 蛋黃 egg yolk 1
- 第戎芥末 Dijon mustard 1 tablespoon
- 淡味橄欖油 light olive oil 1 cup
- 白葡萄酒醋或檸檬汁 white wine vinegar or lemon juice 1 – 2 teaspoons
做法
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雞蛋和芥末提前放至室溫。Bring the egg and mustard to room temperature in advance.
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攪拌機中先把雞蛋和芥末攪拌均勻，再緩慢逐次加入少量橄欖油，攪拌，至蛋黃醬成型。 Mix egg and mustard with a stick blender (or mixer) and add the oil slowly in a thin stream. The mayonnaise should set promptly. Continue to mix until all the oil has been added and the mayonnaise has thickened.
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加入醋/檸檬汁，攪拌。加鹽和胡椒粉調味。也可按需添加醋/檸檬汁。 Add vinegar/lemon juice. Mix some more and season with salt and pepper and perhaps more vinegar or lemon juice.
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使用前將蛋黃醬入冰箱稍稍放置。使香味更濃，蛋黃醬更濃綢。 Let the mayonnaise rest in the fridge for a while before serving. The flavor develops further after a-while and the mayonnaise thickens further.
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貼士︰如伴海鮮使用請選擇檸檬汁或白葡萄酒醋；如伴烤牛肉或其他冷盤，請選擇紅葡萄酒醋，但不要用香醋，因為它通常是加糖以及調色的，用這種醋會改變蛋黃醬的顏色。 TIP! Use lemon juice or white wine vinegar if you’re going to serve the mayonnaise with seafood. Use red-wine vinegar for roast beef and other cold cuts, but not balsamic vinegar. It’s commonly sweetened and colored and will discolor the mayonnaise.
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另外，只要一個蛋黃就可以與約1升橄欖油混合制作蛋黃醬。所以如果你想制作更多蛋黃醬，只要多加一些油和芥末，香料和酸即可。 Extra! As a child I was taught by my grandmother that one egg yolk can bind as much as a whole quart (liter) of oil. In other words: if you want to make a bigger batch, just increase the amount of oil to 2, 3 or more cups. But don’t forget to increase the amount of mustard, spices and acid.
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小貼士
所在的分類
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