转载自
食谱是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
| 蛋黄 egg yolk | 1 |
| 第戎芥末 Dijon mustard | 1 tablespoon |
| 淡味橄榄油 light olive oil | 1 cup |
| 白葡萄酒醋或柠檬汁 white wine vinegar or lemon juice | 1 – 2 teaspoons |
【生酮ketogenic】低碳水蛋黄酱/沙拉酱 Mayonnaise的做法
鸡蛋和芥末提前放至室温。Bring the egg and mustard to room temperature in advance.
搅拌机中先把鸡蛋和芥末搅拌均匀，再缓慢逐次加入少量橄榄油，搅拌，至蛋黄酱成型。 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.
加入醋/柠檬汁，搅拌。加盐和胡椒粉调味。也可按需添加醋/柠檬汁。 Add vinegar/lemon juice. Mix some more and season with salt and pepper and perhaps more vinegar or lemon juice.
使用前将蛋黄酱入冰箱稍稍放置。使香味更浓，蛋黄酱更浓绸。 Let the mayonnaise rest in the fridge for a while before serving. The flavor develops further after a-while and the mayonnaise thickens further.
贴士：如伴海鲜使用请选择柠檬汁或白葡萄酒醋；如伴烤牛肉或其他冷盘，请选择红葡萄酒醋，但不要用香醋，因为它通常是加糖以及调色的，用这种醋会改变蛋黄酱的颜色。 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.
另外，只要一个蛋黄就可以与约1升橄榄油混合制作蛋黄酱。所以如果你想制作更多蛋黄酱，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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