轉載自
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 |
【生酮ketogenic】低碳水蛋黃醬/沙拉醬 Mayonnaise的做法
雞蛋和芥末提前放至室温。Bring the egg and mustard to room temperature in advance.
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.
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.
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.
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.
另外，只要一個蛋黃就可以與約1升橄欖油混合製作蛋黃醬。所以如果你想製作更多蛋黃醬，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.
