mayonnaise
Pronounced:MAY-uh-nayz
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The emulsion of oil, egg yolks and lemon juice and seasonings creates this thick creamy dressing. (Without the egg yolks this is called salad dressing.) Commercial mayonnaise is required to be 65% oil.
Ingredient
Season: available year-round
How to store: Refrigerate once opened. Homemade mayonnaise will only last 3-4 days; commercial for up to 6 months.
How to prepare: Used as a spread or as the based for many other sauces.
Substitutions: 1/2 cup plain nonfat yogurt + 1/2 cup fat-free mayonnaise = 1 cup low-fat mayonnaise; 1 cup fat-free or reduced-fat sour cream = 1 cup low-fat mayonnaise
| Nutrition Facts | ||
|---|---|---|
| Calculated for 1 | ||
| Calories 880 | ||
| Calories from Fat | (%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.0g | % | |
| Saturated Fat 0.0g | % | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | % | |
| Sodium 0mg | % | |
| Potassium 0mg | % | |
| Total Carbohydrate 0.0g | % | |
| Dietary Fiber 0.0g | % | |
| Sugars 0.0g | ||
| Protein 0.0g | % | |
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