101. Mayonnaise with eggs
Ingredients::
Bechamel sauce (rec. No. 74): 250g, Hard-boiled egg yolks (6 pcs): 90g, Sunflower oil: 600g, Vinegar: 30g, Citric acid: 1g, Salt: 15g, Worcestershire sauce: 50g, Mustard: 50g
Instructions:
The cooled bechamel sauce and rubbed hard-boiled egg yolks are placed in a round-bottomed bowl and whisked while sunflower oil is added in a thin stream. Water may be added if necessary (50–70 g total). Finally, seasoned with salt, vinegar, mustard, and Worcestershire sauce. Used for cocktails and mayonnaise salads.
Technical data and weights:
| Product | Gross (g) | Net (g) |
|---|---|---|
| Сос Бешамел (рец. № 74) | 250.00 | 250.00 |
| Жълтъци от твърдо сварени яйца (6 бр.) | 90.00 | 90.00 |
| Sunflower oil | 600.00 | 600.00 |
| Vinegar | 30.00 | 30.00 |
| Лимонена киселина | 1.00 | 1.00 |
| Salt | 15.00 | 15.00 |
| Сос Уорчестър | 50.00 | 50.00 |
| Горчица | 50.00 | 50.00 |
Standard for 10 servings: Total yield:1000 | One serving:
Chemical composition per serving (in grams): Proteins:29 , Fats:671.3, Carbohydrates:53.1, Energy value:25105 kcal
Chemical composition per serving (in grams): Proteins:29 , Fats:671.3, Carbohydrates:53.1, Energy value:25105 kcal
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