107. Andalusian mayonnaise
Ingredients::
Mayonnaise (industrial production): 800g, Fresh peppers: 170g, Tomato paste: 80g, Ketchup: 80g, Salt: 5g, Vinegar: 20g, Lemon: 75g, Sugar: 10g, Worcestershire sauce: 10g, Sunflower oil (for frying peppers): 20g
Instructions:
The peppers are fried in hot fat for 1–2 minutes or baked, then cleaned of skin, seeds, and stems, and mashed. The resulting puree is added to the mayonnaise along with tomato paste and all seasonings. The prepared sauce, if too thick, is diluted with a little water (20–30 g). Used as a topping for hard-boiled and poached eggs, fried pork chops, grilled fish, and scrambled eggs.
Technical data and weights:
| Product | Gross (g) | Net (g) |
|---|---|---|
| Майонеза (промишлено производство) | 800.00 | 800.00 |
| Пресни пиперки | 170.00 | 127.00 |
| Доматено пюре | 80.00 | 80.00 |
| - Кетчуп | 80.00 | 80.00 |
| Salt | 5.00 | 5.00 |
| Vinegar | 20.00 | 20.00 |
| - Лимон (за сок) | 75.00 | 30.00 |
| Sugar | 10.00 | 10.00 |
| Сос Уорчестър | 10.00 | 10.00 |
| Слънчогледово масло (за пържене на пиперките) | 20.00 | 20.00 |
Standard for 10 servings: Total yield:1000 | One serving:
Chemical composition per serving (in grams): Proteins:17 , Fats:781.5, Carbohydrates:40.8, Energy value:30874 kcal
Chemical composition per serving (in grams): Proteins:17 , Fats:781.5, Carbohydrates:40.8, Energy value:30874 kcal
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