Directions:
- Beat egg yolks on medium speed until slightly thickened.
- Add lemon juice, mustard, salt; beat one minute.
- Increase speed to medium-high, add 1/2 cup oil ONE TEASPOON AT A TIME (this is very important-or the mayonnaise will break ie., separate).
- SLOWLY pour in remaining oils in a steady stream, beating until incorporated (about 10 minutes).
- Fold in water, lemon juice, salt and curry powder.
- Serve at room temp; refrigerate leftovers for up to a week.
- REPAIR TRICK: If the mayo does break salvage the mixture by whisking a single (not married!) egg yolk in another bowl, then beat mayo into it a little at a time.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1024.47 Kcal (4289 kJ) | ||
| Calories from fat | 1022.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 113.56g | 175% | |
|---|---|---|---|
| Cholesterol | 122.76mg | 41% | |
| Sodium | 1217.46mg | 51% | |
| Potassium | 61.05mg | 1% | |
| Total Carbs | 1.1g | 0% | |
| Sugars | 0.21g | 1% | |
| Dietary Fiber | 0.18g | 1% | |
| Protein | 4.38g | 9% | |
| Vitamin C | 2.5mg | 4% | |
| Iron | 0.8mg | 5% | |
| Calcium | 23.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 636.16 Kcal (2663 kJ) | ||
| Calories from fat | 634.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 70.52g | 175% | |
|---|---|---|---|
| Cholesterol | 76.23mg | 41% | |
| Sodium | 756mg | 51% | |
| Potassium | 37.91mg | 1% | |
| Total Carbs | 0.68g | 0% | |
| Sugars | 0.13g | 1% | |
| Dietary Fiber | 0.11g | 1% | |
| Protein | 2.72g | 9% | |
| Vitamin C | 1.6mg | 4% | |
| Iron | 0.5mg | 5% | |
| Calcium | 14.3mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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