Recipes & Sauces

Full Egg Mayonnaise

Canola Oil Vinegar Lemon Juice Egg White Egg Yolk Sugar Water Salt Mustard Flour #103

76.20% 6.00% 1.50% 4.00% 3.70% 2.80% 3.10% 1.70% 1.00%

Hydrate the mustard flour #103 in water for 5 minutes. Add the vinegar, lemon juice, salt and sugar to the flour water mixture. Mix for 15 seconds in a mixer at a speed of 3000rpm. Add the egg white and egg yolk to the mustard flour mixture and mix for 15 seconds in the mixer at a speed of 3000rpm. Adjust the speed of the mixer to 11000rpm and add the oil very slowly for the first 30 seconds and then add the rest over the next 2 minutes. Continue mixing the mayonnaise once the oil has been incorporated for another 20 seconds at a speed of 11000rpm.