Recipes & Sauces

Reduced Egg Mayonnaise

Canola Oil Vinegar Lemon Juice Egg White Egg Yolk Sugar Water Salt Mustard Flour #103 Deheated Mustard Flour #601

76.20% 6.00% 1.50% 4.00% 2.70% 2.80% 3.10% 1.70% 1.00% 1.00%

Hydrate the mustard flour #103 in water for 5 minutes. Add half of the vinegar, lemon juice, salt and sugar to the flour water mixture. Mix for 15 seconds in a mixer at a speed of 3000rpm. Hydrate the deheated mustard flour #601 with the other half of the vinegar for 5 minutes. Add the deheated mustard vinegar mixture along with the egg white, egg yolk and rest of the ingredients (except Canola oil) 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 20 seconds at a speed of 11000rpm.