I P E S
United States
Known as an American recipe, with similar versions prepared across other nations.
- Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.
Ingredients 5 ingredients
- Mayonnaise
- 1 cupful thick white sauce
- Salt
- 2 tablespoonfuls vinegar
- 1 tablespoonful made mustard
Possible health benefits
General information, not medical advice.
-
Mayonnaise
High in vitamin E · 7.1 mg per 100 g, 59% of the reference intake per 100 g
- Vitamin E contributes to the protection of cells from oxidative stress.
Vitamin E is a fat-soluble nutrient found in many foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Nutrients per 100 g of “Mayonnaise, Regular”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- is thoroughly mixed, serve in a sauce boat, and pass with fish of almost any kind.
- This is easier to make than mayonnaise and quite as nice.
- Mock Mayonnaise for Vegetables Make 1 cupful thick white sauce, and let it get quite cold.
- Stir into it 1 tablespoonful made mustard and 2 tablespoonfuls vinegar, with salt to taste.
- Use as a mayonnaise.
- Add the mustard a little at a time, tasting often, so that the flavor may not be too strong.
Plating
Cookware for this recipe
-
Wooden spoon