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Mayonnaise & Tartar Sauce
Yield: 48 (1/4-cup) servings
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| Ingredients |
Lb. |
Oz. |
Method |
| Frozen (thawed) or refrigerated liquid egg yolk or reconstituted dried egg yolk* |
- |
13
|
Mix in food processor or blender. |
| Vinegar or lemon juice |
- |
9
|
- |
| Salt |
- |
.5
|
- |
| Dry mustard |
- |
.1 |
- |
| White pepper |
- |
.05 |
- |
| Paprika |
- |
.05 |
- |
| Vegetable or light olive oil |
- |
76 |
- |
| Total approximate weight |
6 lb. |
2.7 oz. |
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*7.4 oz. dried egg yolk mixed with 5.5 oz. water
Instructions
With food processor or blender on high speed, slowly pour in oil in a very thin, steady stream. Cover and refrigerate until serving.
Tartar Sauce: Blend into Mayonnaise: 1 lb. drained pickle relish, 4 oz. capers, 2 oz. finely chopped roasted red peppers, and .25 oz. hot pepper sauce.
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