Mayonnaise (Liquid Eggs)

View dried egg formulation

Yield: 600g

Ingredients Percent (%) Grams Volume
Water, cold 7.00 42.00 1.5 fl. oz.
Whole eggs, liquid, salted 6.50 39.00 3 tbsp.
Egg yolks, salted 6.50 39.00 3 tbsp.
Vinegar, white distilled 1.75 10.50 2 tsp.
Lemon juice concentrate 1.00 6.00 1/2 tsp.
Sugar, granulated 0.50 3.00 3/4 tsp.
Neutral oil, such as soybean 76.75 460.50 17 fl. oz.
Total 100% 600.00

 Method of Production:

  1. Add all ingredients except oil to a food processor and blend 1 minute.
  2. With the food processor on, slowly drizzle in oil through a funnel with 1/4-inch opening in a steady stream, until all the oil is used, and mixture is homogenous.
  3. Stop and scrape the sides with a spatula, then blend for 1 minute before packing into container and pressing down to make sure there are no air bubbles.

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