Mayonnaise (Dried Eggs)

View liquid egg formulation

Yield: 600g

Ingredients Percent (%) Grams Volume
Water, cold 14.55 87.30 3.5 fl. oz.
Egg yolks, dried 2.65 15.90 2 tbsp.
Vinegar, white distilled 1.75 10.50 2 tsp.
Whole eggs, dried 1.50 9.00 2 tbsp.
Lemon juice concentrate 1.00 6.00 1/2 tsp.
Salt 1.30 7.80 4 tsp.
Sugar, granulated 0.50 3.00 3/4 tsp.
Neutral oil, such as soybean 76.75 460.5 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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Main Dishes