| Ingredient | Qty, g | ||
|---|---|---|---|
| Egg yolk | |||
| Mustard (without sugar) | |||
| Sour cream 30% | |||
| Cooking salt | |||
| Product release: | 212 | ||
| Restore to default | |||
| Add a dish to the menu | |||
| 10 | ||
| 10 | ||
| 5 | ||
| 3 | ||
20 - 28 | ||
|---|---|---|
| Proteins | 3.2 |
| Digestible proteins | 3 |
| Fats | 28.2 |
| Net carbohydrates | 2.5 |
| Calories | 276 kcal |
| Indexes | |
| Glycemic index | 0 |
| Glycemic load | 0 |
| Insulin index, II | 15.9 |
| Disease inflammatory index, DII | 0.13 |
| Antioxidant, ORAC | 153 |
| Weight loss | Detention | Set |
|---|---|---|
| 28% | 20% | 17% |
| 972 | 1350 | 1620 |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid | |
| Recommendations (2) | |
| |
| Nutrient | % of RDA |
|---|---|
| Selenium | 3131285717 |
| Phosphorus | 24242434? |
| Sodium | 15151529? |
| Calcium | 11111111? |
| Iron | 10438? |
| Zinc | 7107162 |
| Acetylcholine | 57611? |
| Nutrient | % of RDA |
|---|---|
| DHA (Omega-3) | 26264351? |
| Arachidonic acid (AA, Omega-6) | 175134102? |
| Palmitic acid (Saturated) | 14141422? |
| Linoleic acid (Omega-6) | 8111018? |
| Allowed on diets | |
|---|---|
| Keto | |
| Paleo | |
| Mediterranean | |
Place the boiled yolks (3 pcs) in a bowl.
Add mustard (1 tsp) to the yolks and thoroughly mash with a fork until a homogeneous mixture is obtained.
After that, incorporate fatty sour cream (150 g) and add salt (1/4 tsp).
Mix all the ingredients until all lumps disappear and the mixture becomes smooth.
For the best texture, it is recommended to use an immersion blender. This will help make the mayonnaise creamier and smoother.
The finished mayonnaise is best stored in the refrigerator for 1-2 days.
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