Cold Emulsions & Aïoli · Volume 1 · SUB-EMU-001
Beef Fat Mayonnaise
verified
Specification
- Yield
- 440 ml
- Yield basis
- CALCULATEDCalculated from components — no cooking or reduction loss applied
- Cost / ml
- $0.0031 · $0.09/fl oz
- Batch cost
- $1.35
Allergens · declared affirmatively, inherited by ingredient ID
Eggs
Eggs — enters via Egg yolk, pasteurized (Beef Fat Mayonnaise)
Cost provenance · 1 level deep · computed at build, never stored
- Canola oil296 ml$0.62
- Rendered beef fat54 g$0.22
- Egg yolk, pasteurized2 ea$0.38
- Dijon mustard15 g$0.08
- Garlic, peeled6 g$0.05
- Lemonto taste—
Sub-recipe lines show the fraction of the batch this recipe consumes; the cost is that fraction of the batch's own computed cost, all the way down to purchase-unit prices in the ingredient dictionary.
Method
- Blend yolks, Dijon, garlic, and water; stream in the warm fat blend to emulsify.
- Season; hold at 41°F or below.