Source: entrolottainfarto.com: photo my-personaltrainer.it

PRESENTATION

A condiment made as a mayonnaise prepared with hard-boiled egg yolk, mustard, low-fat cheese, and lemon juice or vinegar.

INGREDIENTS:

1 hard-boiled egg yolk

1 tablespoon strong mustard (with or without salt)

30 g (about 1 oz) fat-free white cheese

Juice of 1 lemon or 2 tablespoons vinegar

METOD

While still warm, mash the hard-boiled egg yolk with the mustard and lemon juice or vinegar.

Whisk the white cheese until smooth.

Gradually incorporate it into the egg mixture.

Season with pepper.

ALLERGENS:

• Vinegar: may contain sulfites
• Cheese: milk allergens
• Lemon: lemon intolerance or possible cross-reactivity in cases of allergy to grass pollens
• Mustard: listed among allergens in EU Regulation 1169/2011
• Egg: listed among allergens in EU Regulation 1169/2011

NOTE

• Prepare and handle under strict hygienic conditions.

The ingredients provide the following benefits:

• Apple cider vinegar: provides minerals such as phosphorus, sulfur, iron, magnesium, and especially calcium, essential for strengthening the heart and immune defenses
• Lemon: rich in antioxidant compounds (vitamin C, beta-carotene, cryptoxanthin, lutein, and zeaxanthin) that support liver cell regeneration, immune system function, and protect the cardiovascular system; also suitable for individuals with kidney disease and beneficial for liver function due to its content of vitamins, minerals, and antioxidants
• Mustard: helps strengthen the immune system; also suitable for individuals with kidney disease
• Eggs: a source of vitamin E, which protects the immune system from harmful fatty acids

Fat-free cheese may be replaced with rice flour or ricotta.

SAFETY / INTENDED USE

Also suitable for individuals with:

• Anorexia / weight loss
• Nausea and vomiting
• Constipation
• Diarrhea
• Mucositis and oral lesions (with caution as acidity increases)
• Xerostomia (dry mouth)
• Dysphagia (chewing and swallowing difficulties)

The addition of this mayonnaise to foods is recommended in cases of dysgeusia (taste alteration) and dysphagia.

Prepare and handle the product under strict hygienic conditions.