Basic Mayonnaise Recipes

Steps:

• Place egg yolks in a food processor. (To avoid using raw eggs, substitute yolks from pasteurized eggs.)
• Add mustard and lemon juice. Pulse ingredients until well combined.
• With motor running, add oil in a slow, steady stream (mixture should become thick and emulsified). Season with salt and pepper.
• Refrigerate in an airtight container, up to 1 week.

Steps:

• Tip the egg yolks and mustard into a bowl, season with salt and pepper and whisk together until completely combined. Whisking constantly, add a small drop of oil and whisk until completely combined, then add another drop and continue a drop at a time until the yolks and oil combine and start to thicken. Once you're confident the oil and eggs are coming together you can add the oil a bit more at a time, but be patient, as adding the oil too quickly will cause the mayonnaise to split and curdle.
• Once all the oil has been whisked into the eggs and you have a thick, spoonable mayonnaise, whisk in the vinegar or lemon juice and season to taste. Will keep in the fridge for two days.

Steps:

• Combine the olive oil and vegetable oil in a liquid measuring cup or bowl; set aside. Whisk the egg yolk, vinegar and 1/2 teaspoon salt in a small nonreactive bowl.
• Set the bowl with the yolk mixture on a damp kitchen towel to steady it. Drizzle in the oil mixture very slowly, whisking constantly. (The mixture will begin to thicken after about half of the oil is added; if at any point the oil is not incorporating, stop drizzling and whisk until smooth.) Refrigerate in an airtight container for up to 4 days.
• Chimichurri Mayonnaise
• Puree 1/2 cup each fresh parsley, olive oil and vegetable oil, 1/4 cup fresh cilantro, 1 tablespoon red wine vinegar, 1 chopped garlic clove, 1/2 teaspoon kosher salt and 1/4 teaspoon each pepper and ground cumin until smooth. Make homemade mayonnaise (above) with the herb oil instead of the olive oil mixture.
• Honey-Mustard Mayonnaise
• Make homemade mayonnaise (above), stirring 1/8 teaspoon turmeric into the olive oil mixture and substituting champagne vinegar for the white vinegar. Whisk 2 tablespoons whole-grain mustard and 1 teaspoon honey into the finished mayonnaise. Season with salt.
• Spicy Sesame-Ginger Mayonnaise
• Mix 1 cup vegetable oil with 2 tablespoons sesame oil. Make homemade mayonnaise (above) with the sesame oil mixture instead of the olive oil mixture; substitute rice vinegar for the white vinegar. Whisk 1 tablespoon grated ginger, 1 1/2 teaspoons Sriracha and 1/2 teaspoon each sesame seeds and brown sugar into the finished mayonnaise. Season with salt.

Steps:

• In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you've got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture.
• Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.

Steps:

• Insert the metal blade in your food processor. Process the egg, egg yolk, lemon juice, wine vinegar, water, sugar and flour until smooth, about 20 seconds. Transfer the egg mixture to a small (7 or 9 inch ) nonstick skillet, and heat over very low heat while gently begins to thicken and resemble a custard sauce, remove from the heat while still stirring and set in a pan of ice and water to stop the cooking. Stir until the egg mixture is cooled; let rest for 5 minutes. Wash the work bowl, metal blade and lid in hot soapy water and dry thoroughly.
• Insert the metal blade. Process the cooled egg mixture with the dry mustard, salt and cayenne until blended, 1 minute. Scrape the work bowl. With the machine running, add the olive oil through the hole in the small feed tube very slowly. Scrape the work bowl. With the machine running, add the vegetable oil through the hole slowly into the emulsion. The mayonnaise will thicken as the oil is added. Taste and adjust seasonings as necessary. Remove to a container, cover and keep refrigerated. Keeps 3-4 days refrigerated.

Steps:

• Sit a large bowl on a cloth to stop it moving. Put the egg yolks into the bowl with the Dijon mustard and a little seasoning and whisk well until smooth.
• Gradually add the olive oil in a slow, steady stream, whisking all the time. You should have a smooth, quite thick mayonnaise that stands in peaks.
• Add lemon juice to taste and briefly whisk.
• If it's too thick, whisk in a few drops of warm water to give a good consistency.

Steps:

• The oil you use is up to you, and you can use one oil or a combination of oils; try using just canola oil the first time you make this, but using 1 cup canola oil and 1/4 cup olive oil is nice, too.
• Also note that if you want a very thick mayonnaise, don't use one egg: use two egg yolks instead.
• Okay, note number three: according to the folks at Cuisinart, you can substitute 2 tbsp of Egg Beaters for the raw egg; you OMIT the lemon juice/vinegar when you do this; I have never done this myself, mind you, so I can't vouch for the taste of the results.
• Okay, let's make mayo.
• Into your food processor (fitted with the metal blade, with the food pusher left in), place the egg, lemon juice, mustard, and ONE TBSP of the oil.
• Process for one minute only.
• The food pusher in your food processor should have a small hole in its bottom; that is for recipes like this one.
• The next step is to place 1/4 cup of the oil in the food pusher; with the machine running, let this small amount of oil dribble through.
• Turn machine off and remove food pusher; then turn back on and SLOWLY pour remaining oil in.
• When done, taste; add salt and/or pepper if you wish.
• If you want a herby mayo, add 1/4 cup lightly packed fresh herbs (try parsley) in at the beginning, along with the egg.
• Keep mayo refrigerated.
• Note that this is REAL mayo, not the commercial stuff loaded with preservatives, and foods prepared with it shouldn't be left at room temperature too long.