EASY HOMEMADE MAYONNAISE
After realizing how quick and easy it is to make homemade mayo (and how much better it tastes) I will never buy store bought again! All you need is an immersion blender, a few ingredients, and a couple of minutes to make the most delicious and creamy mayonnaise.
Provided by Dishing It
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 8
Number Of Ingredients 6
Steps:
- Place light olive oil, egg, lemon juice, Dijon mustard, salt, and pepper together in a bowl. Use a hand-held immersion blender to blend mixture together, placing the blade directly on top of the egg yoke. Pull up the immersion blender slowly when fully emulsified, taking care not to over blend. Store in a tightly closed container; refrigerate until using.
Nutrition Facts : Calories 188.9 calories, Carbohydrate 0.3 g, Cholesterol 23.3 mg, Fat 20.9 g, Protein 0.8 g, SaturatedFat 3 g, Sodium 170.2 mg, Sugar 0.1 g
CLASSIC MAYONNAISE
Steps:
- Begin with all ingredients at room temperature, they will emulsify more readily. In a food processor or blender, process the yolks, salt, mustard, cayenne, lemon juice and water together to form a stable base. With the motor running, add a few drops of the oil, the mixture will begin to thicken. Then, begin adding the remaining oil in a thin, steady stream. Scrape down the sides of the processor/blender. Check seasoning. Keep covered in the refrigerator for up to 3 days. Serve with cold meats, seafood, poultry and salads.
CLASSIC HOMEMADE COLESLAW
Forget shop-bought versions and make a homemade slaw. It's an ideal side dish for barbecues or to serve with burgers, salads, sandwiches and more
Provided by Anna Glover
Categories Side dish
Time 15m
Yield Serves 8 as a side
Number Of Ingredients 9
Steps:
- Remove any bruised or damaged outer cabbage leaves. Halve through the stem, and remove the dense core with a sharp knife and discard. Put cut side down onto a chopping board, and slice as finely as you can into thin shreds. You can also do this on a mandoline (you might want to quarter before slicing) or in a food processor with the shredding attachment. Tip into a bowl.
- Grate the carrots on a box grater to coarsely shred, or cut into thin strips using a julienne peeled or the grater attachment on the food processor. Tip into the bowl. Finely slice the onion, and thin as you can, and add to the bowl with the other veg. Add the herbs if using. A mixture is nice if you have some to use up.
- In a jug, whisk the mustard, mayo, yogurt and vinegar. Season well, and taste for sharpness and creamy. Add more vinegar if you like.
- Tip the dressing into the veg bowl, and mix everything together well with a large spoon. Stir so all the veg gets coated lightly in the dressing. Sprinkle with a few pinches of paprika, and serve straight away. Can be covered and chilled for up to 3 days. Mix well before serving.
Nutrition Facts : Calories 105 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
CLASSIC MAYONNAISE
Provided by Scott Peacock
Categories Sauce Egg Mustard Quick & Easy Backyard BBQ Gourmet
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- Whisk together yolk, mustard, and 1/4 teaspoon salt until combined well. Add about 1/4 cup oil drop by drop, whisking constantly until mixture begins to thicken. Whisk in vinegar and lemon juice, then add remaining 1/2 cup oil in a very slow, thin stream, whisking constantly until well blended. If at any time it appears that oil is not being incorporated, stop adding oil and whisk mixture vigorously until smooth, then continue adding oil. Whisk in salt to taste and white pepper. Chill, surface covered with plastic wrap, until ready to use.
BASIC MAYONNAISE
Forget shop-bought and make your own homemade mayonnaise. It takes a little effort but it's well worth it to accompany your favourite dishes
Provided by Good Food team
Categories Condiment
Number Of Ingredients 4
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.
Nutrition Facts : Calories 267 calories, Fat 29 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 0.2 grams carbohydrates, Sugar 0.2 grams sugar, Protein 1 grams protein, Sodium 0.17 milligram of sodium
CLASSIC MAYONNAISE
Provided by Martha Stewart
Number Of Ingredients 7
Steps:
- In a blender, mix egg, mustard, salt, and sugar. Slowly drizzle in oil while blender is running. Add lemon juice. Season with black pepper. Refrigerate in a jar.
More about "classic homemade mayonnaise recipes"
CLASSIC HOMEMADE MAYONNAISE RECIPE | LANA'S COOKING
From lanascooking.com
5/5 (4)Total Time 15 minsCategory Condiments And ExtrasCalories 97 per serving
- Begin adding the oil drop by drop while beating constantly. A speed of 2 strokes per second is adequate and you can switch hands but do not stop beating until the mayonnaise has begun to thicken. Once the mayonnaise has thickened (this will occur when about 1/3 to 1/2 cup of oil has been incorporated), add the oil a little faster in a steady thin stream until all of the oil has been beaten in.
HOMEMADE MAYONNAISE RECIPE | BON APPéTIT
From bonappetit.com
3.9/5 (19)Author Molly WizenbergServings 0.75Estimated Reading Time 40 secs
- Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds
- Using 1/4 teaspoon measure and whisking constantly, add 1/4 cup oil to yolk mixture, a few drops at a time, about 4 minutes. Gradually add remaining 1/2 cup oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes (mayonnaise will be lighter in color). Cover and chill. do ahead Can be made up to 2 days ahead. Keep chilled.
4-INGREDIENT HOMEMADE MAYONNAISE RECIPE | THE …
From therecipecritic.com
CLASSIC MAYONNAISE | RICARDO
From ricardocuisine.com
CLASSIC HOMEMADE MAYONNAISE - HOW TO FEED A LOON
From howtofeedaloon.com
CLASSIC MAYONNAISE RECIPE - TASTINGTABLE.COM
From tastingtable.com
4.7/5 (65)Total Time 10 minsCategory CondimentsCalories 255 per serving
HOMEMADE MAYONNAISE (BETTER THAN HELLMANN'S) - FEAST AND FARM
From feastandfarm.com
HOME-MADE FRENCH MAYONNAISE RECIPE (FOR BEGINNERS)
From snippetsofparis.com
CREAMY CLASSIC HOMEMADE COLESLAW DRESSING (MAYO BASED)
From saltysidedish.com
HOMEMADE MAYONNAISE RECIPE - THE GRACIOUS WIFE
From thegraciouswife.com
26 TRADITIONAL CINCO DE MAYO FOOD RECIPES - CRAZY LAURA
From crazylaura.com
NO-FAIL HOMEMADE MAYONNAISE RECIPE | DOWNSHIFTOLOGY
From downshiftology.com
TWO-MINUTE MAYONNAISE RECIPE - SERIOUS EATS
From seriouseats.com
CLASSIC FRENCH MOTHER SAUCES: MAYONNAISE | SAVEUR
From saveur.com
CLASSIC HOMEMADE MAYONNAISE RECIPE - MYKITCHEN101EN.COM
From mykitchen101en.com
HOMEMADE MAYONNAISE - THE KITCHEN MAGPIE
From thekitchenmagpie.com
CLASSIC MAYONNAISE RECIPE | DELICIOUS. MAGAZINE
From cuduni.noer.dynu.com
FAIL-PROOF HOMEMADE MAYONNAISE - INSPIRED TASTE
From inspiredtaste.net
TUNA MACARONI SALAD - THIS IS NOT DIET FOOD
From thisisnotdietfood.com
CLASSIC MACARONI SALAD WITH LIGHT MAYONNAISE RECIPE
From ximeki.hards.dynu.com
You'll also love