BEST EVER HOMEMADE MAYONNAISE
Everyone we know loves this easy-to-make mayonnaise and asks us for the recipe. Now it is here for them. Use the very best eggs you can buy. This is the first recipe I have posted. I hope you like it and use it as much as we do. By the way, the 32 servings are tablespoons.
Provided by Petroushka
Categories < 15 Mins
Time 5m
Yield 2 cups, 32 serving(s)
Number Of Ingredients 5
Steps:
- Put first four ingredients in a food processor or blender, and buzz them for 30-40 seconds.
- With the motor still running, slowly add the oil in a thin stream (like string).
- When all the oil is incorporated, keep running the machine for another 10-20 seconds.
- Refrigerate the mayonnaise. If your eggs are ultra fresh, the mayonnaise can keep for two to three weeks.
Nutrition Facts : Calories 125.9, Fat 14, SaturatedFat 1.9, Cholesterol 11.6, Sodium 149.9, Carbohydrate 0.1, Protein 0.4
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
EASY HOMEMADE MAYONNAISE
This is from "The Natural Gourmet" by Annemarie Colbin. It's supposed to be foolproof, and I guess it must be because it came out right for me the first time. If you don't like the idea of using all extra virgin olive oil then you can follow the original recipe's recommendation of 3/4 cup cold pressed soy or sunflower oil and 1/4 cup extra virgin. This isn't going to come out white, btw.
Provided by Angela Curtis
Categories < 15 Mins
Time 2m
Yield 1 1/4 cups
Number Of Ingredients 6
Steps:
- Combine egg, mustard, salt, juice, and vinegar in a blender.
- Blend for 30 seconds or until well mixed.
- Run the blender at low speed and add the oil very slowly.
- Once the mixture emulsifies (about the last 1/3 cup of oil) you can add the oil more quickly.
- Put into a jar and refrigerate.
Nutrition Facts : Calories 1598, Fat 177.1, SaturatedFat 25.1, Cholesterol 148.8, Sodium 1592, Carbohydrate 2.6, Fiber 0.5, Sugar 0.8, Protein 5.6
MAYONNAISE
Make mayonnaise at home with Alton Brown's easy recipe from Food Network: An egg yolk, lemon juice, vinegar and oil get whisked together until emulsified.
Provided by Alton Brown
Categories condiment
Time 10m
Yield 9 fluid ounces
Number Of Ingredients 7
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.
HOMEMADE MAYONNAISE
Provided by Food Network Kitchen
Categories condiment
Time 15m
Yield about 1 cup
Number Of Ingredients 5
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.
HOMEMADE MAYONNAISE
Homemade mayo is so easy to make in the food processor and far more delicious than any store-bought variety! With just a few simple ingredients that you probably have at home already, you can take this condiment to the next level.
Provided by Food Network Kitchen
Categories condiment
Time 5m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Add the egg yolks, Dijon mustard, vinegar, 1 1/2 teaspoons kosher salt, and 2 tablespoons water to the bowl of a food processor fitted with the blade attachment. Blend until the ingredients are combined.
- Pour the oil into a measuring cup with a spout. With the processor running, pour in the oil very slowly, in a steady stream. It is important to add the oil slowly because if added too fast, the mayonnaise can break (see Cook's Note). This will take about 3 minutes. You will begin to see the mixture resemble mayonnaise after about half the oil has been added. As soon as all the oil has been added, transfer to an airtight storage container. Keep the mayonnaise refrigerated for up to 2 days.
EASY HOMEMADE MAYONNAISE
an Easy Mayonnaise using an electric mixer, blender/food processor, or with a whisk. (Not recommended using a whisk by hand.) A light Yellow color. So much fresher, and better tasting that store bought.
Provided by The Little Chef
Categories < 15 Mins
Time 5m
Yield 1-2 serving(s)
Number Of Ingredients 6
Steps:
- Beat/Blend the Egg Yolk until it gets a little thicker. ( About 2 Mins).
- Add the mustard and lemon juice
- Blend.
- Now. Take the oil, and while your beating the egg yolk mixture at the same time, drizzle in the oil, the slowest you can.
- It should be a light yellow color. Now you can add Salt and Pepper if you want.
- Enjoy!
Nutrition Facts : Calories 1018.4, Fat 113.1, SaturatedFat 15.6, Cholesterol 188.8, Sodium 316.9, Carbohydrate 2.2, Fiber 0.2, Sugar 0.5, Protein 2.6
HOMEMADE MAYONNAISE
Steps:
- Place the egg yolks in the bowl of the food processor and add the vinegar and mustard. Season with salt, to taste. Turn the machine on and VERY slowly start to drizzle in the oil. Drip, drip, drip until the mixture starts to look like mayonnaise, then a slow steady stream of oil can be added.
CHEF JOHN'S HOMEMADE MAYONNAISE
Homemade mayo is one of those indescribable culinary pleasures. If you have a stick-style or regular blender you can make your own mayo! It's so much cheaper and way more delicious. You also get to decide what kind of oil you want: a nice fruity olive oil; a lighter vegetable oil; or your own secret custom mix.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 16
Number Of Ingredients 8
Steps:
- Pour egg yolks, lemon juice, white wine vinegar, Dijon mustard, salt, sugar, vegetable oil, and olive oil, respectively, into a tall, narrow bowl. Set a immersion blender into the oil mixture and hold against the bottom of the bowl; pulse until a thick, pale mixture begins to form, about 3 to 6 pulses. Continue blending until smooth and creamy.
Nutrition Facts : Calories 188.5 calories, Carbohydrate 0.3 g, Cholesterol 25.6 mg, Fat 21.1 g, Protein 0.3 g, SaturatedFat 2.9 g, Sodium 118.1 mg, Sugar 0.1 g
EASY HOMEMADE OLIVE OIL MAYONNAISE
Have you ever wanted to try homemade olive oil mayonnaise but were afraid it would be a hassle? This recipe uses an immersion blender, but don't worry if you don't have one--I've included instructions to make it without it in the note section of this recipe. You'll never want to buy regular mayonnaise again once you see how easy making it homemade really is!
Provided by Cheryl King
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 32
Number Of Ingredients 7
Steps:
- Pour eggs, olive oil, canola oil, lemon juice, white wine vinegar, dry mustard, and salt into a large mason jar.
- Place the blade of an immersion blender near the bottom of the jar and blend, starting at high speed until combined, about 20 seconds. Raise the blender using an up and down motion and mix until mayonnaise is emulsified, about 1 minute.
- Place a lid on the jar and refrigerate until use, for up to two weeks.
Nutrition Facts : Calories 129.2 calories, Carbohydrate 0.1 g, Cholesterol 10.2 mg, Fat 14.3 g, Protein 0.4 g, SaturatedFat 1.6 g, Sodium 22.1 mg
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
HOME MADE MAYONNAISE
This is the way that we have made mayonnaise for years and years in my family, before commercial mayonnaise was sold at so cheap prices. It's always delicious!
Provided by CynthiaRussell
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 16
Number Of Ingredients 6
Steps:
- Combine the egg, garlic, lemon juice and mustard in the container of a blender or food processor. Blend until smooth, then blend on low speed while pouring oil into the blender in a fine stream as the mixture emulsifies and thickens.
Nutrition Facts : Calories 95.4 calories, Carbohydrate 0.2 g, Cholesterol 11.6 mg, Fat 10.5 g, Protein 0.4 g, SaturatedFat 1.7 g, Sodium 17.7 mg, Sugar 0.1 g
HOMEMADE MAYONNAISE
When you're out of mayonnaise, blend a batch of this Homemade Mayonnaise in under 1 minute. Because of the raw egg, this is not recommended for very young children or elderly persons, although washing the egg shell reduces the chance for contamination.
Provided by BeachGirl
Categories < 15 Mins
Time 1m
Yield 20 tablespoons, 20 serving(s)
Number Of Ingredients 6
Steps:
- Serving size is 1 tablespoon. Recipe makes 1-1/4 cups mayonnaise.
- Wash the outside of the egg shell with soap and water.
- Rinse and dry.
- In blender, add egg, dry mustard, vinegar, (optional paprika) and 1/4 cup oil.
- Turn on low for 1-2 minutes.
- Turn blender off, and scrape sides if necessary.
- Turn blender on, and while it is running, slowly add the remaining 3/4 cups oil.
- Blend until the consistency of mayonnaise.
- Refrigerate in non-reactive container.
- FOR VARIATION: Add 1/4-1/2 tsp of your desired seasoning, such as, basil, tarragon, or parsley.
Nutrition Facts : Calories 100.5, Fat 11.2, SaturatedFat 0.9, Cholesterol 9.3, Sodium 61.7, Protein 0.3
BASIC MAYONNAISE
Homemade mayonnaise is easier than you thought. It's fresh, tangy, and endlessly customizable -- you can flavor it however you please.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 5m
Yield Makes 1 1/3 cups
Number Of Ingredients 5
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.
Nutrition Facts : Calories 102 g, Fat 12 g
SIMPLE HOMEMADE MAYONNAISE
Only a few ingredients, only 15 mins prep time, add garlic during preparation to turn it into aioli.
Provided by bronwenmclaren
Time 15m
Yield Serves 5
Number Of Ingredients 0
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.
BASIC FOOD PROCESSOR MAYONNAISE
You CAN make this without using a raw egg; see directions. This classic mayo is delicious, but please note that it won't keep as long in the fridge as commercial mayos do.
Provided by Lennie
Categories Sauces
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 4
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.
Nutrition Facts : Calories 1662.5, Fat 185.3, SaturatedFat 14.4, Cholesterol 124, Sodium 160.9, Carbohydrate 1.5, Fiber 0.4, Sugar 0.5, Protein 4.7
HOMEMADE MAYONNAISE
Pssst! Did you know America's top-selling condiment and go-to dressing for chicken, tuna and potato salad can be prepared with a handful of everyday pantry items? This mayonnaise recipe will be a new favorite. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 25m
Yield 1-1/4 cups.
Number Of Ingredients 6
Steps:
- In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, water and lemon juice until mixture reaches 160° or is thick enough to coat the back of a spoon. While stirring, quickly place the bottom of the pan in a bowl of ice water; continue stirring for 2 minutes or until cooled., Transfer to a blender. Add salt and pepper. While processing, gradually add oil in a steady stream. Transfer to a small bowl. Cover and refrigerate for up to 7 days.
Nutrition Facts : Calories 84 calories, Fat 9g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 50mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
SIMPLE MAYONNAISE RECIPE BY TASTY
Here's what you need: large pasteurized egg, dry mustard powder, distilled white vinegar, neutral oil, lemon juice, kosher salt
Provided by Betsy Carter
Time 30m
Yield 1 cup
Number Of Ingredients 6
Steps:
- In a food processor, combine the egg, mustard powder, and vinegar. Puree for 1 minute, until pale yellow.
- With the processor running, very slowly start to add the oil, 1 tablespoon at a time. Once you've added half of the oil, add the rest in a slow, steady stream. The mayonnaise should begin to thicken to the consistency of prepared mayo, or a bit looser. Add the lemon juice and salt and pulse to incorporate.
- Transfer to a clean, airtight container and store in the refrigerator. The mayonnaise should keep for up to 1 week.
- Enjoy!
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