HOMEMADE MAYONNAISE
Provided by Molly Wizenberg
Categories Condiment/Spread Blender Egg No-Cook Bon Appétit
Yield Makes about 3/4 cup
Number Of Ingredients 6
Steps:
- 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.
- Variation:
- To make aioli, add 1 minced garlic clove to the egg mixture, and substitute extravirgin olive oil for the canola oil.
- Raw egg is not recommended for infants, the elderly, pregnant women, and people with weakened immune systems. To avoid the risk of salmonella infection, you can use pasteurized egg yolk instead.
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
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
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
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
FRESH HERB MAYONNAISE
I was at the doctor's office the other day, and wrote this down. It uses fresh herbs and really perks up any dish!
Provided by Sharon123
Categories European
Time 7m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Stir all ingredients together.
- Top a simple salad, perhaps with boiled new potatoes, sliced green onions, or dollop on grilled chicken and pasta. Add to deviled eggs, or use as a dip for fresh vegetables.
- Enjoy!
Nutrition Facts : Calories 920.8, Fat 78.6, SaturatedFat 11.5, Cholesterol 61.1, Sodium 1673.4, Carbohydrate 56.9, Fiber 0.5, Sugar 15.2, Protein 2.4
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 FOR POMMES FRITES
Serve this homemade mayonnaise with classic Belgian-style Pommes Frites. A food processor helps make homemade mayonnaise quickly, but a whisk works just as well.
Provided by Martha Stewart
Categories Quick & Easy Recipes
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- Combine oils in a glass measuring cup. Place egg, mustard, and salt in the bowl of a food processor. Blend until mixture is foamy and pale, about 1 1/2 minutes.
- With the machine running, add the oil, drop by drop, through the feed tube, until the mixture starts to thicken (about 1/4 cup oil); do not stop the machine at this point or the mayonnaise may not come together. Add the remaining oil in a slow, steady stream. When all the oil has been incorporated, slowly add the lemon juice. The fresh mayonnaise can be kept, refrigerated in an airtight container, for up to 3 days.
GOURMET REAL MAYONNAISE
Make and share this Gourmet Real Mayonnaise recipe from Food.com.
Provided by The Spice Guru
Categories Lunch/Snacks
Time 15m
Yield 1 cup, 16 serving(s)
Number Of Ingredients 11
Steps:
- NOTE: I HAVE BEEN MAKING MAYONNAISE FOR YEARS AND HAVE NEVER HAD A SINGLE OCURRRENCE OF "SALMONELLA"! USE ONLY THE FRESHEST CRACK-FREE EGGS THAT HAVE BEEN PROPERLY REFRIGERATED. BEFORE BREAKING EGGS, SANITIZE THE OUTER SHELLS FIRST, THEN RINSE WELL FOR ADDED SAFETY. SERVE PREPARED MAYONNAISE USING A CLEAN UTENSIL WHICH HAS NOT HAD CONTACT WITH OTHER INGREDIENTS. KEEP UNUSED MAYONNAISE SEALED AND REFRIGERATED. SINCE ANY NATURAL PRESERVATIVE-FREE MAYONNAISE IS PERISHABLE, USE WITHIN 3 DAYS.
- SELECT a durable, quality kitchen blender with a removable center lid knob.
- CRACK one whole egg into the blender.
- SEPARATE another egg then add the yolk into blender.
- ADD the remaining ingredients EXCEPT the canola oil (2 1/2 teaspoons distilled white vinegar, 1 1/2 teaspoons fresh lemon juice (REMOVE ANY SEEDS BEFORE ADDING!), 1/2 teaspoon dry mustard, 1/4 teaspoon fine sea salt, 1/4 teaspoon white sugar, 1/8 teaspoon cayenne pepper, 1 pinch garlic powder, 1 pinch white pepper); PLACE blender lid into place.
- TURN blender on to the WHIP setting for a few seconds to emulsify mixture; STOP blender and remove lid; REMOVE blender lid's center knob to leave a feeding hole; REPLACE adjusted lid.
- INTO a clear measuring cup with a spout top, add canola oil to the 3/4 cup mark.
- SLOWLY trickle oil into blender feeder hole by drips or up to the thinnest steady stream, until all of the oil has been added, and the mayonnaise is completely blended and emulsified.
- TRANSFER mayonnaise into a resealable container to refrigerate (mayonnaise will emulsify further with refrigeration), or use right away (keep unused portion refrigerated at all times, and use the fresh mayonnaise within 3 days).
- SERVE with your favorite foods and enjoy!
Nutrition Facts : Calories 100.3, Fat 10.8, SaturatedFat 0.9, Cholesterol 23.2, Sodium 45.3, Carbohydrate 0.2, Sugar 0.1, Protein 0.8
MAYONNAISE WITH FRESH HERBS
Provided by Pierre Franey
Categories easy, condiments
Time 15m
Yield About 1 1/2 cups
Number Of Ingredients 11
Steps:
- Combine the egg yolk, mustard, vinegar, salt and pepper in a mixing bowl.
- Add the oil in a thin stream while beating vigorously with a wire whisk. When the mixture is thick and smooth, stir in the scallions, chives, parsley, basil, tarragon and garlic and blend well.
Nutrition Facts : @context http, Calories 166, UnsaturatedFat 15 grams, Carbohydrate 0 grams, Fat 18 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 3 grams, Sodium 58 milligrams, Sugar 0 grams, TransFat 0 grams
FRESH MAYONNAISE (PURE AND ALL NATURAL)
Make and share this Fresh Mayonnaise (Pure and All Natural) recipe from Food.com.
Provided by BBCFan
Categories European
Time 4m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix egg, lemon juice (or vinegar), mustard, salt and sugar along with the pepper, together in an electric mixer bowl.
- Gradually add the olive oil.
- Blend well.
- Refrigerate for at least 30 minutes.
Nutrition Facts : Calories 979.2, Fat 109.5, SaturatedFat 15.3, Cholesterol 52.9, Sodium 601.2, Carbohydrate 1.1, Fiber 0.2, Sugar 0.3, Protein 1.8
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10 HEALTHY HOMEMADE MAYONNAISE RECIPES
From healthline.com
Estimated Reading Time 3 mins
- Basic Homemade Mayo. Eggs. Extra virgin olive oil. Apple cider vinegar. Powdered mustard. Sea salt. View recipe.
- Healthy Homemade Mayonnaise. Egg yolks. Mustard. Lemon juice or apple cider vinegar. Salt and pepper. Olive oil. Coconut oil. View recipe.
- Paleo Miracle Mayo. Eggs. Lime juice. Honey. Dry mustard. Sea salt. Black pepper. Smoked paprika (optional) Avocado oil or olive oil. View recipe.
- Truffle Mayonnaise. Egg yolk. Dijon mustard. White balsamic vinegar. Walnut oil. Truffle oil. View recipe.
- Homemade Paleo Baconnaise. Olive oil. Bacon fat. Egg yolks. Lemon juice. Apple cider vinegar. Mustard. Salt. View recipe.
- Duck Egg Mayonnaise. Duck egg yolk. Macadamia or avocado oil. Lemon juice. Dijon mustard. Pinch of salt. View recipe.
- Roast Garlic Mayo. Garlic. Olive oil. Dijon mustard. Egg yolks. White wine vinegar. Water. Black pepper. Salt. View recipe.
- Basil and Parmesan Mayonnaise. Fresh basil leaves. Parmesan cheese. Egg yolk. Anchovy fillets. Water. Lemon juice. Garlic. Dijon mustard. Olive oil. Extra virgin olive oil.
- Egg-Free Avocado Mayo. Avocados. Olive oil. Lemon juice. Garlic powder. Salt. Dijon mustard. Black pepper. View recipe.
- Spicy Cashew Mayo. Raw cashews. Water. Lemon juice. Sea salt. Dates. Sriracha sauce. View recipe. More Ideas for Adding Flavor. Mayonnaise can be prepared in a variety of ways, using different oils, condiments or herbs and spices.
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