Handmadebasicmayonnaise Recipes

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.

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:

• 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.

Steps:

• Whisk the egg yolk by hand for 15 seconds.
• Combine vinegar, water, salt, sugar, and lemon juice in a small bowl or glass measuring cup.
• Stir until salt and sugar are dissolved.
• Add half of this solution to the egg yolk and whisk for another 15 seconds.
• Pour 1 cup of canola oil (or soybean oil) into a plastic squirt bottle.
• This bottle will allow you to dribble the oil into the egg yolk with one hand while whisking with the other.
• Squirt a few drops of oil into the yolk and whisk, and continue to add oil a little bit at a time while whisking non-stop.
• When you have used about half of the oil, your mayonnaise should be very thick.
• Add the remaining vinegar solution.
• Whisk.
• Now you can add the remaining oil in a steady stream while whisking until all of the oil has been added.
• Your mayonnaise should be thick and off-white in color.
• Put the mayonnaise into an old mayonnaise jar and seal it with a lid.
• Leave this out on your kitchen counter for 8 to 10 hours so that the vinegar and lemon juice can kill any potential bacteria in the egg yolk.
• Keep up to 2 weeks in your refrigerator.

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.

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:

• 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.

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:

• Put first 5 ingredients in a clean bowl and whisk until blended.
• Beat in the oil drop by drop.
• As the sauce thickens increase the flow of oil, but be slow and patient. The sauce, when finished will be very thick.
• Taste and adjust seasonings, adding salt or vinegar if necessary.

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:

• 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.

Steps:

• Place above ingredients in a blender and blend until smooth.

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.

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.

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.