HOMEMADE VEGAN MIRACLE WHIP / MAYONNAISE
This is a recipe posted on Veganwolf.com. Posted here for safe keeping and a look at the nutritional info.
Provided by Wish I Could Cook
Categories Sauces
Time 20m
Yield 2 cups, 32 serving(s)
Number Of Ingredients 9
Steps:
- Cook together flour, sugar, water, and vinegar until thick.
- Combine last 5 ingredients in a blender and blend well.
- While flour mixture is still hot, add it to blender mixture and blend.
Nutrition Facts : Calories 69, Fat 5.2, SaturatedFat 0.7, Sodium 145.7, Carbohydrate 5.4, Fiber 0.1, Sugar 3.1, Protein 0.3
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.
HOMEMADE MIRACLE WHIP
Make and share this Homemade Miracle Whip recipe from Food.com.
Provided by Diana Adcock
Categories Salad Dressings
Time 15m
Yield 1 1/4 cup
Number Of Ingredients 8
Steps:
- In a blender combine vegetable oil, lemon juice, salt, dry or prepared mustard, and the egg/water mixture.
- Blend well.
- In a medium sauce pan cook together flour, sugar, water/egg/oil mixture and vinegar until stiff, stirring constantly.
- While hot, add to blender.
- Pulse a few times and then blend until smooth.
- *** Make sure you release the lid a few times during this pulsing to release any built up heat.
Nutrition Facts : Calories 1825.6, Fat 135.7, SaturatedFat 18.3, Cholesterol 148.8, Sodium 3785, Carbohydrate 140.3, Fiber 2.2, Sugar 81.2, Protein 13.1
HOMEMADE MIRACLE WHIP RECIPE - (3.6/5)
Provided by Mynenni
Number Of Ingredients 9
Steps:
- Using a blender, blend egg yolks, salt, powdered sugar and 1 tablespoon of the lemon juice until well blended. If you don't have a blender, you can use an electric mixer. With the blender still on, slowly pour 1 cup oil into the blender. SLOW! Like it should take you a VERY LONG TIME to get that into it. 5 minutes is okay! The slower the better! Add the remaining 1/2 cup oil a little faster, but still on the slow side. You don't want to dump it all in at once. Add the remaining 2 tablespoons of lemon juice. Once all of that is completely blended, turn off the blender for a bit and turn attention to the other ingredients. Boil the water and mix the cornstarch, mustard, and vinegar into the boiling water until smooth. Heat over low heat in a saucepan constantly stirring until it is smooth and paste-like; but make sure it doesn't get too thick. Turn the blender back on and slowly add the hot mixture with what's in the blender and blend well. Turn off and scrape sides if necessary and then turn back on. Make sure it is all well blended. Once it is blended, put it into a container with a lid to be put into the refrigerator. Allow to cool completely before using.
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
HOMEMADE MAYONNAISE
Yield makes about 2 1/2 cups
Number Of Ingredients 6
Steps:
- In the jar of a blender set on medium speed, process the egg, yolks, mustard, lemon juice, and salt until thoroughly mixed. Decrease the speed to low and add the oil in a slow, steady stream-the mayonnaise will thicken as you pour. It is done when it becomes thick and creamy, just after all of the oil has been added. Spoon it into a clean container, cover, and refrigerate immediately. It will keep for about 1 week.
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