Basic Light Mayonnaise Recipes

BASIC MAYONNAISE

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.

EASY HOMEMADE MAYONNAISE

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.

BASIC MAYONNAISE

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.

BEST EVER HOMEMADE MAYONNAISE

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.

BASIC LIGHT MAYONNAISE

Steps:

• Place egg, mustard and vinegar in a food processor. Process until well blended.
• With the machine running, slowly dribble the oil into the feed tube to make a thick mixture.
• Season to taste with salt and pepper and keep refrigerated.

DANIEL BOULUD'S LIGHT MAYONNAISE

Steps:

• Poach the egg in vinegar water for 2 to 3 minutes.
• Place the egg in a blender with the mustard and red wine vinegar and blend with the peanut oil. Add the seasonings at the end.

HANDMADE BASIC MAYONNAISE

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.