Basic Mayonnaise Recipes

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BASIC MAYONNAISE



Basic Mayonnaise image

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

2 large egg yolks
1 teaspoon Dijon mustard
4 teaspoons fresh lemon juice
1 cup vegetable oil
Coarse salt and ground pepper

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

BASIC MAYONNAISE



Basic mayonnaise image

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

2 egg yolks
1 tbsp Dijon mustard
250ml sunflower oil
2 tsp white wine vinegar or lemon juice

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

MAYONNAISE



Mayonnaise image

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

1 egg yolk*
1/2 teaspoon fine salt
1/2 teaspoon dry mustard
2 pinches sugar
2 teaspoons fresh squeezed lemon juice
1 tablespoon white wine vinegar
1 cup oil, safflower or corn

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.

EASY HOMEMADE MAYONNAISE



Easy Homemade Mayonnaise image

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

¾ cup light olive oil
1 large egg
1 tablespoon lemon juice
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon ground black pepper

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

EASIEST SALAD DRESSING



Easiest Salad Dressing image

This is the easiest, yet yummiest salad dressing there is!

Provided by PAYE

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 5m

Yield 4

Number Of Ingredients 4

½ cup mayonnaise
3 teaspoons milk
¼ teaspoon salt
1 pinch ground black pepper

Steps:

  • Combine the mayonnaise, milk, salt and pepper in a jar with a tight fitting lid. Shake vigorously to mix, then pour over your salad.

Nutrition Facts : Calories 198.1 calories, Carbohydrate 1 g, Cholesterol 10.4 mg, Fat 21.8 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 3.3 g, Sodium 301.7 mg, Sugar 0.3 g

BEST EVER HOMEMADE MAYONNAISE



Best Ever Homemade Mayonnaise image

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

2 large free-range eggs (the freshest you can get)
2 teaspoons salt
2 teaspoons dry mustard (Keen's)
1/4 cup white vinegar
2 cups vegetable oil (or slightly less)

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 OLIVE OIL MAYONNAISE



Easy Homemade Olive Oil Mayonnaise image

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

2 eggs, room temperature
1 cup extra-virgin olive oil
1 cup canola oil
1 tablespoon lemon juice
1 tablespoon white wine vinegar
½ teaspoon dry mustard
¼ teaspoon salt

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 LIGHT MAYONNAISE



Basic Light Mayonnaise image

Provided by Florence Fabricant

Categories     condiments

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 5

1 large egg
1 teaspoon Dijon-style mustard
1 tablespoon white-wine vinegar or lemon juice
1 1/2 cups light olive oil or vegetable oil
Salt and freshly ground white pepper

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.

Nutrition Facts : @context http, Calories 245, UnsaturatedFat 23 grams, Carbohydrate 0 grams, Fat 27 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 76 milligrams, Sugar 0 grams, TransFat 0 grams

SIMPLE HOMEMADE MAYONNAISE



Simple Homemade Mayonnaise image

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.

HANDMADE BASIC MAYONNAISE



Handmade Basic Mayonnaise image

Make and share this Handmade Basic Mayonnaise recipe from Food.com.

Provided by lkadlec

Categories     Very Low Carbs

Yield 1 batch

Number Of Ingredients 6

1 egg yolk (room temperature)
1/2 teaspoon Dijon mustard or 1/2 teaspoon dry mustard
1/2 teaspoon salt
1 pinch cayenne pepper
1 tablespoon vinegar
3/4 cup olive oil or 3/4 cup salad oil

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.

Nutrition Facts : Calories 1486.1, Fat 166.2, SaturatedFat 23.8, Cholesterol 166, Sodium 1202, Carbohydrate 0.8, Fiber 0.1, Sugar 0.1, Protein 2.5

BASIC MAYONNAISE



Basic Mayonnaise image

I have been using the recipe from the Cuisinart instruction booklet for over 15 years. This is the new recipe that is prepared without raw eggs. It is much safer to eat, produces perfect mayonnaise every time, and is a snap to make.

Provided by Miss V

Categories     < 15 Mins

Time 15m

Yield 1 3/4 Cups Mayonnaise

Number Of Ingredients 12

1 egg (large)
1 egg yolk (large)
1 tablespoon lemon juice (freshly squeezed )
1 tablespoon wine vinegar
1 1/2 tablespoons water
1/2 teaspoon sugar
1/2 teaspoon flour
2 1/2 teaspoons dry mustard
1 teaspoon salt (kosher)
1 pinch cayenne
2 tablespoons olive oil (extra virgin)
1 1/3 cups vegetables (or canola)

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.

Nutrition Facts : Calories 239, Fat 22, SaturatedFat 3.9, Cholesterol 228.7, Sodium 1374, Carbohydrate 4.8, Fiber 0.8, Sugar 2, Protein 6.3

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Top Asked Questions

What do I need to make mayonnaise?
You will need the following: Egg — You need to use egg to make mayonnaise. We do use raw egg in the recipe. For mayonnaise made without egg, see our vegan mayonnaise recipe. Personally, I don’t have an issue adding raw egg to the recipe, but if you are concerned about eating raw eggs, buy pasteurized eggs.
How do you make mayonnaise with egg yolk and salt?
Place the egg yolk and salt in a food processor. Pulse to combine. Add the lemon juice and mustard; blend well. With the motor running, add the oil, drop by drop. This will take a few minutes. Don’t rush it or the mayonnaise may “break,” meaning the oil will separate from the egg.
How do you make mayonnaise with oil and lemon juice?
Add the lemon juice and mustard; blend well. With the motor running, add the oil, drop by drop. This will take a few minutes. Don’t rush it or the mayonnaise may “break,” meaning the oil will separate from the egg.
What is a good recipe for mayonnaise with bacon?
Smoky Mayo… 1/2 cup mayonnaise, 1/4 cup crisp cooked bacon (drained, cooled & finely chopped), 2 cloves roasted garlic, pepper to taste. 1/2 cup mayonnaise, 3 tablespoons finely grated smoke cheddar cheese, squeeze of lemon juice, pepper to taste. 1/2 cup mayonnaise, 2 tablespoons smoked paprika, 1 teaspoon lemon juice. Tangy & Tasty Mayos…

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