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
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.
EASY HOMEMADE MAYONNAISE
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
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
HELLMANN'S (COPYCAT) MAYONNAISE
Make and share this HELLMANN'S (COPYCAT) MAYONNAISE recipe from Food.com.
Provided by CountryLady
Categories Very Low Carbs
Time 15m
Yield 1 cup
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1985.1, Fat 222.1, SaturatedFat 35.6, Cholesterol 166, Sodium 880.4, Carbohydrate 2.3, Sugar 1.7, Protein 2.4
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
MAYONNAISE
This recipe is perfect for a small batch of mayonnaise and does not require a food processor. Whisk slowly as you drip the oil into the egg yolk, lemon juice and Dijon mustard mixture. Once it starts to emulsify, you can start adding the oil a bit faster. In all, it'll be a few minutes of whisking for a beautiful light-yellow mayo that's worth every moment.
Provided by Melissa Clark
Categories quick, condiments
Time 5m
Yield 1 cup
Number Of Ingredients 6
Steps:
- In a medium bowl, whisk together the egg yolk, lemon juice, mustard, salt and 1 teaspoon cold water until frothy. Whisking constantly, slowly dribble in the oil until mayonnaise is thick and oil is incorporated. When the mayonnaise emulsifies and starts to thicken, you can add the oil in a thin stream, instead of drop by drop.
Nutrition Facts : @context http, Calories 470, UnsaturatedFat 30 grams, Carbohydrate 30 grams, Fat 35 grams, Fiber 0 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 241 milligrams, Sugar 0 grams, TransFat 0 grams
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
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.
BEST MAYONNAISE
Because I use whole soft-boiled eggs and not just the yolks, this simple recipe makes the thickest, best mayo that you can imagine. It keeps for up to a week in the fridge.
Yield makes 3 cups
Number Of Ingredients 4
Steps:
- Fill a pot with enough water to cover the eggs plus 1 inch. Add 1 teaspoon of salt. (Th is will make peeling the eggs easier once they're cooked.) Bring the water to a boil.
- Carefully lower the eggs into the boiling water. Simmer the eggs for 4 minutes, until soft boiled. Lift the eggs out of the water with a slotted spoon and immediately run under cold water. (This will stop the eggs from cooking in their own heat and will prevent a discoloration of the egg yolk that sometimes forms.)
- Crack the eggs on the counter and scoop them out into a food processor. Add the mustard and the remaining 1 teaspoon salt. Puree the eggs and, while the motor is running, slowly drizzle in the oil through the feed tube. The mayo will be super thick.
More about "best mayonnaise recipes"
13 BEST MAYONNAISE RECIPES | EASY MAYONNAISE RECIPES
From food.ndtv.com
Estimated Reading Time 7 mins
25 TOP-RATED RECIPES MADE DELECTABLE WITH MAYONNAISE
From allrecipes.com
Estimated Reading Time 5 mins
10 BEST MAYONNAISE SAUCE RECIPES | YUMMLY
From yummly.com
39 RECIPES THAT USE UP A JAR OF MAYONNAISE - TASTE OF …
From tasteofhome.com
FAIL-PROOF HOMEMADE MAYONNAISE - INSPIRED TASTE
From inspiredtaste.net
50 FLAVOURS OF MAYONNAISE - FOOD GYPSY | EASY, DELICIOUS …
From foodgypsy.ca
19 RECIPES THAT ACTUALLY USE MAYONNAISE THE RIGHT WAY
From huffpost.com
36 RECIPES THAT WOULD BE NOTHING WITHOUT MAYONNAISE
From bonappetit.com
HOMEMADE MAYONNAISE RECIPE | JAMIE OLIVER EGG RECIPES
From jamieoliver.com
HOMEMADE MAYONNAISE RECIPE - THE GRACIOUS WIFE
From thegraciouswife.com
THE BEST QUICK & EASY KETO MAYONNAISE - RECIPE - DIET …
From dietdoctor.com
10 HEALTHY HOMEMADE MAYONNAISE RECIPES
From healthline.com
9 AMAZING MAYONNAISE RECIPES THAT WILL IMPRESS YOUR GUESTS
From foodanddating.com
TWO-MINUTE MAYONNAISE RECIPE - SERIOUS EATS
From seriouseats.com
4-INGREDIENT HOMEMADE MAYONNAISE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
CLASSIC MAYONNAISE | RICARDO
From ricardocuisine.com
HOMEMADE MAYONNAISE RECIPE - THE BEST TASTING MAYONNAISE
From preciouscore.com
JAPANESE MAYO - THE BEST HOMEMADE RECIPE - CHOPSTICK CHRONICLES
From chopstickchronicles.com
TANGY AND RICH: THE BEST HOMEMADE MAYONNAISE | FOODAL
From foodal.com
HOW TO MAKE PERFECT MAYONNAISE | FOOD | THE GUARDIAN
From theguardian.com
BEST MAYONNAISE RECIPES AND MAYONNAISE COOKING IDEAS - THE …
From thedailymeal.com
21 BEST BAKED SALMON RECIPE WITH MAYONNAISE
From selectedrecipe.com
NO-FAIL HOMEMADE MAYONNAISE RECIPE | DOWNSHIFTOLOGY
From downshiftology.com
10 BEST BEEF MAYONNAISE RECIPES | YUMMLY
From yummly.com
BEST HOMEMADE MAYONNAISE RECIPE EVER | SIMPLE. TASTY. GOOD.
From junedarville.com
HOW TO MAKE MAYONNAISE - THE PIONEER WOMAN
From thepioneerwoman.com
HOW TO MAKE HOMEMADE MAYONNAISE - THE ENDLESS MEAL®
From theendlessmeal.com
HOMEMADE MAYONNAISE (IMMERSION BLENDER) - SPEND WITH PENNIES
From spendwithpennies.com
THIS IS THE #1 BEST MAYONNAISE WE TASTE TESTED! - EAT THIS NOT THAT
From eatthis.com
HOW TO MAKE MAYONNAISE - FEELGOODFOODIE
From feelgoodfoodie.net
PESTO MAYONNAISE - BEST CRAFTS AND RECIPES
From bestcraftsandrecipes.com
THE BEST MAYONNAISE BRANDS ACCORDING TO OUR TEST KITCHEN
From tasteofhome.com
BEST HOMEMADE VEGAN MAYONNAISE RECIPE (WITHOUT AQUAFABA)
From recipemagik.com
FAMILY POTATO SALAD RECIPE EVERYONE SHOULD KNOW, FROM CHEF
From insider.com
HOW TO MAKE THE BEST HOMEMADE MAYONNAISE RECIPE
From wholesomefarmhouserecipes.com
THE BEST VEGAN MAYONNAISE THAT WHIPS UP IN MINUTES!
From thedeliciousspoon.com
THE BEST EGG MAYONNAISE EVER - CARRIE'S KITCHEN
From carriecarvalho.com
THE BEST 5 MINUTE KETO MAYONNAISE – SUGAR FREE LONDONER
From sugarfreelondoner.com
COPYCAT HELLMAN'S BEST FOODS MAYONNAISE RECIPE - TOP SECRET …
From topsecretrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love