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
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
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
DELI MAYONNAISE (RECIPE WITH TUTORIAL)
This is the best mayonnaise for several reasons. First, it hands-down has more flavor than commercial mayo. Secondly, it's lower in fat than store bought varieties. And third, when properly emulsified, it has a fantastic shelf life! (Six months??!! Who has mayo that doesn't get used up before that?) Don't let the length of the directions put you off... it's not nearly as bad as it looks... it was first written as a training recipe for emulsified sauces, so there are lots of explanations and comments.
Provided by Rare Affaire
Categories Sauces
Time 30m
Yield 28 ounces
Number Of Ingredients 7
Steps:
- Select the method of blending: blender (not the easiest but workable), food processor (my personal favorite), mixer with whisk attachment, or by hand (for the purist who has a strong arm).
- Combine salt & dry mustard in a small bowl and reserve. In a separate bowl, combine the vinegar and lemon juice and reserve.
- Blend (or process or whisk -- you get my meaning) the egg yolks until smooth and slightly lighter in color.
- Add the salt/dry mustard mixture. Blend smooth.
- Add about 1/3 of the vinegar/lemon juice. Blend smooth (This stage is the "sabayon" of the mayonnaise, or the base before the emulsion is begun.).
- While blending (about half speed on the blender or higher speed by the other methods), drizzle in about 1/4 tsp of the oil. Blend until the oil has completely incorporated and can't be seen any more. Repeat several times. (This is establishing your "emulsion", or placing the oil in suspension in the sauce.).
- While blending, begin drizzling the oil into the bowl at a SLOW but steady rate -- not more than a teaspoon every couple of seconds. If the mixture begins to sound "wet" or looks curdled, stop adding oil and allow the mixture to emulsify completely before continuing. (You do NOT need to pour the oil directly onto the moving whisk/blades. Pouring down the side of the the bowl works fine IF YOU ARE PATIENT.) Continue until 1/3 of the oil is emulsified. Note: if the mixture continues to appear curdled and will not mix together successfully after 30 seconds of blending without adding additional oil, you likely have a "broken" mayonnaise, and need to take steps to fix it before continuing -- a process not covered here.
- Add about 1/2 the remaining vinegar/lemon juice and blend until incorporated.
- Repeat the previous 2 steps. You can add oil at a faster rate, but a slow, steady drizzle will still be the safest. Add the last of the vinegar/lemon juice at the end and blend smooth.
- Add the last of the oil as before until it is all incorporated and emulsified. Make sure to scrape your bowl/blending container before giving it a final blending. May be used immediately.
- Store refrigerated in an airtight container.
- Note: any recipe that uses uncooked egg can be considered a health hazard. If you are unsure about this, we recommend using pasteurized egg yolk.
Nutrition Facts : Calories 211.8, Fat 23.5, SaturatedFat 3.5, Cholesterol 46.5, Sodium 210.2, Carbohydrate 0.3, Sugar 0.1, Protein 0.7
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.
DILL MAYONNAISE
Steps:
- Mix thoroughly in a bowl.
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