Dutchmayonnaise Recipes

DUTCH MAYONNAISE

Dutch Mayonnaise image

Make and share this Dutch Mayonnaise recipe from Food.com.

Provided by Carol H

Categories Dutch

Yield 1 1/4 cups

Number Of Ingredients 6

Ingredients

2 egg yolks
1/4 teaspoon white pepper, ground
1/4 teaspoon salt
1/4 teaspoon mustard powder, ground
1 cup canola oil or 1 cup sunflower oil
1 tablespoon vinegar, at room temperature

Steps:

Beat the eggs in a mixing bowl.
Add the salt, pepper and mustard powder.
Using an electric mixer, beat the egg yolk mixture at a consistent speed.
Add a little oil and a little vinegar on an alternating basis.
If the oil separates from the mixture, add a touch of warm water.

DUTCH MAYONNAISE

Dutch Mayonnaise image

As a true American Dutchy, even I need mayonnaise with my steak fries at times. Make sure ALL ingredients are room temperature, and don't bother trying if storm is forecasted, it'll fail miserably.

Provided by Cat Hale

Categories Sauces

Time 5m

Yield 2 cups

Number Of Ingredients 5

Ingredients

2 egg yolks
salt
1 tablespoon Dijon mustard (not the kind from the bottle, yuck. Dijon or Dutch mustard please)
2 tablespoons vinegar (plain or wine vinegar)
canola oil (at least a quart, don't want to end up with too little oil halfway!)

Steps:

You can do this by hand with a whisk or with a hand held mixer. If using a food processor, it's better to use whole eggs.
Mix all ingredients, except the oil.
Slowly add oil, drip by drip. don't do it too fast or it'll fail. If everything goes well, the mayo will slowly thicken, stop adding oil when you have the right consistency. If it fails, restart, you can slowly add the failed batch later on into the successive batch.
Don't keep this stuff in the fridge like a jar of mayo! It doesn't have any preservatives.

Nutrition Facts : Calories 56.9, Fat 4.3, SaturatedFat 1.5, Cholesterol 188.8, Sodium 91.6, Carbohydrate 1.1, Fiber 0.2, Sugar 0.3, Protein 2.7

HOW TO MAKE HOMEMADE DUTCH MAYONNAISE WITH VINEGAR

How to Make Homemade Dutch Mayonnaise With Vinegar image

Homemade Dutch mayonnaise is different from what you find jarred on grocery store shelves. It is rich and creamy and easy to make yourself.

Provided by Karin Engelbrecht

Categories Condiment

Time 2m

Number Of Ingredients 6

Ingredients

1 cup sunflower oil
1 egg (organic or pasteurized)
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1 teaspoon mustard (yellow or Dijon)
Pinch of salt

Steps:

In a narrow, tall cylinder, like the one that comes with a stick blender, combine the sunflower oil, egg, lemon juice, white wine vinegar, mustard, and salt.
Place the stick blender all the way into the cylinder and turn it on.
Within a few minutes, the sauce will emulsify into thick, white mayonnaise. Add more oil if you prefer it thicker.
Chill immediately in the refrigerator. Notes:

Nutrition Facts : Calories 251 kcal, Carbohydrate 0 g, Cholesterol 23 mg, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, Sodium 43 mg, Sugar 0 g, Fat 28 g, ServingSize 1 1/4 cup (8 servings), UnsaturatedFat 0 g

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

Ingredients

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.

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

Ingredients

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

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