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
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.
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
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
HOMEMADE MAYONNAISE II
This is a fresh, homemade mayonnaise. Be sure to experiment by adding fresh dill, extra dried mustard, or your favorite spices and herbs.
Provided by Deborah Cusick
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 20
Number Of Ingredients 7
Steps:
- Place the eggs, mustard, paprika, pepper, salt, and lemon juice into a blender. Blend on high speed until combined. Then, slowly drizzle in the oil with the blender running. Once the oil has been incorporated, scrape the mayonnaise into a bowl, and adjust the seasonings to taste. Store in the refrigerator up to 3 days.
Nutrition Facts : Calories 201.6 calories, Carbohydrate 0.4 g, Cholesterol 18.6 mg, Fat 22.4 g, Protein 0.7 g, SaturatedFat 3.6 g, Sodium 21.6 mg, Sugar 0.1 g
CHEF JOHN'S HOMEMADE MAYONNAISE
Homemade mayo is one of those indescribable culinary pleasures. If you have a stick-style or regular blender you can make your own mayo! It's so much cheaper and way more delicious. You also get to decide what kind of oil you want: a nice fruity olive oil; a lighter vegetable oil; or your own secret custom mix.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 16
Number Of Ingredients 8
Steps:
- Pour egg yolks, lemon juice, white wine vinegar, Dijon mustard, salt, sugar, vegetable oil, and olive oil, respectively, into a tall, narrow bowl. Set a immersion blender into the oil mixture and hold against the bottom of the bowl; pulse until a thick, pale mixture begins to form, about 3 to 6 pulses. Continue blending until smooth and creamy.
Nutrition Facts : Calories 188.5 calories, Carbohydrate 0.3 g, Cholesterol 25.6 mg, Fat 21.1 g, Protein 0.3 g, SaturatedFat 2.9 g, Sodium 118.1 mg, Sugar 0.1 g
HOME MADE MAYONNAISE
This is the way that we have made mayonnaise for years and years in my family, before commercial mayonnaise was sold at so cheap prices. It's always delicious!
Provided by CynthiaRussell
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 16
Number Of Ingredients 6
Steps:
- Combine the egg, garlic, lemon juice and mustard in the container of a blender or food processor. Blend until smooth, then blend on low speed while pouring oil into the blender in a fine stream as the mixture emulsifies and thickens.
Nutrition Facts : Calories 95.4 calories, Carbohydrate 0.2 g, Cholesterol 11.6 mg, Fat 10.5 g, Protein 0.4 g, SaturatedFat 1.7 g, Sodium 17.7 mg, Sugar 0.1 g
HOMEMADE MAYONNAISE
Provided by Molly Wizenberg
Categories Condiment/Spread Blender Egg No-Cook Bon Appétit
Yield Makes about 3/4 cup
Number Of Ingredients 6
Steps:
- Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds.
- Using 1/4 teaspoon measure and whisking constantly, add 1/4 cup oil to yolk mixture, a few drops at a time, about 4 minutes. Gradually add remaining 1/2 cup oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes (mayonnaise will be lighter in color). Cover and chill. do ahead Can be made up to 2 days ahead. Keep chilled.
- Variation:
- To make aioli, add 1 minced garlic clove to the egg mixture, and substitute extravirgin olive oil for the canola oil.
- Raw egg is not recommended for infants, the elderly, pregnant women, and people with weakened immune systems. To avoid the risk of salmonella infection, you can use pasteurized egg yolk instead.
MAYONNAISE
Steps:
- Whisk together yolk, mustard, and 1/4 teaspoon salt until combined well. Add about 1/4 cup oil drop by drop, whisking constantly until mixture begins to thicken. Whisk in vinegar and lemon juice, then add remaining 1/2 cup oil in a very slow, thin stream, whisking constantly until well blended. If at any time it appears that oil is not being incorporated, stop adding oil and whisk mixture vigorously until smooth, then continue adding oil. Whisk in salt to taste and white pepper. Chill, surface covered with plastic wrap, until ready to use.
FRESH MAYONNAISE (PURE AND ALL NATURAL)
Make and share this Fresh Mayonnaise (Pure and All Natural) recipe from Food.com.
Provided by BBCFan
Categories European
Time 4m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix egg, lemon juice (or vinegar), mustard, salt and sugar along with the pepper, together in an electric mixer bowl.
- Gradually add the olive oil.
- Blend well.
- Refrigerate for at least 30 minutes.
Nutrition Facts : Calories 979.2, Fat 109.5, SaturatedFat 15.3, Cholesterol 52.9, Sodium 601.2, Carbohydrate 1.1, Fiber 0.2, Sugar 0.3, Protein 1.8
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10 HEALTHY HOMEMADE MAYONNAISE RECIPES
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Estimated Reading Time 3 mins
- Basic Homemade Mayo. Eggs. Extra virgin olive oil. Apple cider vinegar. Powdered mustard. Sea salt. View recipe.
- Healthy Homemade Mayonnaise. Egg yolks. Mustard. Lemon juice or apple cider vinegar. Salt and pepper. Olive oil. Coconut oil. View recipe.
- Paleo Miracle Mayo. Eggs. Lime juice. Honey. Dry mustard. Sea salt. Black pepper. Smoked paprika (optional) Avocado oil or olive oil. View recipe.
- Truffle Mayonnaise. Egg yolk. Dijon mustard. White balsamic vinegar. Walnut oil. Truffle oil. View recipe.
- Homemade Paleo Baconnaise. Olive oil. Bacon fat. Egg yolks. Lemon juice. Apple cider vinegar. Mustard. Salt. View recipe.
- Duck Egg Mayonnaise. Duck egg yolk. Macadamia or avocado oil. Lemon juice. Dijon mustard. Pinch of salt. View recipe.
- Roast Garlic Mayo. Garlic. Olive oil. Dijon mustard. Egg yolks. White wine vinegar. Water. Black pepper. Salt. View recipe.
- Basil and Parmesan Mayonnaise. Fresh basil leaves. Parmesan cheese. Egg yolk. Anchovy fillets. Water. Lemon juice. Garlic. Dijon mustard. Olive oil. Extra virgin olive oil.
- Egg-Free Avocado Mayo. Avocados. Olive oil. Lemon juice. Garlic powder. Salt. Dijon mustard. Black pepper. View recipe.
- Spicy Cashew Mayo. Raw cashews. Water. Lemon juice. Sea salt. Dates. Sriracha sauce. View recipe. More Ideas for Adding Flavor. Mayonnaise can be prepared in a variety of ways, using different oils, condiments or herbs and spices.
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