GOURMET REAL MAYONNAISE
Make and share this Gourmet Real Mayonnaise recipe from Food.com.
Provided by The Spice Guru
Categories Lunch/Snacks
Time 15m
Yield 1 cup, 16 serving(s)
Number Of Ingredients 11
Steps:
- NOTE: I HAVE BEEN MAKING MAYONNAISE FOR YEARS AND HAVE NEVER HAD A SINGLE OCURRRENCE OF "SALMONELLA"! USE ONLY THE FRESHEST CRACK-FREE EGGS THAT HAVE BEEN PROPERLY REFRIGERATED. BEFORE BREAKING EGGS, SANITIZE THE OUTER SHELLS FIRST, THEN RINSE WELL FOR ADDED SAFETY. SERVE PREPARED MAYONNAISE USING A CLEAN UTENSIL WHICH HAS NOT HAD CONTACT WITH OTHER INGREDIENTS. KEEP UNUSED MAYONNAISE SEALED AND REFRIGERATED. SINCE ANY NATURAL PRESERVATIVE-FREE MAYONNAISE IS PERISHABLE, USE WITHIN 3 DAYS.
- SELECT a durable, quality kitchen blender with a removable center lid knob.
- CRACK one whole egg into the blender.
- SEPARATE another egg then add the yolk into blender.
- ADD the remaining ingredients EXCEPT the canola oil (2 1/2 teaspoons distilled white vinegar, 1 1/2 teaspoons fresh lemon juice (REMOVE ANY SEEDS BEFORE ADDING!), 1/2 teaspoon dry mustard, 1/4 teaspoon fine sea salt, 1/4 teaspoon white sugar, 1/8 teaspoon cayenne pepper, 1 pinch garlic powder, 1 pinch white pepper); PLACE blender lid into place.
- TURN blender on to the WHIP setting for a few seconds to emulsify mixture; STOP blender and remove lid; REMOVE blender lid's center knob to leave a feeding hole; REPLACE adjusted lid.
- INTO a clear measuring cup with a spout top, add canola oil to the 3/4 cup mark.
- SLOWLY trickle oil into blender feeder hole by drips or up to the thinnest steady stream, until all of the oil has been added, and the mayonnaise is completely blended and emulsified.
- TRANSFER mayonnaise into a resealable container to refrigerate (mayonnaise will emulsify further with refrigeration), or use right away (keep unused portion refrigerated at all times, and use the fresh mayonnaise within 3 days).
- SERVE with your favorite foods and enjoy!
Nutrition Facts : Calories 100.3, Fat 10.8, SaturatedFat 0.9, Cholesterol 23.2, Sodium 45.3, Carbohydrate 0.2, Sugar 0.1, Protein 0.8
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.
FLAVORED MAYONNAISE 8 WAYS
Perk up sandwiches and veggies with flavored mayo. An especially easy way to improve the flavor of store-bought fat free mayo. From Susan Epstein, The Brown Bag Lunch. Each batch makes approx 1/2 cup.
Provided by Good Vibe Goddess
Categories Spreads
Time 5m
Yield 1/2 cup
Number Of Ingredients 2
Steps:
- Add To make DIJON MAYO: 1 1/2 tbsp Dijon mustard and 2 tbsp chopped fresh dill.
- Add to make CHIVE MAYO: 1/3 cup fresh snipped chives, 2 small minced garlic cloves and ground black pepper, to taste.
- Add to make HORSERADISH MAYO: 3 tbsp prepared horseradish,1/2 tsp dried thyme and Salt and pepper, to taste.
- Add to make HERB MAYO: 2 1/2 tbsp chopped herbs(try parsley, chives, dill, tarragon, oregano, thyme, basil).
- Add to make DILL MAYO: 1/4 cup fresh chopped dill, 1 tbsp lemon juice, 1 tsp garlic, minced and Salt and pepper, to taste.
- Add to make BLACK PEPPER MAYO: 1 tsp freshly ground black pepper and 1 tsp lemon juice.
- Add to make HONEY MUSTARD MAYO: 1 tbsp lime juice, 1 tbsp honey and 1 tbsp Dijon mustard.
- Add to make SUN DRIED TOMATO MAYO: 1 small clove garlic, 1/4 cup chopped and well drained sun-dried tomatoes packed in oil. Process ingredients in food processor until smooth before adding to mayo.
Nutrition Facts : Calories 916.5, Fat 78.5, SaturatedFat 11.5, Cholesterol 61.1, Sodium 1670.8, Carbohydrate 56.2, Sugar 15, Protein 2.1
CLASSIC MAYONNAISE
Provided by Scott Peacock
Categories Sauce Egg Mustard Quick & Easy Backyard BBQ Gourmet
Yield Makes about 1 cup
Number Of Ingredients 6
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.
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- While whisking constantly, drizzle in the oil very slowly. Begin with just a drop or two at a time. Once you have added about half the oil, you can add it in a very thin stream. Keep whisking the entire time you are adding the oil.
- When finished, the mayonnaise will not be as thick as store bought mayonnaise. Let it sit, refrigerated, for at least half an hour.
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