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
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 GARLIC BASIL MAYONNAISE
I didn't invent the technique of making mayonnaise with a stick blender, but since I don't remember who showed me, it's just going to be easier to take credit. If you've never tasted delicious homemade mayonnaise, you've never tasted mayonnaise.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 24
Number Of Ingredients 9
Steps:
- Bring a saucepan of water to a boil. Prepare a bowl of ice water and have it standing nearby.
- Place basil leaves into boiling water and blanch until leaves are bright green and slightly soft, about 10 seconds. Remove basil leaves with a fine mesh strainer and place into ice water to stop the cooking process. Drain basil, wrap in a paper towel, and gently squeeze to remove excess moisture.
- Place egg yolks into a container with a base slightly larger than the base of a stick blender, such as a measuring cup or large beer glass. Add garlic, lemon juice, salt, cayenne pepper, black pepper, basil leaves, and Dijon mustard to egg yolks. Pour vegetable oil over the top.
- Push stick blender all the way to the bottom of the container. Pulse blender 6 or 8 times, about 1 second per time, until mixture begins to emulsify on the bottom. Once mayonnaise begins to form, raise the stick blender slightly in the container and continue to blend until all oil has run through the blender, mayonnaise is thick, and basil is finely chopped, 10 to 20 more seconds. Taste and adjust seasonings. Transfer to a bowl. Mayonnaise will keep, refrigerated, for 2 to 3 days.
Nutrition Facts : Calories 126.5 calories, Carbohydrate 0.4 g, Cholesterol 17.1 mg, Fat 14 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 2.3 g, Sodium 78.7 mg
BASIC MAYONNAISE
I have been using the recipe from the Cuisinart instruction booklet for over 15 years. This is the new recipe that is prepared without raw eggs. It is much safer to eat, produces perfect mayonnaise every time, and is a snap to make.
Provided by Miss V
Categories < 15 Mins
Time 15m
Yield 1 3/4 Cups Mayonnaise
Number Of Ingredients 12
Steps:
- Insert the metal blade in your food processor. Process the egg, egg yolk, lemon juice, wine vinegar, water, sugar and flour until smooth, about 20 seconds. Transfer the egg mixture to a small (7 or 9 inch ) nonstick skillet, and heat over very low heat while gently begins to thicken and resemble a custard sauce, remove from the heat while still stirring and set in a pan of ice and water to stop the cooking. Stir until the egg mixture is cooled; let rest for 5 minutes. Wash the work bowl, metal blade and lid in hot soapy water and dry thoroughly.
- Insert the metal blade. Process the cooled egg mixture with the dry mustard, salt and cayenne until blended, 1 minute. Scrape the work bowl. With the machine running, add the olive oil through the hole in the small feed tube very slowly. Scrape the work bowl. With the machine running, add the vegetable oil through the hole slowly into the emulsion. The mayonnaise will thicken as the oil is added. Taste and adjust seasonings as necessary. Remove to a container, cover and keep refrigerated. Keeps 3-4 days refrigerated.
Nutrition Facts : Calories 239, Fat 22, SaturatedFat 3.9, Cholesterol 228.7, Sodium 1374, Carbohydrate 4.8, Fiber 0.8, Sugar 2, Protein 6.3
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.
HOW TO MAKE MAYONNAISE
Provided by Chef Jean-Pierre
Number Of Ingredients 0
Steps:
- Makes 2 ½ Cups
- Place egg yolks in a glass bowl. Add mustard, salt and pepper and whisk together briefly. Begin adding the oil, drop by drop, while whisking continuously. When the mixture begins to thicken, you may begin to whisk in the oil in a thin stream, until you have a VERY thick mixture.
HANDMADE BASIC MAYONNAISE
Make and share this Handmade Basic Mayonnaise recipe from Food.com.
Provided by lkadlec
Categories Very Low Carbs
Yield 1 batch
Number Of Ingredients 6
Steps:
- Put first 5 ingredients in a clean bowl and whisk until blended.
- Beat in the oil drop by drop.
- As the sauce thickens increase the flow of oil, but be slow and patient. The sauce, when finished will be very thick.
- Taste and adjust seasonings, adding salt or vinegar if necessary.
Nutrition Facts : Calories 1486.1, Fat 166.2, SaturatedFat 23.8, Cholesterol 166, Sodium 1202, Carbohydrate 0.8, Fiber 0.1, Sugar 0.1, Protein 2.5
More about "handmadebasicmayonnaise recipes"
10 HEALTHY HOMEMADE MAYONNAISE RECIPES
From healthline.com
Estimated Reading Time 3 mins
HOW TO MAKE MAYONNAISE | ALLRECIPES
From allrecipes.com
Estimated Reading Time 4 mins
COPYCAT HELLMAN'S MAYONNAISE RECIPE | CDKITCHEN.COM
From cdkitchen.com
HOW TO MAKE HOMEMADE MAYONNAISE | RECIPES, …
From foodnetwork.com
BASIC HOMEMADE MAYONNAISE | RICARDO
From ricardocuisine.com
HOMEMADE MAYONNAISE RECIPE - THE GRACIOUS WIFE
From thegraciouswife.com
BASIC HOMEMADE MAYONNAISE RECIPE - THE SPRUCE EATS
From thespruceeats.com
FAIL-PROOF HOMEMADE MAYONNAISE - INSPIRED TASTE
From inspiredtaste.net
DIY: HOMEMADE MAYONNAISE - BROWN EYED BAKER
From browneyedbaker.com
HOMEMADE MAYONNAISE - JO COOKS
From jocooks.com
HOW TO MAKE HOMEMADE MAYONNAISE - THE ENDLESS MEAL®
From theendlessmeal.com
BASIC MAYONNAISE RECIPE + VIDEO - THE COOKING BRIDE
From cookingbride.com
TANGY AND RICH: THE BEST HOMEMADE MAYONNAISE | FOODAL
From foodal.com
HOMEMADE MAYONNAISE RECIPE | MAYONNAISE VIDEO |CULTURED PALATE
From myculturedpalate.com
CLASSIC HOMEMADE MAYONNAISE RECIPE | LANA'S COOKING
From lanascooking.com
BEST HOMEMADE MAYONNAISE RECIPE EVER | SIMPLE. TASTY. GOOD.
From junedarville.com
EASY HOMEMADE MAYONNAISE RECIPE BY THE FOOD GOODIES
From youtube.com
HOW TO MAKE A QUICK MAYONNAISE IN FIVE MINUTES - SIMONE'S KITCHEN
From insimoneskitchen.com
EASY HOMEMADE COOKED MAYONNAISE RECIPE - JETT'S KITCHEN
From jettskitchen.com
MAKE EASY HOMEMADE MAYONNAISE WITH A HAND MIXER. - YOUTUBE
From youtube.com
HOW TO MAKE MAYONNAISE - THE SPRUCE EATS
From thespruceeats.com
BASIC MAYONNAISE | RECIPE | KITCHEN STORIES
From kitchenstories.com
DIY HOMEMADE MAYONNAISE | ONLY 4 INGREDIENTS! - WIFE ... - WIFE …
From wifemamafoodie.com
MAYONNAISE - EASY EVERYDAY RECIPES FROM SCRATCH - FIFTEEN SPATULAS
From fifteenspatulas.com
HOMEMADE MAYONNAISE (IMMERSION BLENDER) - SPEND WITH PENNIES
From spendwithpennies.com
NO-FAIL HOMEMADE MAYONNAISE RECIPE | DOWNSHIFTOLOGY
From downshiftology.com
1-MINUTE HOMEMADE MAYONNAISE - PRIMAVERA KITCHEN
From primaverakitchen.com
மயோனைஸ் செய்வது எப்படி| HOME MADE …
From youtube.com
EASY HOME MADE MAYONNAISE - DRIZZLE AND DIP
From drizzleanddip.com
HOW TO MAKE MAYONNAISE - THE PIONEER WOMAN
From thepioneerwoman.com
HOW TO MAKE EASY HOMEMADE MAYONNAISE - THE PETITE COOK™
From thepetitecook.com
HOW TO MAKE HOMEMADE MAYONNAISE RECIPE | REAL SIMPLE
From realsimple.com
BASIC MAYONNAISE RECIPE | MYRECIPES
From myrecipes.com
HOMEMADE MAYONNAISE | RICARDO
From ricardocuisine.com
EASY MAYONNAISE HOMEMADE IN ONE MINUTE - MY KIDS LICK THE BOWL
From mykidslickthebowl.com
2-MINUTE HOMEMADE MAYONNAISE. ONLY 4 INGREDIENTS!
From foodabovegold.com
HOMEMADE MAYONNAISE IN 30 SECONDS - AS EASY AS APPLE PIE
From aseasyasapplepie.com
FRENCH MAYONNAISE RECIPE [DIY TURTORIAL] | MASALA HERB
From masalaherb.com
2 EASY WAYS TO MAKE HOMEMADE MAYONNAISE - WIKIHOW
From wikihow.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