Homemade Mayonnaise Cooked Recipes

EASY HOMEMADE MAYONNAISE

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.

MAYONNAISE

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.

HOMEMADE (COOKED) MAYONNAISE RECIPE

Steps:

• Gather the ingredients.
• Heat egg yolks, lemon juice, water, and sugar in a small skillet over very low heat, stirring and scraping bottom of pan constantly with a spatula.
• At the first sign of thickening, remove pan from heat, but continue stirring.
• Dip pan bottom in a large pan of cold water to stop cooking.
• Scrape into a blender, blend for a second or so, then let stand uncovered at least five minutes to cool.
• Add dry mustard , salt , and cayenne if using.
• Cover and, with the blender running, drizzle oil in very slowly at first, down center hole into egg mixture.
• Transfer mayonnaise to a clean container and chill immediately. This will keep for at least seven days refrigerated. Source: by Shirley O. Corriher (William Morrow) Reprinted with permission.

BASIC MAYONNAISE

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.

COOKED MAYONNAISE (SALAD DRESSING)

Steps:

• In a microwave safe bowl beat the 2 eggs.
• Beat in the flour and dry mustard.
• Stir in the milk, sugar and salt. I use skim milk as I watch fat, but you can use whole milk which makes it a bit richer.
• In a measuring cup mix together the vinegar and hot water, and add while stirring to the milk mixture in the microwave safe bowl.
• To stir this mixture I usually use a wire whisk.
• Microwave at full power for 9 minutes, stirring half way through the cooking time.
• After the cooking time, add the butter if desired.

HOMEMADE MAYONNAISE

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.

HOMEMADE MAYONNAISE

Steps:

• By hand: Place egg yolk, mustard, lemon juice, 1/4 teaspoon salt, and a pinch of pepper in a bowl and whisk together until mixture is smooth and thoroughly combined. Add the oil: Start with one drop at a time and whisk constantly until mixture begins to thicken; add remaining teaspoon lemon juice, then pour in oil in a very slow, steady stream and continue whisking until oil is incorporated and sauce is thick and emulsified. Use immediately or refrigerate in an airtight container for up to 1 week.
• Blender method: Combine egg yolk, mustard, lemon juice, 1/4 teaspoon salt, and a pinch of pepper in the jar of a blender or in a large glass measuring cup, if using a hand blender. Blend until smooth and thoroughly combined. Add oil, starting with one drop at a time, and blend constantly until mixture begins to thicken. Add remaining lemon juice while continuing to blend, and pour remaining oil in a slow and steady stream until oil is incorporated and mixture is thick and emulsified.

HOMEMADE MAYONNAISE

Steps:

• In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, water and lemon juice until mixture reaches 160° or is thick enough to coat the back of a spoon. While stirring, quickly place the bottom of the pan in a bowl of ice water; continue stirring for 2 minutes or until cooled., Transfer to a blender. Add salt and pepper. While processing, gradually add oil in a steady stream. Transfer to a small bowl. Cover and refrigerate for up to 7 days.