Italian Mayonnaise Recipes

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.

EASY HOMEMADE MAYONNAISE

Easy Homemade Mayonnaise image

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

Ingredients

¾ cup light olive oil
1 large egg
1 tablespoon lemon juice
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon ground black pepper

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

ITALIAN MAYONNAISE

Italian Mayonnaise image

Another Leggo's recipe, thought this sounded good, it also has variation for Herb or Pepper corn flavour

Provided by Mandy

Categories Australian

Time 2m

Yield 2 cups

Number Of Ingredients 9

Ingredients

1 cup cream
1/2 cup mayonnaise
140 g tomato paste
1 -2 garlic clove, crushed
salt & pepper
1/4 cup fresh parsley, chopped
1/4 cup fresh chives, chopped or 1/4 cup spring onion
2 teaspoons dried basil (or a variation of the above ingredients)
1/4 cup canned green peppercorn, drained

Steps:

Stir mayonnaise & tomato paste into the cream, add the garlic & salt & pepper.
Leave plain or add one of the above variations.

Nutrition Facts : Calories 529, Fat 43.3, SaturatedFat 17.4, Cholesterol 94.5, Sodium 1023.5, Carbohydrate 33.3, Fiber 3.9, Sugar 12.7, Protein 7.4

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