Lds Homemade Mayonnaise Recipes
HOMEMADE MAYO
Provided by Ree Drummond : Food Network
Categories condiment
Time 10m
Yield 2 1/2 cups
Number Of Ingredients 6
Steps:
- Add egg yolks and mustard to a bowl and whisk to combine. Blend in a circular motion with an immersion blender and slowly add the oil, taking care for the first 30 seconds to avoid splitting.
- Add the rest of the oil until you have a thick, glossy mayonnaise. Add lemon juice, salt and pepper, then blend a little more and serve.
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
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
LD'S HOMEMADE MAYONNAISE
Make and share this Ld's Homemade Mayonnaise recipe from Food.com.
Provided by truebrit
Categories < 15 Mins
Time 5m
Yield 1 Pint, 4 serving(s)
Number Of Ingredients 5
Steps:
- Blend eggs, vinegar, mustard and seasoning salt in the blender; add oil very slowly (steady flow) while blender continues to run.
- Might need to stir toward end of adding oil.
Nutrition Facts : Calories 764.1, Fat 84.3, SaturatedFat 11.4, Cholesterol 93, Sodium 36.3, Carbohydrate 0.5, Fiber 0.1, Sugar 0.2, Protein 3.3
HOMEMADE MAYONNAISE
Fresh is the best and by making your own, you'll appreciate how good Homemade Mayonnaise is and elevates your dishes beautifully...
Provided by CLUBFOODY
Categories < 15 Mins
Time 5m
Yield 1/2 cup
Number Of Ingredients 7
Steps:
- Use either immersion blender, food processor or just a blender. Slowly start processing egg yolks and mustard together by adding oil a little at a time (don't rush it otherwise it will separate).
- When reach desired consistency, add lemon juice, white wine vinegar, sea salt and sugar. Process the ingredients until all well blended and the mayonnaise is thick again. Keeps 1 week in the refrigerator.
Nutrition Facts : Calories 2165.2, Fat 236.5, SaturatedFat 27.5, Cholesterol 737.8, Sodium 1309.1, Carbohydrate 6.4, Fiber 0.4, Sugar 3.1, Protein 11.3
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