Made From Scratch Mayonnaise Recipes

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.

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.

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.

MAYONNAISE (FROM SCRATCH)

Steps:

• In mixing bowl, whisk together egg yolks and dry ingredients.
• Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture.
• Start whisking on medium high, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit.
• Once you reach that point you can turn the mixer speed down a touch and increase the oil flow to a constant, 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 MAYONNAISE

Steps:

• Serving size is 1 tablespoon. Recipe makes 1-1/4 cups mayonnaise.
• Wash the outside of the egg shell with soap and water.
• Rinse and dry.
• In blender, add egg, dry mustard, vinegar, (optional paprika) and 1/4 cup oil.
• Turn on low for 1-2 minutes.
• Turn blender off, and scrape sides if necessary.
• Turn blender on, and while it is running, slowly add the remaining 3/4 cups oil.
• Blend until the consistency of mayonnaise.
• Refrigerate in non-reactive container.
• FOR VARIATION: Add 1/4-1/2 tsp of your desired seasoning, such as, basil, tarragon, or parsley.

MADE-FROM-SCRATCH MAYONNAISE

Steps:

• Beat yolks on medium speed until slightly thickened. Add 1 tablespoon lemon juice , the dijon mustard, and 1 teaspoon coarse salt. Beat 1 minute.
• Raise speed to medium-high. Add 1/2 cup canola oil, 1 teaspoon at a time.
• Slowly pour in 1 1/4 cups more canola oil and the extra-virgin olive oil in a steady stream, beating until incorporated, about 10 minutes.
• Fold in 2 tablespoons hot water, 2 teaspoons more lemon juice, and 1 teaspoon more salt.

BASIC MAYONNAISE

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.

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.