Mayonnaise From Scratch Recipes

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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

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

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

BASIC MAYONNAISE



Basic mayonnaise image

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

2 egg yolks
1 tbsp Dijon mustard
250ml sunflower oil
2 tsp white wine vinegar or lemon juice

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

BASIC MAYONNAISE



Basic Mayonnaise image

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

2 large egg yolks
1 teaspoon Dijon mustard
4 teaspoons fresh lemon juice
1 cup vegetable oil
Coarse salt and ground pepper

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

HOMEMADE MAYONNAISE



Homemade Mayonnaise image

Provided by Molly Wizenberg

Categories     Condiment/Spread     Blender     Egg     No-Cook     Bon Appétit

Yield Makes about 3/4 cup

Number Of Ingredients 6

1 large egg yolk*
1 1/2 teaspoons fresh lemon juice
1 teaspoon white wine vinegar
1/4 teaspoon Dijon mustard
1/2 teaspoon salt plus more to taste
3/4 cup canola oil, divided

Steps:

  • Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds.
  • Using 1/4 teaspoon measure and whisking constantly, add 1/4 cup oil to yolk mixture, a few drops at a time, about 4 minutes. Gradually add remaining 1/2 cup oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes (mayonnaise will be lighter in color). Cover and chill. do ahead Can be made up to 2 days ahead. Keep chilled.
  • Variation:
  • To make aioli, add 1 minced garlic clove to the egg mixture, and substitute extravirgin olive oil for the canola oil.
  • Raw egg is not recommended for infants, the elderly, pregnant women, and people with weakened immune systems. To avoid the risk of salmonella infection, you can use pasteurized egg yolk instead.

MAYONNAISE (FROM SCRATCH)



Mayonnaise (From Scratch) image

My Mayo recipe. I use it all the time! So much better than store-bought! I make this in my kitchenaid mixer with the wisk attachment, so that's how my instructions read. You can also do it by hand, if you have good stamina and maybe a couple extra hands.

Provided by Cynna

Categories     < 15 Mins

Time 15m

Yield 1 1/4 cup, 8 serving(s)

Number Of Ingredients 8

3 egg yolks
1 teaspoon fine salt
1 teaspoon ground pepper
1/2 teaspoon dry mustard
2 pinches sugar
2 teaspoons lemon juice, fresh is best but can use bottled
1 tablespoon white vinegar
1 cup canola oil

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.

BASIC FOOD PROCESSOR MAYONNAISE



Basic Food Processor Mayonnaise image

You CAN make this without using a raw egg; see directions. This classic mayo is delicious, but please note that it won't keep as long in the fridge as commercial mayos do.

Provided by Lennie

Categories     Sauces

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 4

1 large egg
1 tablespoon freshly squeezed lemon juice (white wine vinegar can be substituted, if necessary)
1 tablespoon Dijon mustard
1 1/4 cups canola oil (see directions)

Steps:

  • The oil you use is up to you, and you can use one oil or a combination of oils; try using just canola oil the first time you make this, but using 1 cup canola oil and 1/4 cup olive oil is nice, too.
  • Also note that if you want a very thick mayonnaise, don't use one egg: use two egg yolks instead.
  • Okay, note number three: according to the folks at Cuisinart, you can substitute 2 tbsp of Egg Beaters for the raw egg; you OMIT the lemon juice/vinegar when you do this; I have never done this myself, mind you, so I can't vouch for the taste of the results.
  • Okay, let's make mayo.
  • Into your food processor (fitted with the metal blade, with the food pusher left in), place the egg, lemon juice, mustard, and ONE TBSP of the oil.
  • Process for one minute only.
  • The food pusher in your food processor should have a small hole in its bottom; that is for recipes like this one.
  • The next step is to place 1/4 cup of the oil in the food pusher; with the machine running, let this small amount of oil dribble through.
  • Turn machine off and remove food pusher; then turn back on and SLOWLY pour remaining oil in.
  • When done, taste; add salt and/or pepper if you wish.
  • If you want a herby mayo, add 1/4 cup lightly packed fresh herbs (try parsley) in at the beginning, along with the egg.
  • Keep mayo refrigerated.
  • Note that this is REAL mayo, not the commercial stuff loaded with preservatives, and foods prepared with it shouldn't be left at room temperature too long.

Nutrition Facts : Calories 1662.5, Fat 185.3, SaturatedFat 14.4, Cholesterol 124, Sodium 160.9, Carbohydrate 1.5, Fiber 0.4, Sugar 0.5, Protein 4.7

MADE-FROM-SCRATCH MAYONNAISE



Made-from-Scratch Mayonnaise image

Homemade mayo has a far fresher flavor than its supermarket kin. A voluminous batch of the stuff can be had at the flip of a switch, by beating egg yolks, lemon juice, and oil in a mixer. Purists with strong wrists can always whisk by hand.

Provided by Martha Stewart

Categories     Gluten-Free Recipes

Yield Makes about 2 cups

Number Of Ingredients 7

3 large egg yolks
1 tablespoon lemon juice, plus 2 teaspoons more
1/2 teaspoon dijon mustard
2 teaspoons coarse salt
1 3/4 cups canola oil
1/4 cup extra-virgin olive oil
2 tablespoons hot water

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.

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