FAIL-PROOF HOMEMADE MAYONNAISE
Homemade mayonnaise is such a treat. It's very simple to make, too. Room temperature ingredients are best when making mayonnaise at home. If you're not able to wait for the egg to come to room temperature, submerge it in lukewarm (not hot) water for a couple of minutes. There are a few ways to make mayonnaise. We use our food processor with the small bowl attachment, but an immersion blender or making it completely by hand and large whisk will work. (Expect tired arms and strong biceps if you do choose to do it by hand). All ingredients need to be at the same temperature. If you have cold eggs and no time to leave them out on the counter to come to room temperature, place the egg into a bowl of warm water. Set it aside for a few minutes before using in the recipe.
Provided by Adam and Joanne Gallagher
Categories Sauce
Time 10m
Yield Makes approximately 1 cup
Number Of Ingredients 6
Steps:
- If you have a large food processor, use the smaller bowl attachment that came with your processor so that the bowl is not too large for the amount of mayonnaise this recipe makes. Not using the smaller bowl can prevent the mayonnaise from emulsifying since the mixture will not have enough contact with the blade.
- If you do not the smaller bowl attachment, making the mayonnaise with an immersion blender or by hand are alternatives. Or simply make a larger batch and double the recipe and use the standard bowl attachment. You might find success with a high-speed blender, but based on reviews and comments from readers, using a blender seems to be less fail-proof.
- Add egg to the small bowl of a food processor and process for 20 seconds. Add the mustard, vinegar, and salt. Process for another 20 seconds.
- Scrape the sides and bottom of the bowl, turn the food processor on then begin to slowly add the oil in tiny drops until about a quarter of the oil has been added (this is critical for proper emulsification).
- When you notice that the mixture is beginning to thicken and emulsify, you can be a little less strict. With the processor on, continue to add it slowly, but increase to a very thin stream instead of drops of oil.
- When all of the oil has been added, scrape the bottom and sides of the bowl and process for an extra 10 seconds. Taste mayonnaise for seasoning then add salt, lemon juice or extra vinegar to taste.
- Note, if the mayo seems too thin, slowly stream in more oil with the processor running until thick.
Nutrition Facts : ServingSize 1 tablespoon, Calories 126, Protein 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Fat 14 g, SaturatedFat 1 g, Cholesterol 12 mg
ONE YOLK MAYONAISE
I found this on epicurious.com when trying to find a recipe to use up one lone egg yolk. I hope you find it helpful when you find yourself in the same predicament or looking for a good homemade mayo. Can be made up to 2 days ahead.
Provided by KimmieCat1
Categories < 15 Mins
Time 15m
Yield 3/4 cup
Number Of Ingredients 6
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. Keep chilled.
Nutrition Facts : Calories 1996.1, Fat 223.5, SaturatedFat 18, Cholesterol 221.3, Sodium 1579.1, Carbohydrate 1.5, Fiber 0.1, Sugar 0.4, Protein 3.3
MAYONNAISE
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
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 MAYONNAISE
Provided by Molly Wizenberg
Categories Condiment/Spread Blender Egg No-Cook Bon Appétit
Yield Makes about 3/4 cup
Number Of Ingredients 6
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
This recipe is perfect for a small batch of mayonnaise and does not require a food processor. Whisk slowly as you drip the oil into the egg yolk, lemon juice and Dijon mustard mixture. Once it starts to emulsify, you can start adding the oil a bit faster. In all, it'll be a few minutes of whisking for a beautiful light-yellow mayo that's worth every moment.
Provided by Melissa Clark
Categories quick, condiments
Time 5m
Yield 1 cup
Number Of Ingredients 6
Steps:
- In a medium bowl, whisk together the egg yolk, lemon juice, mustard, salt and 1 teaspoon cold water until frothy. Whisking constantly, slowly dribble in the oil until mayonnaise is thick and oil is incorporated. When the mayonnaise emulsifies and starts to thicken, you can add the oil in a thin stream, instead of drop by drop.
Nutrition Facts : @context http, Calories 470, UnsaturatedFat 30 grams, Carbohydrate 30 grams, Fat 35 grams, Fiber 0 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 241 milligrams, Sugar 0 grams, TransFat 0 grams
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
EGG WHITE MAYONNAISE
This mayonnaise is super yummy and yolk free! Not to mention really fast to put together.
Provided by JILLENA
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 8
Number Of Ingredients 6
Steps:
- Blend the egg white, salt, sugar, mustard powder, and lemon juice in a blender until combined; slowly stream the vegetable oil into the mixture while blending, about 1/4 cup at a time, until thick. Refrigerate in an air-tight container until using.
Nutrition Facts : Calories 248 calories, Carbohydrate 0.7 g, Fat 27.5 g, Protein 0.5 g, SaturatedFat 3.6 g, Sodium 152.3 mg, Sugar 0.6 g
PERFECT HOMEMADE MAYONNAISE (JULIA CHILD)
From "Mastering the Art of French Cooking". JULIA'S POINTS TO REMEMBER : Temperature: Mayonnaise is easiest to make when all ingredients are at normal room temperature. Warm the mixing bowl in hot water to take the chill off the egg yolks. Heat the oil to tepid if it is cold. Egg Yolks: Always beat the egg yolks for a minute or two before adding anything to them. As soon as they are thick and sticky, they are ready to absorb the oil. Adding the Oil: The oil must be added very slowly at first, in droplets, until the emulsion process begins and the sauce thickens into a heavy cream. After this, the oil may be incorporated more rapidly. Proportions: The maximum amount of oil one U.S. Large egg yolk will absorb is 6 ounces or 3/4 cup. When this maximum is exceeded, the binding properties of the egg yolks break down, and the sauce thins out or curdles. If you have never made made mayonnaise before, it is safest not to exceed 1/2 cup of oil per egg yolk. REMEDY FOR TURNED MAYONNAISE: You will never have trouble with freshly made mayonnaise if you have beaten the egg yolks thoroughly in a warmed bowl before adding the oil, if the oil has been added in droplets until the sauce has commenced to thicken, and if you have not exceeded the maximum proportions of 3/4 cup of oil per egg yolk. A mayonnaise has turned when it refuses to thicken, or, in a finished mayonnaise, when the oil releases itself from suspension and the sauce curdles. In either case, the remedy is simple. Warm a mixing bowl in hot water. Dry it. Add 1 teaspoon of prepared mustard and 1 teaspoon of sauce. Beat with a wire whip for several seconds unil they cream and thicken together. Beat in the rest of the sauce by teaspoons, thickening each addition before adding the next. This always works. Just be sure you add the turned sauce a little bit at a time, particularly at first. REFRIGERATION: After several days under refrigeration, mayonnaise has a tendency to thin out, especially if it is stirred before it comes to room temperature. If it does turn, bring it back using the preceding system.
Provided by blucoat
Categories Sauces
Time 25m
Yield 2-2 3/4 cups, 44 serving(s)
Number Of Ingredients 5
Steps:
- NOTE: The following directions are for a hand-beaten sauce. Exactly the same system is followed for an electric beater. Use the large bowl, and the moderately fast speed for whipping cream. Continually push the sauce into the beater blades with a rubber scraper.
- Warm a round-bottomed, 2 1/2-to 3-quart glazed pottery, glass, or stainless steel mixing bowl in hot water. Dry it and set it in a heavy casserole or saucepan to keep it from slipping. Add the egg yolks and beat for 1 to 2 minutes until they are thick and sticky.
- Add 1 tablespoon wine vinegar or lemon juice, plus the salt and mustard. Beat for 30 seconds more.
- The egg yolks are now ready to receive the oil. If it is cold, heat it to tepid; and if you are a novice, use the minimum amount. While it goes in, drop by drop, you must not stop beating until the sauce has thickened. A speed of 2 strokes per second is fast enough. You can switch hands or switch directions, it makes no difference as long as you beat constantly. Add the drops of oil with a teaspoon, or rest the lip of the bottle on the edge of the bowl. Keep your eye on the oil rather than on the sauce. Stop pouring and continue beating every 10 seconds or so, to be sure the egg yolks are absorbing the oil. After 1/3 to 1/2 cup of oil has been incorporated, the sauce will thicken into a very heavy cream and the crisis is over. The beating arm may rest a moment. Then beat in the remaining oil by 1 to 2 tablespoon dollops, blending it thoroughly after each addition.
- When the sauce becomes too thick and stiff, beat in drops of wine vinegar or lemon juice to thin it out. Then continue with the oil.
- Beat 2 tablespoons boiling water into the sauce. This is an anti-curdling insurance. Season to taste with wine vinegar, lemon juice, salt, pepper, and mustard.
- If the sauce is not used immediately, scrape it into a small bowl and cover it closely so a skin will not form on its surface.
Nutrition Facts : Calories 68.5, Fat 7.7, SaturatedFat 1.1, Cholesterol 12.9, Sodium 27.1, Protein 0.2
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10 HEALTHY HOMEMADE MAYONNAISE RECIPES
From healthline.com
Estimated Reading Time 3 mins
- Basic Homemade Mayo. Eggs. Extra virgin olive oil. Apple cider vinegar. Powdered mustard. Sea salt. View recipe.
- Healthy Homemade Mayonnaise. Egg yolks. Mustard. Lemon juice or apple cider vinegar. Salt and pepper. Olive oil. Coconut oil. View recipe.
- Paleo Miracle Mayo. Eggs. Lime juice. Honey. Dry mustard. Sea salt. Black pepper. Smoked paprika (optional) Avocado oil or olive oil. View recipe.
- Truffle Mayonnaise. Egg yolk. Dijon mustard. White balsamic vinegar. Walnut oil. Truffle oil. View recipe.
- Homemade Paleo Baconnaise. Olive oil. Bacon fat. Egg yolks. Lemon juice. Apple cider vinegar. Mustard. Salt. View recipe.
- Duck Egg Mayonnaise. Duck egg yolk. Macadamia or avocado oil. Lemon juice. Dijon mustard. Pinch of salt. View recipe.
- Roast Garlic Mayo. Garlic. Olive oil. Dijon mustard. Egg yolks. White wine vinegar. Water. Black pepper. Salt. View recipe.
- Basil and Parmesan Mayonnaise. Fresh basil leaves. Parmesan cheese. Egg yolk. Anchovy fillets. Water. Lemon juice. Garlic. Dijon mustard. Olive oil. Extra virgin olive oil.
- Egg-Free Avocado Mayo. Avocados. Olive oil. Lemon juice. Garlic powder. Salt. Dijon mustard. Black pepper. View recipe.
- Spicy Cashew Mayo. Raw cashews. Water. Lemon juice. Sea salt. Dates. Sriracha sauce. View recipe. More Ideas for Adding Flavor. Mayonnaise can be prepared in a variety of ways, using different oils, condiments or herbs and spices.
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