THE BEST EGG MAYONNAISE
Steps:
- To boil the eggs, place them in a small pot and cover completely with cold water. Bring to the boil, and when the water is bubbling place the lid on the pan and turn off the heat. Leave to steam for 10 minutes.
- Remove the eggs from the pan and place in a bowl of cold water. Leave to cool for at least 5 minutes.
- Peel the eggs and slice in half. Remove the yolks and add them to a small bowl.
- Add the mayonnaise and mustard to the egg yolks. I prefer to start with 5-6 tablespoons of mayo and add more as needed.
- Mash together with a fork to create a thick and creamy sauce. Season with some salt and black pepper to taste.
- Dice up your egg whites - I like mine chunky, but chop them super fine if that's what you prefer!
- Add the egg whites and chives to the yolk and mayo mixture, and stir everything together. Serve immediately or store in the fridge for up to 3 days.
Nutrition Facts : Calories 260 kcal, Carbohydrate 1 g, Protein 10 g, Fat 24 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 289 mg, Sodium 241 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
EASY HOMEMADE WHOLE EGG MAYONNAISE
Steps:
- Measure all ingredients into a tall mixing cup.
- Insert the blender and process on high speed until mayonnaise forms, usually in half a minute. Move the blender up and down and in a circular motion to be sure that everything is fully mixed.
- Taste; if desired, adjust salt or lemon juice. If you feel the mayo is too thick, thin it by blending in very hot water one teaspoon at a time. If it's a bit thin, blend in a little more oil, a tablespoon or two at a time.
- Measure out the eggs, vinegar, mustard, salt, and white pepper into the bowl of a food processor. Blend on slow speed until well combined.
- Increase the speed to high and add the vegetable oil in a slow, continuous trickle through the feeder tube until the mayonnaise thickens. How much oil this takes depends on how large the eggs were.
- Taste the mayonnaise; adjust the seasoning and lemon juice or vinegar to taste. Briefly blend again to incorporate any additions.
- If you feel the mayonnaise is too thick, simply add hot water one teaspoon at a time with the motor running until the mayonnaise has the desired consistency.
Nutrition Facts : Calories 251 kcal, Carbohydrate 0 g, Cholesterol 23 mg, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, Sodium 100 mg, Sugar 0 g, Fat 28 g, ServingSize 16 servings, UnsaturatedFat 0 g
WHOLE EGG MAYONNAISE
This is a no waste adapted mayonnaise recipe that uses the whole egg instead of just the yolks.
Provided by Megan Karlowsky
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 16
Number Of Ingredients 5
Steps:
- In the container of a food processor or blender, combine the mustard powder, salt, eggs and vinegar. Set the food processor on medium speed and gradually drizzle in the oil while it runs. Transfer to a container with a lid and store in the refrigerator for up to two weeks.
Nutrition Facts : Calories 250.4 calories, Carbohydrate 0.1 g, Cholesterol 23.3 mg, Fat 27.9 g, Protein 0.8 g, SaturatedFat 4.5 g, Sodium 45.1 mg
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
BEST EVER HOMEMADE MAYONNAISE
Everyone we know loves this easy-to-make mayonnaise and asks us for the recipe. Now it is here for them. Use the very best eggs you can buy. This is the first recipe I have posted. I hope you like it and use it as much as we do. By the way, the 32 servings are tablespoons.
Provided by Petroushka
Categories < 15 Mins
Time 5m
Yield 2 cups, 32 serving(s)
Number Of Ingredients 5
Steps:
- Put first four ingredients in a food processor or blender, and buzz them for 30-40 seconds.
- With the motor still running, slowly add the oil in a thin stream (like string).
- When all the oil is incorporated, keep running the machine for another 10-20 seconds.
- Refrigerate the mayonnaise. If your eggs are ultra fresh, the mayonnaise can keep for two to three weeks.
Nutrition Facts : Calories 125.9, Fat 14, SaturatedFat 1.9, Cholesterol 11.6, Sodium 149.9, Carbohydrate 0.1, Protein 0.4
EGG MAYO & WATERCRESS ROLLS
These good-for-you rolls are sure to be a staple of every tea party
Provided by Good Food team
Categories Afternoon tea, Buffet, Treat
Time 30m
Yield Makes 10
Number Of Ingredients 4
Steps:
- Hard-boil eggs for 10 mins, then drain and cool under cold water for 5 mins. Peel, roughly chop and put in a bowl.
- Roughly chop watercress, and stir this into the eggs with some salt and pepper and mayonnaise. Divide the filling between the rolls.
Nutrition Facts : Calories 265 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.88 milligram of sodium
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