WHOLE EGG MAYONNAISE
Easy, fast, and delicious, this whole egg mayonnaise makes a smooth, creamy (whole food ingredient) sauce to be used for sandwiches, marinades, and spreads.
Provided by Alexandra Daum
Categories Pantry Recipes
Time 5m
Number Of Ingredients 6
Steps:
- Set ingredients aside to come to room temperature before beginning.
- Crack the egg into a tall narrow container, then add the lemon juice, mustard, salt, and pepper. Using an immersion blender, blend on high speed until fully combined.
- Add olive oil in a very slow stream, almost drop-by-drop to begin with, while continuing to blend at low speed.
- Keep adding the oil until the mayonnaise has reached your desired thickness, then stop adding oil and blend for a few more seconds. Taste and season as needed.
- Mayonnaise will keep, refrigerated in a sealed container, for about a week.
Nutrition Facts : ServingSize 1 g, Calories 18 kcal, Protein 1 g, Fat 2 g, Cholesterol 16 mg, Sodium 103 mg, UnsaturatedFat 1 g
WHOLE EGG MAYONNAISE RECIPE (IMMERSION BLENDER MAYO)
Amazing whole egg mayonnaise recipe made with an immersion blender in less than 3 minutes.
Provided by Adina
Categories Dips, Sauces and Dressings
Time 3m
Number Of Ingredients 5
Steps:
- Add egg, mustard, lemon juice, salt, pepper, and oil to the jar.
- Place the immersion blender in the container; it should sit on the bottom of the jar.
- Turn it on, keep it fixed there and count to 10. The mayo should start to emulsify. Slowly, begin moving the immersion blender up and down, counting to 10-15 again; it should not take much longer than that. The mayonnaise will now be fully emulsified, thick, and glossy. If it is not yet, blend for another 3-5 seconds or so.
- Remove the immersion blender from the jar and stir the mayo.
- Flavor: Adjust the taste with more salt, if necessary, lemon juice (1-2 teaspoons extra, to taste), and add other ingredients, if desired (See blog post for suggestions).
Nutrition Facts : ServingSize 1 cup (whole recipe), Calories 2104 kcal, Carbohydrate 1 g, Protein 6 g, Fat 234 g, SaturatedFat 19 g, TransFat 6 g, Cholesterol 186 mg, Sodium 691 mg, UnsaturatedFat 205 g
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
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.
WHOLE EGG MAYONNAISE
Whole egg mayonnaise is a game changer. No more whisking and whisking and whisking...... A stick (immersion) blender allows you to make this mayonnaise in seconds. Add whatever you fancy to this basic mayonnaise and make it your own. See suggestions above. Originally published November 2019
Provided by Recipe Winners
Categories Sauces and Dressings
Time 1m
Number Of Ingredients 5
Steps:
- place egg, lemon juice, mustard, oil, salt and pepper into a jar that the head of the stick blender barely fits into - see notes
- place head of blender at the base of the jar
- turn blender on high speed, as the mayonnaise forms slowly lift the head of the blender until all the oil is emulsified
- adjust seasoning to your taste if necessary
- serve and enjoy!
Nutrition Facts : Calories 106 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 9 milligrams cholesterol, Fat 11 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 65 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
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
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