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
DELI MAYONNAISE (RECIPE WITH TUTORIAL)
This is the best mayonnaise for several reasons. First, it hands-down has more flavor than commercial mayo. Secondly, it's lower in fat than store bought varieties. And third, when properly emulsified, it has a fantastic shelf life! (Six months??!! Who has mayo that doesn't get used up before that?) Don't let the length of the directions put you off... it's not nearly as bad as it looks... it was first written as a training recipe for emulsified sauces, so there are lots of explanations and comments.
Provided by Rare Affaire
Categories Sauces
Time 30m
Yield 28 ounces
Number Of Ingredients 7
Steps:
- Select the method of blending: blender (not the easiest but workable), food processor (my personal favorite), mixer with whisk attachment, or by hand (for the purist who has a strong arm).
- Combine salt & dry mustard in a small bowl and reserve. In a separate bowl, combine the vinegar and lemon juice and reserve.
- Blend (or process or whisk -- you get my meaning) the egg yolks until smooth and slightly lighter in color.
- Add the salt/dry mustard mixture. Blend smooth.
- Add about 1/3 of the vinegar/lemon juice. Blend smooth (This stage is the "sabayon" of the mayonnaise, or the base before the emulsion is begun.).
- While blending (about half speed on the blender or higher speed by the other methods), drizzle in about 1/4 tsp of the oil. Blend until the oil has completely incorporated and can't be seen any more. Repeat several times. (This is establishing your "emulsion", or placing the oil in suspension in the sauce.).
- While blending, begin drizzling the oil into the bowl at a SLOW but steady rate -- not more than a teaspoon every couple of seconds. If the mixture begins to sound "wet" or looks curdled, stop adding oil and allow the mixture to emulsify completely before continuing. (You do NOT need to pour the oil directly onto the moving whisk/blades. Pouring down the side of the the bowl works fine IF YOU ARE PATIENT.) Continue until 1/3 of the oil is emulsified. Note: if the mixture continues to appear curdled and will not mix together successfully after 30 seconds of blending without adding additional oil, you likely have a "broken" mayonnaise, and need to take steps to fix it before continuing -- a process not covered here.
- Add about 1/2 the remaining vinegar/lemon juice and blend until incorporated.
- Repeat the previous 2 steps. You can add oil at a faster rate, but a slow, steady drizzle will still be the safest. Add the last of the vinegar/lemon juice at the end and blend smooth.
- Add the last of the oil as before until it is all incorporated and emulsified. Make sure to scrape your bowl/blending container before giving it a final blending. May be used immediately.
- Store refrigerated in an airtight container.
- Note: any recipe that uses uncooked egg can be considered a health hazard. If you are unsure about this, we recommend using pasteurized egg yolk.
Nutrition Facts : Calories 211.8, Fat 23.5, SaturatedFat 3.5, Cholesterol 46.5, Sodium 210.2, Carbohydrate 0.3, Sugar 0.1, Protein 0.7
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