Homemade Basic Mayonnaise Top Chef Spike Mendelsohn Food
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
HOMEMADE BASIC MAYONNAISE TOP CHEF SPIKE MENDELSOHN
THIS IS EPIC ON BURGERS/SANDWICHES. YOU MUST MAKE THIS. From the Good Stuff Cookbook by Spike Mendelsohn: In France, they used to make fun of me about my love of Hellmann's, but if you ask me, it's pretty damn good. If you want to go the extra mile, though it doesn't get any more basic than this recipe. This is super simple and the results are amazing. I have used canola and apple cider vinegar in a pinch. Always a great recipe! Makes burgers AMAAAAZZINNG. It is really rich so I don't use much at all. Using less of the homemade stuff rather than a ton of ikky store bought light or non fat mayo... It really makes a difference. I feel like what I am eating is better quality so moderation is my guide.
Provided by College Girl
Categories Sauces
Time 5m
Yield 2 cups, 32 serving(s)
Number Of Ingredients 5
Steps:
- Add the eggs, mustard, vinegar, and salt to a food processor or blender. Process for 30 seconds in the food processor, or for 10 seconds in the blender. With the motor running, drizzle in the oil slowly at first, then add in a thin, steady stream until all the oil is added and the mixture is smooth. Stop the motor and taste.
- If the sauce is too thick, thin it with a little hot water. If too thin, process a little longer. The mayonnaise can be refrigerated in an airtight container for up to 1 week.
GOOD STUFF SAUCE BY TOP CHEF SPIKE MENDELSOHN
BEST BURGER SAUCE. No pickles in the sauce. Its tangy and mmmmmmmmmmmm... I got drool on my keyboard. Oh yeah and it's pink. :D From the cookbook The Good Stuff: After reading several books and articles on Americans and the hamburgers they love, my mother found that people's favorite sauces were different takes on Thousand Island dressing (ketchup and mayo). At one of our family tastings, Mike Colletti, a chef I met Le Cirque, and I came up with our twist on it--we locked ourselves in the kitchen and added a little something to the sauce to give it a real kick.
Provided by College Girl
Categories Sauces
Time 1m
Yield 2 c, 32 serving(s)
Number Of Ingredients 5
Steps:
- Add the mayonnaise, ketchup, molasses, vinegar, and salt to a food processor or blender. Puree until smooth. The sauce can be refrigerated in an airtight container for up to 1 week (my college stomach can go for two because I live life dangerously and this makes so much! I have to have lots of people over).
EASY HOMEMADE MAYONNAISE
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
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
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