Homemade Mayo Food

BASIC MAYONNAISE

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.

HOMEMADE MAYO

Steps:

• Add egg yolks and mustard to a bowl and whisk to combine. Blend in a circular motion with an immersion blender and slowly add the oil, taking care for the first 30 seconds to avoid splitting.
• Add the rest of the oil until you have a thick, glossy mayonnaise. Add lemon juice, salt and pepper, then blend a little more and serve.

MAYONNAISE

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

Steps:

• Serving size is 1 tablespoon. Recipe makes 1-1/4 cups mayonnaise.
• Wash the outside of the egg shell with soap and water.
• Rinse and dry.
• In blender, add egg, dry mustard, vinegar, (optional paprika) and 1/4 cup oil.
• Turn on low for 1-2 minutes.
• Turn blender off, and scrape sides if necessary.
• Turn blender on, and while it is running, slowly add the remaining 3/4 cups oil.
• Blend until the consistency of mayonnaise.
• Refrigerate in non-reactive container.
• FOR VARIATION: Add 1/4-1/2 tsp of your desired seasoning, such as, basil, tarragon, or parsley.

HOMEMADE MAYONNAISE

Steps:

• Place all ingredients in a jar or container that fits tightly to your immersion blender (see notes). Allow ingredients to settle for a minute.
• Place head of immersion blender all the way at the bottom of the jar.
• Turn on blender and hold still at the bottom. Do not move until white, creamy, thick mayo forms at the bottom. This will probably take at least 30 seconds.
• Begin to slowly tilt the head to one side. Allow mayo to emulsify before slowly shifting it around in a circle. Then slowly lift the immersion blender to blend in the remaining oil at the top of the jar. Your mayo should now be thick and ready use!
• Add all ingredients except oil to your food processor, and process for about 10 seconds, or until creamy.
• With the food processor still running, begin SLOWLY adding the oil. Start off with just a couple drops. Wait 30 seconds and add a few more drops. Continue this process until you see that the mixture is starting to thicken.
• When the mixture begins to thicken, you can begin pouring in the oil in a steady, thin stream. (Pouring too much, too fast will break the mayo and make it runny). Stop pouring every once in a while to check that the mayo has enough time to incorporate all of the oil before continuing.
• When all of the oil is incorporated, taste to check consistency and check seasonings.

BEST EVER HOMEMADE MAYONNAISE

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.

HOMEMADE MAYONNAISE

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.

HOME MADE MAYONNAISE

Steps:

• Combine the egg, garlic, lemon juice and mustard in the container of a blender or food processor. Blend until smooth, then blend on low speed while pouring oil into the blender in a fine stream as the mixture emulsifies and thickens.

THE BEST HOMEMADE MAYONNAISE

Steps:

• Place the egg yolks, lemon juice, salt, and dry mustard powder in a large mixing bowl. Whisk the ingredients together to combine.
• Add a teaspoon of oil, then whisk for 15 seconds before adding another teaspoon and whisking some more. Go slowly - if you add too much at once you will break the mayonnaise.
• Repeat until the mixture has emulsified into a thick, smooth, and creamy sauce.

HOW TO MAKE MAYONNAISE

Steps:

• Place the egg and yolk, vinegar, salt, mustard, and sugar in a blender. Turn the blender on and slowly pour the oil in through the lid. Blend until mixture thickens.Taste and adjust seasonings if necessary. Spoon into a storage container and store in the refrigerator for about 1 week.Adapted from Sonia of The Healthy Foodie.

HOMEMADE & HEALTHY MAYONNAISE RECIPE

Steps:

• Start by putting the eggs, salt, mustard, lemon juice, and 1/4 cup of oil in a blender and blend for 30-ish seconds.
• I use the puree setting. Next, with the blender still going, s-l-o-w-l-y pour the remaining oil into the blender.
• We're looking for a little stream of oil here. Avoiding pouring it all in at once... your mayo can turn out runny and clumpy.
• Add a little oil at a time and you'll see the mayo mixture 'fluff up' into a creamy consistency. I drizzle - wait 30 seconds - drizzle - wait - repeat until it thickens.
• Keep drizzling and blending until you've reached the desired consistency and you run out of oil.
• Once your oil is used up blend for another 10-20 seconds. After that, it's done.
• You can use it right away.
• Refrigerate your homemade mayonnaise immediately. Transfer the remaining mayo into an air-tight container... preferably glass.

FAIL-PROOF HOMEMADE MAYONNAISE

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.