Homemade Mayonnaise Recipe In 1 Minute Food

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.

EASY HOMEMADE MAYONNAISE

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.

HOMEMADE MAYONNAISE

Steps:

• In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, water and lemon juice until mixture reaches 160° or is thick enough to coat the back of a spoon. While stirring, quickly place the bottom of the pan in a bowl of ice water; continue stirring for 2 minutes or until cooled., Transfer to a blender. Add salt and pepper. While processing, gradually add oil in a steady stream. Transfer to a small bowl. Cover and refrigerate for up to 7 days.

SIMPLE MAYONNAISE RECIPE BY TASTY

Steps:

• In a food processor, combine the egg, mustard powder, and vinegar. Puree for 1 minute, until pale yellow.
• With the processor running, very slowly start to add the oil, 1 tablespoon at a time. Once you've added half of the oil, add the rest in a slow, steady stream. The mayonnaise should begin to thicken to the consistency of prepared mayo, or a bit looser. Add the lemon juice and salt and pulse to incorporate.
• Transfer to a clean, airtight container and store in the refrigerator. The mayonnaise should keep for up to 1 week.
• Enjoy!

BASIC FOOD PROCESSOR MAYONNAISE

Steps:

• The oil you use is up to you, and you can use one oil or a combination of oils; try using just canola oil the first time you make this, but using 1 cup canola oil and 1/4 cup olive oil is nice, too.
• Also note that if you want a very thick mayonnaise, don't use one egg: use two egg yolks instead.
• Okay, note number three: according to the folks at Cuisinart, you can substitute 2 tbsp of Egg Beaters for the raw egg; you OMIT the lemon juice/vinegar when you do this; I have never done this myself, mind you, so I can't vouch for the taste of the results.
• Okay, let's make mayo.
• Into your food processor (fitted with the metal blade, with the food pusher left in), place the egg, lemon juice, mustard, and ONE TBSP of the oil.
• Process for one minute only.
• The food pusher in your food processor should have a small hole in its bottom; that is for recipes like this one.
• The next step is to place 1/4 cup of the oil in the food pusher; with the machine running, let this small amount of oil dribble through.
• Turn machine off and remove food pusher; then turn back on and SLOWLY pour remaining oil in.
• When done, taste; add salt and/or pepper if you wish.
• If you want a herby mayo, add 1/4 cup lightly packed fresh herbs (try parsley) in at the beginning, along with the egg.
• Keep mayo refrigerated.
• Note that this is REAL mayo, not the commercial stuff loaded with preservatives, and foods prepared with it shouldn't be left at room temperature too long.