Made From Scratch Mayonnaise Food

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.

MAYONNAISE (FROM SCRATCH)

Steps:

• In mixing bowl, whisk together egg yolks and dry ingredients.
• Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture.
• Start whisking on medium high, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit.
• Once you reach that point you can turn the mixer speed down a touch and increase the oil flow to a constant, 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.

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 GARLIC MAYONNAISE

Steps:

• Combine egg, garlic, lemon juice, Dijon mustard, salt, and pepper in a bowl; whisk with a fork until well combined. Using a hand immersion blender, slowly add olive oil in a small stream and blend until creamy.