MAYONNAISE COOKIES
Steps:
- Mix together sugar, flour, baking soda, and salt. Add mayonnaise and vanilla. Mix together very well.
- Shape into walnut sized balls. (The dough will be crumbly). Mash with a fork, sprinkle with sugar. Bake 12 minutes in a 350 degree F (175 degrees C) oven.
Nutrition Facts : Calories 182 calories, Carbohydrate 22.1 g, Cholesterol 4.6 mg, Fat 9.8 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 1.5 g, Sodium 139.6 mg, Sugar 11.3 g
MAYONNAISE COOKIES: THE EASY WAY TO USE MAYONNAISE IN YOUR BAKING
A little crispy, incredibly moist, mayonnaise cookies are a perfect addition to your arsenal of recipes. Why should you use mayonnaise in your baking? Because mayo makes the cookies ultra-moist, and you can use it as a substitute for butter in many recipes. While the recipe might sound a little strange, these cookies are delicious and taste similar to a classic sugar cookie.
Provided by Cookist
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- In a large bowl, mix the mayonnaise, sugar, and vanilla together. Sift in the flour, salt, and baking soda. Stir to combine.
- Taking a teaspoon, place dollops of the dough on a baking sheet lined with parchment paper. Press each dough round with a fork, then dust with sugar.
- Bake for 8 to 10 minutes. The edges should be lightly browned. Remove the baking sheet and allow the cookies to cool before enjoying.
MAYONNAISE
Make mayonnaise at home with Alton Brown's easy recipe from Food Network: An egg yolk, lemon juice, vinegar and oil get whisked together until emulsified.
Provided by Alton Brown
Categories condiment
Time 10m
Yield 9 fluid ounces
Number Of Ingredients 7
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.
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
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
CHOCOLATE CHUNK MAYO COOKIES
Mayonnaise in desserts might be divisive, but these cookies could win the case. Mixing mayo into this already decadent cookie takes it from a "must make" to "secret family recipe." Instead of trying to find the perfect mix of eggs and butter, the mayo comes in and gives the best of both worlds. The cookies are fluffy without being too cakey and gooey-soft without being undercooked. The mayo adds weight without making them heavy or dense. They'll stay moist and flavorful even the next day!
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 10 large cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
- Whisk together the flour, cocoa, baking soda and salt in a medium bowl. Set aside.
- Cream the butter and both sugars with an electric hand mixer on medium speed (fit a stand mixer with the paddle attachment) until fluffy and pale brown, 2 to 3 minutes. Beat in the mayonnaise, vanilla and egg until fluffy and combined, about 30 seconds. Add the flour mixture and beat on low speed until mostly combined, then add all but 1/4 cup of the chopped chocolate. Stir by hand until completely combined and there is no dry flour visible.
- Place 5 dough scoops onto each prepared baking sheet using a 1/4 cup ice cream scoop, spacing them 2 to 3 inches apart. Divide the remaining chopped chocolate between the scoops, pressing a little into the top of each one (see Cook's Note).
- Bake until the cookies are browned and just set on top, but still very soft, 10 to 12 minutes. Let the cookies cool on the baking sheet for 10 minutes. Serve warm or room temperature. Store in an airtight container at room temperature for up to 5 days.
- Cook's Note: When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
- This dough is great for freezing for up to 6 months. Freeze on the baking sheet until firm and then transfer to a resealable bag. Bake from frozen for 12 to 14 minutes.
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