Never Fails Blender Mayonnaisecosta Rica Food

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NEVER FAILS BLENDER MAYONNAISE(COSTA RICA)



Never Fails Blender Mayonnaise(Costa Rica) image

This mayo was posted with a hearts of palm recpe which I have posted separately. Easy and quick! Adapted from Costa Rica Guide.

Provided by Sharon123

Categories     Sauces

Time 15m

Yield 1 cup

Number Of Ingredients 7

1 egg
1/4 teaspoon cayenne pepper (more or less to taste)
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon white sugar
3 tablespoons fresh squeezed lemon juice
1 cup vegetable oil

Steps:

  • Put the egg, pepper, salt, mustard, white sugar and half of the oil in the blender.
  • Start on high and run until smoothly mixed.
  • With the blender running, slowly add the lemon juice and remainder of the oil.
  • Keep an eye out to be sure that as the mayonnaise thickens it stays down in contact with the blender blades. Enjoy!

Nutrition Facts : Calories 2045.2, Fat 224, SaturatedFat 29.8, Cholesterol 211.5, Sodium 2396.2, Carbohydrate 9.9, Fiber 0.8, Sugar 6, Protein 7.3

EASY BLENDER MAYONNAISE



Easy Blender Mayonnaise image

This is a fairly simple to make mayonnaise that tastes just like the expensive store-bought kinds. Made from simple household ingredients. Make when you are in a pinch or all the time like I do. I have listed the ingredients with the best choice first and a substitute following for best results use the first choices. There are other mayonnaise recipes on Zaar but I think this one is really worth a try. Note Mayonnaise cannot be made if a thunderstorm threatens, Ingredients should be at room temperature, but I have not had problems using cold eggs and lemons out of the fridge.

Provided by alleycatb

Categories     Salad Dressings

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 8

1 egg, raw
1 teaspoon mustard powder
1 teaspoon salt
2 teaspoons white sugar or 1 teaspoon white sugar
1/8 teaspoon cayenne pepper or 1 dash cayenne pepper
1/4 cup extra virgin olive oil or 1/4 cup vegetable oil
1 cup vegetable oil, divided
1 lemons, juice of (juice only) or 3 tablespoons white vinegar

Steps:

  • crack egg (discard shell), mustard powder, salt, sugar, cayenne pepper, and olive oil (or other oil) in a blender and blend on high until well combined.
  • remove cover or through the additions opening slowly add 1/2 cup of vegetable oil.
  • then add the juice of one lemon (or the vinegar).
  • once the mixture is well combined, slowly add the remaining 1/2 cup vegetable oil.
  • the mixture should be well mixed and thick. It will be thinner then you find it at the store but it will thicken further when it is cooled in the fridge.
  • Store in the refrigerator in a clean jar.
  • Keeps for about one week.

Nutrition Facts : Calories 1692.3, Fat 185.3, SaturatedFat 24.9, Cholesterol 141, Sodium 1598.2, Carbohydrate 9.4, Fiber 0.5, Sugar 6.8, Protein 4.9

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