PERFECT HERB MAYONNAISE
Steps:
- In a small bowl, sprinkle the gelatin over 2 tablespoons of cool water and let sit until absorbed, about 5 minutes. Put the bowl in a pan of hot water and stir to melt the gelatin.
- In a blender or food processor, combine the gelatin mixture, the egg and egg yolk, mustard, sugar, garlic, and herbs and process until smooth. With the machine running, add the oil in a slow steady stream (just drips at first, adding more rapidly once the mayonnaise begins to thicken) to make a very thick mayonnaise. Stop and add the lemon juice and vinegar once the mixture begins to thicken and then add the remaining oil, stopping just before it has thickened to your liking. It will thicken a bit more once it is chilled.
- Scrape into a small bowl, season with salt and pepper, and cover the surface with plastic wrap. Chill until ready to use. The mayonnaise will keep 3 or 4 days in the refrigerator, though the garlic flavor will intensify over time. Makes 2 cups.
SPICY HERB MAYONNAISE
Homemade mayo, much like hollandaise sauce, takes a little practice to get the knack. It's like learning to ride a bicycle-once you've mastered the technique, it'll be with you for life. Be sure to come prepared, armed with a whisk and some extra patience. It's really all about whisking continuously as you slowly stream the oil into the egg yolks, little by little, letting the yolks take in every drop of oil. Slow and steady wins the race-this exquisite, delectable, over-the-top-awesome race.
Provided by Dennis Prescott
Categories HarperCollins Sauce Condiment Condiment/Spread Chive Egg Garlic Parsley Mayonnaise
Yield Makes 2 cups
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the egg yolks and the mustard. While whisking continuously, slowly stream the oil into the egg yolks a little at a time until completely emulsified. This will take 8 to 10 minutes. A little patience, strength, and ambition are required, friends.
- When the mayonnaise has come together and is nice and thick, add the lemon juice, vinegar, and hot sauce and whisk for 30 seconds. Fold in the grated garlic and herbs and season with the salt. Taste and adjust the seasonings if necessary.
- Check you out! You just made mayo!! It'll keep in an airtight container in the fridge for about 1 week. If it separates, add 1 to 2 teaspoons water to the mayo and whisk until smooth and combined.
- Bonus!
- You can also make mayo in a food processor. Process the egg and mustard for about a minute, then slowly stream in the oil through the feed tube with the processor running until the mayo emulsifies and thickens beautifully. (If using a Mini-Prep, you can use the two little holes in the top of the lid to drip in the oil.) Add the lemon juice, vinegar, and hot sauce and pulse a few times until combined. Fold in the garlic and fresh herbs, and season with the salt. Sweet!
FRESH HERB MAYONNAISE
I was at the doctor's office the other day, and wrote this down. It uses fresh herbs and really perks up any dish!
Provided by Sharon123
Categories European
Time 7m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Stir all ingredients together.
- Top a simple salad, perhaps with boiled new potatoes, sliced green onions, or dollop on grilled chicken and pasta. Add to deviled eggs, or use as a dip for fresh vegetables.
- Enjoy!
Nutrition Facts : Calories 920.8, Fat 78.6, SaturatedFat 11.5, Cholesterol 61.1, Sodium 1673.4, Carbohydrate 56.9, Fiber 0.5, Sugar 15.2, Protein 2.4
HERB MAYONNAISE
Homemade mayonnaise tastes fresher and brighter than anything you can buy at the store. This quick-and-easy version is flavored with herbs of your choice.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 5m
Yield Makes 1 1/3 cups
Number Of Ingredients 6
Steps:
- Place egg yolks in a food processor. (To avoid using raw eggs, substitute yolks from pasteurized eggs.)
- Add mustard and lemon juice. Pulse ingredients until well combined.
- With motor running, add oil in a slow, steady stream (mixture should become thick and emulsified). Stir in chopped herbs. Season with salt and pepper.
- Refrigerate in an airtight container, up to 1 week.
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