HOMEMADE MAYONNAISE
When you're out of mayonnaise, blend a batch of this Homemade Mayonnaise in under 1 minute. Because of the raw egg, this is not recommended for very young children or elderly persons, although washing the egg shell reduces the chance for contamination.
Provided by BeachGirl
Categories < 15 Mins
Time 1m
Yield 20 tablespoons, 20 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 100.5, Fat 11.2, SaturatedFat 0.9, Cholesterol 9.3, Sodium 61.7, Protein 0.3
HOMEMADE MAYONNAISE
Steps:
- Whisk the egg yolk, vinegar and 1 tablespoon water in a medium nonreactive heatproof bowl (glass or ceramic). Fill a large bowl with ice water and set aside. Bring 2 inches water to a simmer in a saucepan over medium-low heat.
- Set the bowl with the yolk mixture over the saucepan (do not let the bowl touch the water). Slowly whisk until a thermometer inserted into the yolk mixture registers 150 degrees F, 4 to 5 minutes.
- Set the bowl with the yolk mixture in the ice water to stop the cooking; whisk just until the mixture is lukewarm (do not let it get cold).
- Put the bowl with the yolk mixture on a damp towel. Add 1/4 teaspoon salt. Combine the oils in a measuring cup. Whisking constantly, slowly drizzle the oil into the bowl in a thin stream until smooth and thick. If at any point the oil is not emulsifying into the mixture, stop adding the oil and whisk to combine before continuing. Whisk in 1 to 2 teaspoons water if the mayonnaise is too thick. Season with salt. Cover and refrigerate up to 4 days.
FAIL-PROOF HOMEMADE MAYONNAISE
Homemade mayonnaise is such a treat. It's very simple to make, too. Room temperature ingredients are best when making mayonnaise at home. If you're not able to wait for the egg to come to room temperature, submerge it in lukewarm (not hot) water for a couple of minutes. There are a few ways to make mayonnaise. We use our food processor with the small bowl attachment, but an immersion blender or making it completely by hand and large whisk will work. (Expect tired arms and strong biceps if you do choose to do it by hand). All ingredients need to be at the same temperature. If you have cold eggs and no time to leave them out on the counter to come to room temperature, place the egg into a bowl of warm water. Set it aside for a few minutes before using in the recipe.
Provided by Adam and Joanne Gallagher
Categories Sauce
Time 10m
Yield Makes approximately 1 cup
Number Of Ingredients 6
Steps:
- If you have a large food processor, use the smaller bowl attachment that came with your processor so that the bowl is not too large for the amount of mayonnaise this recipe makes. Not using the smaller bowl can prevent the mayonnaise from emulsifying since the mixture will not have enough contact with the blade.
- If you do not the smaller bowl attachment, making the mayonnaise with an immersion blender or by hand are alternatives. Or simply make a larger batch and double the recipe and use the standard bowl attachment. You might find success with a high-speed blender, but based on reviews and comments from readers, using a blender seems to be less fail-proof.
- Add egg to the small bowl of a food processor and process for 20 seconds. Add the mustard, vinegar, and salt. Process for another 20 seconds.
- Scrape the sides and bottom of the bowl, turn the food processor on then begin to slowly add the oil in tiny drops until about a quarter of the oil has been added (this is critical for proper emulsification).
- When you notice that the mixture is beginning to thicken and emulsify, you can be a little less strict. With the processor on, continue to add it slowly, but increase to a very thin stream instead of drops of oil.
- When all of the oil has been added, scrape the bottom and sides of the bowl and process for an extra 10 seconds. Taste mayonnaise for seasoning then add salt, lemon juice or extra vinegar to taste.
- Note, if the mayo seems too thin, slowly stream in more oil with the processor running until thick.
Nutrition Facts : ServingSize 1 tablespoon, Calories 126, Protein 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Fat 14 g, SaturatedFat 1 g, Cholesterol 12 mg
THE BEST HOMEMADE MAYONNAISE
Homemade mayonnaise is simple to make and full of flavor, without any of the additives and preservatives that you'll find in premade mayo. Get the recipe.
Provided by Felicia Lim
Time 20m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Place the egg yolks, lemon juice, salt, and dry mustard powder in a large mixing bowl. Whisk the ingredients together to combine.
- Add a teaspoon of oil, then whisk for 15 seconds before adding another teaspoon and whisking some more. Go slowly - if you add too much at once you will break the mayonnaise.
- Repeat until the mixture has emulsified into a thick, smooth, and creamy sauce.
Nutrition Facts : ServingSize 1 serving, Calories 136 kcal, Fat 15 g, SaturatedFat 2 g, UnsaturatedFat 13 g, Carbohydrate 0.2 g, Sugar 0.1 g, Fiber 0.01 g, Protein 0.2 g, Cholesterol 19 mg, Sodium 60 mg
HOMEMADE MAYONNAISE
Homemade mayo is so easy to make in the food processor and far more delicious than any store-bought variety! With just a few simple ingredients that you probably have at home already, you can take this condiment to the next level.
Provided by Food Network Kitchen
Categories condiment
Time 5m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Add the egg yolks, Dijon mustard, vinegar, 1 1/2 teaspoons kosher salt, and 2 tablespoons water to the bowl of a food processor fitted with the blade attachment. Blend until the ingredients are combined.
- Pour the oil into a measuring cup with a spout. With the processor running, pour in the oil very slowly, in a steady stream. It is important to add the oil slowly because if added too fast, the mayonnaise can break (see Cook's Note). This will take about 3 minutes. You will begin to see the mixture resemble mayonnaise after about half the oil has been added. As soon as all the oil has been added, transfer to an airtight storage container. Keep the mayonnaise refrigerated for up to 2 days.
HOMEMADE BEST FOODS/HELLMANNS MAYONNAISE USING STICK BLENDER
This homemade mayonnaise is created very easily in about 10-seconds using a stick (immersion) blender. After chilling in the fridge, this mayonnaise gets slightly thicker and tastes very much like Best Foods/ Hellmann's Mayonnaise.
Provided by Wheres_the_Beef
Categories < 15 Mins
Time 1m
Yield 1 cup, 16 serving(s)
Number Of Ingredients 7
Steps:
- Break egg into bottom of 1-quart canning jar or other tall narrow jar. The jar should be only slightly wider than the end of the stick blender.
- Add lemon juice, vinegar, mustard, table salt and white pepper.
- Add 1 cup of vegetable oil.
- Place mixing blades of stick blender (turned off) all the way to the bottom of the jar, pressing down over the egg.
- Turn stick blender on high speed, hold in place at bottom of jar for about 5-seconds, until you see mayonnaise form under stick blender's mixing blades.
- Slowly pull stick blender upward until the mixing blades reaches top of jar, taking about 5-seconds to do so. The stick blender will turn the oil into mayonnaise as it is pulled slowly to the top of the jar.
- Chill before using to allow mayonnaise to thicken slightly and for flavors to develop.
HOMEMADE MAYONNAISE
Fresh is the best and by making your own, you'll appreciate how good Homemade Mayonnaise is and elevates your dishes beautifully...
Provided by CLUBFOODY
Categories < 15 Mins
Time 5m
Yield 1/2 cup
Number Of Ingredients 7
Steps:
- Use either immersion blender, food processor or just a blender. Slowly start processing egg yolks and mustard together by adding oil a little at a time (don't rush it otherwise it will separate).
- When reach desired consistency, add lemon juice, white wine vinegar, sea salt and sugar. Process the ingredients until all well blended and the mayonnaise is thick again. Keeps 1 week in the refrigerator.
Nutrition Facts : Calories 2165.2, Fat 236.5, SaturatedFat 27.5, Cholesterol 737.8, Sodium 1309.1, Carbohydrate 6.4, Fiber 0.4, Sugar 3.1, Protein 11.3
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