Whole Egg Mayonnaise Food

THE BEST EGG MAYONNAISE

Steps:

• To boil the eggs, place them in a small pot and cover completely with cold water. Bring to the boil, and when the water is bubbling place the lid on the pan and turn off the heat. Leave to steam for 10 minutes.
• Remove the eggs from the pan and place in a bowl of cold water. Leave to cool for at least 5 minutes.
• Peel the eggs and slice in half. Remove the yolks and add them to a small bowl.
• Add the mayonnaise and mustard to the egg yolks. I prefer to start with 5-6 tablespoons of mayo and add more as needed.
• Mash together with a fork to create a thick and creamy sauce. Season with some salt and black pepper to taste.
• Dice up your egg whites - I like mine chunky, but chop them super fine if that's what you prefer!
• Add the egg whites and chives to the yolk and mayo mixture, and stir everything together. Serve immediately or store in the fridge for up to 3 days.

WHOLE EGG MAYONNAISE

Steps:

• Set ingredients aside to come to room temperature before beginning.
• Crack the egg into a tall narrow container, then add the lemon juice, mustard, salt, and pepper. Using an immersion blender, blend on high speed until fully combined.
• Add olive oil in a very slow stream, almost drop-by-drop to begin with, while continuing to blend at low speed.
• Keep adding the oil until the mayonnaise has reached your desired thickness, then stop adding oil and blend for a few more seconds. Taste and season as needed.
• Mayonnaise will keep, refrigerated in a sealed container, for about a week.

WHOLE EGG MAYONNAISE

Steps:

• In the container of a food processor or blender, combine the mustard powder, salt, eggs and vinegar. Set the food processor on medium speed and gradually drizzle in the oil while it runs. Transfer to a container with a lid and store in the refrigerator for up to two weeks.

EASY HOMEMADE WHOLE EGG MAYONNAISE

Steps:

• Measure all ingredients into a tall mixing cup.
• Insert the blender and process on high speed until mayonnaise forms, usually in half a minute. Move the blender up and down and in a circular motion to be sure that everything is fully mixed.
• Taste; if desired, adjust salt or lemon juice. If you feel the mayo is too thick, thin it by blending in very hot water one teaspoon at a time. If it's a bit thin, blend in a little more oil, a tablespoon or two at a time.
• Measure out the eggs, vinegar, mustard, salt, and white pepper into the bowl of a food processor. Blend on slow speed until well combined.
• Increase the speed to high and add the vegetable oil in a slow, continuous trickle through the feeder tube until the mayonnaise thickens. How much oil this takes depends on how large the eggs were.
• Taste the mayonnaise; adjust the seasoning and lemon juice or vinegar to taste. Briefly blend again to incorporate any additions.
• If you feel the mayonnaise is too thick, simply add hot water one teaspoon at a time with the motor running until the mayonnaise has the desired consistency.

GOURMET REAL MAYONNAISE

Steps:

• NOTE: I HAVE BEEN MAKING MAYONNAISE FOR YEARS AND HAVE NEVER HAD A SINGLE OCURRRENCE OF "SALMONELLA"! USE ONLY THE FRESHEST CRACK-FREE EGGS THAT HAVE BEEN PROPERLY REFRIGERATED. BEFORE BREAKING EGGS, SANITIZE THE OUTER SHELLS FIRST, THEN RINSE WELL FOR ADDED SAFETY. SERVE PREPARED MAYONNAISE USING A CLEAN UTENSIL WHICH HAS NOT HAD CONTACT WITH OTHER INGREDIENTS. KEEP UNUSED MAYONNAISE SEALED AND REFRIGERATED. SINCE ANY NATURAL PRESERVATIVE-FREE MAYONNAISE IS PERISHABLE, USE WITHIN 3 DAYS.
• SELECT a durable, quality kitchen blender with a removable center lid knob.
• CRACK one whole egg into the blender.
• SEPARATE another egg then add the yolk into blender.
• ADD the remaining ingredients EXCEPT the canola oil (2 1/2 teaspoons distilled white vinegar, 1 1/2 teaspoons fresh lemon juice (REMOVE ANY SEEDS BEFORE ADDING!), 1/2 teaspoon dry mustard, 1/4 teaspoon fine sea salt, 1/4 teaspoon white sugar, 1/8 teaspoon cayenne pepper, 1 pinch garlic powder, 1 pinch white pepper); PLACE blender lid into place.
• TURN blender on to the WHIP setting for a few seconds to emulsify mixture; STOP blender and remove lid; REMOVE blender lid's center knob to leave a feeding hole; REPLACE adjusted lid.
• INTO a clear measuring cup with a spout top, add canola oil to the 3/4 cup mark.
• SLOWLY trickle oil into blender feeder hole by drips or up to the thinnest steady stream, until all of the oil has been added, and the mayonnaise is completely blended and emulsified.
• TRANSFER mayonnaise into a resealable container to refrigerate (mayonnaise will emulsify further with refrigeration), or use right away (keep unused portion refrigerated at all times, and use the fresh mayonnaise within 3 days).
• SERVE with your favorite foods and enjoy!

HOMEMADE MAYONNAISE

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.