DUTCH MAYONNAISE
Make and share this Dutch Mayonnaise recipe from Food.com.
Provided by Carol H
Categories Dutch
Yield 1 1/4 cups
Number Of Ingredients 6
Steps:
- Beat the eggs in a mixing bowl.
- Add the salt, pepper and mustard powder.
- Using an electric mixer, beat the egg yolk mixture at a consistent speed.
- Add a little oil and a little vinegar on an alternating basis.
- If the oil separates from the mixture, add a touch of warm water.
DUTCH MAYONNAISE
As a true American Dutchy, even I need mayonnaise with my steak fries at times. Make sure ALL ingredients are room temperature, and don't bother trying if storm is forecasted, it'll fail miserably.
Provided by Cat Hale
Categories Sauces
Time 5m
Yield 2 cups
Number Of Ingredients 5
Steps:
- You can do this by hand with a whisk or with a hand held mixer. If using a food processor, it's better to use whole eggs.
- Mix all ingredients, except the oil.
- Slowly add oil, drip by drip. don't do it too fast or it'll fail. If everything goes well, the mayo will slowly thicken, stop adding oil when you have the right consistency. If it fails, restart, you can slowly add the failed batch later on into the successive batch.
- Don't keep this stuff in the fridge like a jar of mayo! It doesn't have any preservatives.
Nutrition Facts : Calories 56.9, Fat 4.3, SaturatedFat 1.5, Cholesterol 188.8, Sodium 91.6, Carbohydrate 1.1, Fiber 0.2, Sugar 0.3, Protein 2.7
BASIC MAYONNAISE
Homemade mayonnaise is easier than you thought. It's fresh, tangy, and endlessly customizable -- you can flavor it however you please.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 5m
Yield Makes 1 1/3 cups
Number Of Ingredients 5
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). Season with salt and pepper.
- Refrigerate in an airtight container, up to 1 week.
Nutrition Facts : Calories 102 g, Fat 12 g
MAYONNAISE
This recipe is perfect for a small batch of mayonnaise and does not require a food processor. Whisk slowly as you drip the oil into the egg yolk, lemon juice and Dijon mustard mixture. Once it starts to emulsify, you can start adding the oil a bit faster. In all, it'll be a few minutes of whisking for a beautiful light-yellow mayo that's worth every moment.
Provided by Melissa Clark
Categories quick, condiments
Time 5m
Yield 1 cup
Number Of Ingredients 6
Steps:
- In a medium bowl, whisk together the egg yolk, lemon juice, mustard, salt and 1 teaspoon cold water until frothy. Whisking constantly, slowly dribble in the oil until mayonnaise is thick and oil is incorporated. When the mayonnaise emulsifies and starts to thicken, you can add the oil in a thin stream, instead of drop by drop.
Nutrition Facts : @context http, Calories 470, UnsaturatedFat 30 grams, Carbohydrate 30 grams, Fat 35 grams, Fiber 0 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 241 milligrams, Sugar 0 grams, TransFat 0 grams
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