EASY HOMEMADE MAYONNAISE
After realizing how quick and easy it is to make homemade mayo (and how much better it tastes) I will never buy store bought again! All you need is an immersion blender, a few ingredients, and a couple of minutes to make the most delicious and creamy mayonnaise.
Provided by Dishing It
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 8
Number Of Ingredients 6
Steps:
- Place light olive oil, egg, lemon juice, Dijon mustard, salt, and pepper together in a bowl. Use a hand-held immersion blender to blend mixture together, placing the blade directly on top of the egg yoke. Pull up the immersion blender slowly when fully emulsified, taking care not to over blend. Store in a tightly closed container; refrigerate until using.
Nutrition Facts : Calories 188.9 calories, Carbohydrate 0.3 g, Cholesterol 23.3 mg, Fat 20.9 g, Protein 0.8 g, SaturatedFat 3 g, Sodium 170.2 mg, Sugar 0.1 g
HOMEMADE MAYONNAISE
Whip up this homemade mayonnaise as the base for a delicious chicken salad sandwich.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- By hand: Place egg yolk, mustard, lemon juice, 1/4 teaspoon salt, and a pinch of pepper in a bowl and whisk together until mixture is smooth and thoroughly combined. Add the oil: Start with one drop at a time and whisk constantly until mixture begins to thicken; add remaining teaspoon lemon juice, then pour in oil in a very slow, steady stream and continue whisking until oil is incorporated and sauce is thick and emulsified. Use immediately or refrigerate in an airtight container for up to 1 week.
- Blender method: Combine egg yolk, mustard, lemon juice, 1/4 teaspoon salt, and a pinch of pepper in the jar of a blender or in a large glass measuring cup, if using a hand blender. Blend until smooth and thoroughly combined. Add oil, starting with one drop at a time, and blend constantly until mixture begins to thicken. Add remaining lemon juice while continuing to blend, and pour remaining oil in a slow and steady stream until oil is incorporated and mixture is thick and emulsified.
MAYONNAISE
Make mayonnaise at home with Alton Brown's easy recipe from Food Network: An egg yolk, lemon juice, vinegar and oil get whisked together until emulsified.
Provided by Alton Brown
Categories condiment
Time 10m
Yield 9 fluid ounces
Number Of Ingredients 7
Steps:
- In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you've got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture.
- Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.
FRESH MAYONNAISE
Make and share this Fresh Mayonnaise recipe from Food.com.
Provided by byZula
Categories Very Low Carbs
Time 25m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- Put first six ingredients in blender.
- Cover and switch the motor for just a few seconds.
- Uncover and add salad oil gradually while the motor is running.
- Blend until very thick and smooth.
Nutrition Facts : Calories 1978.9, Fat 219.5, SaturatedFat 30.9, Cholesterol 141, Sodium 1639.5, Carbohydrate 3.7, Fiber 0.4, Sugar 3.2, Protein 4.4
FRESH MAYONNAISE (PURE AND ALL NATURAL)
Make and share this Fresh Mayonnaise (Pure and All Natural) recipe from Food.com.
Provided by BBCFan
Categories European
Time 4m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix egg, lemon juice (or vinegar), mustard, salt and sugar along with the pepper, together in an electric mixer bowl.
- Gradually add the olive oil.
- Blend well.
- Refrigerate for at least 30 minutes.
Nutrition Facts : Calories 979.2, Fat 109.5, SaturatedFat 15.3, Cholesterol 52.9, Sodium 601.2, Carbohydrate 1.1, Fiber 0.2, Sugar 0.3, Protein 1.8
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- Once it's all blended, remove the stick blender. Give it a few stirs with a spoon and place in a storage container in the refrigerator. It will stay fresh for up to one week.
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