LEMON & CHIVE MAYONNAISE
This fresh-tasting homemade mayo makes a delicious accompaniment to baked salmon
Provided by Good Food team
Categories Condiment
Time 20m
Number Of Ingredients 8
Steps:
- Mix the egg yolks with the mustard powder, pepper, 1 tbsp cider vinegar and a pinch of salt in a bowl. Mix the oils together in a jug. Use an electric whisk to whisk the yolk mixture, then very slowly, drip-by-drip, add the oil. When the mixture is pale and thicker, and no oil is visible, swap from a drip to a slow, steady stream - whisking all the while.
- When all the oil is added and you have a thick mayonnaise, taste and season with more vinegar, salt and pepper. Stir in the lemon zest and chives, then chill until ready to serve.
Nutrition Facts : Calories 380 calories, Fat 41 grams fat, SaturatedFat 8 grams saturated fat, Protein 2 grams protein, Sodium 0.02 milligram of sodium
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
LEMON MAYONNAISE
Steps:
- In a medium bowl, whisk together the egg yolk, 2 teaspoons lemon juice, mustard and a little salt. Whisk in the olive oil, a few drops at a time at first, then pour it in a steady thin stream, while continuing to whisk. Stir in the rest of the lemon juice, and adjust the salt to taste.
Nutrition Facts : @context http, Calories 245, UnsaturatedFat 23 grams, Carbohydrate 0 grams, Fat 27 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 4 grams, Sodium 72 milligrams, Sugar 0 grams, TransFat 0 grams
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.
CUMIN MAYONNAISE
This tasty homemade mayo adds Middle Eastern flair to chef Cedric Vongerichten's Peekytoe Crab Salad with Spring Vegetables.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 2 cups
Number Of Ingredients 8
Steps:
- Place cumin and coriander seeds in a small skillet and toast until fragrant over medium-high heat. Transfer to a spice grinder; grind to a fine powder.
- Place egg yolks in the bowl of a small food processor along with lemon juice, mustard, salt, ground cumin and coriander, and cayenne pepper; pulse to combine. With the machine running, slowly drizzle in grapeseed oil until emulsified. Keep refrigerated until ready to use.
BLENDER MAYONNAISE
Provided by Kemp Minifie
Categories Condiment/Spread Egg Mustard Quick & Easy
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- In a blender or food processor, blend together the egg, lemon juice, mustard, fine sea salt, and freshly ground white or black pepper, blending until well combined. With the motor still running, add the oil in a very slow, thin, steady stream and blend until the dressing is thick and smooth. DO AHEAD: The mayonnaise can be prepared ahead and refrigerated, in an airtight container, up to 1 week.
LEMON MAYONNAISE FOR STEAMED ARTICHOKES
This is a perfect dipping sauce for our Steamed Artichokes. It also makes a wonderful spread for sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1 cup
Number Of Ingredients 5
Steps:
- Combine egg and a pinch of salt in the bowl of a food processor; blend until foamy and pale. Add oils, a few drops at a time, then the rest in a slow steady stream. Add lemon juice; blend briefly. Add salt and more lemon juice to taste. Refrigerate until needed. Garnish with strips of zest.
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
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