Mayonnaise By June Recipes

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

Easy Homemade Mayonnaise image

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

Ingredients

¾ cup light olive oil
1 large egg
1 tablespoon lemon juice
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon ground black pepper

MAYONNAISE BY JUNE

Make and share this Mayonnaise by June recipe from Food.com.

Provided by Jewelies

Categories Salad Dressings

Time 7m

Yield 6 serving(s)

Number Of Ingredients 7

Mayonnaise by June image

Steps:

Beat all ingredients together with a whisk.
Place into saucepan and heat, stirring at all times, until boils.

Nutrition Facts : Calories 76.8, Fat 3.7, SaturatedFat 1.7, Cholesterol 75.6, Sodium 37.4, Carbohydrate 8.6, Sugar 8.5, Protein 2.2

Ingredients

2 eggs
1/4 cup water
1/4 cup vinegar
1/4 cup sugar
1 tablespoon butter
1/2-1 teaspoon dry mustard
salt and pepper

BASIC MAYONNAISE

Forget shop-bought and make your own homemade mayonnaise. It takes a little effort but it's well worth it to accompany your favourite dishes

Provided by Good Food team

Categories Condiment

Number Of Ingredients 4

Basic mayonnaise image

Steps:

Tip the egg yolks and mustard into a bowl, season with salt and pepper and whisk together until completely combined. Whisking constantly, add a small drop of oil and whisk until completely combined, then add another drop and continue a drop at a time until the yolks and oil combine and start to thicken. Once you're confident the oil and eggs are coming together you can add the oil a bit more at a time, but be patient, as adding the oil too quickly will cause the mayonnaise to split and curdle.
Once all the oil has been whisked into the eggs and you have a thick, spoonable mayonnaise, whisk in the vinegar or lemon juice and season to taste. Will keep in the fridge for two days.

Nutrition Facts : Calories 267 calories, Fat 29 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 0.2 grams carbohydrates, Sugar 0.2 grams sugar, Protein 1 grams protein, Sodium 0.17 milligram of sodium

Ingredients

2 egg yolks
1 tbsp Dijon mustard
250ml sunflower oil
2 tsp white wine vinegar or lemon juice

BEST EVER HOMEMADE MAYONNAISE

Everyone we know loves this easy-to-make mayonnaise and asks us for the recipe. Now it is here for them. Use the very best eggs you can buy. This is the first recipe I have posted. I hope you like it and use it as much as we do. By the way, the 32 servings are tablespoons.

Provided by Petroushka

Categories < 15 Mins

Time 5m

Yield 2 cups, 32 serving(s)

Number Of Ingredients 5

Best Ever Homemade Mayonnaise image

Steps:

Put first four ingredients in a food processor or blender, and buzz them for 30-40 seconds.
With the motor still running, slowly add the oil in a thin stream (like string).
When all the oil is incorporated, keep running the machine for another 10-20 seconds.
Refrigerate the mayonnaise. If your eggs are ultra fresh, the mayonnaise can keep for two to three weeks.

Nutrition Facts : Calories 125.9, Fat 14, SaturatedFat 1.9, Cholesterol 11.6, Sodium 149.9, Carbohydrate 0.1, Protein 0.4

Ingredients

2 large free-range eggs (the freshest you can get)
2 teaspoons salt
2 teaspoons dry mustard (Keen's)
1/4 cup white vinegar
2 cups vegetable oil (or slightly less)

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

Basic Mayonnaise image

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

Ingredients

2 large egg yolks
1 teaspoon Dijon mustard
4 teaspoons fresh lemon juice
1 cup vegetable oil
Coarse salt and ground pepper

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The yolk should be at room temperature. If the ingredients are too cold, the mayo will split easily. Beat the yolk quickly for a minute using a large balloon whisk.
Now comes the tricky part where most people make a crucial mistake. Add the groundnut oil: drop by drop. I always add at least 10 single drops of oil in the beginning. Whisk the yolk mixture for 20 seconds after every time you add a drop. If you add too much oil in the beginning, the mayo will split.
The yolk mixture will be runny for a while but after those 10 separate drops, the mixture will thicken a little.

Mayonnaise By June Recipes

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.

MAYONNAISE BY JUNE

Make and share this Mayonnaise by June recipe from Food.com.

BASIC MAYONNAISE

Forget shop-bought and make your own homemade mayonnaise. It takes a little effort but it's well worth it to accompany your favourite dishes

BEST EVER HOMEMADE MAYONNAISE

Everyone we know loves this easy-to-make mayonnaise and asks us for the recipe. Now it is here for them. Use the very best eggs you can buy. This is the first recipe I have posted. I hope you like it and use it as much as we do. By the way, the 32 servings are tablespoons.

BASIC MAYONNAISE

Homemade mayonnaise is easier than you thought. It's fresh, tangy, and endlessly customizable -- you can flavor it however you please.

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