Alton Browns Mayonnaise Recipes
UMAMI MAYO
Provided by Alton Brown
Categories condiment
Time 35m
Yield about 1 1/2 cups
Number Of Ingredients 6
Steps:
- Combine the grapeseed oil and the bonito flakes in a small saucepan and cook over low heat until the oil reaches 180 degrees F. Remove from the heat and cool at room temperature for 20 minutes before straining through a fine mesh sieve. Reserve the bonito flakes for another use (see Cook's Note).
- Whisk the egg yolks together with the lemon juice, rice wine vinegar, and salt in a large bowl. Whisk briskly, then add the oil a few drops at a time until the egg mixture thickens and lightens in color a bit. Then, still whisking briskly, increase the oil flow to a constant, thin stream until a smooth mayonnaise texture is achieved.
PARTY MAYONNAISE
Steps:
- Add all wet ingredients (except the oil which is a liquid but isn't "wet") to the work bowl of a food processor along with the salt, mustard and sugar. Pulse 5 times. Turn processor on and add oil in a steady stream until incorporated. Keep at room temperature for 2 hours. Refrigerate for up to 1 week.
- *RAW EGG WARNING
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
More about "alton browns mayonnaise recipes"
10-MINUTE MAYONNAISE FOR A CROWD RECIPE - ALTON …
From altonbrown.com
- Put the safflower or corn oil and the chile oil into a squeeze bottle or measuring cup with a spout.
- Combine the vinegar, lime juice, egg yolk, whole egg, salt, mustard, and sugar in the bowl of a food processor. Pulse 5 times. Turn the processor on and add both oils in a steady stream until incorporated, about 2 minutes. Store the mayonnaise in a large container with a lid. Refrigerate for up to a week.
HOW TO MAKE MAYONNAISE FROM SCRATCH - ALTON BROWN
From altonbrown.com
- In a glass bowl, whisk together the egg yolk, salt, mustard, and sugar. Combine lemon juice and vinegar in a separate bowl, then put the oil in a plastic squeeze bottle.
- Whisk half of the lemon juice mixture into the yolk mixture. On a nonskid pad, whisk briskly, 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 and increase the oil flow to a constant, but 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. Store in a large container with a lid. Leave at room temperature for 1 to 2 hours, then refrigerate for up to 1 week.
THE REAL REASON ALTON BROWN PREFERS DUKE'S BRAND MAYONNAISE
From tastingtable.com
ALTON BROWN'S FRENCH ONION DIP USES DUKE'S MAYONNAISE
From southernliving.com
MAYO IN SCRAMBLED EGGS: ALTON BROWN'S BEST COOKING HACK - FIRST …
From firstforwomen.com
ALTON BROWN'S ALL-TIME FAVORITE BRAND OF MAYO - THE DAILY MEAL
From thedailymeal.com
THE EXTRA INGREDIENT ALTON BROWN SWEARS BY FOR DELICIOUS …
From chowhound.com
10 BEST ALTON BROWN MAYONNAISE RECIPES - YUMMLY
From yummly.com
MAYONNAISE RECIPE | ALTON BROWN | FOOD NETWORK
From foodnetwork.cel28.sni.foodnetwork.com
UMAMI MAYO WITH SMOKED BONITO FLAKES - ALTON BROWN
From altonbrown.com
THE ONLY MAYO WORTH BUYING, ACCORDING TO ALTON …
From allrecipes.com
ALTON BROWN'S SECRET INGREDIENT FOR BETTER SCRAMBLED …
From southernliving.com
MAYONNAISE - ALLISON COOKS ALTON'S GOOD EATS
From allisoncooksgoodeats.com
ALTON BROWN MAYONNAISE RECIPE - FOOD14
From food14.net
ALTON BROWN'S FAVORITE MAYONNAISE AND WHAT MAKES IT …
From foodrepublic.com
ALTON BROWN'S FAVORITE MAYONNAISE AND WHAT MAKES IT SO GREAT
From foodrepublic.com
ALTON BROWN'S SCIENTIFIC HACK FOR THE CREAMIEST …
From foodrepublic.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
