Diy Essentials Zesty Mayonnaise Recipes

BASIC MAYONNAISE

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.

HOW TO MAKE SPICY MAYO

Steps:

• Place Kewpie and Sriracha in a small mixing bowl, then whisk to combine. Store spicy mayo in a sealed airtight container in a refrigerator until needed.

DIY ESSENTIALS: ZESTY MAYONNAISE

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Add the eggs, water, both vinegars, lemon juice, salt, cayenne, and garlic to a blender, or mini prep.
• 4. Blend until fully incorporated.
• 5. Set the blender to high, and slowly add the oil, until fully incorporated.
• 6. Stop when it is emulsified.
• 7. Store in a non-reactive jar with a tight-fitting lid, until needed.
• 8. PLATE/PRESENT
• 9. Use in any recipe where you want a bit more kick than regular mayonnaise. Enjoy.
• 10. Keep the faith, and keep cooking.

FAIL-PROOF HOMEMADE MAYONNAISE

Steps:

• If you have a large food processor, use the smaller bowl attachment that came with your processor so that the bowl is not too large for the amount of mayonnaise this recipe makes. Not using the smaller bowl can prevent the mayonnaise from emulsifying since the mixture will not have enough contact with the blade.
• If you do not the smaller bowl attachment, making the mayonnaise with an immersion blender or by hand are alternatives. Or simply make a larger batch and double the recipe and use the standard bowl attachment. You might find success with a high-speed blender, but based on reviews and comments from readers, using a blender seems to be less fail-proof.
• Add egg to the small bowl of a food processor and process for 20 seconds. Add the mustard, vinegar, and salt. Process for another 20 seconds.
• Scrape the sides and bottom of the bowl, turn the food processor on then begin to slowly add the oil in tiny drops until about a quarter of the oil has been added (this is critical for proper emulsification).
• When you notice that the mixture is beginning to thicken and emulsify, you can be a little less strict. With the processor on, continue to add it slowly, but increase to a very thin stream instead of drops of oil.
• When all of the oil has been added, scrape the bottom and sides of the bowl and process for an extra 10 seconds. Taste mayonnaise for seasoning then add salt, lemon juice or extra vinegar to taste.
• Note, if the mayo seems too thin, slowly stream in more oil with the processor running until thick.

VEGAN MAYO (THICK AND CREAMY)

Steps:

• Make sure all your ingredients are room temperature. If your milk is cold, you can microwave it for about 20 seconds.
• Add the original soy milk, apple cider vinegar, garlic powder, sea salt and mustard in the immersion blender beaker/jar and stir together.
• Pour the oil over the soy milk mixture. Let it sit for about a minute.
• Place your immersion blender into the bottom of the jar. Blend and keep it firmly pressed against the bottom for about 15 seconds while the mixture emulsifies. Slowly move the blender up and down to properly blend and incorporate all the ingredients until thick and fully combined.
• Taste and add/adjust any ingredients if needed. Place in a sealed jar in the fridge. It thickens up in the fridge even more. Enjoy!

CHIPOTLE MAYO RECIPE

Steps:

• Add all of the ingredients to a food processor or blender.
• Process until smooth.
• Taste and adjust to your personal preferences. Serve and enjoy.

CONDIMENT ESSENTIALS: SPICY FISH SPREAD

Steps:

• 1. PREP/PREPARE
• 2. You will need a medium-sized mixing bowl, and whisk to make this recipe.
• 3. Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. This recipe if properly stored will last 12 - 14 days and will give you about 6 - 8 generous servings.
• 4. Since you are only using 1/2 can of tomatoes, and 1/2 can of the chilies, the extra can be placed into freezer bags, frozen, and used in other recipes.
• 5. I strongly recommend that you allow this recipe to rest in the fridge for several hours or, better yet overnight. This will give the ingredients a chance to get to know one another.
• 6. If you do not have any fire-roasted tomatoes, no worries. Use the regular type, just make sure that they are the crushed variety; not diced or whole.
• 7. Homemade Mayonnaise To be sure, there are some good store-bought mayo's on the market (my all-time favorite is Duke's) If you live in the South, you have probably seen it on the shelves of your local grocer; however, as you travel North, it becomes as scarce as hen's teeth. If you would like to take a stab at making your own (it really is not all that difficult), check out this recipe: https://www.justapinch.com/recipes/sauce-spread/spread/mayonnaise-essentials-faux-duke-s-version.html?r=1
• 8. Gather your ingredients (mise en place).
• 9. Shred the onion on the large holes of a box grater, then remove the excess moisture with a paper towel. Open the tomatoes and the green chilies, remove half from each can and let sit in a fine mesh strainer, until completely drained, about 5 minutes. Reserve the rest for other recipes. Finely chop the capers. Then add all the ingredients to a mixing bowl.
• 10. Whisk all the ingredients together, and properly store in the fridge until needed.
• 11. PLATE/PRESENT
• 12. I use it as a spread for fish sandwiches, and as a dip for things such as, fish fingers, and the like. Enjoy.
• 13. Keep the faith, and keep cooking.

SPICY KEWPIE MAYO (SAUCE FOR POKE, SUSHI, AND MORE)

Steps:

• Mix ingredients - Add Kewpie mayo, Sriracha, sesame oil, togarashi, and mirin to a small bowl. Mix until the ingredients are incorporated.
• Serve or store - serve immediately or cover and refrigerate up to 5 days.