Gourmet Real Mayonnaise Recipes

GOURMET MAYONNAISE

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Grill the onions over medium heat 2 minutes per side.
• Combine the cooked onions, mayonnaise, and cumin in the bowl of a food processor; pulse until all ingredients are fully mixed, you may need to scrape the sides and bottom the help this along. Serve immediately or refrigerate for up to two weeks.

GOURMET REAL MAYONNAISE

Steps:

• NOTE: I HAVE BEEN MAKING MAYONNAISE FOR YEARS AND HAVE NEVER HAD A SINGLE OCURRRENCE OF "SALMONELLA"! USE ONLY THE FRESHEST CRACK-FREE EGGS THAT HAVE BEEN PROPERLY REFRIGERATED. BEFORE BREAKING EGGS, SANITIZE THE OUTER SHELLS FIRST, THEN RINSE WELL FOR ADDED SAFETY. SERVE PREPARED MAYONNAISE USING A CLEAN UTENSIL WHICH HAS NOT HAD CONTACT WITH OTHER INGREDIENTS. KEEP UNUSED MAYONNAISE SEALED AND REFRIGERATED. SINCE ANY NATURAL PRESERVATIVE-FREE MAYONNAISE IS PERISHABLE, USE WITHIN 3 DAYS.
• SELECT a durable, quality kitchen blender with a removable center lid knob.
• CRACK one whole egg into the blender.
• SEPARATE another egg then add the yolk into blender.
• ADD the remaining ingredients EXCEPT the canola oil (2 1/2 teaspoons distilled white vinegar, 1 1/2 teaspoons fresh lemon juice (REMOVE ANY SEEDS BEFORE ADDING!), 1/2 teaspoon dry mustard, 1/4 teaspoon fine sea salt, 1/4 teaspoon white sugar, 1/8 teaspoon cayenne pepper, 1 pinch garlic powder, 1 pinch white pepper); PLACE blender lid into place.
• TURN blender on to the WHIP setting for a few seconds to emulsify mixture; STOP blender and remove lid; REMOVE blender lid's center knob to leave a feeding hole; REPLACE adjusted lid.
• INTO a clear measuring cup with a spout top, add canola oil to the 3/4 cup mark.
• SLOWLY trickle oil into blender feeder hole by drips or up to the thinnest steady stream, until all of the oil has been added, and the mayonnaise is completely blended and emulsified.
• TRANSFER mayonnaise into a resealable container to refrigerate (mayonnaise will emulsify further with refrigeration), or use right away (keep unused portion refrigerated at all times, and use the fresh mayonnaise within 3 days).
• SERVE with your favorite foods and enjoy!

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.

GARLIC MAYO (MAYO AIOLI)

Steps:

• Mince the garlic as finely as possible. Then use the side of your knife blade to mash and grind it into a paste.
• Whisk together all ingredients. Keeps in the refrigerator for 2 weeks.

HOMEMADE & HEALTHY MAYONNAISE RECIPE

Steps:

• Start by putting the eggs, salt, mustard, lemon juice, and 1/4 cup of oil in a blender and blend for 30-ish seconds.
• I use the puree setting. Next, with the blender still going, s-l-o-w-l-y pour the remaining oil into the blender.
• We're looking for a little stream of oil here. Avoiding pouring it all in at once... your mayo can turn out runny and clumpy.
• Add a little oil at a time and you'll see the mayo mixture 'fluff up' into a creamy consistency. I drizzle - wait 30 seconds - drizzle - wait - repeat until it thickens.
• Keep drizzling and blending until you've reached the desired consistency and you run out of oil.
• Once your oil is used up blend for another 10-20 seconds. After that, it's done.
• You can use it right away.
• Refrigerate your homemade mayonnaise immediately. Transfer the remaining mayo into an air-tight container... preferably glass.