Homemade Mayo Using Home Pasteurized Eggs Recipes

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FAIL-PROOF HOMEMADE MAYONNAISE



Fail-Proof Homemade Mayonnaise image

Homemade mayonnaise is such a treat. It's very simple to make, too. Room temperature ingredients are best when making mayonnaise at home. If you're not able to wait for the egg to come to room temperature, submerge it in lukewarm (not hot) water for a couple of minutes. There are a few ways to make mayonnaise. We use our food processor with the small bowl attachment, but an immersion blender or making it completely by hand and large whisk will work. (Expect tired arms and strong biceps if you do choose to do it by hand). All ingredients need to be at the same temperature. If you have cold eggs and no time to leave them out on the counter to come to room temperature, place the egg into a bowl of warm water. Set it aside for a few minutes before using in the recipe.

Provided by Adam and Joanne Gallagher

Categories     Sauce

Time 10m

Yield Makes approximately 1 cup

Number Of Ingredients 6

1 large egg at room temperature
1 tablespoon Dijon mustard
1 tablespoon red or white wine vinegar
1/4 teaspoon kosher salt, or more to taste
1 cup (240 ml) neutral flavored oil, grapeseed, safflower or canola are best
1 teaspoon fresh lemon juice, optional

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.

Nutrition Facts : ServingSize 1 tablespoon, Calories 126, Protein 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Fat 14 g, SaturatedFat 1 g, Cholesterol 12 mg

EASY HOMEMADE WHOLE EGG MAYONNAISE



Easy Homemade Whole Egg Mayonnaise image

An easy homemade mayonnaise recipe using whole eggs. Blends together quickly with the help of an immersion blender or food processor.

Provided by Christine Benlafquih

Categories     Condiment     Sauce

Time 5m

Yield 16

Number Of Ingredients 6

2 eggs (whole)
2 tablespoons vinegar (or lemon juice)
1 tablespoon dijon style mustard
1/2 teaspoon salt (or to taste)
1/2 teaspoon pepper (white)
2 cups vegetable oil

Steps:

  • Measure all ingredients into a tall mixing cup.
  • Insert the blender and process on high speed until mayonnaise forms, usually in half a minute. Move the blender up and down and in a circular motion to be sure that everything is fully mixed.
  • Taste; if desired, adjust salt or lemon juice. If you feel the mayo is too thick, thin it by blending in very hot water one teaspoon at a time. If it's a bit thin, blend in a little more oil, a tablespoon or two at a time.
  • Measure out the eggs, vinegar, mustard, salt, and white pepper into the bowl of a food processor. Blend on slow speed until well combined.
  • Increase the speed to high and add the vegetable oil in a slow, continuous trickle through the feeder tube until the mayonnaise thickens. How much oil this takes depends on how large the eggs were.
  • Taste the mayonnaise; adjust the seasoning and lemon juice or vinegar to taste. Briefly blend again to incorporate any additions.
  • If you feel the mayonnaise is too thick, simply add hot water one teaspoon at a time with the motor running until the mayonnaise has the desired consistency.

Nutrition Facts : Calories 251 kcal, Carbohydrate 0 g, Cholesterol 23 mg, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, Sodium 100 mg, Sugar 0 g, Fat 28 g, ServingSize 16 servings, UnsaturatedFat 0 g

EGG WHITE MAYONNAISE



Egg White Mayonnaise image

This mayonnaise is super yummy and yolk free! Not to mention really fast to put together.

Provided by JILLENA

Categories     Side Dish     Sauces and Condiments Recipes

Time 10m

Yield 8

Number Of Ingredients 6

1 egg white
½ teaspoon salt
1 teaspoon white sugar
¼ teaspoon mustard powder
2 teaspoons lemon juice
1 cup vegetable oil

Steps:

  • Blend the egg white, salt, sugar, mustard powder, and lemon juice in a blender until combined; slowly stream the vegetable oil into the mixture while blending, about 1/4 cup at a time, until thick. Refrigerate in an air-tight container until using.

Nutrition Facts : Calories 248 calories, Carbohydrate 0.7 g, Fat 27.5 g, Protein 0.5 g, SaturatedFat 3.6 g, Sodium 152.3 mg, Sugar 0.6 g

HOMEMADE MAYONNAISE



Homemade Mayonnaise image

Provided by Molly Wizenberg

Categories     Condiment/Spread     Blender     Egg     No-Cook     Bon Appétit

Yield Makes about 3/4 cup

Number Of Ingredients 6

1 large egg yolk*
1 1/2 teaspoons fresh lemon juice
1 teaspoon white wine vinegar
1/4 teaspoon Dijon mustard
1/2 teaspoon salt plus more to taste
3/4 cup canola oil, divided

Steps:

  • Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds.
  • Using 1/4 teaspoon measure and whisking constantly, add 1/4 cup oil to yolk mixture, a few drops at a time, about 4 minutes. Gradually add remaining 1/2 cup oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes (mayonnaise will be lighter in color). Cover and chill. do ahead Can be made up to 2 days ahead. Keep chilled.
  • Variation:
  • To make aioli, add 1 minced garlic clove to the egg mixture, and substitute extravirgin olive oil for the canola oil.
  • Raw egg is not recommended for infants, the elderly, pregnant women, and people with weakened immune systems. To avoid the risk of salmonella infection, you can use pasteurized egg yolk instead.

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