Made From Scratch Mayonnaise Recipes

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MAYONNAISE



Mayonnaise image

Make mayonnaise at home with Alton Brown's easy recipe from Food Network: An egg yolk, lemon juice, vinegar and oil get whisked together until emulsified.

Provided by Alton Brown

Categories     condiment

Time 10m

Yield 9 fluid ounces

Number Of Ingredients 7

1 egg yolk*
1/2 teaspoon fine salt
1/2 teaspoon dry mustard
2 pinches sugar
2 teaspoons fresh squeezed lemon juice
1 tablespoon white wine vinegar
1 cup oil, safflower or corn

Steps:

  • In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start 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 (but just a little) and increase the oil flow to a constant (albeit 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. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.

EASY HOMEMADE MAYONNAISE



Easy Homemade Mayonnaise image

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

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

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

BASIC MAYONNAISE



Basic mayonnaise image

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

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

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

BASIC MAYONNAISE



Basic Mayonnaise image

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

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

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

MADE-FROM-SCRATCH MAYONNAISE



Made-from-Scratch Mayonnaise image

Homemade mayo has a far fresher flavor than its supermarket kin. A voluminous batch of the stuff can be had at the flip of a switch, by beating egg yolks, lemon juice, and oil in a mixer. Purists with strong wrists can always whisk by hand.

Provided by Martha Stewart

Categories     Gluten-Free Recipes

Yield Makes about 2 cups

Number Of Ingredients 7

3 large egg yolks
1 tablespoon lemon juice, plus 2 teaspoons more
1/2 teaspoon dijon mustard
2 teaspoons coarse salt
1 3/4 cups canola oil
1/4 cup extra-virgin olive oil
2 tablespoons hot water

Steps:

  • Beat yolks on medium speed until slightly thickened. Add 1 tablespoon lemon juice , the dijon mustard, and 1 teaspoon coarse salt. Beat 1 minute.
  • Raise speed to medium-high. Add 1/2 cup canola oil, 1 teaspoon at a time.
  • Slowly pour in 1 1/4 cups more canola oil and the extra-virgin olive oil in a steady stream, beating until incorporated, about 10 minutes.
  • Fold in 2 tablespoons hot water, 2 teaspoons more lemon juice, and 1 teaspoon more salt.

MAYONNAISE (FROM SCRATCH)



Mayonnaise (From Scratch) image

My Mayo recipe. I use it all the time! So much better than store-bought! I make this in my kitchenaid mixer with the wisk attachment, so that's how my instructions read. You can also do it by hand, if you have good stamina and maybe a couple extra hands.

Provided by Cynna

Categories     < 15 Mins

Time 15m

Yield 1 1/4 cup, 8 serving(s)

Number Of Ingredients 8

3 egg yolks
1 teaspoon fine salt
1 teaspoon ground pepper
1/2 teaspoon dry mustard
2 pinches sugar
2 teaspoons lemon juice, fresh is best but can use bottled
1 tablespoon white vinegar
1 cup canola oil

Steps:

  • In mixing bowl, whisk together egg yolks and dry ingredients.
  • Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture.
  • Start whisking on medium high, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit.
  • Once you reach that point you can turn the mixer speed down a touch and increase the oil flow to a constant, 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.
  • Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.

REMOULADE MADE FROM SCRATCH



Remoulade Made from Scratch image

Remoulade is a variant of mayonnaise and so you *can* use premade mayonnaise in this recipe (remove all of the mayonnaise ingredients). This recipe make a *LOT* of mayo, it can be kept for a while, or just cut the recipe with now ill effect. The only measurements that *must* be spot on in this recipe are the oil and eggs, everything else is a 'some'. However homemade mayonnaise is *delicious* and so much different than the weird stuff you buy in a jar. Many people think mayonnaise is unhealthy because of the eggs--to be sure to be completely safe you should use pasteurized egg/egg products. However professional kitchens have been making mayonnaise like this for *years* and the risk of an unhealthy egg is fairly low. Give her a shot, I'm sure you'll love it!

Provided by Desree42

Categories     Sauces

Time 15m

Yield 1 quart

Number Of Ingredients 16

3 ounces pasteurized egg yolks
1 ounce white vinegar
1 ounce water
1 tablespoon dry mustard
3 cups vegetable oil
kosher salt, to taste
white pepper, to taste
1 ounce lemon juice
2 ounces capers (drained and chopped)
2 tablespoons chives (chopped)
3 tablespoons chervil (chopped)
3 tablespoons tarragon leaves (chopped)
1 tablespoon Dijon mustard
salt
Worcestershire sauce, to taste
2 dashes Tabasco sauce

Steps:

  • For the Mayonnaise: Whisk the yolks, water, and mustard together until slightly foamy.
  • Add the oil gradually in a thin stream, whipping constantly, until all the oil is incorporated and the mayo is thick (this can be done in a food processor, just gently drizzle the oil in the top opening and turn the processor off as soon as all the oil is used).
  • Adjust seasoning with salt, pepper, and lemon juice.
  • Refrigerate immediately if not to be used.
  • For the Remoulade: Combing all the remaining ingredients with the mayo (the capers, chives, chervil, tarragon, Dijon) and mix until combined.
  • Adjust seasoning with salt, Worcestershire sauce, and Tabasco.
  • Hold in the refrigerator until needed.

Nutrition Facts : Calories 6177.6, Fat 681.6, SaturatedFat 93.3, Cholesterol 1057.7, Sodium 1917.7, Carbohydrate 19.4, Fiber 5.3, Sugar 2.8, Protein 21.2

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