Michael Formichellas Basic Mayonnaise Recipes

EASY 4 INGREDIENTS HOMEMADE MAYONNAISE RECIPE

Steps:

• When I make homemade mayonnaise I triple the portion so I don't have to make it again in a week. You can make as many portions at a time as you need for your family size. Add egg (I always use cold eggs), salt, freshly squeezed lemon and garlic juice into the food processor bowl.
• Pulse on high for 30 seconds.
• Slowly drip avocado oil through the opening of the food processor lid and pulse again for a minute and a half. Turn the food processor off, scrape down the sides of the bowl and lid with a spatula and beat for 30 more seconds.
• The mayonnaise consistency should be very thick and not fall off the spoon easily without a good shake. Refrigerate it for at least 4 hours before use so all the flavors have time to incorporate. The mayonnaise will thicken even more. Store in glass jars with closed lids for up to 3 weeks. (I didn't get a chance to store it longer than that as it goes quickly. I usually make fresh mayonnaise about every 2 weeks.)
• Enjoy!

HOMEMADE MAYONNAISE

Steps:

• By hand: Place egg yolk, mustard, lemon juice, 1/4 teaspoon salt, and a pinch of pepper in a bowl and whisk together until mixture is smooth and thoroughly combined. Add the oil: Start with one drop at a time and whisk constantly until mixture begins to thicken; add remaining teaspoon lemon juice, then pour in oil in a very slow, steady stream and continue whisking until oil is incorporated and sauce is thick and emulsified. Use immediately or refrigerate in an airtight container for up to 1 week.
• Blender method: Combine egg yolk, mustard, lemon juice, 1/4 teaspoon salt, and a pinch of pepper in the jar of a blender or in a large glass measuring cup, if using a hand blender. Blend until smooth and thoroughly combined. Add oil, starting with one drop at a time, and blend constantly until mixture begins to thicken. Add remaining lemon juice while continuing to blend, and pour remaining oil in a slow and steady stream until oil is incorporated and mixture is thick and emulsified.

BASIC MAYONNAISE

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.

MAYONNAISE

Steps:

• Put the egg yolk in a medium bowl. In another bowl, combine the vinegar, sugar, Dijon mustard, lemon juice, 1 teaspoon water and 1 teaspoon salt and whisk until the salt and sugar have dissolved, about 30 seconds. Pour the vinegar mixture into the bowl with the egg yolk and whisk for 15 seconds.
• Drizzle a few drops of the oil into the egg mixture while whisking constantly. Continue to add the oil a bit at a time while whisking and thoroughly incorporating the oil. After all the oil has been incorporated, whisk in 2 teaspoons water. Continue whisking until the mayonnaise is thickened and off-white in color.
• Transfer to an airtight container and refrigerate immediately. Homemade mayonnaise made with pasteurized eggs keeps for up to 4 days; mayonnaise made with unpasteurized eggs will keep for 1 day.

MICHAEL FORMICHELLA'S BASIC MAYONNAISE

Steps:

• In a blender, combine egg yolks, vinegar, mustard, lemon juice, Tabasco, and a pinch of salt. Blend until thoroughly combined. With blender running, add 2 cups vegetable oil in a slow, steady stream. Add enough of the remaining oil to achieve a thick, creamy consistency.