One Egg Mayonnaise Recipes

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WHOLE EGG MAYONNAISE



Whole Egg Mayonnaise image

This is a no waste adapted mayonnaise recipe that uses the whole egg instead of just the yolks.

Provided by Megan Karlowsky

Categories     Side Dish     Sauces and Condiments Recipes

Time 10m

Yield 16

Number Of Ingredients 5

½ teaspoon dry mustard powder
¼ teaspoon salt
2 eggs
2 tablespoons white vinegar
2 cups vegetable oil

Steps:

  • In the container of a food processor or blender, combine the mustard powder, salt, eggs and vinegar. Set the food processor on medium speed and gradually drizzle in the oil while it runs. Transfer to a container with a lid and store in the refrigerator for up to two weeks.

Nutrition Facts : Calories 250.4 calories, Carbohydrate 0.1 g, Cholesterol 23.3 mg, Fat 27.9 g, Protein 0.8 g, SaturatedFat 4.5 g, Sodium 45.1 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

EGG MAYO & WATERCRESS ROLLS



Egg mayo & watercress rolls image

These good-for-you rolls are sure to be a staple of every tea party

Provided by Good Food team

Categories     Afternoon tea, Buffet, Treat

Time 30m

Yield Makes 10

Number Of Ingredients 4

6 eggs
handful watercress, roughly chopped
8 tbsp good-quality mayonnaise
20 small assorted rolls

Steps:

  • Hard-boil eggs for 10 mins, then drain and cool under cold water for 5 mins. Peel, roughly chop and put in a bowl.
  • Roughly chop watercress, and stir this into the eggs with some salt and pepper and mayonnaise. Divide the filling between the rolls.

Nutrition Facts : Calories 265 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.88 milligram of sodium

ONE EGG MAYONNAISE



ONE EGG MAYONNAISE image

Categories     Condiment/Spread     Egg     No-Cook

Yield 1 1/4 Cups

Number Of Ingredients 5

1 egg
1 T fresh lemon juice
1 C olive oil
1/8 t freshly ground black pepper
1/2 t salt

Steps:

  • In a food processor or blender, blend egg and lemon juice for 10 seconds. With the processor running, slowly pour in the oil through the feed tube. Mixture should thicken. Add the popper and salt and pulse once or twice to blend. Transfer to an airtight container and refrigerated for at least 30 minutes before using. Best if used within 24 hours.

EGG MAYO



Egg Mayo image

Egg mayo - or oeuf mayo, as it's called in France - is simply hard-boiled eggs coated with seasoned mayonnaise, but it's so beloved in France that it has a society to protect it: Association de sauvegarde de l'oeuf mayonnaise. You could season store-bought mayonnaise for this recipe from Priscilla Martel, but at least just once, you should make your own. It'll be delicious, and you'll feel like a magician. The dish is beautiful served plain, and tasty dressed with anchovies, capers, snipped chives or other herbs (choose one or more). It's good as a starter, with a pouf of dressed greens, or as part of a platter of small salads (hors d'oeuvres variées), a picnic on a tray.

Provided by Dorie Greenspan

Categories     brunch, dinner, lunch, appetizer, side dish

Time 30m

Yield 4 servings (1 cup mayonnaise)

Number Of Ingredients 13

4 large eggs
1 large egg, preferably organic, as it will not be cooked
1 tablespoon fresh lemon juice, plus more to taste
1 1/2 teaspoons Dijon mustard, plus more to taste
1 teaspoon white wine vinegar, plus more to taste
1/2 teaspoon fine sea salt, plus more to taste
1 cup vegetable oil (or half vegetable and half olive oil)
Freshly ground pepper
8 to 16 anchovy fillets
8 to 16 roasted pepper strips
Fresh chives, snipped short or long
Fried capers
Crusty bread

Steps:

  • Prepare the hard-boiled eggs: Put the eggs in a small saucepan and cover with 1 inch of water. Bring to a boil, then reduce the heat so that the water is at a strong simmer and cook, uncovered, for 7 minutes. Drain the eggs into a colander, and run them under cold water.
  • Return the eggs to the empty pan, shake the pan vigorously to crack the shells, then peel the eggs under cold running water. Rinse them and keep them covered in the refrigerator until needed. (They should be used the same day.)
  • Prepare the mayonnaise: Put the egg, lemon juice, mustard, vinegar and salt in the container of a blender; pulse to mix. With the machine running on high speed if your blender has two or three speeds, or on medium to medium-high if your blender has more speeds, slowly and steadily pour in the oil, stopping halfway through to scrape down the sides of the container. Every blender is different, so it's hard to say how long it will take for the oil to be incorporated and the mayo to set. Taste and see if you want to add more lemon juice, mustard, vinegar or salt. Scrape into a clean container, cover and refrigerate until needed. (The mayo will keep for up to 4 days.)
  • To assemble the dish, you'll need about half the mayonnaise to cover the 4 hard-boiled eggs. You want the mayo to be thin enough to just coat the eggs - it should come off the spoon in quickly dissolving ribbons - so, if needed, thin it with a little hot water. (You might need 3 to 4 teaspoons; check as you go.) Taste, and see if you want more salt and some pepper.
  • Cut the eggs in half lengthwise and place them on a platter, yolk side down or up. Spoon the mayonnaise on top, coating the egg and allowing some to slip over the sides. Garnish the eggs as you like. Serve with bread, of course.

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