One Yolk Mayonaise Recipes

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ONE YOLK MAYONAISE



One Yolk Mayonaise image

I found this on epicurious.com when trying to find a recipe to use up one lone egg yolk. I hope you find it helpful when you find yourself in the same predicament or looking for a good homemade mayo. Can be made up to 2 days ahead.

Provided by KimmieCat1

Categories     < 15 Mins

Time 15m

Yield 3/4 cup

Number Of Ingredients 6

1 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 for 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. Keep chilled.

Nutrition Facts : Calories 1996.1, Fat 223.5, SaturatedFat 18, Cholesterol 221.3, Sodium 1579.1, Carbohydrate 1.5, Fiber 0.1, Sugar 0.4, Protein 3.3

CHEF JOHN'S HOMEMADE MAYONNAISE



Chef John's Homemade Mayonnaise image

Homemade mayo is one of those indescribable culinary pleasures. If you have a stick-style or regular blender you can make your own mayo! It's so much cheaper and way more delicious. You also get to decide what kind of oil you want: a nice fruity olive oil; a lighter vegetable oil; or your own secret custom mix.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes

Time 10m

Yield 16

Number Of Ingredients 8

2 egg yolks
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
¾ teaspoon salt
⅛ teaspoon white sugar
1 cup vegetable oil
½ cup olive oil

Steps:

  • Pour egg yolks, lemon juice, white wine vinegar, Dijon mustard, salt, sugar, vegetable oil, and olive oil, respectively, into a tall, narrow bowl. Set a immersion blender into the oil mixture and hold against the bottom of the bowl; pulse until a thick, pale mixture begins to form, about 3 to 6 pulses. Continue blending until smooth and creamy.

Nutrition Facts : Calories 188.5 calories, Carbohydrate 0.3 g, Cholesterol 25.6 mg, Fat 21.1 g, Protein 0.3 g, SaturatedFat 2.9 g, Sodium 118.1 mg, Sugar 0.1 g

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