One Yolk Mayonaise Recipes

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MY BEAUTIFUL MAYO



My beautiful mayo image

Provided by Jamie Oliver

Categories     Sauces     Eggs     Sauces & condiments

Time 15m

Yield 500ml

Number Of Ingredients 6

2 free-range egg yolks
1 heaped teaspoon Dijon mustard
500 ml mixed oils
1-2 tablespoons white wine vinegar
½ lemon
sea salt

Steps:

  • Whisk the egg yolks in a bowl, then add the mustard and whisk together. Gradually add about half the oil, very slowly at first, whisking continuously for around 3 to 5 minutes, or until thickened. Once you've added about half the oil, whisk in 1 tablespoon of vinegar - this will loosen the mixture slightly and give it a paler colour. Continue to gradually add the remaining oil, whisking continuously. Season with a pinch of salt, a squeeze of lemon juice and a little more vinegar, if needed. Store in a sterilised jar in the fridge for up to one week.

Nutrition Facts : Calories 117 calories, Fat 12.8 g fat, SaturatedFat 1.9 g saturated fat, Protein 0.2 g protein, Carbohydrate 0 g carbohydrate, Sugar 0 g sugar, Sodium 0.1 g salt, Fiber 0 g fibre

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

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

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

MAYONNAISE



Mayonnaise image

This recipe is perfect for a small batch of mayonnaise and does not require a food processor. Whisk slowly as you drip the oil into the egg yolk, lemon juice and Dijon mustard mixture. Once it starts to emulsify, you can start adding the oil a bit faster. In all, it'll be a few minutes of whisking for a beautiful light-yellow mayo that's worth every moment.

Provided by Melissa Clark

Categories     quick, condiments

Time 5m

Yield 1 cup

Number Of Ingredients 6

1 large egg yolk, at room temperature
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1 teaspoon cold water
3/4 cup neutral oil such as safflower or canola

Steps:

  • In a medium bowl, whisk together the egg yolk, lemon juice, mustard, salt and 1 teaspoon cold water until frothy. Whisking constantly, slowly dribble in the oil until mayonnaise is thick and oil is incorporated. When the mayonnaise emulsifies and starts to thicken, you can add the oil in a thin stream, instead of drop by drop.

Nutrition Facts : @context http, Calories 470, UnsaturatedFat 30 grams, Carbohydrate 30 grams, Fat 35 grams, Fiber 0 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 241 milligrams, Sugar 0 grams, TransFat 0 grams

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.

THE BEST EGG MAYONNAISE



The Best Egg Mayonnaise image

The BEST Egg Mayonnaise is a dish that keeps on giving, with so many options. Once you know the secret, this easy recipe will be a staple in your weekly meal planning!

Provided by Carrie Carvalho

Categories     Appetizer     Lunch     Salad

Number Of Ingredients 5

6 free range eggs
6-8 tbsp mayonnaise (see notes)
1 tsp Dijon mustard
1 tbsp fresh chopped chives (plus extra to garnish)
salt and pepper to taste

Steps:

  • To boil the eggs, place them in a small pot and cover completely with cold water. Bring to the boil, and when the water is bubbling place the lid on the pan and turn off the heat. Leave to steam for 10 minutes.
  • Remove the eggs from the pan and place in a bowl of cold water. Leave to cool for at least 5 minutes.
  • Peel the eggs and slice in half. Remove the yolks and add them to a small bowl.
  • Add the mayonnaise and mustard to the egg yolks. I prefer to start with 5-6 tablespoons of mayo and add more as needed.
  • Mash together with a fork to create a thick and creamy sauce. Season with some salt and black pepper to taste.
  • Dice up your egg whites - I like mine chunky, but chop them super fine if that's what you prefer!
  • Add the egg whites and chives to the yolk and mayo mixture, and stir everything together. Serve immediately or store in the fridge for up to 3 days.

Nutrition Facts : Calories 260 kcal, Carbohydrate 1 g, Protein 10 g, Fat 24 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 289 mg, Sodium 241 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

HOW TO MAKE MAYONNAISE



How to Make Mayonnaise image

So, why would you want to make mayonnaise at home when you can just grab a jar off the store shelf?

Categories     main dish     side dish

Time 5m

Yield 10 servings

Number Of Ingredients 7

1 Egg
1 Egg Yolk
2 tsp. Vinegar (I Used Apple Cider) Or Lemon Juice
1/2 tsp. Salt
2 tsp. Mustard
1 tsp. Cane Sugar
1 c. Avocado Oil

Steps:

  • Place the egg and yolk, vinegar, salt, mustard, and sugar in a blender. Turn the blender on and slowly pour the oil in through the lid. Blend until mixture thickens.Taste and adjust seasonings if necessary. Spoon into a storage container and store in the refrigerator for about 1 week.Adapted from Sonia of The Healthy Foodie.

HOMEMADE MAYONNAISE RECIPE (IN 1 MINUTE!)



Homemade Mayonnaise Recipe (in 1 Minute!) image

Mayonnaise is incredibly easy to make at home and takes less than one minute to blend. Watch the video above to see how quickly it comes together!

Provided by Lisa Bryan

Categories     dressing

Time 3m

Number Of Ingredients 6

1 whole egg
½ tbsp lemon juice
1 tsp white wine vinegar
¼ tsp dijon mustard
¼ tsp sea salt
1 cup avocado oil (or light-flavored olive oil)

Steps:

  • Add all of the ingredients (with the oil last) into the jar that came with your stick blender.
  • Give the ingredients a minute to settle, with the oil separating on top.
  • Place your stick blender in the jar and press it firmly to the bottom. Turn it on and keep it pressed against the bottom of the jar for at least 10-15 seconds. Once the mayonnaise starts to emulsify and thicken, slowly move the stick blender up and down to fully combine the ingredients.
  • Once it's all blended, remove the stick blender. Give it a few stirs with a spoon and place in a storage container in the refrigerator. It will stay fresh for up to one week.

Nutrition Facts : ServingSize 2 tbsp, Calories 166 kcal, Fat 18 g, SaturatedFat 2 g, Cholesterol 13 mg, Sodium 54 mg

PERFECT HOMEMADE MAYONNAISE (JULIA CHILD)



Perfect Homemade Mayonnaise (Julia Child) image

From "Mastering the Art of French Cooking". JULIA'S POINTS TO REMEMBER : Temperature: Mayonnaise is easiest to make when all ingredients are at normal room temperature. Warm the mixing bowl in hot water to take the chill off the egg yolks. Heat the oil to tepid if it is cold. Egg Yolks: Always beat the egg yolks for a minute or two before adding anything to them. As soon as they are thick and sticky, they are ready to absorb the oil. Adding the Oil: The oil must be added very slowly at first, in droplets, until the emulsion process begins and the sauce thickens into a heavy cream. After this, the oil may be incorporated more rapidly. Proportions: The maximum amount of oil one U.S. Large egg yolk will absorb is 6 ounces or 3/4 cup. When this maximum is exceeded, the binding properties of the egg yolks break down, and the sauce thins out or curdles. If you have never made made mayonnaise before, it is safest not to exceed 1/2 cup of oil per egg yolk. REMEDY FOR TURNED MAYONNAISE: You will never have trouble with freshly made mayonnaise if you have beaten the egg yolks thoroughly in a warmed bowl before adding the oil, if the oil has been added in droplets until the sauce has commenced to thicken, and if you have not exceeded the maximum proportions of 3/4 cup of oil per egg yolk. A mayonnaise has turned when it refuses to thicken, or, in a finished mayonnaise, when the oil releases itself from suspension and the sauce curdles. In either case, the remedy is simple. Warm a mixing bowl in hot water. Dry it. Add 1 teaspoon of prepared mustard and 1 teaspoon of sauce. Beat with a wire whip for several seconds unil they cream and thicken together. Beat in the rest of the sauce by teaspoons, thickening each addition before adding the next. This always works. Just be sure you add the turned sauce a little bit at a time, particularly at first. REFRIGERATION: After several days under refrigeration, mayonnaise has a tendency to thin out, especially if it is stirred before it comes to room temperature. If it does turn, bring it back using the preceding system.

Provided by blucoat

Categories     Sauces

Time 25m

Yield 2-2 3/4 cups, 44 serving(s)

Number Of Ingredients 5

3 egg yolks
3 -5 tablespoons wine vinegar or 3 -5 tablespoons lemon juice
1 1/2-2 1/4 cups salad oil or 1 1/2-2 1/4 cups a mixture of each oil
1/2 teaspoon salt
1/4 teaspoon dry mustard or 1/4 teaspoon prepared mustard

Steps:

  • NOTE: The following directions are for a hand-beaten sauce. Exactly the same system is followed for an electric beater. Use the large bowl, and the moderately fast speed for whipping cream. Continually push the sauce into the beater blades with a rubber scraper.
  • Warm a round-bottomed, 2 1/2-to 3-quart glazed pottery, glass, or stainless steel mixing bowl in hot water. Dry it and set it in a heavy casserole or saucepan to keep it from slipping. Add the egg yolks and beat for 1 to 2 minutes until they are thick and sticky.
  • Add 1 tablespoon wine vinegar or lemon juice, plus the salt and mustard. Beat for 30 seconds more.
  • The egg yolks are now ready to receive the oil. If it is cold, heat it to tepid; and if you are a novice, use the minimum amount. While it goes in, drop by drop, you must not stop beating until the sauce has thickened. A speed of 2 strokes per second is fast enough. You can switch hands or switch directions, it makes no difference as long as you beat constantly. Add the drops of oil with a teaspoon, or rest the lip of the bottle on the edge of the bowl. Keep your eye on the oil rather than on the sauce. Stop pouring and continue beating every 10 seconds or so, to be sure the egg yolks are absorbing the oil. After 1/3 to 1/2 cup of oil has been incorporated, the sauce will thicken into a very heavy cream and the crisis is over. The beating arm may rest a moment. Then beat in the remaining oil by 1 to 2 tablespoon dollops, blending it thoroughly after each addition.
  • When the sauce becomes too thick and stiff, beat in drops of wine vinegar or lemon juice to thin it out. Then continue with the oil.
  • Beat 2 tablespoons boiling water into the sauce. This is an anti-curdling insurance. Season to taste with wine vinegar, lemon juice, salt, pepper, and mustard.
  • If the sauce is not used immediately, scrape it into a small bowl and cover it closely so a skin will not form on its surface.

Nutrition Facts : Calories 68.5, Fat 7.7, SaturatedFat 1.1, Cholesterol 12.9, Sodium 27.1, Protein 0.2

WHOLE EGG MAYONNAISE RECIPE (IMMERSION BLENDER MAYO)



Whole Egg Mayonnaise Recipe (Immersion Blender Mayo) image

Amazing whole egg mayonnaise recipe made with an immersion blender in less than 3 minutes.

Provided by Adina

Categories     Dips, Sauces and Dressings

Time 3m

Number Of Ingredients 5

1 whole egg (large, room temperature Note 3)
½ teaspoon medium mustard
1 teaspoon lemon juice
fine sea salt and pepper
1 cup neutral-tasting vegetable oil (canola, avocado oil, grape seed room temperature, 8.5 fl.oz/ 250 ml, Note 4)

Steps:

  • Add egg, mustard, lemon juice, salt, pepper, and oil to the jar.
  • Place the immersion blender in the container; it should sit on the bottom of the jar.
  • Turn it on, keep it fixed there and count to 10. The mayo should start to emulsify. Slowly, begin moving the immersion blender up and down, counting to 10-15 again; it should not take much longer than that. The mayonnaise will now be fully emulsified, thick, and glossy. If it is not yet, blend for another 3-5 seconds or so.
  • Remove the immersion blender from the jar and stir the mayo.
  • Flavor: Adjust the taste with more salt, if necessary, lemon juice (1-2 teaspoons extra, to taste), and add other ingredients, if desired (See blog post for suggestions).

Nutrition Facts : ServingSize 1 cup (whole recipe), Calories 2104 kcal, Carbohydrate 1 g, Protein 6 g, Fat 234 g, SaturatedFat 19 g, TransFat 6 g, Cholesterol 186 mg, Sodium 691 mg, UnsaturatedFat 205 g

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

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.

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