FAIL-PROOF HOMEMADE MAYONNAISE
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
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
2 MINUTE MAYONNAISE
A quick and easy mayonnaise that tastes so yummy! Can be used on top of salads or meat or mixed with the yolk to make devilled eggs it's endless!
Provided by oriana
Categories Salad Dressings
Time 2m
Yield 8-10 depends on how you use it
Number Of Ingredients 4
Steps:
- combine all ingredients mixing well.
- stand to thicken (I put mine in refrigerator overnight).
Nutrition Facts : Calories 164.6, Fat 4.3, SaturatedFat 2.7, Cholesterol 16.9, Sodium 354.3, Carbohydrate 27, Sugar 27, Protein 3.9
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