HOMEMADE MAYONNAISE IN THE BLENDER
This is a variation on another winner from the wonderful Ms. Paula H. Deen! For variety, I like to add an itty-bitty shake of cayenne pepper, curry powder or chili powder in with the other spices. Minced fresh basil, fresh tarragon, garlic or prepared horseradish are also great add-ins. One teaspoon of sugar (to taste) may be added for more of a salad dressing-type (Miracle Whip) flavor. Let your imagination run free!
Provided by Mercy
Categories Sauces
Time 10m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Whizz 1/4 cup of the vegetable oil with the egg, lemon juice, dry mustard and salt in a blender for a few seconds.
- Slowly drizzle the remaining 3/4 cup of vegetable oil into the mixture (through the top hatch) while the blender is running.
- Finally, blend in the hot water.
- Refrigerate until use.
Nutrition Facts : Calories 2004.5, Fat 223, SaturatedFat 29.8, Cholesterol 186, Sodium 1815.8, Carbohydrate 1.6, Fiber 0.1, Sugar 0.6, Protein 6.5
BLENDER MAYONNAISE
Provided by Kemp Minifie
Categories Condiment/Spread Egg Mustard Quick & Easy
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- In a blender or food processor, blend together the egg, lemon juice, mustard, fine sea salt, and freshly ground white or black pepper, blending until well combined. With the motor still running, add the oil in a very slow, thin, steady stream and blend until the dressing is thick and smooth. DO AHEAD: The mayonnaise can be prepared ahead and refrigerated, in an airtight container, up to 1 week.
EASY HOMEMADE MAYONNAISE
After realizing how quick and easy it is to make homemade mayo (and how much better it tastes) I will never buy store bought again! All you need is an immersion blender, a few ingredients, and a couple of minutes to make the most delicious and creamy mayonnaise.
Provided by Dishing It
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 8
Number Of Ingredients 6
Steps:
- Place light olive oil, egg, lemon juice, Dijon mustard, salt, and pepper together in a bowl. Use a hand-held immersion blender to blend mixture together, placing the blade directly on top of the egg yoke. Pull up the immersion blender slowly when fully emulsified, taking care not to over blend. Store in a tightly closed container; refrigerate until using.
Nutrition Facts : Calories 188.9 calories, Carbohydrate 0.3 g, Cholesterol 23.3 mg, Fat 20.9 g, Protein 0.8 g, SaturatedFat 3 g, Sodium 170.2 mg, Sugar 0.1 g
EASY BLENDER MAYONNAISE
This is a fairly simple to make mayonnaise that tastes just like the expensive store-bought kinds. Made from simple household ingredients. Make when you are in a pinch or all the time like I do. I have listed the ingredients with the best choice first and a substitute following for best results use the first choices. There are other mayonnaise recipes on Zaar but I think this one is really worth a try. Note Mayonnaise cannot be made if a thunderstorm threatens, Ingredients should be at room temperature, but I have not had problems using cold eggs and lemons out of the fridge.
Provided by alleycatb
Categories Salad Dressings
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- crack egg (discard shell), mustard powder, salt, sugar, cayenne pepper, and olive oil (or other oil) in a blender and blend on high until well combined.
- remove cover or through the additions opening slowly add 1/2 cup of vegetable oil.
- then add the juice of one lemon (or the vinegar).
- once the mixture is well combined, slowly add the remaining 1/2 cup vegetable oil.
- the mixture should be well mixed and thick. It will be thinner then you find it at the store but it will thicken further when it is cooled in the fridge.
- Store in the refrigerator in a clean jar.
- Keeps for about one week.
Nutrition Facts : Calories 1692.3, Fat 185.3, SaturatedFat 24.9, Cholesterol 141, Sodium 1598.2, Carbohydrate 9.4, Fiber 0.5, Sugar 6.8, Protein 4.9
MAYONNAISE - IMMERSION BLENDER
Homemade mayonnaise is truly great; most people don't bother to make it because you can buy it so easily in the store, but homemade really is much better.I have never had this recipe fail. I have also made it in a food processor, using the little hole in the pusher to dribble the oil in, but it's just a lot easier and quicker to make it using the immersion blender. Most mayonnaise recipes fail because they call for too much oil. An egg yolk can only absorb about 2/3 to 3/4 of a cup of oil (larger eggs can sometimes take a bit more than 3/4 of a cup). This recipe calls for 1 and 1/2 cups of oil to 2 egg yolks, which is why it emulsifies so well. Also, the 2 teaspoons of water broaden the space between the fat droplets, which helps to create a stronger and more stable emulsion. If you are worried about salmonella you can use pasteurized eggs. See notes below re: lacto-fermented mayonnaise, oil choices, pasteurizing egg yolks, and batch size. "Cooking time" is blending time.
Provided by xtine
Categories Sauces
Time 4m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Stick or "immersion" blenders come with a beaker which fits nicely around the blender. If you don't have this beaker, find a thin, tall container which fits closely around the blender.
- Place the egg yolks, lemon juice, white wine vinegar, Tabasco, water, dry mustard, salt, and cayenne pepper in the beaker.
- Gently pour the grape seed oil (or whichever oil you have decided to use) on top of all the other ingredients in the beaker.
- Place the stick blender in the beaker, with the bottom of the blender resting on the bottom of the beaker.
- Pulse the blender, about three seconds at a time, keeping the bottom of the blender in contact with the bottom of the beaker. Do this until you see the mixture begin to emulsify (i.e. turn thick and white colored).
- Once the bottom fourth of the mixture is emulsified, begin to slowly raise the stick blender, incorporating more of the oil into the emulsification. I use a slow up and down movement, incorporating a bit more oil each time I raise the blender up. Continue until all the oil is incorporated. I continue to blend, moving the blender up and down and around the beaker, for about 30 seconds after all the oil has been incorporated, because I like my mayo to be thick.
- Refrigerate and use within one week.
- *NOTES*: I use grape seed oil, because it is a good neutral-tasting oil, but you could use any kind of oil you like. If you use all olive oil, the mayonnaise will taste predominantly of olive oil, so take that into account, and think about the recipe you will be using the mayo in before you use all olive oil. You can also experiment with using blends of different oils.
- If you are using the stick blender technique, you can make a half recipe, but I wouldn't try a half recipe if you are making the mayo using a food processor.
- TO MAKE LACTO-FERMENTED MAYO:
- Omit the 2 teaspoons cold water and add 1 tablespoon whey instead. Add the whey when you are adding the lemon juice and vinegar. Make the mayo as usual, but when you are finished, leave it to sit out at room temperature for 7 hours before putting it in the fridge. Mayo made this way will last in the fridge for 6 months. I like to use an oil blend in my lacto-fermented mayonnaise - I use 1/3 macadamia nut oil, 1/3 almond oil, and 1/3 extra virgin olive oil.
- TO MAKE WHEY: buy a container of plain whole fat yogurt - make sure it is true plain yogurt, no sugars or anything else added. Also, you DO NOT want "Greek" style yogurt - this yogurt has already been strained and has had most of its whey removed already. Wet some cheesecloth, wring it out, and place it in a strainer over a bowl. Pour in the yogurt, cover with plastic wrap, and let sit on the counter overnight or for 8 hours. The resulting liquid is whey. Place the whey in a sealed container in the fridge - it will keep for up to 6 months. You can eat the concentrated yogurt cheese which is left behind.
- TO PASTEURIZE EGG YOLKS: Gather 3 whisks or forks. Place the egg yolks in a small bowl and use the first whisk or fork to combine the egg yolks with 1 tablespoon lemon juice. Add 2 tablespoons of water to the egg yolk mixture and whisk again. Seal the bowl with plastic wrap and place in the microwave. Heat the egg mixture on high until the surface begins to rise. Once you see this, cook for 8 more seconds, then immediately remove the bowl and whisk the yolks vigorously with a CLEAN whisk. Re-cover the bowl and immediately return to the microwave and heat on high again until the surface begins to rise. Continue for 8 more seconds, then remove and whisk vigourously with the third CLEAN whisk until the mixture is smooth and creamy. The yolks are now safe to use in mayonnaise or other raw-egg preparations. *If making the mayo with the pasturized egg yolks, use only 1 cup of oil - they cannot absorb as much oil as the unpasteurized yolks.*.
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