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
HOMEMADE MAYONNAISE
Provided by Food Network
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Heat the egg yolks, lemon juice, water, and sugar in a small skillet over very low heat, stirring and scraping the bottom of the pan constantly with a spatula. At the first sign of thickening, remove the pan from the heat but continue stirring. Dip the pan bottom in a large pan of cold water to stop cooking. Scrape into a blender, blend for a second or so, then let stand uncovered at least 5 minutes to cool. Add the dry mustard, salt, and cayenne if using. Cover and, with the blender running, drizzle the oil in very slowly at first, down the center hole into the egg mixture. Transfer mayonnaise to a clean container and chill immediately. This will keep for at least 7 days refrigerated.
HOMEMADE MAYONNAISE
Pssst! Did you know America's top-selling condiment and go-to dressing for chicken, tuna and potato salad can be prepared with a handful of everyday pantry items? This mayonnaise recipe will be a new favorite. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 25m
Yield 1-1/4 cups.
Number Of Ingredients 6
Steps:
- In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, water and lemon juice until mixture reaches 160° or is thick enough to coat the back of a spoon. While stirring, quickly place the bottom of the pan in a bowl of ice water; continue stirring for 2 minutes or until cooled., Transfer to a blender. Add salt and pepper. While processing, gradually add oil in a steady stream. Transfer to a small bowl. Cover and refrigerate for up to 7 days.
Nutrition Facts : Calories 84 calories, Fat 9g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 50mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
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