Lemon And Olive Mayonnaise Recipes

FOOLPROOF LEMON-GARLIC MAYONNAISE

Steps:

• In small food processor or container of an immersion blender, combine garlic, anchovies, egg yolk and mustard. With machine running, slowly drizzle in 2 tablespoons olive oil and process until mixture is smooth and starts to thicken, about 2 minutes.
• With machine still running, slowly add remaining olive oil, lemon juice and 1 teaspoon very hot water. (A small splash from the kettle or tap is the right amount.) Process just until mixture reaches a loose mayonnaise consistency. If it curdles or becomes too thick, mix in more hot water a little at a time, pulsing machine so as not to overmix. Taste and adjust seasoning with more lemon juice, salt or pepper. Serve immediately, using a spoon to drizzle over salad, or cover and refrigerate up to 8 hours. Best served fresh, but keeps 2 days.

FAIL-PROOF HOMEMADE MAYONNAISE

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.

LEMON MAYONNAISE

Steps:

• In a medium bowl, whisk together the egg yolk, 2 teaspoons lemon juice, mustard and a little salt. Whisk in the olive oil, a few drops at a time at first, then pour it in a steady thin stream, while continuing to whisk. Stir in the rest of the lemon juice, and adjust the salt to taste.

EASY HOMEMADE MAYONNAISE

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.

EASY HOMEMADE OLIVE OIL MAYONNAISE

Steps:

• Pour eggs, olive oil, canola oil, lemon juice, white wine vinegar, dry mustard, and salt into a large mason jar.
• Place the blade of an immersion blender near the bottom of the jar and blend, starting at high speed until combined, about 20 seconds. Raise the blender using an up and down motion and mix until mayonnaise is emulsified, about 1 minute.
• Place a lid on the jar and refrigerate until use, for up to two weeks.

LEMON AND OLIVE MAYONNAISE

Steps:

• Stir all ingredients in small bowl to blend. Season with black pepper. (Can be made 1 day ahead. Cover and refrigerate.)
• *Lemon preserved in a lemon juice and salt brine is used most often in Moroccan cuisine. Available at some specialty foods stores.

HOMEMADE GARLIC MAYONNAISE

Steps:

• Combine egg, garlic, lemon juice, Dijon mustard, salt, and pepper in a bowl; whisk with a fork until well combined. Using a hand immersion blender, slowly add olive oil in a small stream and blend until creamy.

LEMON & CHIVE MAYONNAISE

Steps:

• Mix the egg yolks with the mustard powder, pepper, 1 tbsp cider vinegar and a pinch of salt in a bowl. Mix the oils together in a jug. Use an electric whisk to whisk the yolk mixture, then very slowly, drip-by-drip, add the oil. When the mixture is pale and thicker, and no oil is visible, swap from a drip to a slow, steady stream - whisking all the while.
• When all the oil is added and you have a thick mayonnaise, taste and season with more vinegar, salt and pepper. Stir in the lemon zest and chives, then chill until ready to serve.

LEMON MAYONNAISE FOR STEAMED ARTICHOKES

Steps:

• Combine egg and a pinch of salt in the bowl of a food processor; blend until foamy and pale. Add oils, a few drops at a time, then the rest in a slow steady stream. Add lemon juice; blend briefly. Add salt and more lemon juice to taste. Refrigerate until needed. Garnish with strips of zest.

LEMON MAYONNAISE

Steps:

• In a blender, set a low speed, combine the egg yolks, water, lemon juice, and salt.
• Partially cover the open blender with a towel to cut down on spatter and increase speed to high.
• Begin adding olive oil in a slow, steady stream (this should take 5-7 minutes).
• As the mayonnaise begins to thicken, the towel will no longer be necessary and the noise from the blender will lessen.
• Watch as the mayonnaise thickens, being careful to maintain the slow stream of the olive oil being added.
• Store the mayonnaise in a bowl covered with plastic wrap or in a plastic container with a tight fitting lid up to 4 days.
• *Roasted Garlic Mayonnaise: follow the above recipe, adding 1/4 cup recipe #232091 (Balsamic Roasted Garlic) after the mayonnaise has come together.
• *Red Pepper Mayonnaise: add 1/4 cup Peperonata (recipe #225648) after the mayonnaise has come together.