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
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
BASIC MAYONNAISE
Homemade mayonnaise is easier than you thought. It's fresh, tangy, and endlessly customizable -- you can flavor it however you please.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 5m
Yield Makes 1 1/3 cups
Number Of Ingredients 5
Steps:
- Place egg yolks in a food processor. (To avoid using raw eggs, substitute yolks from pasteurized eggs.)
- Add mustard and lemon juice. Pulse ingredients until well combined.
- With motor running, add oil in a slow, steady stream (mixture should become thick and emulsified). Season with salt and pepper.
- Refrigerate in an airtight container, up to 1 week.
Nutrition Facts : Calories 102 g, Fat 12 g
HOMEMADE MAYONNAISE
Homemade mayo is so easy to make in the food processor and far more delicious than any store-bought variety! With just a few simple ingredients that you probably have at home already, you can take this condiment to the next level.
Provided by Food Network Kitchen
Categories condiment
Time 5m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Add the egg yolks, Dijon mustard, vinegar, 1 1/2 teaspoons kosher salt, and 2 tablespoons water to the bowl of a food processor fitted with the blade attachment. Blend until the ingredients are combined.
- Pour the oil into a measuring cup with a spout. With the processor running, pour in the oil very slowly, in a steady stream. It is important to add the oil slowly because if added too fast, the mayonnaise can break (see Cook's Note). This will take about 3 minutes. You will begin to see the mixture resemble mayonnaise after about half the oil has been added. As soon as all the oil has been added, transfer to an airtight storage container. Keep the mayonnaise refrigerated for up to 2 days.
HOMEMADE MAYONNAISE
When you're out of mayonnaise, blend a batch of this Homemade Mayonnaise in under 1 minute. Because of the raw egg, this is not recommended for very young children or elderly persons, although washing the egg shell reduces the chance for contamination.
Provided by BeachGirl
Categories < 15 Mins
Time 1m
Yield 20 tablespoons, 20 serving(s)
Number Of Ingredients 6
Steps:
- Serving size is 1 tablespoon. Recipe makes 1-1/4 cups mayonnaise.
- Wash the outside of the egg shell with soap and water.
- Rinse and dry.
- In blender, add egg, dry mustard, vinegar, (optional paprika) and 1/4 cup oil.
- Turn on low for 1-2 minutes.
- Turn blender off, and scrape sides if necessary.
- Turn blender on, and while it is running, slowly add the remaining 3/4 cups oil.
- Blend until the consistency of mayonnaise.
- Refrigerate in non-reactive container.
- FOR VARIATION: Add 1/4-1/2 tsp of your desired seasoning, such as, basil, tarragon, or parsley.
Nutrition Facts : Calories 100.5, Fat 11.2, SaturatedFat 0.9, Cholesterol 9.3, Sodium 61.7, Protein 0.3
BEST EVER HOMEMADE MAYONNAISE
Everyone we know loves this easy-to-make mayonnaise and asks us for the recipe. Now it is here for them. Use the very best eggs you can buy. This is the first recipe I have posted. I hope you like it and use it as much as we do. By the way, the 32 servings are tablespoons.
Provided by Petroushka
Categories < 15 Mins
Time 5m
Yield 2 cups, 32 serving(s)
Number Of Ingredients 5
Steps:
- Put first four ingredients in a food processor or blender, and buzz them for 30-40 seconds.
- With the motor still running, slowly add the oil in a thin stream (like string).
- When all the oil is incorporated, keep running the machine for another 10-20 seconds.
- Refrigerate the mayonnaise. If your eggs are ultra fresh, the mayonnaise can keep for two to three weeks.
Nutrition Facts : Calories 125.9, Fat 14, SaturatedFat 1.9, Cholesterol 11.6, Sodium 149.9, Carbohydrate 0.1, Protein 0.4
MASSACHUSETTS MAYONNAISE
Make and share this Massachusetts Mayonnaise recipe from Food.com.
Provided by Millereg
Categories Salad Dressings
Time 15m
Yield 28 serving(s)
Number Of Ingredients 7
Steps:
- Put first six ingredients in blender.
- Cover and pulse for just a few seconds.
- Uncover and add salad oil gradually while the motor is running.
- Blend until very thick and smooth.
Nutrition Facts : Calories 106, Fat 11.8, SaturatedFat 1.6, Cholesterol 7.5, Sodium 87.8, Carbohydrate 0.2, Sugar 0.2, Protein 0.2
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25 TOP-RATED RECIPES MADE DELECTABLE WITH MAYONNAISE
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- Spinach Stuffed Chicken Breasts. A simple blend of feta, mayonnaise, spinach, and garlic make the flavorful filling for these chicken breasts.
- Classic Macaroni Salad. A picnic and potluck favorite, this classic macaroni salad recipe gets a creamy texture from plenty of mayo and a burst of flavor from white vinegar, sugar, and yellow mustard.
- Light and Fluffy Spinach Quiche. Already rich with eggs, Cheddar cheese, and milk, a little dollop of mayonnaise creates an ultra creamy texture in this baked quiche.
- Moist Banana Muffins. Ripe bananas, chocolate chips, and mayonnaise make these crowd-pleasing muffins very scrumptious. Want an extra special treat?
- French Onion Dip From Scratch. You'll never go back to the jarred stuff after one bite of this homemade French onion dip. The base of mayonnaise and sour cream makes it an indulgent dish, perfect for serving with crackers or a freshly baked baguette.
- Bacon Cheddar Deviled Eggs. You only need a few ingredients to create these wow-worthy deviled eggs. The yolks are mashed with mayo, mustard, Cheddar cheese, and crumbled bacon for boldly flavored appetizers.
- Mexican Corn on the Cob (Elote) A popular Mexican specialty served by street vendors, elote should be your go-to dish for serving up fresh summertime corn.
- Easy Mayonnaise Biscuits. An easy trio of ingredients create these fluffy biscuits: Self rising flour, milk, and mayonnaise. "They are very moist and taste great!
- Basic Chicken Salad. There's no room for unnecessary ingredients in this standard chicken salad recipe. Each bite is seasoned with a blend of mayo, salt and pepper, and lemon juice.
- Blueberry Crisp. "The mayonnaise adds a little tang to this delightful fresh blueberry crisp. It's really delicious," describes recipe creator ESCAPETONH.
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- Mini Tomato Sandwiches with Bacon Mayonnaise. Recipe: Mini Tomato Sandwiches with Bacon Mayonnaise. Turn the classic BLT into appetizer fare with these little sandwiches.
- Chicken Salad-Stuffed Tomatoes. Recipe: Chicken Salad-Stuffed Tomatoes. Consider this your official dinner go-to on hot summer nights. Mayonnaise creates the creamy binding for a simple chicken salad with tricolor bell peppers and a squeeze of lemon.
- Old-Fashioned Chicken Salad Recipe. Recipe: Old-Fashioned Chicken Salad Recipe. It's the way Mama made it. Celery, onion, and a dash of red pepper and paprika meet tender chicken in a creamy blanket of mayonnaise.
- Southern Pimiento Cheese. Recipe: Southern Pimiento Cheese. The key to this legendary spread? You guessed it, mayonnaise. It's the base for a divine mixture of Cheddar cheeses, roasted red peppers, mustard, and garlic.
- Picnic Egg Salad. Recipe: Picnic Egg Salad. Summer in the South without egg salad? Forget about it. If you need a recipe for your tin, this is the one.
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