MAYONNAISE BY JUNE
Make and share this Mayonnaise by June recipe from Food.com.
Provided by Jewelies
Categories Salad Dressings
Time 7m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Beat all ingredients together with a whisk.
- Place into saucepan and heat, stirring at all times, until boils.
Nutrition Facts : Calories 76.8, Fat 3.7, SaturatedFat 1.7, Cholesterol 75.6, Sodium 37.4, Carbohydrate 8.6, Sugar 8.5, Protein 2.2
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
Forget shop-bought and make your own homemade mayonnaise. It takes a little effort but it's well worth it to accompany your favourite dishes
Provided by Good Food team
Categories Condiment
Number Of Ingredients 4
Steps:
- Tip the egg yolks and mustard into a bowl, season with salt and pepper and whisk together until completely combined. Whisking constantly, add a small drop of oil and whisk until completely combined, then add another drop and continue a drop at a time until the yolks and oil combine and start to thicken. Once you're confident the oil and eggs are coming together you can add the oil a bit more at a time, but be patient, as adding the oil too quickly will cause the mayonnaise to split and curdle.
- Once all the oil has been whisked into the eggs and you have a thick, spoonable mayonnaise, whisk in the vinegar or lemon juice and season to taste. Will keep in the fridge for two days.
Nutrition Facts : Calories 267 calories, Fat 29 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 0.2 grams carbohydrates, Sugar 0.2 grams sugar, Protein 1 grams protein, Sodium 0.17 milligram of sodium
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- 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.
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- 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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