New Zealand Mayonnaise Recipes

MAYONNAISE

Mayonnaise image

This recipe is perfect for a small batch of mayonnaise and does not require a food processor. Whisk slowly as you drip the oil into the egg yolk, lemon juice and Dijon mustard mixture. Once it starts to emulsify, you can start adding the oil a bit faster. In all, it'll be a few minutes of whisking for a beautiful light-yellow mayo that's worth every moment.

Provided by Melissa Clark

Categories quick, condiments

Time 5m

Yield 1 cup

Number Of Ingredients 6

Ingredients

1 large egg yolk, at room temperature
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1 teaspoon cold water
3/4 cup neutral oil such as safflower or canola

Steps:

In a medium bowl, whisk together the egg yolk, lemon juice, mustard, salt and 1 teaspoon cold water until frothy. Whisking constantly, slowly dribble in the oil until mayonnaise is thick and oil is incorporated. When the mayonnaise emulsifies and starts to thicken, you can add the oil in a thin stream, instead of drop by drop.

Nutrition Facts : @context http, Calories 470, UnsaturatedFat 30 grams, Carbohydrate 30 grams, Fat 35 grams, Fiber 0 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 241 milligrams, Sugar 0 grams, TransFat 0 grams

BASIC MAYONNAISE

Basic Mayonnaise image

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

Ingredients

2 large egg yolks
1 teaspoon Dijon mustard
4 teaspoons fresh lemon juice
1 cup vegetable oil
Coarse salt and ground pepper

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

OUTRAGEOUS EGG-FREE NEW ZEALAND MAYONNAISE

Outrageous Egg-Free New Zealand Mayonnaise image

We have this with cold meats and salads in the summer, really different to the eggy mayonnaise. My grandma invented this and my mum and aunties grew up on the stuff, it keeps really well in the fridge and is also great in sandwiches

Provided by Perfect Pixie

Categories Vegetable

Time 1m

Yield 16 serving(s)

Number Of Ingredients 3

Ingredients

1 (375 g) can condensed milk
1 teaspoon mustard powder
1 cup malt vinegar

Steps:

put the milk in a bowl.
add the mustard.
then a dollop of vinegar.
mix.
test taste.
keep adding to taste small amounts at a time.
you shouldn't be able to get the taste of condensed milk when you taste it, but something very unique.

Nutrition Facts : Calories 77.5, Fat 2.1, SaturatedFat 1.3, Cholesterol 8, Sodium 30.1, Carbohydrate 12.9, Sugar 12.8, Protein 1.9

NEW ZEALAND MAYONNAISE

New Zealand Mayonnaise image

This was invented by my granny, (the only trick to her excellent cooking is the ashes from the cigarette she is having when she is cooking LOL, luckily I didn't add that to the ingredients)very good served with cold cuts and salad

Provided by Perfect Pixie

Categories Sauces

Time 15m

Yield 8-12 serving(s)

Number Of Ingredients 8

Ingredients

3 eggs, beaten
1 cup vinegar (scant cup)
1 cup sugar (heaped cup)
3 teaspoons flour (heaped cup)
3 teaspoons mustard
3 teaspoons salt
1 1/2 cups water
1 tablespoon butter

Steps:

mix together all ingredients except butter.
add butter and place in double boiler.
stir occasionally.
chill before serving.

Nutrition Facts : Calories 147.2, Fat 3.4, SaturatedFat 1.5, Cholesterol 83.1, Sodium 931, Carbohydrate 26, Fiber 0.1, Sugar 25.2, Protein 2.5

EASY HOMEMADE MAYONNAISE

Easy Homemade Mayonnaise image

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

Ingredients

¾ cup light olive oil
1 large egg
1 tablespoon lemon juice
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon ground black pepper

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

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