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
HOMEMADE MAYONNAISE
Steps:
- Whisk the egg yolk, vinegar and 1 tablespoon water in a medium nonreactive heatproof bowl (glass or ceramic). Fill a large bowl with ice water and set aside. Bring 2 inches water to a simmer in a saucepan over medium-low heat.
- Set the bowl with the yolk mixture over the saucepan (do not let the bowl touch the water). Slowly whisk until a thermometer inserted into the yolk mixture registers 150 degrees F, 4 to 5 minutes.
- Set the bowl with the yolk mixture in the ice water to stop the cooking; whisk just until the mixture is lukewarm (do not let it get cold).
- Put the bowl with the yolk mixture on a damp towel. Add 1/4 teaspoon salt. Combine the oils in a measuring cup. Whisking constantly, slowly drizzle the oil into the bowl in a thin stream until smooth and thick. If at any point the oil is not emulsifying into the mixture, stop adding the oil and whisk to combine before continuing. Whisk in 1 to 2 teaspoons water if the mayonnaise is too thick. Season with salt. Cover and refrigerate up to 4 days.
HOME MADE MAYONNAISE
This is the way that we have made mayonnaise for years and years in my family, before commercial mayonnaise was sold at so cheap prices. It's always delicious!
Provided by CynthiaRussell
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 16
Number Of Ingredients 6
Steps:
- Combine the egg, garlic, lemon juice and mustard in the container of a blender or food processor. Blend until smooth, then blend on low speed while pouring oil into the blender in a fine stream as the mixture emulsifies and thickens.
Nutrition Facts : Calories 95.4 calories, Carbohydrate 0.2 g, Cholesterol 11.6 mg, Fat 10.5 g, Protein 0.4 g, SaturatedFat 1.7 g, Sodium 17.7 mg, Sugar 0.1 g
"SAFER" HOMEMADE MAYONNAISE
This is my adapted version of a "safe" mayonnaise. I wouldn't say it's 100% safe as only the egg yolks are heated, which is why I just call it "safer" lol. As with anything homemade as opposed to store bought, it has an altogether different flavor, there's really no comparison. I have it here with 2T of lemon juice, which some people may feel is too much, but I like mine lemony. Also, you can adapt it to different types of oil (I usually make it with canola oil) but am going to try it next time with a light olive oil. Feel free to add other herbs and spices to suit your tastes and recipes, but just as it is here it is wonderful. My mom always told me homemade mayonnaise was more trouble then it's worth, but once I made this I found it was really easy and definitely worth it, and I especially like that it can be made in a blender and does not separate as I've heard other recipes do.
Provided by Yrhaven aka Condime
Categories < 30 Mins
Time 20m
Yield 10-20 serving(s)
Number Of Ingredients 9
Steps:
- Separate eggs, put yolks in pan, & whites in blender.
- Heat the eggs YOLKS, lemon juice, water, & sugar in a small pan over Very low heat, stirring & scraping bottom of the pan CONSTANTLY with a spatula. At the first sign of thickening, remove pan from heat but continue stirring.
- Dip bottom of pan into cold water (sink, or larger bowl) to stop cooking, (being careful to not get any of the water into your egg mixture).
- In the meantime in blender, whip your reserved egg whites until frothy & slightly thickened.
- Then add your cooled egg mixture to the blender & egg whites, & blend for about 5 seconds or so, then let stand uncovered for 5 minutes to cool.
- Add dry mustard, salt, (other suggestions; pinch of cayenne pepper, black pepper, nutmeg).
- Cover &, with the blender running, drizzle the oil in very slowly down the center hole of the egg mixture (it is like a tornado) until all oil is added, & for a about 15 seconds more.
- Transfer mayonnaise into a clean (preferably glass) container & chill immediately.
- This will keep for at least 7 days refrigerated.
- This makes approximately 1 1/2 cups of mayonnaise.
Nutrition Facts : Calories 210.6, Fat 22.9, SaturatedFat 3.6, Cholesterol 42.3, Sodium 246.7, Carbohydrate 0.7, Fiber 0.1, Sugar 0.4, Protein 1.4
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