EASY HOMEMADE WHOLE EGG MAYONNAISE
Steps:
- Measure all ingredients into a tall mixing cup.
- Insert the blender and process on high speed until mayonnaise forms, usually in half a minute. Move the blender up and down and in a circular motion to be sure that everything is fully mixed.
- Taste; if desired, adjust salt or lemon juice. If you feel the mayo is too thick, thin it by blending in very hot water one teaspoon at a time. If it's a bit thin, blend in a little more oil, a tablespoon or two at a time.
- Measure out the eggs, vinegar, mustard, salt, and white pepper into the bowl of a food processor. Blend on slow speed until well combined.
- Increase the speed to high and add the vegetable oil in a slow, continuous trickle through the feeder tube until the mayonnaise thickens. How much oil this takes depends on how large the eggs were.
- Taste the mayonnaise; adjust the seasoning and lemon juice or vinegar to taste. Briefly blend again to incorporate any additions.
- If you feel the mayonnaise is too thick, simply add hot water one teaspoon at a time with the motor running until the mayonnaise has the desired consistency.
Nutrition Facts : Calories 251 kcal, Carbohydrate 0 g, Cholesterol 23 mg, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, Sodium 100 mg, Sugar 0 g, Fat 28 g, ServingSize 16 servings, UnsaturatedFat 0 g
WHOLE EGG MAYONNAISE
This is a no waste adapted mayonnaise recipe that uses the whole egg instead of just the yolks.
Provided by Megan Karlowsky
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 16
Number Of Ingredients 5
Steps:
- In the container of a food processor or blender, combine the mustard powder, salt, eggs and vinegar. Set the food processor on medium speed and gradually drizzle in the oil while it runs. Transfer to a container with a lid and store in the refrigerator for up to two weeks.
Nutrition Facts : Calories 250.4 calories, Carbohydrate 0.1 g, Cholesterol 23.3 mg, Fat 27.9 g, Protein 0.8 g, SaturatedFat 4.5 g, Sodium 45.1 mg
EGG WHITE MAYONNAISE
This mayonnaise is super yummy and yolk free! Not to mention really fast to put together.
Provided by JILLENA
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 8
Number Of Ingredients 6
Steps:
- Blend the egg white, salt, sugar, mustard powder, and lemon juice in a blender until combined; slowly stream the vegetable oil into the mixture while blending, about 1/4 cup at a time, until thick. Refrigerate in an air-tight container until using.
Nutrition Facts : Calories 248 calories, Carbohydrate 0.7 g, Fat 27.5 g, Protein 0.5 g, SaturatedFat 3.6 g, Sodium 152.3 mg, Sugar 0.6 g
WHOLE EGG MAYONNAISE
Whole egg mayonnaise is a game changer. No more whisking and whisking and whisking...... A stick (immersion) blender allows you to make this mayonnaise in seconds. Add whatever you fancy to this basic mayonnaise and make it your own. See suggestions above. Originally published November 2019
Provided by Recipe Winners
Categories Sauces and Dressings
Time 1m
Number Of Ingredients 5
Steps:
- place egg, lemon juice, mustard, oil, salt and pepper into a jar that the head of the stick blender barely fits into - see notes
- place head of blender at the base of the jar
- turn blender on high speed, as the mayonnaise forms slowly lift the head of the blender until all the oil is emulsified
- adjust seasoning to your taste if necessary
- serve and enjoy!
Nutrition Facts : Calories 106 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 9 milligrams cholesterol, Fat 11 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 65 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
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