Best 6 Basic Mayonnaise Recipes
**Mayonnaise: A Versatile Condiment with Endless Possibilities**
Mayonnaise, a beloved culinary creation, is a thick, creamy emulsion of oil, eggs, and an acid, typically vinegar or lemon juice. This versatile condiment adds richness, flavor, and texture to a wide range of dishes, from classic sandwiches and salads to gourmet creations. Its uses extend far beyond the realm of sandwiches and salads, as it can be employed as a marinade, a dipping sauce, or even a base for other sauces. This article presents a collection of mayonnaise recipes, each offering unique variations and flavors to tantalize your taste buds. From classic mayonnaise to flavored mayonnaise, vegan mayonnaise, and even mayonnaise made with unusual ingredients, these recipes cater to diverse culinary preferences and dietary needs. Explore the world of mayonnaise and discover its endless possibilities, transforming ordinary meals into culinary adventures.
**Recipes Included:**
1. **Classic Mayonnaise:** A fundamental recipe that forms the foundation for many mayonnaise-based sauces and dishes. This recipe provides a step-by-step guide to creating a smooth, luscious mayonnaise that can be used in sandwiches, salads, and as a dip for vegetables.
2. **Garlic Mayonnaise:** For those who love the bold flavor of garlic, this recipe incorporates minced garlic into the mayonnaise, creating a piquant and flavorful condiment. It pairs perfectly with grilled meats, roasted vegetables, and as a spread for sandwiches and wraps.
3. **Lemon Mayonnaise:** This zesty variation adds a refreshing citrusy tang to mayonnaise. With the addition of lemon juice and zest, it becomes a delightful accompaniment to seafood dishes, salads, and chicken.
4. **Sriracha Mayonnaise:** For those who enjoy a spicy kick, this recipe infuses mayonnaise with Sriracha sauce, resulting in a fiery condiment that adds heat and flavor to burgers, tacos, and sandwiches.
5. **Vegan Mayonnaise:** This plant-based alternative to traditional mayonnaise uses silken tofu, lemon juice, and nutritional yeast to create a creamy and flavorful spread that is perfect for vegans and those with egg allergies.
6. **Avocado Mayonnaise:** This unique recipe combines the richness of avocado with mayonnaise, resulting in a creamy, green condiment that is packed with healthy fats and nutrients. It adds a luscious texture and vibrant color to sandwiches, wraps, and salads.
7. **Roasted Red Pepper Mayonnaise:** This flavorful mayonnaise incorporates roasted red peppers, creating a smoky and slightly sweet condiment. It pairs well with grilled meats, roasted vegetables, and as a dip for pita bread and crackers.
BASIC CHOCOLATE MAYONNAISE CAKE
My mother used to make a simple peanut better frosting for this cake when taking it to church suppers or family picnics. My husband's favorite way to eat it is warm from the oven with a glass of milk.-Wanita Ann Aldrich, Hinsdale, New York
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the dry ingredients. Add the water, mayonnaise and vanilla; beat on medium speed until well blended., Pour into a greased 9-in. square baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Just before serving, sprinkle with confectioners' sugar.
Nutrition Facts :
HOMEMADE BASIC MAYONNAISE TOP CHEF SPIKE MENDELSOHN
THIS IS EPIC ON BURGERS/SANDWICHES. YOU MUST MAKE THIS. From the Good Stuff Cookbook by Spike Mendelsohn: In France, they used to make fun of me about my love of Hellmann's, but if you ask me, it's pretty damn good. If you want to go the extra mile, though it doesn't get any more basic than this recipe. This is super simple and the results are amazing. I have used canola and apple cider vinegar in a pinch. Always a great recipe! Makes burgers AMAAAAZZINNG. It is really rich so I don't use much at all. Using less of the homemade stuff rather than a ton of ikky store bought light or non fat mayo... It really makes a difference. I feel like what I am eating is better quality so moderation is my guide.
Provided by College Girl
Categories Sauces
Time 5m
Yield 2 cups, 32 serving(s)
Number Of Ingredients 5
Steps:
- Add the eggs, mustard, vinegar, and salt to a food processor or blender. Process for 30 seconds in the food processor, or for 10 seconds in the blender. With the motor running, drizzle in the oil slowly at first, then add in a thin, steady stream until all the oil is added and the mixture is smooth. Stop the motor and taste.
- If the sauce is too thick, thin it with a little hot water. If too thin, process a little longer. The mayonnaise can be refrigerated in an airtight container for up to 1 week.
BASIC LIGHT MAYONNAISE
Provided by Florence Fabricant
Categories condiments
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Place egg, mustard and vinegar in a food processor. Process until well blended.
- With the machine running, slowly dribble the oil into the feed tube to make a thick mixture.
- Season to taste with salt and pepper and keep refrigerated.
Nutrition Facts : @context http, Calories 245, UnsaturatedFat 23 grams, Carbohydrate 0 grams, Fat 27 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 76 milligrams, Sugar 0 grams, TransFat 0 grams
BASIC RAW VEGAN MAYONNAISE
There are a ton of good vegan mayonnaise recipes out there. But I keep coming back to this recipe I adapted from a vegan camp I went to about ten years ago. It is mild, creamy, and delicious. As usual, I have listed quantities as a guide only. I tend to add in the lemon juice, vinegar and salt at the end, and keep tasting in between each addition. Every batch yields a mayo of a slightly different personality, depending on my mood, and what I am going to use it for. But the quantities I have provided will keep you on the right track. Follow them, and you will get a mayo that you can play with.
Provided by The Blender Girl
Categories Nuts
Time 1h
Yield 1 small bowl
Number Of Ingredients 9
Steps:
- Put the cashews and cauliflower in a food processor, and add the water until combined well.
- Slowly add the oil in one steady stream, and process until thick and creamy.
- Place the rest of the ingredients into the blender to taste, and process until smooth.
- Add in some more salt, mustard or lemon juice to taste until you create your perfect blend.
- **Please note - you will need a high speed blender such as a VitaMix or BlendTec, in order to achieve a really creamy consistency.
BASIC MAYONNAISE
I have been using the recipe from the Cuisinart instruction booklet for over 15 years. This is the new recipe that is prepared without raw eggs. It is much safer to eat, produces perfect mayonnaise every time, and is a snap to make.
Provided by Miss V
Categories < 15 Mins
Time 15m
Yield 1 3/4 Cups Mayonnaise
Number Of Ingredients 12
Steps:
- Insert the metal blade in your food processor. Process the egg, egg yolk, lemon juice, wine vinegar, water, sugar and flour until smooth, about 20 seconds. Transfer the egg mixture to a small (7 or 9 inch ) nonstick skillet, and heat over very low heat while gently begins to thicken and resemble a custard sauce, remove from the heat while still stirring and set in a pan of ice and water to stop the cooking. Stir until the egg mixture is cooled; let rest for 5 minutes. Wash the work bowl, metal blade and lid in hot soapy water and dry thoroughly.
- Insert the metal blade. Process the cooled egg mixture with the dry mustard, salt and cayenne until blended, 1 minute. Scrape the work bowl. With the machine running, add the olive oil through the hole in the small feed tube very slowly. Scrape the work bowl. With the machine running, add the vegetable oil through the hole slowly into the emulsion. The mayonnaise will thicken as the oil is added. Taste and adjust seasonings as necessary. Remove to a container, cover and keep refrigerated. Keeps 3-4 days refrigerated.
Nutrition Facts : Calories 239, Fat 22, SaturatedFat 3.9, Cholesterol 228.7, Sodium 1374, Carbohydrate 4.8, Fiber 0.8, Sugar 2, Protein 6.3
BASIC RAW VEGAN MAYONNAISE
Categories Condiment/Spread Nut Side No-Cook Quick & Easy Vegan Raw
Yield 2 bowls
Number Of Ingredients 9
Steps:
- 1. Put the cashews and cauliflower in a food processor, and add the water until combined well. 2. Slowly add the oil in one steady stream, and process until thick and creamy. 3. Place the rest of the ingredients into the blender to taste, and process until smooth. 4. Add in some more salt, mustard or lemon juice to taste until you create your perfect blend. **Please note - you will need a high speed blender such as a VitaMix or BlendTec, in order to achieve a really creamy consistency.
Tips for Making Perfect Mayonnaise:
- Use fresh, high-quality ingredients. Fresh eggs and good quality oil will make a big difference in the taste of your mayonnaise.
- Make sure your ingredients are at room temperature. This will help the mayonnaise emulsify more easily.
- Use a food processor or blender. This will make the process of making mayonnaise much easier and faster.
- Add the oil slowly. This will help prevent the mayonnaise from breaking.
- Season the mayonnaise to taste. Add salt, pepper, and any other desired seasonings to taste.
Conclusion:
Mayonnaise is a versatile condiment that can be used in a variety of dishes, from sandwiches and salads to deviled eggs and potato salad. With a little practice, you can easily make your own delicious mayonnaise at home. So next time you're in need of mayonnaise, give this recipe a try!
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