**Mayonnaise: A Versatile Condiment with Endless Possibilities**
Mayonnaise, a beloved culinary creation, has captivated taste buds worldwide with its creamy texture and tangy flavor. Originating from humble beginnings, this emulsion of oil, eggs, and an acidic agent has evolved into a versatile condiment, gracing sandwiches, salads, and countless other dishes. Its versatility extends beyond its role as a mere condiment, as it also serves as a key ingredient in various culinary preparations, adding richness and creaminess to sauces, dressings, and baked goods.
The article presents a comprehensive guide to the world of mayonnaise, delving into the secrets behind its delectable taste and exploring the diverse culinary creations that incorporate this magical ingredient. From classic mayonnaise recipes that showcase its simplicity and elegance to innovative variations infused with herbs, spices, and other flavor enhancers, this article offers a culinary journey that will inspire and tantalize your taste buds.
**Recipes Included:**
1. **Classic Mayonnaise:** A step-by-step guide to creating the timeless mayonnaise recipe, ensuring a smooth and creamy texture with every batch.
2. **Lemon-Herb Mayonnaise:** A refreshing twist on the classic, incorporating zesty lemon and aromatic herbs for a burst of flavor.
3. **Sriracha Mayonnaise:** A spicy delight that brings a fiery kick to sandwiches, wraps, and burgers, adding an extra layer of heat and excitement.
4. **Avocado Mayonnaise:** A creamy and healthy alternative, combining the richness of avocado with the tanginess of mayonnaise for a guilt-free indulgence.
5. **Roasted Garlic Mayonnaise:** A savory and aromatic variation, featuring roasted garlic that imparts a deep and complex flavor, perfect for grilled meats and roasted vegetables.
6. **Chipotle Mayonnaise:** A smoky and spicy mayonnaise, infused with chipotle peppers for a robust and flavorful addition to tacos, burritos, and quesadillas.
7. **Honey Mustard Mayonnaise:** A sweet and tangy combination, blending the sweetness of honey with the sharpness of mustard for a harmonious balance of flavors.
8. **Wasabi Mayonnaise:** A Japanese-inspired mayonnaise, incorporating the fiery heat of wasabi for a unique and unforgettable taste experience.
9. **Basil Pesto Mayonnaise:** A vibrant and herbaceous mayonnaise, infused with basil pesto for a fresh and aromatic addition to pasta dishes, grilled chicken, and sandwiches.
10. **Sun-Dried Tomato Mayonnaise:** A Mediterranean-inspired mayonnaise, featuring sun-dried tomatoes that add a tangy and savory dimension to grilled fish, roasted vegetables, and crostini.
BEST EVER HOMEMADE MAYONNAISE
Everyone we know loves this easy-to-make mayonnaise and asks us for the recipe. Now it is here for them. Use the very best eggs you can buy. This is the first recipe I have posted. I hope you like it and use it as much as we do. By the way, the 32 servings are tablespoons.
Provided by Petroushka
Categories < 15 Mins
Time 5m
Yield 2 cups, 32 serving(s)
Number Of Ingredients 5
Steps:
- Put first four ingredients in a food processor or blender, and buzz them for 30-40 seconds.
- With the motor still running, slowly add the oil in a thin stream (like string).
- When all the oil is incorporated, keep running the machine for another 10-20 seconds.
- Refrigerate the mayonnaise. If your eggs are ultra fresh, the mayonnaise can keep for two to three weeks.
Nutrition Facts : Calories 125.9, Fat 14, SaturatedFat 1.9, Cholesterol 11.6, Sodium 149.9, Carbohydrate 0.1, Protein 0.4
HELLMAN'S OR BEST FOODS MAYONNAISE (COPY CAT)
I have searched long and hard for the recipe for Hellman's or Best Foods Mayonnaise. I can't abide the other brands. However, it has been more and more difficult to afford it! It is like liquid gold today! This recipe has all the same ingredients that are on the jar; sans the weird and unknown. This blog guy, has obviously done...
Provided by Amy Alusa
Categories Dressings
Time 10m
Number Of Ingredients 7
Steps:
- 1. One day in France in 1756, when Duke de Richelieus chef couldn't find any cream for a sauce made with eggs and cream, he substituted oil. The thick emulsion that formed after a vigorous beating became one of the basic sauces for our modern cuisine. A version of this simple culinary breakthrough was an important ingredient for Richard Hellmann's salads in the deli he opened in New York City in 1905. When Richard started selling his mayonnaise by the jar at the deli, the bottles flew out the door. Before long Hellmann's creamy mayonnaise dominated in the eastern United States, while another company, Best Foods, was having incredible sales success with mayonnaise west of the Rockies. In 1932 Best Foods bought Hellmann's, and today the two brands split the country: Best Foods is sold west of the Rockies and Hellmann's can be found to the east. Nowadays the two mayonnaise recipes are nearly identical, although some people claim that Best Foods mayonnaise is a little tangier. In this clone recipe you'll be creating an emulsion by whisking a stream of oil into a beaten egg yolk. The solution will begin to magically thicken and change color, and before you know it you'll be looking at a bowl of beautiful, off-white, fresh mayonnaise. I've found the best way to add the oil to the egg yolk a little bit at a time while whisking is to pour the oil into a plastic squirt bottle like the kind used for ketchup or mustard. This will allow you to whisk continuously with one hand while squirting oil with the other. You can also use a measuring cup with a spout and pour the oil in a thin stream.
- 2. Whisk the egg yolk by hand for 15 seconds.
- 3. Combine the vinegar, water, salt, sugar, and lemon juice in a small bowl or glass measuring cup. Stir until the salt and sugar are dissolved. Add half of this solution to the egg yolk and whisk for another 15 seconds.
- 4. Pour the oil into a plastic squirt bottle or a spouted measuring cup. Add a few drops of oil into the yolk and whisk, and continue to add oil a little bit at a time while whisking non-stop. When you have used about half of the oil, your mayonnaise should be very thick. Add the remaining vinegar solution. Whisk some more. Now you can add the remaining oil in a steady stream while whisking until all of the oil has been added. Your mayonnaise should be thick and off-white in color when it's done.
- 5. Put the mayonnaise into an old mayonnaise jar and seal it with a lid. Keep up to 2 weeks in your refrigerator. Yield: 1 cup I got this recipe from: http://www.topsecretrecipes.com/ Sorry I couldn't get a pic yet! Though I've made it twice!
- 6. Notes: Some people are skeeved out by using raw egg yolk in a sauce like this, even though the risk of salmonella poisoning from fresh eggs is very low and the vinegar used in the recipe helps to kill any potentially harmful bacteria. Nevertheless, if you are concerned, you can buy eggs that have been heat-treated (pasteurized) in the shell. They are probably going to be a little more expensive.
HOMEMADE BEST FOODS/HELLMANNS MAYONNAISE USING STICK BLENDER
This homemade mayonnaise is created very easily in about 10-seconds using a stick (immersion) blender. After chilling in the fridge, this mayonnaise gets slightly thicker and tastes very much like Best Foods/ Hellmann's Mayonnaise.
Provided by Wheres_the_Beef
Categories < 15 Mins
Time 1m
Yield 1 cup, 16 serving(s)
Number Of Ingredients 7
Steps:
- Break egg into bottom of 1-quart canning jar or other tall narrow jar. The jar should be only slightly wider than the end of the stick blender.
- Add lemon juice, vinegar, mustard, table salt and white pepper.
- Add 1 cup of vegetable oil.
- Place mixing blades of stick blender (turned off) all the way to the bottom of the jar, pressing down over the egg.
- Turn stick blender on high speed, hold in place at bottom of jar for about 5-seconds, until you see mayonnaise form under stick blender's mixing blades.
- Slowly pull stick blender upward until the mixing blades reaches top of jar, taking about 5-seconds to do so. The stick blender will turn the oil into mayonnaise as it is pulled slowly to the top of the jar.
- Chill before using to allow mayonnaise to thicken slightly and for flavors to develop.
Tips:
- Choose the right mayonnaise: Not all mayonnaises are created equal. For the best results, look for a mayonnaise that is made with fresh, high-quality ingredients. Avoid mayonnaise that contains artificial flavors, colors, or preservatives.
- Use the right amount of mayonnaise: A little mayonnaise goes a long way. When using mayonnaise in a recipe, start with a small amount and add more as needed. Too much mayonnaise can make a dish greasy and heavy.
- Don't overmix mayonnaise: Overmixing mayonnaise can cause it to break. If you are making a mayonnaise-based dressing or sauce, whisk the mayonnaise in gently until it is just combined.
- Store mayonnaise properly: Mayonnaise should be stored in the refrigerator at all times. After opening, mayonnaise should be used within two months.
Conclusion:
Mayonnaise is a versatile condiment that can be used in a variety of dishes. From sandwiches and salads to dressings and sauces, mayonnaise adds a rich, creamy flavor that can elevate any meal. Whether you are making mayonnaise from scratch or using a store-bought variety, following these tips will help you create delicious and flavorful dishes that everyone will enjoy.
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