Best 4 Homemade Basic Mayonnaise Top Chef Spike Mendelsohn Recipes
**Homemade Basic Mayonnaise: A Culinary Masterpiece by Top Chef Spike Mendelsohn**
Indulge in the culinary artistry of Top Chef Spike Mendelsohn's homemade basic mayonnaise, a versatile condiment that elevates any dish with its rich, creamy texture and tangy flavor. This classic mayonnaise recipe forms the foundation for countless culinary creations, from classic sandwiches and salads to gourmet burgers and sophisticated sauces. With just a few simple ingredients and a touch of culinary finesse, you can craft this essential condiment in the comfort of your own kitchen. Discover the secrets behind this culinary masterpiece and embark on a journey of flavor exploration with Top Chef Spike Mendelsohn.
**A Culinary Journey Through the World of Mayonnaise:**
In addition to the basic mayonnaise recipe, this article presents a tantalizing array of mayonnaise variations that cater to diverse culinary preferences and dietary needs. Dive into the zesty world of Lemon-Herb Mayonnaise, where the zing of lemon and the freshness of herbs create a vibrant and aromatic condiment. Experience the smoky allure of Chipotle Mayonnaise, which infuses mayonnaise with a hint of heat and a touch of smokiness. For those seeking a vegan alternative, the article unveils a delightful Vegan Mayonnaise crafted from plant-based ingredients, offering the same creamy texture and tangy flavor without compromising on taste.
GOOD STUFF SAUCE BY TOP CHEF SPIKE MENDELSOHN
BEST BURGER SAUCE. No pickles in the sauce. Its tangy and mmmmmmmmmmmm... I got drool on my keyboard. Oh yeah and it's pink. :D From the cookbook The Good Stuff: After reading several books and articles on Americans and the hamburgers they love, my mother found that people's favorite sauces were different takes on Thousand Island dressing (ketchup and mayo). At one of our family tastings, Mike Colletti, a chef I met Le Cirque, and I came up with our twist on it--we locked ourselves in the kitchen and added a little something to the sauce to give it a real kick.
Provided by College Girl
Categories Sauces
Time 1m
Yield 2 c, 32 serving(s)
Number Of Ingredients 5
Steps:
- Add the mayonnaise, ketchup, molasses, vinegar, and salt to a food processor or blender. Puree until smooth. The sauce can be refrigerated in an airtight container for up to 1 week (my college stomach can go for two because I live life dangerously and this makes so much! I have to have lots of people over).
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.
CHEF JOHN'S HOMEMADE MAYONNAISE
Homemade mayo is one of those indescribable culinary pleasures. If you have a stick-style or regular blender you can make your own mayo! It's so much cheaper and way more delicious. You also get to decide what kind of oil you want: a nice fruity olive oil; a lighter vegetable oil; or your own secret custom mix.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 16
Number Of Ingredients 8
Steps:
- Pour egg yolks, lemon juice, white wine vinegar, Dijon mustard, salt, sugar, vegetable oil, and olive oil, respectively, into a tall, narrow bowl. Set a immersion blender into the oil mixture and hold against the bottom of the bowl; pulse until a thick, pale mixture begins to form, about 3 to 6 pulses. Continue blending until smooth and creamy.
Nutrition Facts : Calories 188.5 calories, Carbohydrate 0.3 g, Cholesterol 25.6 mg, Fat 21.1 g, Protein 0.3 g, SaturatedFat 2.9 g, Sodium 118.1 mg, Sugar 0.1 g
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
Tips:
- Use fresh, high-quality ingredients: Good mayonnaise starts with good ingredients. Use fresh eggs, fresh lemon juice, and a high-quality oil. Avoid using processed or low-quality ingredients, as they will result in a less flavorful mayonnaise.
- Make sure your ingredients are at room temperature: This will help the mayonnaise to emulsify more easily and smoothly. If your ingredients are too cold, the oil may not incorporate properly and you may end up with a lumpy mayonnaise.
- Use a blender or food processor: A blender or food processor will make quick work of emulsifying the mayonnaise. If you are using a whisk, it will take longer and more effort to achieve the same result.
- Start with a small amount of oil and add it slowly: This will help to prevent the mayonnaise from breaking. Add the oil in a slow, steady stream, and stop adding it once the mayonnaise has reached the desired consistency.
- Season the mayonnaise to taste: Mayonnaise can be seasoned with a variety of ingredients, such as salt, pepper, garlic, and herbs. Season the mayonnaise to your own taste preferences.
Conclusion:
Homemade mayonnaise is a delicious and versatile condiment that can be used in a variety of dishes. It is easy to make and can be tailored to your own taste preferences. With a few simple ingredients and a little bit of time, you can make a delicious mayonnaise that will elevate any dish.
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