**Homemade Mayonnaise: A Culinary Delight**
Mayonnaise, a delectable condiment crafted from a harmonious blend of oil, eggs, and a touch of vinegar or lemon juice, has long held a cherished place in culinary traditions worldwide. Its velvety texture, rich flavor, and versatile applications make it an indispensable ingredient in countless dishes, ranging from classic sandwiches and salads to sophisticated sauces and dressings. This versatile condiment has captivated taste buds for centuries, adding a touch of creamy indulgence to a diverse array of culinary creations.
**Unveiling the Culinary Treasures Within:**
1. **Classic Homemade Mayonnaise:** Embark on a culinary journey as we unravel the secrets behind the classic homemade mayonnaise recipe, a fundamental technique that forms the foundation of countless dishes. With just a few simple ingredients and a whisk, you'll create a smooth, luscious mayonnaise that will elevate your everyday meals.
2. **Avocado Oil Mayonnaise:** Discover a delightful twist on the classic mayonnaise with this avocado oil variation. The mild, nutty flavor of avocado oil imparts a unique richness to the condiment, making it a perfect accompaniment to grilled fish, roasted vegetables, and fresh salads.
3. **Lemon Mayonnaise:** Experience the vibrant tang of lemon in this zesty mayonnaise variation. The bright citrus notes of lemon juice add a refreshing twist to the classic recipe, creating a mayonnaise that pairs wonderfully with seafood dishes, grilled chicken, and summer salads.
4. **Roasted Garlic Mayonnaise:** Embark on a culinary adventure with this roasted garlic mayonnaise, where the deep, savory flavors of roasted garlic infuse the condiment with an irresistible aroma and taste. This tantalizing mayonnaise adds a delightful depth of flavor to sandwiches, burgers, and roasted meats.
5. **Sriracha Mayonnaise:** Ignite your taste buds with this fiery sriracha mayonnaise, a spicy variation that adds a kick to your favorite dishes. The bold heat of sriracha complements a variety of culinary creations, from tacos and burritos to chicken wings and dipping sauces.
6. **Chipotle Mayonnaise:** Embark on a smoky journey with chipotle mayonnaise, a tantalizing blend of chipotle peppers and mayonnaise. The smoky, slightly spicy flavor of chipotle adds a unique dimension to the condiment, making it an ideal pairing for grilled meats, tacos, and nachos.
7. **Herbed Mayonnaise:** Discover the aromatic delights of herbed mayonnaise, a vibrant variation infused with the freshness of herbs. A combination of parsley, chives, and dill adds a burst of flavor to the classic recipe, creating a mayonnaise that complements grilled vegetables, chicken, and fish dishes.
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
MAYONNAISE
Make mayonnaise at home with Alton Brown's easy recipe from Food Network: An egg yolk, lemon juice, vinegar and oil get whisked together until emulsified.
Provided by Alton Brown
Categories condiment
Time 10m
Yield 9 fluid ounces
Number Of Ingredients 7
Steps:
- In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you've got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture.
- Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.
HOMEMADE BEST FOODS/HELLMANNS MAYONNAISE
Love this mayonnaise and so easy to make. With the cost going up all the time started making my own.Using Stick Blender is the only way i have made this.
Provided by Donna Farley
Categories Spreads
Time 5m
Number Of Ingredients 7
Steps:
- 1. 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.
- 2. Add lemon juice, vinegar, mustard, table salt and white pepper.
- 3. Add 1 cup of vegetable oil.
- 4. Place mixing blades of stick blender (turned off) all the way to the bottom of the jar, pressing down over the egg.
- 5. 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.
- 6. 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
- 7. Chill before using to allow mayonnaise to thicken slightly and for flavors to develop.
- 8. I use this pretty quickly and always remember it does not have preservatives in it. Being as it makes one cups has never been a concern. Have never tried using egg substitute for it should work ok if you want to try.
MAYONNAISE
This recipe is perfect for a small batch of mayonnaise and does not require a food processor. Whisk slowly as you drip the oil into the egg yolk, lemon juice and Dijon mustard mixture. Once it starts to emulsify, you can start adding the oil a bit faster. In all, it'll be a few minutes of whisking for a beautiful light-yellow mayo that's worth every moment.
Provided by Melissa Clark
Categories quick, condiments
Time 5m
Yield 1 cup
Number Of Ingredients 6
Steps:
- In a medium bowl, whisk together the egg yolk, lemon juice, mustard, salt and 1 teaspoon cold water until frothy. Whisking constantly, slowly dribble in the oil until mayonnaise is thick and oil is incorporated. When the mayonnaise emulsifies and starts to thicken, you can add the oil in a thin stream, instead of drop by drop.
Nutrition Facts : @context http, Calories 470, UnsaturatedFat 30 grams, Carbohydrate 30 grams, Fat 35 grams, Fiber 0 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 241 milligrams, Sugar 0 grams, TransFat 0 grams
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
BASIC MAYONNAISE
Forget shop-bought and make your own homemade mayonnaise. It takes a little effort but it's well worth it to accompany your favourite dishes
Provided by Good Food team
Categories Condiment
Number Of Ingredients 4
Steps:
- Tip the egg yolks and mustard into a bowl, season with salt and pepper and whisk together until completely combined. Whisking constantly, add a small drop of oil and whisk until completely combined, then add another drop and continue a drop at a time until the yolks and oil combine and start to thicken. Once you're confident the oil and eggs are coming together you can add the oil a bit more at a time, but be patient, as adding the oil too quickly will cause the mayonnaise to split and curdle.
- Once all the oil has been whisked into the eggs and you have a thick, spoonable mayonnaise, whisk in the vinegar or lemon juice and season to taste. Will keep in the fridge for two days.
Nutrition Facts : Calories 267 calories, Fat 29 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 0.2 grams carbohydrates, Sugar 0.2 grams sugar, Protein 1 grams protein, Sodium 0.17 milligram of sodium
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 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:
- Use fresh, high-quality ingredients: The quality of your ingredients will directly impact the taste of your mayonnaise. Use fresh eggs, oil, and lemon juice, and make sure your mayonnaise is stored properly in the refrigerator.
- Choose the right oil: The type of oil you use will affect the taste and texture of your mayonnaise. Olive oil is a good choice for a rich, flavorful mayonnaise, while vegetable oil is a lighter option. You can also use a combination of oils to create a unique flavor.
- Emulsify the ingredients slowly: When making mayonnaise, it's important to emulsify the ingredients slowly and carefully. This will help prevent the mayonnaise from breaking.
- Season to taste: Once you've made your mayonnaise, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, lemon juice, or herbs to taste.
- Store mayonnaise properly: Mayonnaise should be stored in the refrigerator in an airtight container. It will keep for up to two weeks.
Conclusion:
Homemade mayonnaise is a delicious, versatile condiment that can be used in a variety of dishes. It's easy to make and only requires a few simple ingredients. With these tips, you can make the best mayonnaise that you'll ever taste.
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