BEST MAYONNAISE IN THE WORLD RECIPES

Name: Best Ever Homemade Mayonnaise
Prep time: 5 min
Total time: 5 min
Yield: 2 cups, 32 serving(s)
Ingredients: 2 large free-range eggs (the freshest you can get); 2 teaspoons salt; 2 teaspoons dry mustard (Keen's); 1/4 cup white vinegar; 2 cups vegetable oil (or slightly less)

BEST EVER HOMEMADE MAYONNAISE RECIPE - FOOD.COM

Best Ever Homemade Mayonnaise Recipe - Food.com image

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.

Total Time 5 minutes

Prep Time 5 minutes

Yield 2 cups, 32 serving(s)

Number Of Ingredients 5

Ingredients

2 large free-range eggs (the freshest you can get)
2 teaspoons salt
2 teaspoons dry mustard (Keen's)
1/4 cup white vinegar
2 cups vegetable oil (or slightly less)

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, FatContent 14, SaturatedFatContent 1.9, CholesterolContent 11.6, SodiumContent 149.9, CarbohydrateContent 0.1, FiberContent 0, SugarContent 0, ProteinContent 0.4

MAYONNAISE RECIPE | ALTON BROWN | FOOD NETWORK

Mayonnaise Recipe | Alton Brown | Food Network image

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

Total Time 10 minutes

Prep Time 10 minutes

Yield 9 fluid ounces

Number Of Ingredients 7

Ingredients

1 egg yolk*
1/2 teaspoon fine salt
1/2 teaspoon dry mustard
2 pinches sugar
2 teaspoons fresh squeezed lemon juice
1 tablespoon white wine vinegar
1 cup oil, safflower or corn

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.

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