HOMEMADE MAYONNAISE RECIPE | JAMIE OLIVER EGG RECIPES
Total Time 15 minutes
Yield 500ml
Number Of Ingredients 6
Steps:
- Whisk the egg yolks in a bowl, then add the mustard and whisk together. Gradually add about half the oil, very slowly at first, whisking continuously for around 3 to 5 minutes, or until thickened. Once you’ve added about half the oil, whisk in 1 tablespoon of vinegar – this will loosen the mixture slightly and give it a paler colour. Continue to gradually add the remaining oil, whisking continuously. Season with a pinch of salt, a squeeze of lemon juice and a little more vinegar, if needed. Store in a sterilised jar in the fridge for up to one week.
Nutrition Facts : Calories 117 calories, FatContent 12.8 g fat, SaturatedFatContent 1.9 g saturated fat, ProteinContent 0.2 g protein, CarbohydrateContent 0 g carbohydrate, SugarContent 0 g sugar, SodiumContent 0.1 g salt, FiberContent 0 g fibre
MAYONNAISE RECIPE - NYT COOKING
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
Total Time 5 minutes
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//schema.org, Calories 470, UnsaturatedFatContent 30 grams, CarbohydrateContent 30 grams, FatContent 35 grams, FiberContent 0 grams, ProteinContent 15 grams, SaturatedFatContent 4 grams, SodiumContent 241 milligrams, SugarContent 0 grams, TransFatContent 0 grams
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