FOOD PROCESSOR MAYONNAISE RECIPES
BEST EVER HOMEMADE MAYONNAISE RECIPE - FOOD.COM
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
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
BLOODY MARY RECIPE | INA GARTEN | FOOD NETWORK
Provided by Ina Garten
Total Time 45 minutes
Prep Time 15 minutes
Yield 6 drinks
Number Of Ingredients 10
Steps:
- Cut the celery in large dice, including the leaves, and puree in the bowl of a food processor fitted with the steel blade. Process until finely minced. In a large pitcher, combine the rest of the ingredients except the vodka. With the food processor running, pour 1/4 of the tomato juice mixture into the food processor through the feed tube. Then pour the contents of the food processor into the pitcher with the remaining tomato juice mixture. Add the vodka and chill. Serve in tall glasses over ice with a stick of celery.
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Anthony Bourdain calls this super-garlicky mayonnaise “the magical condiment.” The perfect balance of garlic, lemon and saffron is what makes it so good. Slideshow: Great Condiment Ideas
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- In the bowl of the food processor, combine the garlic, red pepper, egg yolk, lemon juice, and saffron. Pulse until smooth, then slowly drizzle in the oil and process continuously until the mixture thickens. Season with salt and pepper to taste, and use immediately.
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Make an easy classic coleslaw base then tailor it to your tastes. Apple and cheese work well, plus fennel, celeriac, raisins, spring onions or fresh herbs
From bbcgoodfood.com
Total Time 20 minutes
Category Side dish
Calories 178 calories per serving
From bbcgoodfood.com
Total Time 20 minutes
Category Side dish
Calories 178 calories per serving
- Stir through the mustard and mayonnaise and add any other bits you want to, then serve. Can be made a day ahead and chilled.
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ROUILLE RECIPE - ANTHONY BOURDAIN | FOOD & WINE
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- In the bowl of the food processor, combine the garlic, red pepper, egg yolk, lemon juice, and saffron. Pulse until smooth, then slowly drizzle in the oil and process continuously until the mixture thickens. Season with salt and pepper to taste, and use immediately.
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CLASSIC COLESLAW RECIPE - BBC GOOD FOOD
Make an easy classic coleslaw base then tailor it to your tastes. Apple and cheese work well, plus fennel, celeriac, raisins, spring onions or fresh herbs
From bbcgoodfood.com
Total Time 20 minutes
Category Side dish
Calories 178 calories per serving
From bbcgoodfood.com
Total Time 20 minutes
Category Side dish
Calories 178 calories per serving
- Stir through the mustard and mayonnaise and add any other bits you want to, then serve. Can be made a day ahead and chilled.
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PASTRAMI RUEBEN AKA "THE RACHEL" RECIPE | JEFF MAURO ...
From foodnetwork.com
Reviews 4.9
Total Time 25 minutes
Category main-dish
Reviews 4.9
Total Time 25 minutes
Category main-dish
- Cook's Note: I love getting a whole piece of pastrami, uncut, from Fumare's in Chicago. If you have a favorite deli, try getting a whole piece and cutting it yourself; the meat will stay nice and tender and you can mix the bark from the end cut with the meatier middle. You'll fall in love with pastrami all over again.
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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.
From cooking.nytimes.com
Reviews 5
Total Time 5 minutes
Calories 470 per serving
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Reviews 5
Total Time 5 minutes
Calories 470 per serving
- 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.
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From foodnetwork.com
Reviews 4.9
Total Time 25 minutes
Category main-dish
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Total Time 25 minutes
Category main-dish
- Cook's Note: I love getting a whole piece of pastrami, uncut, from Fumare's in Chicago. If you have a favorite deli, try getting a whole piece and cutting it yourself; the meat will stay nice and tender and you can mix the bark from the end cut with the meatier middle. You'll fall in love with pastrami all over again.
See details
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.
From cooking.nytimes.com
Reviews 5
Total Time 5 minutes
Calories 470 per serving
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Reviews 5
Total Time 5 minutes
Calories 470 per serving
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See details
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.
From inspiredtaste.net
Reviews 4.8
Total Time 10 minutes
Cuisine French
Calories 126 per serving
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Reviews 4.8
Total Time 10 minutes
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Calories 126 per serving
- Note, if the mayo seems too thin, slowly stream in more oil with the processor running until thick.
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