GOURMET MAYONNAISE RECIPES

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GOURMET REAL MAYONNAISE RECIPE - FOOD.COM



Gourmet Real Mayonnaise Recipe - Food.com image

Make and share this Gourmet Real Mayonnaise recipe from Food.com.

Total Time 15 minutes

Prep Time 15 minutes

Yield 1 cup, 16 serving(s)

Number Of Ingredients 11

1 fresh whole egg
1 fresh egg, yolk
2 1/2 teaspoons distilled white vinegar
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon dry mustard
1/4 teaspoon fine sea salt
1/4 teaspoon white sugar
1/8 teaspoon cayenne pepper
1 pinch garlic powder
1 pinch white pepper
3/4 cup canola oil

Steps:

  • NOTE: I HAVE BEEN MAKING MAYONNAISE FOR YEARS AND HAVE NEVER HAD A SINGLE OCURRRENCE OF "SALMONELLA"! USE ONLY THE FRESHEST CRACK-FREE EGGS THAT HAVE BEEN PROPERLY REFRIGERATED. BEFORE BREAKING EGGS, SANITIZE THE OUTER SHELLS FIRST, THEN RINSE WELL FOR ADDED SAFETY. SERVE PREPARED MAYONNAISE USING A CLEAN UTENSIL WHICH HAS NOT HAD CONTACT WITH OTHER INGREDIENTS. KEEP UNUSED MAYONNAISE SEALED AND REFRIGERATED. SINCE ANY NATURAL PRESERVATIVE-FREE MAYONNAISE IS PERISHABLE, USE WITHIN 3 DAYS.
  • SELECT a durable, quality kitchen blender with a removable center lid knob.
  • CRACK one whole egg into the blender.
  • SEPARATE another egg then add the yolk into blender.
  • ADD the remaining ingredients EXCEPT the canola oil (2 1/2 teaspoons distilled white vinegar, 1 1/2 teaspoons fresh lemon juice (REMOVE ANY SEEDS BEFORE ADDING!), 1/2 teaspoon dry mustard, 1/4 teaspoon fine sea salt, 1/4 teaspoon white sugar, 1/8 teaspoon cayenne pepper, 1 pinch garlic powder, 1 pinch white pepper); PLACE blender lid into place.
  • TURN blender on to the WHIP setting for a few seconds to emulsify mixture; STOP blender and remove lid; REMOVE blender lid's center knob to leave a feeding hole; REPLACE adjusted lid.
  • INTO a clear measuring cup with a spout top, add canola oil to the 3/4 cup mark.
  • SLOWLY trickle oil into blender feeder hole by drips or up to the thinnest steady stream, until all of the oil has been added, and the mayonnaise is completely blended and emulsified.
  • TRANSFER mayonnaise into a resealable container to refrigerate (mayonnaise will emulsify further with refrigeration), or use right away (keep unused portion refrigerated at all times, and use the fresh mayonnaise within 3 days).
  • SERVE with your favorite foods and enjoy!

Nutrition Facts : Calories 100.3, FatContent 10.8, SaturatedFatContent 0.9, CholesterolContent 23.2, SodiumContent 45.3, CarbohydrateContent 0.2, FiberContent 0, SugarContent 0.1, ProteinContent 0.8

FLAVORED MAYONNAISE 8 WAYS RECIPE - FOOD.COM



Flavored Mayonnaise 8 Ways Recipe - Food.com image

Perk up sandwiches and veggies with flavored mayo. An especially easy way to improve the flavor of store-bought fat free mayo. From Susan Epstein, The Brown Bag Lunch. Each batch makes approx 1/2 cup.

Total Time 5 minutes

Prep Time 5 minutes

Yield 1/2 cup

Number Of Ingredients 2

1/2 cup mayonnaise
salt and pepper, to taste

Steps:

  • Add To make DIJON MAYO: 1 1/2 tbsp Dijon mustard and 2 tbsp chopped fresh dill.
  • Add to make CHIVE MAYO: 1/3 cup fresh snipped chives, 2 small minced garlic cloves and ground black pepper, to taste.
  • Add to make HORSERADISH MAYO: 3 tbsp prepared horseradish,1/2 tsp dried thyme and Salt and pepper, to taste.
  • Add to make HERB MAYO: 2 1/2 tbsp chopped herbs(try parsley, chives, dill, tarragon, oregano, thyme, basil).
  • Add to make DILL MAYO: 1/4 cup fresh chopped dill, 1 tbsp lemon juice, 1 tsp garlic, minced and Salt and pepper, to taste.
  • Add to make BLACK PEPPER MAYO: 1 tsp freshly ground black pepper and 1 tsp lemon juice.
  • Add to make HONEY MUSTARD MAYO: 1 tbsp lime juice, 1 tbsp honey and 1 tbsp Dijon mustard.
  • Add to make SUN DRIED TOMATO MAYO: 1 small clove garlic, 1/4 cup chopped and well drained sun-dried tomatoes packed in oil. Process ingredients in food processor until smooth before adding to mayo.

Nutrition Facts : Calories 916.5, FatContent 78.5, SaturatedFatContent 11.5, CholesterolContent 61.1, SodiumContent 1670.8, CarbohydrateContent 56.2, FiberContent 0, SugarContent 15, ProteinContent 2.1

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