HEALTHY MAYONNAISE RECIPE RECIPES
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
BASIC MAYONNAISE RECIPE | BBC GOOD FOOD
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
Prep Time 15 minutes
Yield 6
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, FatContent 29 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 0.2 grams carbohydrates, SugarContent 0.2 grams sugar, ProteinContent 1 grams protein, SodiumContent 0.17 milligram of sodium
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Total Time 10 minutes
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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.
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Reviews 5
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Reviews 5
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- 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 bbcgoodfood.com
Total Time 10 minutes
Category Buffet, Lunch, Side dish, Snack, Supper, Vegetable
Cuisine British
Calories 151 calories per serving
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Total Time 10 minutes
Category Buffet, Lunch, Side dish, Snack, Supper, Vegetable
Cuisine British
Calories 151 calories per serving
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Reviews 2.6
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Reviews 2.6
Total Time 25 minutes
Calories 84 calories per serving
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