HOMEMADE MAYONNAISE FOOD PROCESSOR RECIPES
BASIC FOOD PROCESSOR MAYONNAISE RECIPE - FOOD.COM
You CAN make this without using a raw egg; see directions. This classic mayo is delicious, but please note that it won't keep as long in the fridge as commercial mayos do.
Total Time 5 minutes
Prep Time 5 minutes
Yield 1 1/2 cups
Number Of Ingredients 4
Steps:
- The oil you use is up to you, and you can use one oil or a combination of oils; try using just canola oil the first time you make this, but using 1 cup canola oil and 1/4 cup olive oil is nice, too.
- Also note that if you want a very thick mayonnaise, don't use one egg: use two egg yolks instead.
- Okay, note number three: according to the folks at Cuisinart, you can substitute 2 tbsp of Egg Beaters for the raw egg; you OMIT the lemon juice/vinegar when you do this; I have never done this myself, mind you, so I can't vouch for the taste of the results.
- Okay, let's make mayo.
- Into your food processor (fitted with the metal blade, with the food pusher left in), place the egg, lemon juice, mustard, and ONE TBSP of the oil.
- Process for one minute only.
- The food pusher in your food processor should have a small hole in its bottom; that is for recipes like this one.
- The next step is to place 1/4 cup of the oil in the food pusher; with the machine running, let this small amount of oil dribble through.
- Turn machine off and remove food pusher; then turn back on and SLOWLY pour remaining oil in.
- When done, taste; add salt and/or pepper if you wish.
- If you want a herby mayo, add 1/4 cup lightly packed fresh herbs (try parsley) in at the beginning, along with the egg.
- Keep mayo refrigerated.
- Note that this is REAL mayo, not the commercial stuff loaded with preservatives, and foods prepared with it shouldn't be left at room temperature too long.
Nutrition Facts : Calories 1662.5, FatContent 185.3, SaturatedFatContent 14.4, CholesterolContent 124, SodiumContent 160.9, CarbohydrateContent 1.5, FiberContent 0.4, SugarContent 0.5, ProteinContent 4.7
FOOD PROCESSOR MAYONNAISE - KITCHEN DREAMING
This 5-minute Mayonnaise is creamy and thick and is the easiest way to make mayonnaise! Fresh Mayonnaise has a definite flavor advantage over any jarred version. You've got to try this fail-proof homemade mayonnaise - you won't believe the flavor difference! This recipe yields 1-1/2 cups or about 24 individual servings.
Provided by Ronda Eagle | Kitchen Dreaming
Categories Sauce
Total Time 10 minutes
Prep Time 5 minutes
Cook Time 5 minutes
Yield 24
Number Of Ingredients 7
Steps:
- Measure your ingredients carefully. Mayonnaise is an emulsion that can break if the ratios of ingredients are off.
- Add all the ingredients (except the oil) into the food processor.
- Mix the ingredients for a few seconds to combine the ingredients
- With the food processor running, very slowly add the oil in a thin, steady stream until the mayonnaise becomes and thick and creamy. [See Note 6]
- Open the food processor and scrape the bowl to ensure all the ingredients are fully incorporated. Taste the mayonnaise and adjust the seasonings - maybe a touch more salt or sugar to your personal preference.
- Replace the lid and mix the mayonnaise again for another few seconds to make sure everything is fully incorporated.
- Store the mayonnaise in an airtight container and refrigerate it for up to 7 days.
Nutrition Facts : ServingSize 1 Tablespoon, Calories 42 kcal, FatContent 4 g, SaturatedFatContent 3 g, CholesterolContent 6 mg, SodiumContent 78 mg
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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.
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Reviews 4.8
Total Time 10 minutes
Cuisine French
Calories 126 per serving
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Reviews 4.8
Total Time 10 minutes
Cuisine French
Calories 126 per serving
- Note, if the mayo seems too thin, slowly stream in more oil with the processor running until thick.
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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HOMEMADE MAYONNAISE RECIPE | ANNE BURRELL | FOOD NETWORK
From foodnetwork.com
Reviews 4.3
Total Time 15 minutes
Category condiment
Reviews 4.3
Total Time 15 minutes
Category condiment
- Place the egg yolks in the bowl of the food processor and add the vinegar and mustard. Season with salt, to taste. Turn the machine on and VERY slowly start to drizzle in the oil. Drip, drip, drip until the mixture starts to look like mayonnaise, then a slow steady stream of oil can be added.
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BLENDER MAYONNAISE RECIPE | EPICURIOUS
Mayonnaise is a breeze to make when the blender is enlisted to do most of the work. For more about mayonnaise and other salad dressings, see our [Homemade Salad Dressing Primer](http://origin.stag.epicurious.com/articlesguides/howtocook/primers/salad-dressing).
Note that raw eggs are not recommended for infants, pregnant women, the elderly, or those with a compromised immune system. To avoid the risk of salmonella infection, use pasteurized eggs instead.
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Reviews 3.2
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Reviews 3.2
Total Time 5 minutes
- In a blender or food processor, blend together the egg, lemon juice, mustard, fine sea salt, and freshly ground white or black pepper, blending until well combined. With the motor still running, add the oil in a very slow, thin, steady stream and blend until the dressing is thick and smooth. DO AHEAD: The mayonnaise can be prepared ahead and refrigerated, in an airtight container, up to 1 week.
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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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HOMEMADE MAYONNAISE RECIPE - FOOD.COM
When you're out of mayonnaise, blend a batch of this Homemade Mayonnaise in under 1 minute. Because of the raw egg, this is not recommended for very young children or elderly persons, although washing the egg shell reduces the chance for contamination.
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Reviews 5.0
Total Time 1 minutes
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