LEMON MAYONNAISE RECIPES

Name: My beautiful mayo
Total time: 15 min
Yield: 500ml
Ingredients: 2 free-range egg yolks; 1 heaped teaspoon Dijon mustard; 500 ml mixed oils; 1-2 tablespoons white wine vinegar; ½ lemon; sea salt

HOMEMADE MAYONNAISE RECIPE | JAMIE OLIVER EGG RECIPES

Homemade mayonnaise recipe | Jamie Oliver egg recipes image

Total Time 15 minutes

Yield 500ml

Number Of Ingredients 6

Ingredients

2 free-range egg yolks
1 heaped teaspoon Dijon mustard
500 ml mixed oils
1-2 tablespoons white wine vinegar
½ lemon
sea salt

Steps:

1. 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 | ALTON BROWN - FOOD NETWORK

Mayonnaise Recipe | Alton Brown - Food Network image

Make mayonnaise at home with Alton Brown's easy recipe from Food Network: An egg yolk, lemon juice, vinegar and oil get whisked together until emulsified.

Provided by Alton Brown

Categories condiment

Total Time 10 minutes

Prep Time 10 minutes

Yield 9 fluid ounces

Number Of Ingredients 7

Ingredients

1 egg yolk*
1/2 teaspoon fine salt
1/2 teaspoon dry mustard
2 pinches sugar
2 teaspoons fresh squeezed lemon juice
1 tablespoon white wine vinegar
1 cup oil, safflower or corn

Steps:

In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you've got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture.
Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.

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From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 117 calories per serving

1. 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.

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