MAYONNAISE DISHES RECIPES

Name: Mayonnaise
Total time: 5 min
Yield: 1 cup
Ingredients: 1 large egg yolk, at room temperature; 2 teaspoons lemon juice; 1 teaspoon Dijon mustard; 1/4 teaspoon kosher salt; 1 teaspoon cold water; 3/4 cup neutral oil such as safflower or canola

MAYONNAISE RECIPE - NYT COOKING

Mayonnaise Recipe - NYT Cooking image

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.

Provided by Melissa Clark

Total Time 5 minutes

Yield 1 cup

Number Of Ingredients 6

Ingredients

1 large egg yolk, at room temperature
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1 teaspoon cold water
3/4 cup neutral oil such as safflower or canola

Steps:

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.

Nutrition Facts : @context http//schema.org, Calories 470, UnsaturatedFatContent 30 grams, CarbohydrateContent 30 grams, FatContent 35 grams, FiberContent 0 grams, ProteinContent 15 grams, SaturatedFatContent 4 grams, SodiumContent 241 milligrams, SugarContent 0 grams, TransFatContent 0 grams

BEST EVER HOMEMADE MAYONNAISE RECIPE - FOOD.COM

Best Ever Homemade Mayonnaise Recipe - Food.com image

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

Ingredients

2 large free-range eggs (the freshest you can get)
2 teaspoons salt
2 teaspoons dry mustard (Keen's)
1/4 cup white vinegar
2 cups vegetable oil (or slightly less)

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

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