MAYONNAISE DRESSING INGREDIENTS RECIPES
MAYONNAISE DRESSING RECIPE | MYRECIPES
Provided by MyRecipes
Yield about 3/4 cup
Number Of Ingredients 8
Steps:
- Combine cooked egg yolks and raw egg yolk; beat on medium speed of an electric mixer until smooth. Add mustard, beating well.
- Add 1/4 cup oil (1 drop at a time) to yolk mixture, beating constantly at medium speed. Add lemon juice, vinegar, and salt; beat well. Add remaining oil, 1 tablespoon at a time, making sure oil is thoroughly combined with egg yolk mixture before adding another tablespoon. Scrape bowl frequently.
- Spoon Mayonnaise Dressing into a jar with tight-fitting lid; store in refrigerator. Garnish with paprika when serving.
EASIEST SALAD DRESSING RECIPE | ALLRECIPES
This is the easiest, yet yummiest salad dressing there is!
Provided by PAYE
Categories Side Dish Sauces and Condiments Salad Dressing Recipes
Total Time 5 minutes
Prep Time 5 minutes
Yield 4 servings
Number Of Ingredients 4
Steps:
- Combine the mayonnaise, milk, salt and pepper in a jar with a tight fitting lid. Shake vigorously to mix, then pour over your salad.
Nutrition Facts : Calories 198.1 calories, CarbohydrateContent 1 g, CholesterolContent 10.4 mg, FatContent 21.8 g, FiberContent 0.1 g, ProteinContent 0.3 g, SaturatedFatContent 3.3 g, SodiumContent 301.7 mg, SugarContent 0.3 g
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- Place light olive oil, egg, lemon juice, Dijon mustard, salt, and pepper together in a bowl. Use a hand-held immersion blender to blend mixture together, placing the blade directly on top of the egg yoke. Pull up the immersion blender slowly when fully emulsified, taking care not to over blend. Store in a tightly closed container; refrigerate until using.
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MAYONNAISE RECIPE | ALTON BROWN | FOOD NETWORK
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.
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Reviews 4.4
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- 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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- Place a lid on the jar and refrigerate until use, for up to two weeks.
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