NEW MAYONNAISE RECIPES
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.
Provided by Melissa Clark
Total Time 5 minutes
Yield 1 cup
Number Of Ingredients 6
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
EASY HOMEMADE MAYONNAISE - RECIPES | PAMPERED CHEF US SITE
Why make your own? In about two minutes, you’ll have creamy, real-deal, better-than-any-store-bought mayonnaise. So, why not!
Provided by PAMPEREDCHEF.COM
Yield 10 servings
Number Of Ingredients 5
Steps:
- Place all the ingredients, in the order listed, into the blending container; let the oil float to the top. Blend on low, keeping the blender stationary until mayonnaise begins to form, about 30 seconds.Slowly pull the blender up and side to side until the oil is emulsified and the mayonnaise is thick and smooth, about 30 seconds. Store refrigerated up to one week.
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HOMEMADE MAYONNAISE RECIPE - NYT COOKING
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