RECIPES WITH MAYONNAISE RECIPES

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EASY HOMEMADE MAYONNAISE RECIPE | ALLRECIPES



Easy Homemade Mayonnaise Recipe | Allrecipes image

After realizing how quick and easy it is to make homemade mayo (and how much better it tastes) I will never buy store bought again! All you need is an immersion blender, a few ingredients, and a couple of minutes to make the most delicious and creamy mayonnaise.

Provided by Dishing It

Categories     Side Dish    Sauces and Condiments

Total Time 5 minutes

Prep Time 5 minutes

Yield 1 cup

Number Of Ingredients 6

¾ cup light olive oil
1 large egg
1 tablespoon lemon juice
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • 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.

Nutrition Facts : Calories 188.9 calories, CarbohydrateContent 0.3 g, CholesterolContent 23.3 mg, FatContent 20.9 g, ProteinContent 0.8 g, SaturatedFatContent 3 g, SodiumContent 170.2 mg, SugarContent 0.1 g

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

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

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