REFRIGERATE MAYONNAISE RECIPES

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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

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.

HOMEMADE MAYONNAISE RECIPE - FOOD.COM



Homemade Mayonnaise Recipe - Food.com image

When you're out of mayonnaise, blend a batch of this Homemade Mayonnaise in under 1 minute. Because of the raw egg, this is not recommended for very young children or elderly persons, although washing the egg shell reduces the chance for contamination.

Total Time 1 minutes

Prep Time 1 minutes

Yield 20 tablespoons, 20 serving(s)

Number Of Ingredients 6

1 whole egg
1/2 teaspoon dry mustard
1/2 teaspoon salt
2 tablespoons distilled vinegar (clear)
1 cup canola oil
1 dash paprika (optional)

Steps:

  • Serving size is 1 tablespoon. Recipe makes 1-1/4 cups mayonnaise.
  • Wash the outside of the egg shell with soap and water.
  • Rinse and dry.
  • In blender, add egg, dry mustard, vinegar, (optional paprika) and 1/4 cup oil.
  • Turn on low for 1-2 minutes.
  • Turn blender off, and scrape sides if necessary.
  • Turn blender on, and while it is running, slowly add the remaining 3/4 cups oil.
  • Blend until the consistency of mayonnaise.
  • Refrigerate in non-reactive container.
  • FOR VARIATION: Add 1/4-1/2 tsp of your desired seasoning, such as, basil, tarragon, or parsley.

Nutrition Facts : Calories 100.5, FatContent 11.2, SaturatedFatContent 0.9, CholesterolContent 9.3, SodiumContent 61.7, CarbohydrateContent 0, FiberContent 0, SugarContent 0, ProteinContent 0.3

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