Best Basic Mayonnaise Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BASIC MAYONNAISE



Basic mayonnaise image

Forget shop-bought and make your own homemade mayonnaise. It takes a little effort but it's well worth it to accompany your favourite dishes

Provided by Good Food team

Categories     Condiment

Number Of Ingredients 4

2 egg yolks
1 tbsp Dijon mustard
250ml sunflower oil
2 tsp white wine vinegar or lemon juice

Steps:

  • Tip the egg yolks and mustard into a bowl, season with salt and pepper and whisk together until completely combined. Whisking constantly, add a small drop of oil and whisk until completely combined, then add another drop and continue a drop at a time until the yolks and oil combine and start to thicken. Once you're confident the oil and eggs are coming together you can add the oil a bit more at a time, but be patient, as adding the oil too quickly will cause the mayonnaise to split and curdle.
  • Once all the oil has been whisked into the eggs and you have a thick, spoonable mayonnaise, whisk in the vinegar or lemon juice and season to taste. Will keep in the fridge for two days.

Nutrition Facts : Calories 267 calories, Fat 29 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 0.2 grams carbohydrates, Sugar 0.2 grams sugar, Protein 1 grams protein, Sodium 0.17 milligram of sodium

BASIC MAYONNAISE



Basic Mayonnaise image

Homemade mayonnaise is easier than you thought. It's fresh, tangy, and endlessly customizable -- you can flavor it however you please.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 5m

Yield Makes 1 1/3 cups

Number Of Ingredients 5

2 large egg yolks
1 teaspoon Dijon mustard
4 teaspoons fresh lemon juice
1 cup vegetable oil
Coarse salt and ground pepper

Steps:

  • Place egg yolks in a food processor. (To avoid using raw eggs, substitute yolks from pasteurized eggs.)
  • Add mustard and lemon juice. Pulse ingredients until well combined.
  • With motor running, add oil in a slow, steady stream (mixture should become thick and emulsified). Season with salt and pepper.
  • Refrigerate in an airtight container, up to 1 week.

Nutrition Facts : Calories 102 g, Fat 12 g

BASIC FOOD PROCESSOR MAYONNAISE



Basic Food Processor Mayonnaise image

You CAN make this without using a raw egg; see directions. This classic mayo is delicious, but please note that it won't keep as long in the fridge as commercial mayos do.

Provided by Lennie

Categories     Sauces

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 4

1 large egg
1 tablespoon freshly squeezed lemon juice (white wine vinegar can be substituted, if necessary)
1 tablespoon Dijon mustard
1 1/4 cups canola oil (see directions)

Steps:

  • The oil you use is up to you, and you can use one oil or a combination of oils; try using just canola oil the first time you make this, but using 1 cup canola oil and 1/4 cup olive oil is nice, too.
  • Also note that if you want a very thick mayonnaise, don't use one egg: use two egg yolks instead.
  • Okay, note number three: according to the folks at Cuisinart, you can substitute 2 tbsp of Egg Beaters for the raw egg; you OMIT the lemon juice/vinegar when you do this; I have never done this myself, mind you, so I can't vouch for the taste of the results.
  • Okay, let's make mayo.
  • Into your food processor (fitted with the metal blade, with the food pusher left in), place the egg, lemon juice, mustard, and ONE TBSP of the oil.
  • Process for one minute only.
  • The food pusher in your food processor should have a small hole in its bottom; that is for recipes like this one.
  • The next step is to place 1/4 cup of the oil in the food pusher; with the machine running, let this small amount of oil dribble through.
  • Turn machine off and remove food pusher; then turn back on and SLOWLY pour remaining oil in.
  • When done, taste; add salt and/or pepper if you wish.
  • If you want a herby mayo, add 1/4 cup lightly packed fresh herbs (try parsley) in at the beginning, along with the egg.
  • Keep mayo refrigerated.
  • Note that this is REAL mayo, not the commercial stuff loaded with preservatives, and foods prepared with it shouldn't be left at room temperature too long.

Nutrition Facts : Calories 1662.5, Fat 185.3, SaturatedFat 14.4, Cholesterol 124, Sodium 160.9, Carbohydrate 1.5, Fiber 0.4, Sugar 0.5, Protein 4.7

HOMEMADE BASIC MAYONNAISE TOP CHEF SPIKE MENDELSOHN



Homemade Basic Mayonnaise Top Chef Spike Mendelsohn image

THIS IS EPIC ON BURGERS/SANDWICHES. YOU MUST MAKE THIS. From the Good Stuff Cookbook by Spike Mendelsohn: In France, they used to make fun of me about my love of Hellmann's, but if you ask me, it's pretty damn good. If you want to go the extra mile, though it doesn't get any more basic than this recipe. This is super simple and the results are amazing. I have used canola and apple cider vinegar in a pinch. Always a great recipe! Makes burgers AMAAAAZZINNG. It is really rich so I don't use much at all. Using less of the homemade stuff rather than a ton of ikky store bought light or non fat mayo... It really makes a difference. I feel like what I am eating is better quality so moderation is my guide.

Provided by College Girl

Categories     Sauces

Time 5m

Yield 2 cups, 32 serving(s)

Number Of Ingredients 5

2 large eggs
4 teaspoons Dijon mustard
2 teaspoons white wine vinegar
1 teaspoon sea salt
2 cups grapeseed oil (or other neutral... I used canola)

Steps:

  • Add the eggs, mustard, vinegar, and salt to a food processor or blender. Process for 30 seconds in the food processor, or for 10 seconds in the blender. With the motor running, drizzle in the oil slowly at first, then add in a thin, steady stream until all the oil is added and the mixture is smooth. Stop the motor and taste.
  • If the sauce is too thick, thin it with a little hot water. If too thin, process a little longer. The mayonnaise can be refrigerated in an airtight container for up to 1 week.

BASIC LIGHT MAYONNAISE



Basic Light Mayonnaise image

Provided by Florence Fabricant

Categories     condiments

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 5

1 large egg
1 teaspoon Dijon-style mustard
1 tablespoon white-wine vinegar or lemon juice
1 1/2 cups light olive oil or vegetable oil
Salt and freshly ground white pepper

Steps:

  • Place egg, mustard and vinegar in a food processor. Process until well blended.
  • With the machine running, slowly dribble the oil into the feed tube to make a thick mixture.
  • Season to taste with salt and pepper and keep refrigerated.

Nutrition Facts : @context http, Calories 245, UnsaturatedFat 23 grams, Carbohydrate 0 grams, Fat 27 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 76 milligrams, Sugar 0 grams, TransFat 0 grams

BASIC CHOCOLATE MAYONNAISE CAKE



Basic Chocolate Mayonnaise Cake image

My mother used to make a simple peanut better frosting for this cake when taking it to church suppers or family picnics. My husband's favorite way to eat it is warm from the oven with a glass of milk.-Wanita Ann Aldrich, Hinsdale, New York

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 9 servings.

Number Of Ingredients 9

2 cups all-purpose flour
1 cup sugar
1/4 cup baking cocoa
2 teaspoons baking soda
Dash salt
1 cup water
1 cup mayonnaise
1 teaspoon vanilla extract
Confectioners' sugar

Steps:

  • In a large bowl, combine the dry ingredients. Add the water, mayonnaise and vanilla; beat on medium speed until well blended., Pour into a greased 9-in. square baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Just before serving, sprinkle with confectioners' sugar.

Nutrition Facts :

BASIC RAW VEGAN MAYONNAISE



Basic Raw Vegan Mayonnaise image

There are a ton of good vegan mayonnaise recipes out there. But I keep coming back to this recipe I adapted from a vegan camp I went to about ten years ago. It is mild, creamy, and delicious. As usual, I have listed quantities as a guide only. I tend to add in the lemon juice, vinegar and salt at the end, and keep tasting in between each addition. Every batch yields a mayo of a slightly different personality, depending on my mood, and what I am going to use it for. But the quantities I have provided will keep you on the right track. Follow them, and you will get a mayo that you can play with.

Provided by The Blender Girl

Categories     Nuts

Time 1h

Yield 1 small bowl

Number Of Ingredients 9

1 cup organic raw cashews (soaked for 2 hours)
1/4 cup cold pressed extra virgin olive oil
1/4 cup raw cauliflower
1/2 cup filtered water
3 tablespoons lemon juice (to taste)
1 teaspoon mustard
1 teaspoon agave nectar
1 teaspoon apple cider vinegar
tiny 1/2 pinch of celtic sea salt (to taste)

Steps:

  • Put the cashews and cauliflower in a food processor, and add the water until combined well.
  • Slowly add the oil in one steady stream, and process until thick and creamy.
  • Place the rest of the ingredients into the blender to taste, and process until smooth.
  • Add in some more salt, mustard or lemon juice to taste until you create your perfect blend.
  • **Please note - you will need a high speed blender such as a VitaMix or BlendTec, in order to achieve a really creamy consistency.

BASIC RAW VEGAN MAYONNAISE



BASIC RAW VEGAN MAYONNAISE image

Categories     Condiment/Spread     Nut     Side     No-Cook     Quick & Easy     Vegan     Raw

Yield 2 bowls

Number Of Ingredients 9

1 cup organic raw cashews soaked for 2 hours
1/4 cup cold pressed extra virgin olive oil
1/4 cup raw cauliflower
1/2 cup filtered water
3 Tbsp lemon juice or more to taste
1 tsp mustard
1 tsp agave nectar
1 tsp apple cider vinegar
Tiny 1/2 pinch of Celtic sea salt or more to taste

Steps:

  • 1. Put the cashews and cauliflower in a food processor, and add the water until combined well. 2. Slowly add the oil in one steady stream, and process until thick and creamy. 3. Place the rest of the ingredients into the blender to taste, and process until smooth. 4. Add in some more salt, mustard or lemon juice to taste until you create your perfect blend. **Please note - you will need a high speed blender such as a VitaMix or BlendTec, in order to achieve a really creamy consistency.

BASIC MAYONNAISE



Basic Mayonnaise image

I have been using the recipe from the Cuisinart instruction booklet for over 15 years. This is the new recipe that is prepared without raw eggs. It is much safer to eat, produces perfect mayonnaise every time, and is a snap to make.

Provided by Miss V

Categories     < 15 Mins

Time 15m

Yield 1 3/4 Cups Mayonnaise

Number Of Ingredients 12

1 egg (large)
1 egg yolk (large)
1 tablespoon lemon juice (freshly squeezed )
1 tablespoon wine vinegar
1 1/2 tablespoons water
1/2 teaspoon sugar
1/2 teaspoon flour
2 1/2 teaspoons dry mustard
1 teaspoon salt (kosher)
1 pinch cayenne
2 tablespoons olive oil (extra virgin)
1 1/3 cups vegetables (or canola)

Steps:

  • Insert the metal blade in your food processor. Process the egg, egg yolk, lemon juice, wine vinegar, water, sugar and flour until smooth, about 20 seconds. Transfer the egg mixture to a small (7 or 9 inch ) nonstick skillet, and heat over very low heat while gently begins to thicken and resemble a custard sauce, remove from the heat while still stirring and set in a pan of ice and water to stop the cooking. Stir until the egg mixture is cooled; let rest for 5 minutes. Wash the work bowl, metal blade and lid in hot soapy water and dry thoroughly.
  • Insert the metal blade. Process the cooled egg mixture with the dry mustard, salt and cayenne until blended, 1 minute. Scrape the work bowl. With the machine running, add the olive oil through the hole in the small feed tube very slowly. Scrape the work bowl. With the machine running, add the vegetable oil through the hole slowly into the emulsion. The mayonnaise will thicken as the oil is added. Taste and adjust seasonings as necessary. Remove to a container, cover and keep refrigerated. Keeps 3-4 days refrigerated.

Nutrition Facts : Calories 239, Fat 22, SaturatedFat 3.9, Cholesterol 228.7, Sodium 1374, Carbohydrate 4.8, Fiber 0.8, Sugar 2, Protein 6.3

HANDMADE BASIC MAYONNAISE



Handmade Basic Mayonnaise image

Make and share this Handmade Basic Mayonnaise recipe from Food.com.

Provided by lkadlec

Categories     Very Low Carbs

Yield 1 batch

Number Of Ingredients 6

1 egg yolk (room temperature)
1/2 teaspoon Dijon mustard or 1/2 teaspoon dry mustard
1/2 teaspoon salt
1 pinch cayenne pepper
1 tablespoon vinegar
3/4 cup olive oil or 3/4 cup salad oil

Steps:

  • Put first 5 ingredients in a clean bowl and whisk until blended.
  • Beat in the oil drop by drop.
  • As the sauce thickens increase the flow of oil, but be slow and patient. The sauce, when finished will be very thick.
  • Taste and adjust seasonings, adding salt or vinegar if necessary.

Nutrition Facts : Calories 1486.1, Fat 166.2, SaturatedFat 23.8, Cholesterol 166, Sodium 1202, Carbohydrate 0.8, Fiber 0.1, Sugar 0.1, Protein 2.5

Related Topics