Best Compound Mayonnaise Recipe 435 Recipes
EASY HOMEMADE MAYONNAISE
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 Recipes
Time 5m
Yield 8
Number Of Ingredients 6
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, Carbohydrate 0.3 g, Cholesterol 23.3 mg, Fat 20.9 g, Protein 0.8 g, SaturatedFat 3 g, Sodium 170.2 mg, Sugar 0.1 g
MAYONNAISE RECIPE
Mayonnaise is extremely easy to make, and this is likely the easiest mayonnaise recipe you will find on the internet. If you don't have any mayonnaise in the fridge, or just want to try it out making your own, you will most likely have the ingredients to make it. You may be very surprised at its simplicity, its elegant texture and most of all, its amazing flavor.
Provided by Eligh Miller-Polivka
Time 5m
Number Of Ingredients 5
Steps:
- It is so easy! Just add all of the ingredients together.
- Blend it all with a immersion blender, food processor, blender, or whisk.
Nutrition Facts : Calories 94 calories, Carbohydrate 0.1 grams carbohydrates, Cholesterol 5.8 milligrams cholesterol, Fat 10 grams fat, Fiber 0 grams fiber, Protein 0.1 grams protein, SaturatedFat 1.6 grams saturated fat, ServingSize 1 tbsp, Sodium 88 milligrams sodium, Sugar 0.1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8.5 grams unsaturated fat
FLAVORED MAYONNAISE 8 WAYS
Perk up sandwiches and veggies with flavored mayo. An especially easy way to improve the flavor of store-bought fat free mayo. From Susan Epstein, The Brown Bag Lunch. Each batch makes approx 1/2 cup.
Provided by Good Vibe Goddess
Categories Spreads
Time 5m
Yield 1/2 cup
Number Of Ingredients 2
Steps:
- Add To make DIJON MAYO: 1 1/2 tbsp Dijon mustard and 2 tbsp chopped fresh dill.
- Add to make CHIVE MAYO: 1/3 cup fresh snipped chives, 2 small minced garlic cloves and ground black pepper, to taste.
- Add to make HORSERADISH MAYO: 3 tbsp prepared horseradish,1/2 tsp dried thyme and Salt and pepper, to taste.
- Add to make HERB MAYO: 2 1/2 tbsp chopped herbs(try parsley, chives, dill, tarragon, oregano, thyme, basil).
- Add to make DILL MAYO: 1/4 cup fresh chopped dill, 1 tbsp lemon juice, 1 tsp garlic, minced and Salt and pepper, to taste.
- Add to make BLACK PEPPER MAYO: 1 tsp freshly ground black pepper and 1 tsp lemon juice.
- Add to make HONEY MUSTARD MAYO: 1 tbsp lime juice, 1 tbsp honey and 1 tbsp Dijon mustard.
- Add to make SUN DRIED TOMATO MAYO: 1 small clove garlic, 1/4 cup chopped and well drained sun-dried tomatoes packed in oil. Process ingredients in food processor until smooth before adding to mayo.
Nutrition Facts : Calories 916.5, Fat 78.5, SaturatedFat 11.5, Cholesterol 61.1, Sodium 1670.8, Carbohydrate 56.2, Sugar 15, Protein 2.1
COMPOUND MAYONNAISE RECIPE - (4.3/5)
Provided by á-4922
Number Of Ingredients 21
Steps:
- Add Mayonnaise to suitable sized bowl Add ingredients Mix well Let stand refrigerated for about 30 minuets to allow flavors to marry Serve as a condiment or dipping sauce
BASIC MAYONNAISE
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
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
HOMEMADE MAYONNAISE
Homemade mayo is so easy to make in the food processor and far more delicious than any store-bought variety! With just a few simple ingredients that you probably have at home already, you can take this condiment to the next level.
Provided by Food Network Kitchen
Categories condiment
Time 5m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Add the egg yolks, Dijon mustard, vinegar, 1 1/2 teaspoons kosher salt, and 2 tablespoons water to the bowl of a food processor fitted with the blade attachment. Blend until the ingredients are combined.
- Pour the oil into a measuring cup with a spout. With the processor running, pour in the oil very slowly, in a steady stream. It is important to add the oil slowly because if added too fast, the mayonnaise can break (see Cook's Note). This will take about 3 minutes. You will begin to see the mixture resemble mayonnaise after about half the oil has been added. As soon as all the oil has been added, transfer to an airtight storage container. Keep the mayonnaise refrigerated for up to 2 days.
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