quick, foolproof HOMEMADE MAYONNAISE
Rather than "drizzling the oil very slowly" into the egg and other ingredients (which is a huge hassle) to keep the mayo from breaking, this method does that automatically since the area around the wand blender that's mixing the ingredients is only able to incorporate the oil a little at a time, so makes for quick and foolproof mayo.
It's also a one-handed method compared to the drizzle-in-slowly method if using a hand blender.
20 second homemade mayonnaise**
his recipe: 1 egg + 2 t dijon mustard + 1 T lemon juice + pinch salt + 200 ml oil(...200 ml = 4/5 of a cup, or just use the ml measurements on glass measuring cups)
very thick mayo in 1 min, using less oil
---> more YouTube videos on making quick mayonnaise with a stick blender***:
**make sure the raw egg is on the bottom of the container (that should happen naturally, or just wait a few seconds
...hold blender on bottom without moving it, until most of the mayo has been created...then can move it up and down a bit to incorporate all the oil
...I use a container that's a bit wider at its bottom than the base of the stick blender is, and a container with somewhat straight sides (or slightly flaring)
Homemade mayo can be kept in the frig for 2-3 weeks at least, and longer if some "whey" is used (from yogurt) as part of the acidic ingredient (then it can go much longer).
***also called a "stick blender" or "wand blender," etc.
https://www.google.com/images?q=immersion+blender
It's also a one-handed method compared to the drizzle-in-slowly method if using a hand blender.
20 second homemade mayonnaise**
his recipe: 1 egg + 2 t dijon mustard + 1 T lemon juice + pinch salt + 200 ml oil(...200 ml = 4/5 of a cup, or just use the ml measurements on glass measuring cups)
very thick mayo in 1 min, using less oil
---> more YouTube videos on making quick mayonnaise with a stick blender***:
**make sure the raw egg is on the bottom of the container (that should happen naturally, or just wait a few seconds
...hold blender on bottom without moving it, until most of the mayo has been created...then can move it up and down a bit to incorporate all the oil
...I use a container that's a bit wider at its bottom than the base of the stick blender is, and a container with somewhat straight sides (or slightly flaring)
Homemade mayo can be kept in the frig for 2-3 weeks at least, and longer if some "whey" is used (from yogurt) as part of the acidic ingredient (then it can go much longer).
...hold blender on bottom without moving it, until most of the mayo has been created...then can move it up and down a bit to incorporate all the oil
...I use a container that's a bit wider at its bottom than the base of the stick blender is, and a container with somewhat straight sides (or slightly flaring)
Homemade mayo can be kept in the frig for 2-3 weeks at least, and longer if some "whey" is used (from yogurt) as part of the acidic ingredient (then it can go much longer).
***also called a "stick blender" or "wand blender," etc.
https://www.google.com/images?q=immersion+blender
https://www.google.com/images?q=immersion+blender
FLAVORED mayos
MANY flavorings can be added to mayonnaise --homemade or to
store-bought
mayo (regular or Miracle Whip).
(Some recipes below use traditional blending method for making mayo).
Aoli (...garlic mayo)
one recipe from Epicurious for aioli
2 garlic cloves... pinch of salt
1 large
egg yolk ... 2 t fresh lemon juice ...1/2 t Dijon mustard
1/4 c extra-virgin olive oil ... 3 T vegetable oil
...Mince and mash garlic to a
paste with a pinch of salt using a large heavy knife.
...Whisk together yolk, lemon
juice, and mustard in a bowl.
....Combine oils...add, a few
drops at a time, to yolk mixture, whisking constantly, until all oil is
incorporated and mixture is emulsified. (If mixture separates, stop adding oil
and continue whisking until mixture comes together, then resume adding oil.)
...Whisk in garlic paste ...
season with salt and pepper. (If aïoli is too thick, whisk in 1 or 2 drops of
water.)
...Chill, covered, until ready to
use.
great just with vegetable sticks, with fish, etc, etc
flavored aolis
Cumin Aioli
1 T (15 ml) cumin seeds
1 large egg
1 t (5 ml) Dijon mustard
1/2 t (2.5 ml) sea salt
1 garlic clove, minced
1/2 c (120 ml) vegetable oil
4 t (20 ml) freshly squeezed lemon juice
1/2 c (120 ml) extra-virgin olive oil
... Place the cumin seeds in a
small frying pan and stir over medium heat for 2 minutes, or until they darken
a shade. Remove from the heat. Finely grind half of the cumin seeds in a coffee
grinder or with a mortar and pestle.
...In a blender or food processor,
combine the egg, Dijon mustard, salt, garlic, and the ground cumin seeds.
Process briefly to blend.
...With the motor running, add the
vegetable oil in a slow, steady stream.
...Pour in the lemon juice and
then slowly add the olive oil until the aioli is emulsified.
Garlic Basil Mayonnaise
1/3 cup vegetable oil
1 egg
4 to 7 garlic cloves to taste
1/2 cup spicy globe or lemon basil, tightly
packed
1/4 tsp dry mustard or 1 tsp Dijon-style mustard
1 tbsp lemon juice or cider vinegar
Dash of sugar
Salt and pepper to taste
2/3 cup olive oil
...Place vegetable oil, egg,
garlic, basil, mustard, lemon juice or vinegar, sugar, salt, and pepper in the
bowl of a food processor fitted with the metal blade. Puree for 1 minute,
stopping to scrape down sides.
...With the motor running, drizzle
olive oil down the chute in a slow but steady stream. Stop as soon as the olive
oil has been incorporated and mixture is thick and emulsified. Do not
over-process or it will separate. Add 1 teaspoon of very hot water, pulsing
several times to blend in. (This will help stabilize the mayonnaise.)
Mango Jalapeno Aioli
MANY OTHER flavored mayos
general info
Can add any spice, herb (or spice blend), or any veggie (including chiles), or any other condiment or flavoring to homemade or purchased mayos.
...Or those flavorings are also
often good with sour cream or yogurt instead of mayo.
...Can use a little or a lot of the
flavored mayos, and in many different ways.
some uses for flavored mayos:
...spreads on sandwiches and
wraps
...on grilled vegetables
...on roasted meats, chicken,
fish, etc
...on noodles or baked potatoes
...or add just a bit to any food
or dish for creaminess plus a hit of flavor
specific flavored mayos
herb mayo(s):
2 1/2 T various chopped herbs
(oregano, thyme, basil, dill,
tarragon, parsley, chives, etc) + 1/2 c mayo...salt/pepper to taste
...nice with fish, poached or boiled eggs, vegetables.
dill mayo
1/4 c fresh chopped dill, 1 T
lemon juice, 1 t minced garlic, salt/pepper, to taste...1/2 c mayonnaise (also see below)
basil mayo (also see below)
1/4 c chopped fresh
basil <http://homecooking.about.com/library/weekly/aa102201a.htm>, and 1/8
t black pepper... 1/2 c mayonnaise
chive mayo: (also see below)
1/3 c fresh snipped chives, 2
small minced garlic cloves and ground black pepper, to taste...1/2 c
mayonnaise
rosemary mayo:
finely minced fresh rosemary
leaves (about 1 t.)...1 c mayo.
(great with roast pork sandwiches)
lemon mayo
1-1/2 t fresh lemon juice + 1 t grated lemon peel + pinch black pepper....1/2 c mayo
lemon basil garlic mayo
lemon basil garlic mayo
15 chopped basil leaves
1 t each: lemon juice, olive oil, minced garlic
salt/pepper, to taste
1 c mayo
lemon pepper mayo
...lemon zest + freshly ground black pepper
(does wonders with canned tuna)
black pepper mayo:
1 tsp black pepper, 1 tsp lemon juice...1/2 cup mayonnaise
soy sauce, lemon juice, vinegar mayo (sweet+spicy)
...e.g., with pulled pork on a roll plus pickles... or with anything
...e.g., with pulled pork on a roll plus pickles... or with anything
basalmic vinegar mayo
...3 T balsamic vinegar, 1/8 t cayenne, 1 cup mayo
. . . .OR to those, add some dijon...or add dijon, basil leaves, garlic, onion
tartar sauce:
1 T minced pickles, 1/2 T minced onion, 2 t parsley, 1 t lemon juice (little dried tarragon is optional)...how much mayo?
Serve with fish and shellfish.
cranberry mayo
1 1/2 cup jellied cranberry sauce ...1/4 c purchased mayo
great on sandwiches
chutney mayo
1/4 c mango chutney finely chopped, 1 T chopped cilantro...1/2 c mayo
sour cream or yogurt mayo(s):
stir in as much as an equal amount of sour cream or plain yogurt
...for a salad dressing, use cream or buttermilk.
honey mustard mayo:
4 T honey mustard, or coarse-grain Dijon-style mustard
1/8 t kosher salt...1/8 t black pepper
1/2 c light mayo or salad dressing
...spread for sandwiches, wraps
Dijon + sugar + dill mayo (Scandinavian):
2 T dijon, 4 t brown sugar, 2 T fresh dill (how much mayo?)
Sweet and luscious with fresh or smoked salmon, ham, cold meats.
ginger + sesame oil mayo
2 small green onions finely chopped
1 T chopped cilnatro, 1 t minced fresh ginger, and 1/4 t
sesame oil
1/2 cup mayonnaise
pesto mayo:
1 T plus 1 t pesto...1/2 cup mayo
....OR
t grated Parmesan
1/2 t garlic powder ...2 t dried
basil
3 T mayonnaise
1/4 t extra virgin olive oil
...combine all but olive oil, then
drizzle it in
good on fish and sanwiches
sun-dried tomato mayo
1 small clove garlic, 1/4 c chopped and well drained sun-dried tomatoes packed in oil
... process ingredients in food processor until smooth before adding to 1/2 c mayo
roasted red pepper mayo
1/4 c finely chopped roasted red pepper, 1 T chopped parsley...1/2 c mayo
"Green Goddess" salad dressing:
1 small clove chopped garlic, 2-3 chopped anchovy fillets, 3T chopped parsley, 6 T sour cream and lemon juice to taste (how much mayo?)
Serve on salad or with fish and shellfish.
cajun mayos (even improves with sitting):
1 t red pepper
1/2 t each paprika, garlic, onion
powder, chili powder
1/4 t each nutmeg, black pepper
1 c mayo
. . . .OR:
1/2 t crumbled dried oregano
1/4 t each cumin, garlic salt
2 pinches each cayenne pepper,
black pepper
1/2 c mayo....1/2 c plain yogurt
TexMex mayo:
1 t cumin
1/2 t crushed red pepper
1 clove garlic, minced
1/8 cup red bell pepper,
chopped...1/8 cup green bell pepper, chopped
1 cup mayo
elote "mayo" topping
...use homemade mayo instead of
purchased mayo or sour cream for grilled or
sauteed corn
(along with cayenne, and perhaps
cotija cheese or maybe feta)
Salsa mayo
equal parts mayo + fresh salsa (...I do with sour cream for lots of things too)
spicy mayo :
just add a bit of sriracha sauce or other hot sauce or chile paste to mayo (to taste)
. . . OR, with other ingred's:
2 egg yolks
1 clove garlic, minced ...1/2 cup green onions, chopped fine
4 shots Tabasco sauce or to taste) ...1/2 lemon, juiced ...1 t salt
2 c high-grade vegetable oil
more flavored mayos
Avocado
Basil
Blueberry
Cilantro
Citrus
Cob Loaf-Spinach Dip
Deviled
Mango Chutney
Mint Cilantro
Tarragon
Orange Tarragon
Pistachio
Tofu
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