Best 7 Basic Light Mayonnaise Recipes
Homemade mayonnaise is a classic and versatile condiment that can elevate any dish with its creamy texture and tangy flavor. Whether you're looking to add a luscious spread to your sandwiches, create a flavorful dip for your vegetables, or whip up a creamy dressing for your salads, this article will guide you through the art of crafting the perfect basic light mayonnaise. With just a few simple ingredients and a few minutes of your time, you'll have a delicious and healthy mayonnaise that is sure to impress your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
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
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
BASIC MAYONNAISE
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
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
BEST EVER HOMEMADE MAYONNAISE
Everyone we know loves this easy-to-make mayonnaise and asks us for the recipe. Now it is here for them. Use the very best eggs you can buy. This is the first recipe I have posted. I hope you like it and use it as much as we do. By the way, the 32 servings are tablespoons.
Provided by Petroushka
Categories < 15 Mins
Time 5m
Yield 2 cups, 32 serving(s)
Number Of Ingredients 5
Steps:
- Put first four ingredients in a food processor or blender, and buzz them for 30-40 seconds.
- With the motor still running, slowly add the oil in a thin stream (like string).
- When all the oil is incorporated, keep running the machine for another 10-20 seconds.
- Refrigerate the mayonnaise. If your eggs are ultra fresh, the mayonnaise can keep for two to three weeks.
Nutrition Facts : Calories 125.9, Fat 14, SaturatedFat 1.9, Cholesterol 11.6, Sodium 149.9, Carbohydrate 0.1, Protein 0.4
BASIC LIGHT MAYONNAISE
Provided by Florence Fabricant
Categories condiments
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 5
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
DANIEL BOULUD'S LIGHT MAYONNAISE
Steps:
- Poach the egg in vinegar water for 2 to 3 minutes.
- Place the egg in a blender with the mustard and red wine vinegar and blend with the peanut oil. Add the seasonings at the end.
HANDMADE BASIC MAYONNAISE
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
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
Tips:
- Use fresh, high-quality ingredients: Fresh eggs, oil, and lemon juice will make a big difference in the taste of your mayonnaise.
- Make sure your ingredients are at room temperature: This will help the mayonnaise emulsify more easily.
- Use a food processor or blender: This will make the mayonnaise smooth and creamy.
- Start with a small amount of oil and gradually add more: This will help prevent the mayonnaise from breaking.
- Add the lemon juice or vinegar slowly: This will also help prevent the mayonnaise from breaking.
- Season the mayonnaise to taste: Add salt, pepper, and other herbs or spices to taste.
- Store the mayonnaise in a covered container in the refrigerator: It will keep for up to 2 weeks.
Conclusion:
Light mayonnaise is a delicious and versatile condiment that can be used in a variety of dishes. It is easy to make at home with just a few simple ingredients. By following the tips above, you can make a light mayonnaise that is perfect for your next meal.
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