Best 6 Basic Mayonnaise Recipes
Mayonnaise is a versatile condiment and a culinary essential in various dishes, adding richness and tanginess to sandwiches, salads, and even baked goods. Mastering the art of crafting your homemade mayonnaise ensures freshness, customization of flavors, and the satisfaction of creating a staple ingredient from scratch. This guide will take you through the basic steps and techniques required to create a smooth, creamy, and flavorful mayonnaise that will elevate your culinary repertoire.
Check out the recipes below so you can choose the best recipe for yourself!
BASIC CHOCOLATE MAYONNAISE CAKE
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
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 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
HOMEMADE BASIC MAYONNAISE TOP CHEF SPIKE MENDELSOHN
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
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 RAW VEGAN MAYONNAISE
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
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 MAYONNAISE
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
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
BASIC RAW VEGAN MAYONNAISE
Categories Condiment/Spread Nut Side No-Cook Quick & Easy Vegan Raw
Yield 2 bowls
Number Of Ingredients 9
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.
Tips:
- Use fresh ingredients: Fresh eggs and oil will produce the best mayonnaise.
- Make sure the eggs and oil are at room temperature: This will help the mayonnaise to emulsify properly.
- Add the oil slowly: Drizzle the oil into the egg mixture very slowly, while whisking constantly. This will prevent the mayonnaise from breaking.
- Use a blender or food processor: This will make the mayonnaise quickly and easily.
- Season to taste: Add salt, pepper, and other seasonings to taste.
- Store the mayonnaise in the refrigerator: Mayonnaise will keep for up to 2 weeks in the refrigerator.
Conclusion:
Mayonnaise is a versatile condiment that can be used in a variety of dishes, from sandwiches and salads to dressings and dips. It is also a good source of healthy fats and can help to improve the absorption of fat-soluble vitamins. By following these tips, you can make delicious and healthy mayonnaise at home.
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