Best 4 Homemade Basic Mayonnaise Top Chef Spike Mendelsohn Recipes
Welcome to the world of homemade mayonnaise, where you can create a culinary masterpiece that is not only delicious, but also versatile and customizable. With this recipe, you'll learn how to make a basic mayonnaise that will elevate your dishes to the next level. Top Chef Spike Mendelsohn, known for his expertise in creating bold and flavorful dishes, has shared his secrets for making the perfect mayonnaise. With a few simple ingredients and easy-to-follow steps, you'll be able to create a smooth, rich, and tangy condiment that will transform your sandwiches, salads, and other dishes into gourmet creations.
Check out the recipes below so you can choose the best recipe for yourself!
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
CHEF JOHN'S HOMEMADE MAYONNAISE
Homemade mayo is one of those indescribable culinary pleasures. If you have a stick-style or regular blender you can make your own mayo! It's so much cheaper and way more delicious. You also get to decide what kind of oil you want: a nice fruity olive oil; a lighter vegetable oil; or your own secret custom mix.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 16
Number Of Ingredients 8
Steps:
- Pour egg yolks, lemon juice, white wine vinegar, Dijon mustard, salt, sugar, vegetable oil, and olive oil, respectively, into a tall, narrow bowl. Set a immersion blender into the oil mixture and hold against the bottom of the bowl; pulse until a thick, pale mixture begins to form, about 3 to 6 pulses. Continue blending until smooth and creamy.
Nutrition Facts : Calories 188.5 calories, Carbohydrate 0.3 g, Cholesterol 25.6 mg, Fat 21.1 g, Protein 0.3 g, SaturatedFat 2.9 g, Sodium 118.1 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
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.
Tips:
- Use room temperature ingredients: This will help the mayonnaise emulsify more easily and create a smooth, creamy texture.
- Start with a small amount of oil and gradually add more: This will help prevent the mayonnaise from breaking.
- Drizzle the oil in slowly while whisking constantly: This will help the mayonnaise emulsify properly.
- Use a food processor or blender to make the mayonnaise: This will make the process quicker and easier.
- Season the mayonnaise to taste: You can add salt, pepper, garlic, herbs, or other spices to taste.
- Store the mayonnaise in an airtight container in the refrigerator: Mayonnaise can be stored in the refrigerator for up to 2 weeks.
Conclusion:
Making mayonnaise at home is easy and rewarding. With just a few simple ingredients and a few minutes of your time, you can create a delicious, versatile condiment that can be used in a variety of dishes. So next time you're in need of mayonnaise, skip the store-bought stuff and make your own instead. You won't be disappointed!
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