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At a Glance Prep Time : 5min Cook Time : 5min Course : Salad, Sauces, Seasonings Special : Caffeine-Free, Easy, Few Ingredients, Gluten-Free, High Protein, Lactose-Free, Low Carb, Non-Alcoholic, Quick, Wheat-Free Type of Prep : Blend / Process, Chill, No Cook, No-Bake, Refrigerate Cuisine : French, U.S. Regional Occasion : Fall, Family Dinner, Spring, Summer, Winter Related ResourcesNew posts to the Home Cooking forums:Homemade Mayonnaise RecipeFrom The New Doubleday Cookbook by Jean Anderson & Elaine Hanna (Doubleday) You'll be amazed at the bright flavor of homemade mayonnaise. It's really very simple and fast to make with a blender or processor. Variations are given for flavored mayonnaises as well. INGREDIENTS:
PREPARATION:Beat yolks, salt, mustard, sugar, pepper, and 1 teaspoon lemon juice in a small bowl until very thick and pale yellow. (Note: If using electric mixer, beat at medium speed.) Add about 1/4 cup oil, drop by drop, beating vigorously all the while. Beat in 1 teaspoon each lemon juice and hot water. Add another 1/4 cup oil, a few drops at a time, beating vigorously all the while. Beat in another teaspoon each lemon juice and water. Add 1/2 cup oil in a very fine steady stream, beating constantly, then mix in remaining lemon juice and water; slowly beat in remaining oil. If you like, thin mayonnaise with a little additional hot water. Cover and refrigerate until needed. Do not keep longer than 1 week.
Yield: 1-1/2 cups Blender or Processor Mayonnaise Place yolks, salt, mustard, sugar, pepper, and 3 teaspoons lemon juice in blender cup or work bowl of a food processor fitted with the metal chopping blade, and buzz 15 seconds (use low blender speed). Now, with motor running, slowly drizzle in 1/4 cup oil (use moderately high blender speed). As mixture begins to thicken, continue adding oil in a fine steady stream, alternating with hot water and remaining lemon juice. Stop motor and scrape mixture down from sides of blender cup or work bowl as needed. Variations Remoulade Dressing: Prepare mayonnaise as directed, then mix in 1 tablespoon each minced capers and gherkins, 2 teaspoons each anchovy paste and Dijon mustard, and 1 teaspoon each minced parsley and fresh chervil. Serve with seafood or use to dress cold vegetable salads or sliced tomatoes. Sauce Nicoise: Prepare mayonnaise as directed and set aside. Mix 2 tablespoons tomato puree with 2 minced pimientos and 1/2 crushed clove garlic; press through a fine sieve and blend into mayonnaise. Russian Mayonnaise: Prepare mayonnaise, then mix in 1/4 cup black or red caviar, 1/2 cup sour cream, and 1 tablespoon minced fresh dill. Mustard Mayonnaise: Prepare mayonnaise, then mix in 4 teaspoons Dijon mustard. Curry Mayonnaise: Prepare mayonnaise, then blend in 1 to 2 teaspoons curry powder. Chantilly Mayonnaise: Prepare mayonnaise, then fold in 1/2 cup heavy cream, beaten to soft peaks. Fruit Mayonnaise: Prepare mayonnaise, then beat in 3 tablespoons each orange juice and superfine sugar, 1 teaspoon finely grated orange rind, and a pinch nutmeg. For added zip, mix in 1 tablespoon Grand Marnier or other fruit liqueur. Serve with fruit salads. Thin Mayonnaise: Prepare mayonnaise, then thin to desired consistency by beating in hot water, a tablespoon at a time. Source: The New Doubleday Cookbook by Jean Anderson & Elaine Hanna (Doubleday) Reprinted with permission. Related ResourcesNew posts to the Home Cooking forums: |
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