Time 10m Yield 9 fluid ounces Number Of Ingredients 7 Steps:
In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you’ve got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture. Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.
Time 10m Yield Makes approximately 1 cup Number Of Ingredients 6 Steps:
If you have a large food processor, use the smaller bowl attachment that came with your processor so that the bowl is not too large for the amount of mayonnaise this recipe makes. Not using the smaller bowl can prevent the mayonnaise from emulsifying since the mixture will not have enough contact with the blade. If you do not the smaller bowl attachment, making the mayonnaise with an immersion blender or by hand are alternatives. Or simply make a larger batch and double the recipe and use the standard bowl attachment. You might find success with a high-speed blender, but based on reviews and comments from readers, using a blender seems to be less fail-proof. Add egg to the small bowl of a food processor and process for 20 seconds. Add the mustard, vinegar, and salt. Process for another 20 seconds. Scrape the sides and bottom of the bowl, turn the food processor on then begin to slowly add the oil in tiny drops until about a quarter of the oil has been added (this is critical for proper emulsification). When you notice that the mixture is beginning to thicken and emulsify, you can be a little less strict. With the processor on, continue to add it slowly, but increase to a very thin stream instead of drops of oil. When all of the oil has been added, scrape the bottom and sides of the bowl and process for an extra 10 seconds. Taste mayonnaise for seasoning then add salt, lemon juice or extra vinegar to taste. Note, if the mayo seems too thin, slowly stream in more oil with the processor running until thick.
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.
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.
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.
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.
Time 5m Yield 2 cups Number Of Ingredients 5 Steps:
Add the egg yolks, Dijon mustard, vinegar, 1 1/2 teaspoons kosher salt, and 2 tablespoons water to the bowl of a food processor fitted with the blade attachment. Blend until the ingredients are combined. Pour the oil into a measuring cup with a spout. With the processor running, pour in the oil very slowly, in a steady stream. It is important to add the oil slowly because if added too fast, the mayonnaise can break (see Cook’s Note). This will take about 3 minutes. You will begin to see the mixture resemble mayonnaise after about half the oil has been added. As soon as all the oil has been added, transfer to an airtight storage container. Keep the mayonnaise refrigerated for up to 2 days.
Yield Makes 1 1/2 cups Number Of Ingredients 4 Steps:
In a blender, combine egg with about 1 teaspoon of oil and salt. Blend at lowest speed. With blender still running, add remaining oil in a slow, steady stream until it is incorporated. If you prefer a thicker mayonnaise, blend for an additional 10 seconds at a higher speed. Transfer mayonnaise to a bowl, and stir in vinegar. Serve immediately, or refrigerate, covered, for up to 2 days.
Time 25m Yield 1-1/4 cups. Number Of Ingredients 6 Steps:
In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, water and lemon juice until mixture reaches 160° or is thick enough to coat the back of a spoon. While stirring, quickly place the bottom of the pan in a bowl of ice water; continue stirring for 2 minutes or until cooled., Transfer to a blender. Add salt and pepper. While processing, gradually add oil in a steady stream. Transfer to a small bowl. Cover and refrigerate for up to 7 days.
Time 5m Yield 1-2 serving(s) Number Of Ingredients 6 Steps:
Beat/Blend the Egg Yolk until it gets a little thicker. ( About 2 Mins). Add the mustard and lemon juice Blend. Now. Take the oil, and while your beating the egg yolk mixture at the same time, drizzle in the oil, the slowest you can. It should be a light yellow color. Now you can add Salt and Pepper if you want. Enjoy!
