How to prepare mayonnaise?!
Answers: Please suggest me some easy way to prepare mayonnaise....
here you are:
recipe 1.
2 egg yolks
1 teaspoon dry mustard
1 teaspoon salt
1 1/2 cups vegetable oil
2 teaspoons lemon juice
to taste sugar
Directions
1In a food processor whirl together the yolks, salt and lemon juice.
2Continuing to whirl, SLOWLY add in a THIN STREAM the cold oil, until you reach the consistancy you wish.
3Stop processor and taste, adding 1 t.
4sugar if you wish, and whirl to incorporate.
5This can also be done in a blender.
6Variations-----------.
7Add to 1 cup mayo 3 T.
8or more grated or prepared horseradish for roast beef.
9Add to 1 cup mayo 3 T.
10whipped cranberry jelly and 1 T.
11grated orange peel for turkey sandwiches.
12Add to 1 cup mayo 2 T.
13wasabi paste, 1 T.
14light olive oil, salt and pepper to taste.
15Whisk well and serve with crab cakes or grilled fish.
16Add to 1 cup mayo 1/2 cup chopped herb of your choice and whisk well.
17The sky's the limit once you start adding flavors to homemade mayonnaise.
recipe 2 eggless Mayo
3 tablespoons lemon juice
1/2 cup soymilk
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon prepared mustard
6 tablespoons vegetable oil
Directions
1Put all the ingredients except the oil in a blender.
2Blend on lowest speed.
3Add the oil slowly until the mixture starts to thicken.
4Continue blending until thickened and smooth.
5Transfer to a jar and store in the refrigerator.
recipe 3 tofu mayo
1/2 lb tofu
1/4 cup canola oil
1 tablespoon lemon juice
1 tablespoon sugar
1 1/2 teaspoons prepared mustard
1 teaspoon apple cider vinegar
1/2 teaspoon salt
Directions
1Combine all ingredients in a blender and beat until smooth and creamy.
recipe 4 magic mayo
1 can sweetened condensed milk
1/2 cup vinegar
1/2 cup vegetable oil
1 teaspoon dry mustard
1 teaspoon salt
1 pinch cayenne pepper
1 egg
Directions
1In small mixer bowl, combine all ingredients; beat.
2until mixture thickens, about 2 minutes.
3Chill to blend flavors.
spread it on a piece of bread or get the squeeze bottle
Homemade mayo
1 egg yolk
1/2 teaspoon fine salt
1/2 teaspoon dry mustard
2 pinches sugar
2 teaspoons fresh squeezed lemon juice
1 tablespoon white wine vinegar
1 cup oil, safflower or corn
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.
combine 1 egg plus 1 egg yolk, 1 teaspoon of dijon mustard or regular mustard, the zest and juice of 1 lemon in a food processor and mix until it gets very smooth . Then, slowly add a little bit less than a cup of vegetable oil (you could also use canola or grapeseed, any oil thats neutral in flavor), mix until thick and creamy. Season with salt and pepper.
try to consume it in the first two days after you make it because it spoils quickly