Out of mayo!!?!
Out of mayo!!?
I'm making deviled eggs and realized i don't have any mayo! Is there anything else I can use as a quick substitute?
Answers:
You'll be amazed at the flavor of homemade mayonnaise. It's really simple and fast to make with a blender or processor. Variations are given for flavored mayonnaises as well.
INGREDIENTS:
* 2 egg yolks
* 3/4 teaspoon salt
* 1/2 teaspoon powdered mustard
* 1/8 teaspoon sugar
* Pinch cayenne pepper
* 4 to 5 teaspoons lemon juice or white vinegar
* 1-1/2 cups olive or other salad oil
* 4 teaspoons hot water
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.
http://homecooking.about.com/od/saladrec...
If not just put some olive oil on the eggs with a pinch of salt.
i'm not sure, but you could probably ask a neighbor if you could borrow some..know it is prob really late. Do you have any sour milk, sour cream, cream cheese, or yoghurt? Those might work. It might not be as good, but it could work.
Cottage cheese. Either as is, or run it through the blender to make it smooth. It isn't tangy like mayo so you'll have to add something like mustard or Grey poupon for extra flavor.
Any kind of creamy salad dressing-ranch, buttermilk, etc. Use a little less to avoid runny filling.
You can used yogurt instead of mayo in most cases there isnt much difference in the taste at all really.......
Here we go:
The yoke of 4 eggs
1 cup oil
1 tsp mustard powder
Very slowly drop the oil into the egg yokes and beat and beat and beat.
Also at the same time add the mustard powder.
The secret in making this is in the beating and adding the oil slowly and eventually you will have your home made mayo.
Hope it works.
Suz
Basic:
Sour Cream, Cottage Cheese (put in blender or mixer briefly) or Plain Yogurt
More complex (option 1):
1 c. yogurt
1 tbsp. lemon juice
1/4 tsp. prepared mustard
1 hard boiled egg, chopped fine
1/4 tsp. celery seed or curry
1/2 tsp. salt
More complex (option 2):
1/2 cup of milk
1/4 teaspoon mustard
2 teaspoons of lemon juice
Dash of salt
1/4 teaspoon of paprika
6 teaspoons of vegetable oil
Combine milk, mustard, lemon juice, salt, and paprika in blender. Use a low setting and do not over mix. Slowly add the oil, one drop at a time. This will cause the mixture to thicken.
Check this link out, hope it helps..
http://www.ehow.com/how_7007_make-mayonn...
hey there! Why don't you make your own mayo? Beat 2 egg yolks with half tsp of salt, mustard powder and a tsp of lemon juice, until it's thick and yellow. Add about 1/4 cup of oil (drop by drop whilst beating hard all the time). Beat in another tsp of lemon juice and a tsp hot water. add another 1/4 cup of oil same method as before. Beat in another tsp of lemon J and water and add 1/2 cup oil but this time in a steady stream beating constantly, keep beating and it should be done. If you like it thinner add more Lemon J or hot water to your own taste. Hope that helps x
Ingredients:
1 tablespoon cornstarch
1 cup cold water
2 tablespoons olive oil
2 tablespoons white vinegar
2 tablespoons plain low-fat yogurt
1 teaspoon prepared yellow mustard
1/2 teaspoon prepared horseradish
Directions:
1. Place the cornstarch in a small saucepan, whisk in the cold water, and set the pan over medium heat. Cook, stirring constantly, until the mixture comes to a boil. Boil for 1 to 2 minutes or until the mixture is clear. Remove from the heat and transfer to a small bowl.
2. Whisk in the olive oil, vinegar, yogurt, mustard, and horseradish. Store tightly covered in the refrigerator for up to 2 weeks.
Substitute plain, nonfat or lowfat yogurt for one-third to one-half the mayonnaise normally used in tuna, chicken and potato salads, as well as for coleslaw or on sandwiches. You'll enjoy the familiar tang and creaminess of mayonnaise without the excess fat.