What on earth can I do with all of these extra eggs?
For starters, stop buying expensive mayonnaise and make your own
dressings at home! Your family will love these recipes, they are quick
and easy and require very little time or effort, taste great and use up
those eggs. There are several ideas to choose from, or search for one
that better suits you. Unless you have a large family, make mayo at
home mostly for a big bowl of pasta salad or a big batch of tuna salad,
you can use most of a recipe that way and have very little waste. Make
sure to date any leftovers and keep them only about 7-10 days, covered,
in the refridgerator. ENJOY!!
Mayonnaise Recipe #1 of 3
• 2 egg yolks
• ¼ teaspoon of mustard
• 1 teaspoon of white wine vinegar
• 250 ml / 8.8 fl oz of olive
oil (don't use extra virgin as it has a rather bitter taste)
• 2 teaspoons of hot water
• ½ teaspoon of lemon juice or to taste
• salt & pepper to taste
Place the 2 egg yolks, mustard and vinegar in a blender or large bowl.
Whisk for 1 minute. Very slowly pour in the oil, whisking continuously
until the mixture has a thick consistency. Whisk in the hot water, this
helps stabilize the mayonnaise and gives it a lighter color. Flavor
with lemon juice, salt and pepper. Chill before use. If stored in a
covered container and refrigerated, the mayonnaise will keep for up to
2 weeks.
(Makes just over one cup)
Variations
Garlic Mayonnaise or Aioli: Add ½ to 1 teaspoon of crushed garlic.
Herb Mayonnaise: Add 1 to 2 tablespoons of your favorite fresh herbs finely chopped. e.g. parsley or chives.
Tartare: Add ½ a tablespoon of chopped capers and 1½ tablespoons of chopped Gherkin.
Chilli: Add ½ to 1 teaspoon of very finely chopped chilli pepper or alternatively 1 to 2 teaspoons of sweet chilli sauce.
Thousand Island or Seafood Cocktail: Add 2 tablespoons of tomato sauce
(ketchup), 1 tablespoon of brandy or sherry (optional), 2 teaspoons of
Worcester Sauce (Lee & Perrins), 2 to 3 drops of Tabasco sauce (to
taste) and a pinch of paprika.
Caesar or Anchovy: Add 3 or 4 finely minced anchovy fillets, and ¼ to ½ a teaspoon of crushed garlic.
Red Capsicum: Puree a small piece of capsicum to make 2 tablespoons of smooth paste and mix with the mayonnaise.
Sun Dried Tomato: Add 1 or 2 finely minced sun dried tomatoes and 2 to 3 leaves of shredded basil (optional).
Blue Cheese: Soften and puree a small wedge of blue cheese and mix with the mayonnaise.
Parmesan: Add ½ to 1 tablespoon of finely shaved parmesan.
Orange: Place lemon juice with orange juice in the recipe and add a little grated orange rind (zest).
Mayo Recipe #2
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:
• 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. (I've seen something elsewhere that says this will keep
for 2 weeks, but I guess I wouldn't push it.)
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. Serve with fruit salads.
Thin Mayonnaise: Prepare mayonnaise, then thin to desired consistency by beating in hot water, a tablespoon at a time.
Mayonnaise #3
Yield: 1 Servings
1 c Salad oil
1 Egg OR
2 Egg yolks
2 tb Lemon juice OR
2 tb Vinegar
Salt and pepper
Paprika
Beat egg or egg yolks with a rotary beater until slightly thick;
add 1 teaspoon oil at a time beating well after each addition, until
1/3 cup has been added. Add a few drops lemon or vinegar. The mixture
should be quite thick and perfectly smooth. If it isn't you added the
oil too quick or didn't beat it enough. Continue to add the oil and
acid alternately until it's used up. Add seasonings to taste. Store
covered in the refrigerator.
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