Why not give homemade mayonnaise a try! Making your own mayonnaise is so easy! Homemade tastes much better than supermarket brands at a fraction of the cost. When you think of mayonnaise you probably think of spreading it on a sandwich. Mayonnaise is a standard sandwich favorite, right along side of mustard. Mayonnaise is a flavorful addition to a wide range of foods. Best of all, you get to use one of the most versatile kitchen tools available - the blender!
When you go to better restaurants you will find that most chefs make their own mayonnaise from scratch. It's a simple process that is so easy you will be wondering why you've never made your own homemade mayonnaise before. Simply combine egg yolks and vinegar. Some recipes use mustard, olive oil or canola oil and lemon juice. The process of making mayonnaise must be precise for the ingredients to emulsify (combining two liquids together which normally don't mix well).
Immersion Hand Blender
With this recipe you can use either a kitchen blender or an immersion hand blender. If you use a standing kitchen blender, all you need is the jar. If you are using an immersion hand blender you will need a wide mouth jar.
Ingredients
Makes 1-1/2 cups
How to pasteurize an egg
Making your mayonnaise as safe as possible is an easy process to do. Here is the technique for pasteurizing an egg and you can use this technique for any mayonnaise recipe.
1. Separate your yolks from your egg whites. Save the egg whites for later or you can make yourself a nice egg white omelet.
2. Gently place the egg yolks in a bowl or double boiler filled with cold water. Be real gentle because you don't want to break the yolks.
3. Place water in a pot and place the bowl atop the pot, make sure it fits snugly. Bring the water to a gentle simmer, gently heating the water in the egg bowl.
4. Insert a food thermometer paying close attention to the desired temperature. Pasteurization temperature is between 125.6 and 136.4 degrees Fahrenheit (52 and 58 degrees Celsius) - any higher temperature will cook the eggs.
5. Once the temperature reaches 131 degrees Fahrenheit (55 degrees Celsius), turn off the heat, let the bowl continue to sit on the hot water pot. Wait 5 minutes with the egg temperature at 131 degrees Fahrenheit (55 degrees Celsius), now your eggs are pasteurized and bacteria free.
6. Add a bit of cold water to the bowl (this makes it easier to handle) then, using a strainer, drain off all the egg water keeping the yolks in the bowl. Place egg yolks in a wide mouth jar and begin making your homemade mayonnaise.
Using a Blender -immersion blender
Place yolks, salt, mustard, sugar, pepper, and 3 teaspoons of lemon juice or white vinegar in the blender jar and blend for 15 seconds on low speed. (if using an immersion blender place in a wide mouth jar) Now, with the motor running, slowly, in a fine stream add ½ a cup of olive oil, beating constantly, then add in the remaining lemon juice or white vinegar and water. If the mayonnaise is to thick, thin it out with an some additional hot water. Cover and refrigerate until needed, the mayonnaise will last up to 1 week.
Now a lot of people are afraid to use raw eggs for safety eggs issues, no one wants to eat an egg contaminated with salmonella and I don't blame them. However, the American Egg Board - http://www.aeb.org says The risk of getting a foodborne illness from eggs is very low. However, the nutrients that make eggs a high-quality food for humans are also a good growth medium for bacteria. In addition to food, bacteria also need moisture, a favorable temperature and time in order to multiply and increase the risk of illness. In the rare event that an egg contains bacteria, you can reduce the risk by proper chilling and eliminate it by proper cooking. When you handle eggs with care, they pose no greater food-safety risk than any other perishable food.
The inside of an egg was once considered almost sterile. But, over recent years, the bacterium Salmonella enteritidis (Se) has been found inside a small number of eggs. Scientists estimate that, on average across the U.S., only 1 of every 20,000 eggs might contain the bacteria. So, the likelihood that an egg might contain Se is extremely small - 0.005% (five one-thousandths of one percent). At this rate, if you're an average consumer, you might encounter a contaminated egg once every 84 years.
Buying Tips:
When buying eggs, check the "use by date", make sure that the eggs are not cracked or broken. Use Extra Virgin Olive Oil (EVOO is what Rachel Ray calls it). Make sure you check the "use by date" on all products but the shelf life can usually extend beyond that. Store your olive oil or canola oil in a cool dark place.
Storage Tips:
1. Always refrigerate opened jars. If making homemade mayonnaise make sure the jar is closed properly
2. Commercial mayonnaise can remain at room temperature for some time without danger of bacterial growth, but over time will lose flavor.
3. Freezer and cold temperatures will cause separation and an unpleasant change in texture.
4. Homemade mayonnaise will last four to seven days in the refrigerator.
Here are some varieties of mayonnaise and the herbs and spices that can go in to them.
Try one of the following:
Basil
Cumin
Tarragon
Chili Powder
Lemon
Ginger-Sesame
Horseradish
Or just try one of our other variations using mayonnaise!
Egg Free Mayonnaise: Blend 1 cup low fat cottage cheese, 2 tablespoons olive oil, 1 tablespoon water, 1 tablespoon cider vinegar, 1 teaspoon dry mustard, 1 to 2 teaspoons paprika and a dash of pepper. Occasionally stop to scrape the side with a rubber spatula and then with extra water if necessary. Blend until smooth. For a Russian Egg Free Mayonnaise, add a tablespoon of ketchup.
Remoulade Dressing: Prepare mayonnaise as directed above. Mix in 1 teaspoon minced capers, 1 teaspoon gherkins, 2 teaspoons anchovy paste, 2 teaspoons Dijon mustard, 1 teaspoon minced parsley, 1 teaspoon minced fresh chervil. Serve with seafood or use to dress cold vegetable salads or sliced tomatoes.
Sauce Nicoise: Prepare mayonnaise as directed above and set aside. Mix 2 tablespoons tomato puree with 2 minced pimientos and ½ crushed garlic clove; press through a fine sieve and blend into mayonnaise. Serve on a tuna salad.
Russian Mayonnaise: Prepare mayonnaise as directed above. Mix in ¼ cup black or red caviar, ½ cup of sour cream, and 1 tablespoon minced fresh dill.
Mustard Mayonnaise: Prepare mayonnaise as directed above. Mix in 4 teaspoons of Dijon mustard.
Curry Mayonnaise: Prepare mayonnaise as directed above. Blend in 1 to 2 teaspoons curry powder.
Chantilly Mayonnaise: Prepare mayonnaise as directed above. Fold in ½ cup heavy cream, beaten to soft peaks.
Fruity Mayonnaise: Prepare mayonnaise as directed above. Beat in 3 tablespoons orange juice, 3 tablespoons superfine sugar, 1 teaspoon finely grated orange rind and a pinch of nutmeg. For added zip, mix 1 tablespoon Grand Marnier or other fruit liqueur. Serve with fruit salads.
Garlic Mayonnaise: Prepare mayonnaise as directed above. In a small bowl combine 1/2 cup mayonnaise, 1/2 cup sour cream, 1/2 tsp garlic, 1/2 tsp oregano, mix well. Chill and serve with peppered beef.
Thin Mayonnaise: Prepare mayonnaise as directed above. Add hot water until mayonnaise reaches desire consistency.
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Nesco HB-17 Professional Grip 'n Go Immersion Handheld Blender with Attachments Feature
- Immersion handheld blender with 5 variable speed settings
- Rubberized nonslip handle; long shaft reaches into deep pots and bowls
- 24-ounce mixing/measuring lidded cup; 24-ounce chopping bowl with blade
- Also includes whisk and stainless-steel frother; dishwasher-safe attachments
- Measures approximately 3 by 3 by 15 inches; 1-year limited warranty
Nesco HB-17 Professional Grip 'n Go Immersion Handheld Blender with Attachments Overview
The Grip 'n Go blender makes quick and easy work of smoothies, protein drinks, batters, baby food, gravies, chopped veggies and dressings. This versatile hand blender will mix, chop, blend, whip, grind, puree, mince fast and efficiently. Grip and mix while food cooks in original pot, saving extra dishes for a faster clean up. Powerful and portable with 5 variable speeds from 7,000 rpm to 15,000 rpm and a 17,500 RPM TurboPulse feature. Rubberized non slip handle has comfortable grip and is easy to clean. Attachments are dishwasher-safe. Comes with 3 cup / 24-ounce chopping bowl with stainless steel blade, 3 cup mixing / measuring cup with lid, whisk, stainless steel frother.Available In Stock. |
