Best Homemade Mayo Recipes

HOMEMADE PALEO MAYO

Steps:

• Combine egg, lemon juice, mustard, salt, and cayenne pepper in a blender; blend until smooth. Drizzle in olive oil, blending until the mixture thickens, about 5 minutes.

CALAMARI FRIES WITH HOMEMADE COCKTAIL SAUCE AND PONZU MAYO

Steps:

• Heat canola oil to 360 degrees F in a pot.
• Slice the squid against the grain into strips. Mix the flour with some sea salt and black pepper and pour out onto a plate. Dredge the squid first in the flour, then in the eggs, and then in the breadcrumbs. Fry until golden and crispy, 20 seconds. Drain on a wire rack.
• Place the calamari fries in a glass and garnish with lemon wedges. Serve with the Homemade Cocktail Sauce and Ponzu Mayo in shot glasses.
• Mix the ketchup, horseradish, paprika, cayenne, lemon zest, Worcestershire and lemon juice in a bowl, and season with black pepper.
• Mix together the mayonnaise, chili sauce, ponzu and garlic in a bowl.

HOMEMADE MAYO

Steps:

• Add egg yolks and mustard to a bowl and whisk to combine. Blend in a circular motion with an immersion blender and slowly add the oil, taking care for the first 30 seconds to avoid splitting.
• Add the rest of the oil until you have a thick, glossy mayonnaise. Add lemon juice, salt and pepper, then blend a little more and serve.

DANI'S HOMEMADE BLENDER MAYO

Steps:

• Add whole egg and egg yolks to the blender and pulse for a few seconds.
• Add lemon juice, vinegar, salt, sugar, mustard and paprika. Pulse for 30 seconds (mixture should be pale yellow and runny).
• Keeping the lid on, with the middle plug removed, blend ingredients, adding the oil SLOWLY (and I mean slowly!) , only a few drops at at time at first, and then in a sloooooow steady stream. Mayo will lighten and thicken before your eyes!
• Add salt, pepper, etc to taste, refrigerate and enjoy! Use within a few days, though -- it won't keep like a store brand.

HOMEMADE MAYO

Steps:

• Crack egg into the bowl of a blender and let sit at room temperature for 30 minutes. Blend egg at medium speed, slowly adding lemon juice until well beaten, 2 to 3 minutes.
• Combine vegetable oil and olive oil together in a separate container. Add through the top hole of the blender in a tiny stream, until thoroughly combined.
• Pour in Dijon mustard, hot sauce, seasoned salt, and black pepper; blend until well combined, 2 to 3 minutes more. Transfer to a container with a lid. Refrigerate for 30 minutes before serving.

HOMEMADE MAYO

Steps:

• Using a blender, blend together first 5 ingredients.
• Open small cap on the cap of your blender.
• SLOWLY add in the oil. (The blender should be running at moderate speed).
• Enjoy! ;).