Best Whole Egg Sesame Mayonnaise Recipes
WHOLE EGG MAYONNAISE RECIPE (IMMERSION BLENDER MAYO)
Amazing whole egg mayonnaise recipe made with an immersion blender in less than 3 minutes.
Provided by Adina
Categories Dips, Sauces and Dressings
Time 3m
Number Of Ingredients 5
Steps:
- Add egg, mustard, lemon juice, salt, pepper, and oil to the jar.
- Place the immersion blender in the container; it should sit on the bottom of the jar.
- Turn it on, keep it fixed there and count to 10. The mayo should start to emulsify. Slowly, begin moving the immersion blender up and down, counting to 10-15 again; it should not take much longer than that. The mayonnaise will now be fully emulsified, thick, and glossy. If it is not yet, blend for another 3-5 seconds or so.
- Remove the immersion blender from the jar and stir the mayo.
- Flavor: Adjust the taste with more salt, if necessary, lemon juice (1-2 teaspoons extra, to taste), and add other ingredients, if desired (See blog post for suggestions).
Nutrition Facts : ServingSize 1 cup (whole recipe), Calories 2104 kcal, Carbohydrate 1 g, Protein 6 g, Fat 234 g, SaturatedFat 19 g, TransFat 6 g, Cholesterol 186 mg, Sodium 691 mg, UnsaturatedFat 205 g
EASY HOMEMADE WHOLE EGG MAYONNAISE
Steps:
- Measure all ingredients into a tall mixing cup.
- Insert the blender and process on high speed until mayonnaise forms, usually in half a minute. Move the blender up and down and in a circular motion to be sure that everything is fully mixed.
- Taste; if desired, adjust salt or lemon juice. If you feel the mayo is too thick, thin it by blending in very hot water one teaspoon at a time. If it's a bit thin, blend in a little more oil, a tablespoon or two at a time.
- Measure out the eggs, vinegar, mustard, salt, and white pepper into the bowl of a food processor. Blend on slow speed until well combined.
- Increase the speed to high and add the vegetable oil in a slow, continuous trickle through the feeder tube until the mayonnaise thickens. How much oil this takes depends on how large the eggs were.
- Taste the mayonnaise; adjust the seasoning and lemon juice or vinegar to taste. Briefly blend again to incorporate any additions.
- If you feel the mayonnaise is too thick, simply add hot water one teaspoon at a time with the motor running until the mayonnaise has the desired consistency.
Nutrition Facts : Calories 251 kcal, Carbohydrate 0 g, Cholesterol 23 mg, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, Sodium 100 mg, Sugar 0 g, Fat 28 g, ServingSize 16 servings, UnsaturatedFat 0 g
WHOLE EGG SESAME MAYONNAISE
Sesame whispers sweet-nothings in your ear with this light and tangy adaptation. This recipe avoids vegetable oil while incorporating the complete egg to deliver a healthy-choice alternative spread. Fresh mayo should be used within 2 weeks or less. nnAlways serve chilled. Put on sandwiches, in a light crab salad, or use in deviled eggs with a spice injection. Use a pasteurized egg, if possible.
Provided by Clark in Texas
Categories Sauces and Condiments
Time 10m
Yield 8
Number Of Ingredients 6
Steps:
- Combine egg, mustard, vinegar, lemon juice, and salt in a blender. Blend on high speed for for 15 seconds. Remove the cover and slowly pour sesame oil into the blender in a steady stream until mixture begins to emulsify. Reduce speed to about 80%; blend until fully emulsified.n
- Pour into into a wide-mouthed container and cover. Refrigerate immediately.n
Nutrition Facts : Calories 191.5 calories, Carbohydrate 0.2 g, Cholesterol 23.3 mg, Fat 21.2 g, Protein 0.9 g, SaturatedFat 3.1 g, Sodium 105.7 mg, Sugar 0.1 g
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