Number Of Ingredients 4 Steps:
Tip the egg yolks and mustard into a bowl, season with salt and pepper and whisk together until completely combined. Whisking constantly, add a small drop of oil and whisk until completely combined, then add another drop and continue a drop at a time until the yolks and oil combine and start to thicken. Once you’re confident the oil and eggs are coming together you can add the oil a bit more at a time, but be patient, as adding the oil too quickly will cause the mayonnaise to split and curdle. Once all the oil has been whisked into the eggs and you have a thick, spoonable mayonnaise, whisk in the vinegar or lemon juice and season to taste. Will keep in the fridge for two days.
Yield 1 1/4 cups Number Of Ingredients 6 Steps:
Beat the eggs in a mixing bowl. Add the salt, pepper and mustard powder. Using an electric mixer, beat the egg yolk mixture at a consistent speed. Add a little oil and a little vinegar on an alternating basis. If the oil separates from the mixture, add a touch of warm water.
Time 2m Number Of Ingredients 6 Steps:
In a narrow, tall cylinder, like the one that comes with a stick blender, combine the sunflower oil, egg, lemon juice, white wine vinegar, mustard, and salt. Place the stick blender all the way into the cylinder and turn it on. Within a few minutes, the sauce will emulsify into thick, white mayonnaise. Add more oil if you prefer it thicker. Chill immediately in the refrigerator. Notes:
Time 5m Yield 8 Number Of Ingredients 6 Steps:
Place light olive oil, egg, lemon juice, Dijon mustard, salt, and pepper together in a bowl. Use a hand-held immersion blender to blend mixture together, placing the blade directly on top of the egg yoke. Pull up the immersion blender slowly when fully emulsified, taking care not to over blend. Store in a tightly closed container; refrigerate until using.
More about “dutch mayonnaise recipes”
Time 5m Yield 2 cups Number Of Ingredients 5 Steps:
You can do this by hand with a whisk or with a hand held mixer. If using a food processor, it’s better to use whole eggs. Mix all ingredients, except the oil. Slowly add oil, drip by drip. don’t do it too fast or it’ll fail. If everything goes well, the mayo will slowly thicken, stop adding oil when you have the right consistency. If it fails, restart, you can slowly add the failed batch later on into the successive batch. Don’t keep this stuff in the fridge like a jar of mayo! It doesn’t have any preservatives.
