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Apr 1, 2024 · Instructions. Add the egg, lemon juice, vinegar, mustard, and salt to the jar that came with your immersion blender. Slowly pour the oil on top and let it settle for a minute. Place your stick blender in the jar and press it firmly to the bottom, making sure it's covering the egg yolk.
Cover and microwave for 15 to 20 seconds, or until the egg starts to bubble. Uncover, whisk until smooth, and microwave for 5 seconds, or until the mixture comes to a boil again. Whisk again, cover, and let sit until cool. Add a pinch of salt and then whisk in 1 cup of oil in a thin stream. NOTE: Use only 1/3 cup or less of extra-virgin olive ...
Sep 18, 2023 · Once the mayonnaise has thickened (this will occur when about 1/3 to 1/2 cup of oil has been incorporated), add the oil a little faster in a steady thin stream until all of the oil has been beaten in. When the mayonnaise becomes too thick to whisk, beat in drops of lemon juice to thin it out.
Mar 29, 2023 · Directions. Add egg yolks, lemon juice, vinegar, mustard, salt, sugar, vegetable oil, and olive oil to a tall, narrow bowl in the order listed. Set an immersion blender into the mixture and hold it against the bottom of the bowl; pulse until a thick, pale mixture begins to form, about 3 to 6 pulses. Continue blending until smooth and creamy.
To make by hand: Place cooked egg yolks in a large bowl and mash with a fork. Add raw egg yolk and vinegar and whisk together until very creamy. Gradually whisk in the oil, drop by drop at first, then in a thin steady stream, whisking constantly and making sure all the oil is incorporated before adding more. Season to taste.
Jun 30, 2021 · Mary Claire Lagroue. Updated on June 30, 2021. When you're baking an egg white frittata or a batch of meringues, don't you dare ditch the egg yolks. Egg yolks are basically liquid gold, perfect for thickening a sauce, puffing a pastry, or amping up pasta's creaminess. Use leftover egg yolks in everything from salad dressing to desserts.
Nov 12, 2023 · Directions. Combine eggs, vinegar, mustard powder, and salt in the bowl of a food processor; pulse until blended. Pour oil in very slowly, with the processor running, until mayonnaise is smooth.
