Easiest Way to Prepare Quick Make Ahead Mayo

Hey everyone, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, make ahead mayo. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Make Ahead Mayo is one of the most popular of current trending foods on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Make Ahead Mayo is something which I’ve loved my whole life.

Our homemade mayo can be stored for one month because it's made with pasteurized egg yolks. Mixing the yolks with water and lemon juice kept the base of our mayo fluid even. You can also have the recipes delivered via the Mayo Clinic App. Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.

To get started with this recipe, we have to first prepare a few ingredients. You can cook make ahead mayo using 7 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Make Ahead Mayo:

1. Make ready 3 Tbsp Water
2. Get 2 Large Egg Yolks
3. Take 4 Tbsp Lemon Juice
4. Prepare 1 1/2 Cups Vegetable Oil divided
5. Take 3/4 tsp Salt
6. Make ready 1/2 tsp Dijon Mustard
7. Take 1/4 tsp Sugar

We love using this mayonnaise to make our Potato Salad, this Coleslaw or our Broccoli Salad. Use it to make our Simple Egg Salad, which is perfect for make-ahead lunches. Adam loves using homemade mayo to make his Maryland-Style Crab Cakes. Here are the two things you MUST do to make sure your mayo emulsifies: Use a room temperature egg.

Instructions to make Make Ahead Mayo:

1. In a medium bowl, gently stir water, egg yolks and lemon juice until no streaks of yolk remain. Microwave the mixture stirring gently every 10 seconds until the mixture thickens slightly, 1 to 2 minutes. Remove from the microwave and immediately add 1/4 cup oil, salt. mustard and sugar and whisk to combine.
2. Strain the mixture through a fine mesh strainer into a food processor. With the food processor running, slowly drizzle in the remaining 1 1/4 cups oil in a thin stream about 2 minutes. Scrape the bottom and sides of the bowl and process 5 seconds longer.
3. Transfer to an airtight container and refrigerate for up to 1 month.

Adam loves using homemade mayo to make his Maryland-Style Crab Cakes. Here are the two things you MUST do to make sure your mayo emulsifies: Use a room temperature egg. Whatever you do, don't pull an egg out of your refrigerator and try to make mayo with it. You might get lucky and it will work, but chances are it won't. Thanks to mayo, you can make your mashed potatoes ahead of time without worrying about their texture.

So that’s going to wrap this up with this special food make ahead mayo recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!