Simple Way to Prepare Super Quick Homemade Make Ahead Mayo

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, make ahead mayo. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Make Ahead Mayo is one of the most popular of current trending meals on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Make Ahead Mayo is something which I’ve loved my entire 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 begin with this particular recipe, we have to prepare a few components. You can have make ahead mayo using 7 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Make Ahead Mayo:

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

Steps 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 exceptional food make ahead mayo recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!