35 homemade mayonnaise egg yolk Recipes

homemade mayonnaise, egg yolks, room temperature, garlic, pressed, vegetable oil, salt and pepper to taste, red wine vinegar , or to taste, eggs, shallot, minced, salmon, drained and flaked, salt and pepper to taste

eggs (you will need 2 coddled egg yolks and 1 coddled whole egg), dijon mustard, sugar, salt, grinds fresh ground black pepper, lemon juice, canola oil

egg yolks, fresh lemon juice, white vinegar, dry mustard, salt, sugar, cayenne pepper, canola oil

egg yolks, water, lemon juice, salt, white pepper, olive oil

egg yolks, red wine vinegar, dijon mustard, kosher salt, neutrally flavored oil (vegetable, canola, peanut)

vegetable oil (i use canola), whole egg, egg yolks, yellow mustard, lemon juice , to taste, cayenne, salt

egg yolk, lemon juice, yellow mustard, oil (i use canola), salt, pepper

egg yolks, lemon juice, white vinegar, salt, sugar, dry mustard, olive oil or 1/2-1 cup canola oil

egg yolk (from a pasteurized egg), white wine vinegar or champagne vinegar, kosher salt, vegetable or grapeseed oil, extra-virgin olive oil

egg yolks, red wine vinegar, dijon mustard, kosher salt (to taste), canola oil (any neutrally flavored oil)

salt, dry mustard, paprika, red pepper, egg yolks, vinegar, vegetable oil, divided, lemon juice

egg yolks, wine vinegar or 3 -5 tbsp lemon juice, olive oil or 1 1/2-2 1/4 cups salad oil or 1 1/2-2 1/4 cups a mixture of each oil, salt, dry mustard or 1/4 tsp prepared mustard

pure olive oil, vegetable or grapeseed oil, pasteurized egg yolk, at room temperature, distilled white vinegar, kosher salt

dijon mustard, egg yolk, white wine vinegar, corn oil or 2 cups peanut oil or 2 cups vegetable oil, salt, fresh ground pepper

kilograms ) freshly poached salmon, tomato and mint salad, cucumber and fennel salad, piped potato salad, egg mayonnaise, tiny spring onions, lettuce, watercress, segments of lemon, free-range eggs, homemade mayonnaise, chopped chives, salt and freshly ground pepper to taste, egg yolks , free-range, salt, english mustard or 1/4 tsp french mustard, dessertspoon white wine vinegar, oil (sunflower, arachide or olive or a mixture)- we use 6 fl oz (175 milliliters) archide and 2 fl oz (50 milliliters) olive

mayonnaise, fresh lemon juice, garlic clove, pressed, minced fresh italian parsley, grated onion, anchovy paste, hard-boiled large egg yolks, extra-virgin olive oil, drained capers, olive oil, tarragon vinegar, bay leaves, broken, ahi tuna steaks (each about 1 inch thick ), nonstick vegetable oil spray, crusty artisanal rolls or squares of focaccia, split horizontally