I think many housewives have at least once thought about how to make homemade mayonnaise so that it tastes no worse than store-bought mayonnaise. Some may have tried to make mayonnaise at home, but it didn’t work out, it didn’t whip up, it separated, or something else happened to it. In general, today I will write a recipe for making homemade mayonnaise, which always works! And it not only turns out to be the right consistency, it turns out very tasty.
Preparing this mayonnaise takes only 5 minutes (this time includes preparing the products). That is, making mayonnaise yourself is faster than going to the store. But to make mayonnaise, you need to make it with an immersion blender. In this case there will be a 100% result! If you prepare mayonnaise with a mixer or a whisk, you need to use other recipes. But not everything is so simple with them, you need to pour the oil very carefully, you need to beat for a long time, you need to take the ingredients at the same temperature and it still may not work.
In general, take an immersion blender, a bowl (or a jar - not a wide dish) and read on to find out what ingredients you need. I will write two recipes for homemade mayonnaise: with egg and with milk.
Remember that homemade mayonnaise does not last long because it contains raw eggs (shelf life - 2 days, maybe 3). Mayonnaise made with milk can be stored a little longer and given to children.
Quick mayonnaise “Provencal” in a blender with egg
Make mayonnaise in the amount indicated in the recipe. If you need more mayonnaise, make it again. Use one egg at a time, so you get a guarantee that everything will work out. Eggs for mayonnaise should be taken as fresh as possible. You can buy ready-made mustard. But if you want to get the most natural product, make your own mustard from powder.
You can put any acid - lemon juice, vinegar (table or fruit). Take only refined oil so that it is odorless. If the oil is unrefined, the mayonnaise will taste like oil, which is not very pleasant. Add a little salt, sugar, mustard and acid first. Then taste it and add the ingredient you are missing. This way you get a delicious “Provencal” mayonnaise, but natural.
- refined vegetable oil - 180-200 gr.
- egg - 1 pc.
- mustard - 0.5 tsp.
- salt - 0.5 tsp.
- sugar - 0.5 tsp.
- lemon juice - 1 tbsp.
Method for preparing mayonnaise using a blender.
1. Break an egg into a narrow blender bowl (you can take a jar). An important nuance - the yolk must be whole and not float.
Many people say that the egg should be at room temperature, as should all the ingredients, so that they mix more easily. You can take the egg out of the refrigerator in advance to be on the safe side. I usually take an egg from the refrigerator and everything works out.
2. Pour vegetable oil into the yolk, add mustard, salt, sugar, lemon juice or vinegar. In this recipe, all ingredients are added at once; no gradual additions are necessary. The only thing is that after cooking you can add acid or salt with sugar to your taste and beat again.
3. Now take an immersion blender and cover the yolk with it. Press the blender into the bottom of the bowl.
4. Turn on the blender at maximum speed and blend for the first 10 seconds without lifting the attachment from the bottom of the bowl.
5. The yolk will begin to emulsify with the oil, and white mayonnaise will begin to appear from the holes in the nozzle!
6. Then, after holding the attachment near the bottom for 10 seconds, begin whisking the mayonnaise in an up and down motion as usual. The oil will be mixed in small portions with the yolk and you will get real mayonnaise.
7. Beat for 1-1.5 minutes until smooth. Taste and adjust if necessary and mix everything again. That's all! Quickly and without hassle, you get real homemade mayonnaise, thick and tasty.
Make mayonnaise according to this recipe and you will succeed.
Homemade mayonnaise without eggs with milk
If you are not sure about the quality and freshness of eggs or there are children in the house who will eat salads with mayonnaise, prepare this sauce with milk. In this case, it will be stored longer than mayonnaise with egg.
Important! The milk for this recipe must be at room temperature. Cold milk will not make mayonnaise. Natural milk without herbal additives will also froth better.
The ratio of milk to vegetable oil should be 1 to 2. Add the amount of salt, sugar, mustard, vinegar to your taste.
Ingredients:
- milk - 100 ml
- refined vegetable oil - 200 ml
- apple cider vinegar (or lemon juice, or table vinegar) - 1 tbsp.
- mustard - 1 tsp.
- salt - 0.5 tsp.
- sugar - 0.5 tsp.
- natural yogurt - 150 gr. (optional to reduce calories)
Method for preparing mayonnaise with milk.
1. Pour milk and vegetable oil into a jar or blender bowl. Pour it all at once, not in portions. You need to beat this mayonnaise, like the previous one, with a submersible blender. Beat near the bottom for a few seconds first, then beat in a smooth motion from top to bottom.
2. When the whole mass is whipped (about 1 minute), add all the flavoring additives to the mayonnaise: mustard, salt, sugar, vinegar. Beat again. The mayonnaise should be thick. Taste the sauce and add missing flavor elements if necessary.
3. Now the mayonnaise is ready. If desired, you can add natural sugar-free yogurt (150 g) to it. This will reduce the calorie content and make the mayonnaise lighter.
4. The finished mayonnaise turns out like real Provencal. Very tasty and natural. To give mayonnaise a new flavor note, add garlic squeezed through a press, chopped herbs, capers or your favorite spices.
This mayonnaise is suitable for dressing salads. When heated (baked), it will separate.
French mayonnaise sauce is probably the most famous of the sauces. Like any celebrity, he has found dozens of “editions” for every taste and for different purposes. Mayonnaise is made with yolks alone, from whole eggs; there is mayonnaise without eggs at all, as well as a sauce for vegans, which is not mayonnaise at all, but is still called that. Several very popular sauces are prepared based on mayonnaise.
The basis of real mayonnaise is unchanged - fresh eggs and good vegetable oil. Everything else - salt, sugar, lemon juice, mustard - is added for taste. Try the classic recipe at least once. Since homemade mayonnaise settled in my house, I have never had another.
Ingredients
- egg – 1 pc.
- vegetable oil – 250 ml
- lemon juice – 1 tbsp. l.
- ready mustard – 1 tsp.
- salt, sugar - to taste
- ground black pepper - to taste (optional)
Preparation
To prepare mayonnaise, you need a mixer or blender and deep dishes (a bowl or a glass from a blender). Eggs for mayonnaise should be fresh, with a bright yolk. You will need both a yolk and a white. Break the egg into a bowl.
Turn the mixer on medium speed. Beat the egg until smooth.
Add vegetable oil little by little (in very small portions) in a thin stream. Pour in the next portion of oil after the previous one is well beaten. Increase mixer speed to maximum.
As you beat, the mixture will change color and become thick and homogeneous. Beat the mayonnaise until the mixture thickens evenly to the desired consistency. If the mayonnaise turns out runny, add a little more oil and whisk again.
French chefs say that you have to beat homemade mayonnaise by hand, and the mixer spoils the taste. But this recommendation is for big fans of the authentic taste of Mayonnaise sauce (this is the full “name” of the well-known sauce).
Now for taste you need to add ready-made mustard, ground pepper, salt and sugar.
ON A NOTE: mustard is added if you want to get a “Provencal” type mayonnaise. This is an optional component.
To give mayonnaise its characteristic taste, add a little lemon juice or vinegar.
Beat everything well again. Taste the mayonnaise; if something is missing, add and beat again.
That's all, delicious homemade mayonnaise is ready. You can store it in the refrigerator in a sealed container.
How to make mayonnaise with a blender Everything is the same as with a mixer. It seemed to me that it was a little faster, the result was similar.
For homemade mayonnaise, choose extra virgin olive oil (unrefined, cold pressed - this is ideal), but refined olive and sunflower oils are also acceptable. Add just a little salt, sugar to taste (powdered sugar is even better). Lemon juice or vinegar will acidify the mayonnaise, mustard will add a piquant note. You can add spices, finely chopped pickled cucumbers, black olives, and olives to the finished sauce (read more about additives).
In order for homemade mayonnaise to whip quickly, all products must be at the same temperature (room temperature).
The ratio of ingredients in the sauce is approximate. Mayonnaise loves eggs, then it turns out richer and tastier. However, this mayonnaise is only good when it is very fresh, and the shelf life does not exceed a day in the refrigerator. Oil, on the contrary, increases shelf life by two to three days.
Note, it turns out not a store product at all, it contains neither water, nor milk, nor, especially, artificial additives. This is real Mayonnaise sauce - the way French chefs conceived it in the 18th century.
As you can see, there is nothing complicated in making mayonnaise at home. It tastes much better than the ready-made industrial one, and will not harm your health or spoil the dish. Its only drawback is that it can be stored for no more than a week, so it is better to make it in small portions.
Don't be afraid to experiment, try different recipes, and you will definitely find one that will become your favorite!
Homemade mayonnaise recipes
Combine seasonings with mayonnaise to create different flavors and for different dishes.
- Mayonnaise with chili pepper good for fried foods: add a few jalapeño stigmas to the sauce and stir well. Adjust the spiciness to your taste.
- With cheese, mushrooms and pasta: Grind the dried tomatoes in a blender and mix them with mayonnaise.
- With seafood, as well as ham and rice: mayonnaise with fresh basil (pre-chopped).
- Real juicy roast beef loves mayonnaise with fresh horseradish. The dressing is also good with herring, smoked red fish and ham.
- Beet mayonnaise: It is done mainly for aesthetic reasons. It’s beautiful to add to “light” dishes. For flounder, for example. Grated boiled beets are used for these purposes.
- Celery mayonnaise Suitable for all meat and fish dishes. Use the root: boil and then grate.
- Curry mayonnaise is universal, suitable for any dish: from eggs and vegetables to turkey and lamb.
You can also add orange juice, onions, garlic, tarragon, dill, tomato paste, gherkins, capers, herring and avocado puree, red and black caviar and almost all herbs, dry and fresh. You can experiment with a variety of products, and many unexpected combinations will surprise you with their originality and sophistication of taste.
- For diabeticsmayonnaise Prepared without sugar, for vegetarians - without eggs.
When combining mayonnaise with other ingredients, do not forget to season it with salt and pepper.
And lastly: while store-bought mayonnaise, especially of unknown origin and composition, is not recommended for all people, homemade mayonnaise, made from fresh and high-quality products, is useful, including for children.
Homemade mayonnaise is an excellent replacement for store-bought mayonnaise. Firstly, it is much healthier because it does not contain preservatives, secondly, it is cheaper, and thirdly, you can add any spices to it to your taste.
Making mayonnaise at home is very simple, and most importantly very fast. The preparation time for delicious homemade mayonnaise is no more than five minutes.
What to make mayonnaise from at home
To prepare homemade mayonnaise we will need the following products:
- vegetable oil, 400 grams
- 2 eggs
- 1 tablespoon vinegar
- salt, pepper to taste
As you can see, the set of products is very simple. When I made mayonnaise for the first time according to this recipe, I didn’t even believe that these products would produce anything similar to mayonnaise.
How to make homemade mayonnaise
Pour 400 grams of refined vegetable oil into a deep blender glass. You can experiment and add a little olive oil.
Add two fresh chicken eggs to a glass of vegetable oil. It is best, of course, if the eggs are homemade. Then the mayonnaise turns out to be a pleasant yellowish color. Store-bought eggs make mayonnaise as white as snow.
Add vinegar, salt and pepper to taste. Place the blender attachment into the glass.
It is important that the nozzle rests on the bottom, then the mayonnaise will whip faster. If you do not lower it completely, then at first the blender will mix the contents of the glass for a long time.
Turn on the blender. The blender blades will first beat the eggs, then the oil will gradually join them and the mixture will begin to change color before your eyes.
Whisk until the mixture thickens evenly to the consistency of mayonnaise.
At this stage, you can taste the homemade mayonnaise and add vinegar, salt or pepper if something is missing.
That's all, the mayonnaise is ready. Description of the recipe took much longer than its preparation.
The most important thing is that you can easily experiment with the taste of homemade mayonnaise. For example, replace vinegar with lemon juice, add mustard (you get Provencal) or garlic.
After homemade mayonnaise, you will never want to buy mayonnaise in the store.
Mayonnaise, which is so disliked by supporters of healthy eating and idolized by bachelors, is just a sauce of French origin, prepared on the basis of eggs and vegetable oil. Mayonnaise itself is not a harmful product, despite its fat content and calorie content, but thanks to preservatives, stabilizers, emulsifiers and modified starch, it, in fact, won the fame of a “harmful” salad dressing, which was blamed for excess weight, cellulite and indigestion stomach. But there is a way out - prepare and enjoy an appetizing, healthy, aromatic and delicious sauce, generously flavoring any dishes with it.
How to make delicious homemade mayonnaise?
There are a huge number of recipes for making homemade mayonnaise - at home you can make classic fatty sauce, diet mayonnaise, and seasoning with various additives. Contrary to the popular belief that making mayonnaise at home is a very complicated process, you can debunk this myth in practice using our tips. We will tell you in detail about the various technologies for preparing this dish, so that you can see for yourself that preparing mayonnaise is simple and easy!
Take 2 eggs and 400 g of vegetable oil (sunflower or olive), 1 tbsp. l. lemon juice or vinegar (apple, wine, grape, balsamic), salt, sugar, pepper to taste and beat everything with a mixer, blender or regular whisk, although you will have to beat it by hand a little longer. An important point is that the blender attachment should be positioned at the bottom of the container so that the sauce can be whipped faster. Before your eyes, the mass will begin to thicken and turn white; all that remains is to add mustard (then you will get Provencal), garlic, herbs, spices and herbs - according to taste and desire. Now you finally know, the benefits of which are obvious, and there is no harm, except for extra centimeters on the waist, if you get carried away and eat too much.
Making low-calorie mayonnaise at home
The recipe for light homemade mayonnaise without cholesterol is even simpler - instead of eggs you need to take milk, and use lemon juice as a thickener, which instantly turns liquid milk into a thick mass. Light mayonnaise can be prepared with cottage cheese and potato starch - in this case, it is better to replace half of the oil specified in the recipe with vegetable broth cooked with celery, carrots, onions, mushrooms and parsley root. Jelly is cooked in the broth, which is then whipped with butter - and diet mayonnaise is ready!
If, in the process of preparing the famous sauce, you have questions about why homemade mayonnaise turns out to be liquid and does not thicken even after ten minutes of whipping, why it is not very tasty or too strong, then you did something wrong or did not take into account the differences between homemade mayonnaise from the store.
- Homemade mayonnaise is not very white because it does not contain dyes, and country egg sauce takes on a yellow tint.
- You can use only yolks to make mayonnaise, which, when combined with oil, quickly form a thick emulsion.
- Quail eggs make a more delicate and healthy mayonnaise.
- If the mayonnaise remains runny, add a little more lemon juice to it, but do not overdo it so that it becomes sour, or put the sauce in the refrigerator - mayonnaise usually thickens faster in the cold.
- Mayonnaise that is too viscous can be diluted with a teaspoon of water (or a little more) - the taste will not be affected!
- Cold milk is used for mayonnaise, since warm milk froths worse, and all other products indicated in the recipe should be at room temperature.
- To get a more piquant sauce, mustard should be replaced with mustard powder.
- Some mayonnaise recipes that are prepared at home contain caraway seeds, cumin, coriander, various types of peppers, paprika, and herbes de Provence. This sauce can be enriched with any spices, obtaining new flavors for different dishes.
- You should not make mayonnaise based only on olive oil, otherwise it will taste bitter - be sure to dilute it with refined sunflower oil.
- Many housewives are interested in how long homemade mayonnaise can be stored in the refrigerator - usually this period does not exceed two weeks, unlike store-bought sauce, which does not lose its properties for months - thanks to preservatives!
After the first tasting of homemade mayonnaise, you will no longer want to buy its store-bought equivalent, because you get used to quality food too quickly!
Mayonnaise has become a favorite ingredient for many housewives. If previously all salads, borscht, and stews were seasoned with real thick sour cream, now for some reason many people find it tastier and easier to use this particular sauce.
And nowadays you won’t find any number of options on store shelves. This product is prepared with olive oil, avocado oil, quail eggs, and yolks alone. There are even “light” low-calorie options.
So you can choose whichever one you want. However, more and more often they began to prepare this sauce at home.
For example, just recently I had to prepare a festive dinner for late guests. And at some point I discovered that there was no mayonnaise or sour cream at home. And then a recipe for homemade mayonnaise surfaced in my memory, which is prepared in a matter of minutes, and is much healthier than the “chemical-laden” store-bought one.
This noble sauce is really easy and simple to prepare at home! The main thing is that all its components are fresh and at room temperature.
Let's consider the classic version of preparing a basic homemade product. It can be prepared using a regular whisk, but it is still recommended to use an immersion blender to speed up the process.
We will need:
- Sunflower oil - 150 ml.
- Egg – 1 pc.
- Lemon juice - 1 tbsp. l.
- Salt, sugar - 0.5 tsp each.
Preparation:
1. Crack and break a fresh egg into a tall container and immediately add salt and sugar.
If you want to get the famous taste of “Provencal”, then immediately add 0.5 tsp. ready-made mushy mustard - it will add a hint of bitterness.
2. Immerse the blender in the container and thoroughly beat the contents until smooth.
3. Continuing to beat the egg mixture, add butter in a thin stream until the consistency of the desired thickness is achieved.
The less sunflower oil you pour, the more liquid the substance will be. Therefore, if you like a rich product, so that the spoon stands, add the entire specified amount of oil.
4. Add lemon juice to the thickened mass and continue whisking for about another minute so that the juice mixes with the egg-butter mousse until smooth.
5. Transfer the resulting product into a tightly sealed glass container and cool.
And even if such mayonnaise is stored for only a few days, you will be sure that no preservatives, stabilizers or artificial colors are mixed in there.
Plus, when you cook yourself, you have freedom of creative expression. And you can add various seasonings, spices and other ingredients that will allow you to achieve incredibly tasty and unusual flavor combinations.
How to make mayonnaise without eggs in a blender
Without heat treatment of eggs, there is always a risk of contracting salmonella. In this regard, many housewives do not risk cooking anything with raw eggs.
However, it turns out that you can make a great product without eggs. And what’s more, it turns out so tasty that the whole family happily devolves it on both cheeks!
Don't believe me! Judge for yourself!
We will need:
- Milk - 150 ml.
- Sunflower oil - 300 ml.
- Ready mustard - 1 tbsp. l.
- Lemon juice - 3 tbsp. l.
- Salt – incomplete 1 tsp.
Preparation:
1. Mix butter and milk in a tall container.
Don't forget that absolutely all ingredients must be at room temperature. If you just took them out of the refrigerator, you may not get the sauce of the desired consistency. Moreover, it can also delaminate.
2. Carefully add salt and lower the mustard mixture.
If you like a slightly creamy, velvety flavor, a pinch of sugar won't hurt. It’s better to take mildly spicy mustard.
3. Lower the immersion blender almost to the bottom and beat until a homogeneous emulsion is obtained.
4. Without ceasing to whisk, pour in lemon juice, which will help the mixture thicken right before your eyes to its usual state.
The resulting half liter of this amazing and absolutely harmless favorite food seasoning additive can be stored in the refrigerator in a closed jar for almost a week.
Homemade sauce recipe without eggs in 5 minutes
Did you know that vegetarians also love mayonnaise? Yes Yes! You heard right! But the whole secret is that they use a special vegetarian or lenten recipe, which can even be used during Lent.
In this case, the result is not quite mayonnaise, but more of a sauce. It tastes more like sour notes of lemon.
We will need:
- Olive oil – 50 ml.
- Sunflower oil – 50 ml.
- Lemon juice – 1 tbsp. l.
- Ready mustard – 1 tsp.
- Sugar, salt - to taste (about a pinch)
Preparation:
1. Mix sunflower and olive oil into a single mixture.
2. Mix the prepared mustard with 1 tsp. combined oil and mix thoroughly with a whisk.
3. Slowly add some of the butter into this mixture in small portions and beat well so that the mass does not separate.
If you immediately add oil in large quantities, then the emulsion will separate from the very first steps and this will not be corrected!
4. When half the butter is poured in in small portions, add lemon juice and salt with sugar. Continue beating.
The emulsion will turn slightly white when lemon juice is added, but not much.
5. Gradually add all the remaining butter in small portions, without stopping whisking the contents.
Since the main secret of lean mayonnaise is the methodical whipping of mustard with oil, it can be used even when restricting nutrition for medical reasons and during weight loss diets.
It is also worth noting that this sauce is not too thick. It is more like an emulsion and thickens when stored in the refrigerator.
Prepare mayonnaise in a blender with vinegar
I would never have thought that this delicious seasoning for dishes could be prepared with the addition of vinegar. For some reason, it always seemed that the acid would definitely “boil” the egg. But once I tried this recipe, I can now confidently say that nothing like that will happen and the taste from the slight sourness will only become richer and piquant.
We will need:
- Table vinegar – 1 tbsp. l.
- Egg - 1 pc.
- Mustard - a little less than 0.5 tsp.
- Vegetable oil - 150 gr.
- Sugar, salt - to taste.
Preparation:
1. Break a raw egg into a large container. The mass will increase when churned, and it is important that there is room for it in the container.
2. Add salt, sugar and mustard to the egg.
3. Beat the egg mixture using a special blender attachment at the highest speed until it thickens and becomes a uniform lemon color.
4. Continuing to beat, add a thin stream of sunflower oil. Continue beating until a thick mousse forms.
5. Also pour vinegar in a thin stream, without ceasing to use the blender.
6. Send the resulting mixture to cool for half an hour until it thickens. After which it can be served.
The product turned out thick and appetizing.
Homemade mayonnaise using yolks
The most beautiful and delicate color is obtained if you prepare mayonnaise not from whole eggs, but only from the yolks.
We will need:
- Egg yolk – 2 pcs.
- Sunflower oil – 120 ml.
- Sugar, salt, mustard - 0.5 tsp each.
Preparation:
1. Place salt with sugar, mustard and egg yolks in a wide bowl.
2. Beat them well with a whisk-shaped mixer attachment at low speed.
3. Without ceasing to beat, pour in half the oil drop by drop so that the result is a homogeneous egg-oil mixture.
4. Now you can pour in the remaining oil in a thin stream, constantly making sure that the mixture has time to bind into a homogeneous consistency.
5. As soon as the required thickness appears, pour in lemon juice and mix thoroughly with a mixer at medium speed.
6. Place the prepared mixture into a tightly sealed container and leave to cool.
It is worth remembering that such mayonnaise should be eaten in the first couple of days, before the yolks spoil. And it tastes much better fresh!
Delicious recipe for quail eggs
In recent years, more and more people prefer store-bought plastic packaging of their favorite seasoning with the image of quail eggs. Whether they are actually there is a controversial issue.
But many mothers consider quail eggs much healthier for the body of the younger generation. And the children themselves enjoy eating these little “spotted cockatiels.” This makes cooking at home with kids much more fun.
We will need:
- Quail eggs – 11 pcs.
- Sugar, salt, mustard - 1/3 tsp each.
- Lemon juice – 1 tsp.
- Sunflower oil – 150 ml.
- Ground black pepper – 0.5 tsp.
Preparation:
1. Break the eggs and place them in a blender bowl. Make sure that no shells get inside.
2. You can immediately add sugar with salt, mustard and lemon juice.
3. Beat the egg mixture on maximum for half a minute. You should get a fluffy mass.
4. Pour in vegetable oil and beat thoroughly until thick.
In order to remove the sunflower taste, you can cook from a combination of sunflower and olive oil, and the second should contain no more than a quarter of the total volume of oil.
5. Add a pinch of ground pepper and mix at minimum speed.
6. Cool for 30 minutes and you can eat.
Isn’t it true that the taste is a little different from mayonnaise made with chicken eggs?
How to make mayonnaise with dry mustard in a blender
Most recipes include ready-made mustard. What if there is no such thing in the refrigerator? A good solution would be to use regular dry mustard powder.
We will need:
- Chicken egg – 1 pc.
- Salt, sugar - 0.5 tsp each.
- Mustard powder – 1 tsp.
- Apple cider vinegar - 2 tsp.
- Sunflower oil – 150 ml.
- Olive oil - 150 ml.
Preparation:
1. Mix both oils in a separate large mug.
2. Break an egg into a blender cup.
3. Put mustard powder with salt and sugar there.
4. At medium speed, beat until foamy.
5. Continuing to beat, pour in the combination of oils in a thin stream.
6. Add apple cider vinegar and whisk until thick.
Instead of apple cider vinegar, you can use either wine vinegar or white rice vinegar. But you shouldn’t overuse it - use it at a rate of maximum 1 tsp. for one egg.
7. Transfer to a storage container and place in the refrigerator.
Thanks to the combination of apple cider vinegar and mustard powder, the taste is very close to industrial “Provençal”.
Lenten mayonnaise made from flour
I found another interesting recipe when I wanted something tasty for Lenten week. Surprisingly, but true - an excellent salad dressing can be made using... flour!
We will need:
- Flour – 1 cup.
- Olive oil - 8 tbsp. l.
- Lemon juice - 3 tbsp. l.
- Ready mustard - 3 tbsp. l.
- Salt – 2 tsp.
- Sugar - 2 tbsp. l.
- Water - 3 glasses
Preparation:
1. Pour flour into a saucepan and add 0.5 cups of water.
2. Stir thoroughly to obtain a homogeneous creamy slurry.
Be sure to make sure that there are no flour lumps left, otherwise the taste will be spoiled irrevocably
3. Pour in the remaining water, stirring well.
4. Boil the flour mixture until the first bubbles appear, then remove from the stove and leave to cool.
5. Pour oil into the container. Add mustard with sugar, salt and lemon juice.
6. Carefully move and beat until an airy mousse forms.
7. Continuously whisking, add in parts to the flour mixture.
8. Continue beating until required consistency.
9. Transfer the resulting lean mayonnaise into a clean bowl and cover with a tight lid to prevent air from entering.
The taste is quite unique, very similar to American store-bought for vegetarians, but goes perfectly with vegetables in salads.
How long can you store homemade mayonnaise?
Many people doubt the advisability of storing homemade mayonnaise in refrigerators. Of course, the presence of raw egg yolks makes the prepared sauce very perishable.
The best option is to cook, cool and consume immediately.
But what if you made too much and can’t eat it at once?
According to sanitary standards, it is permissible to store the prepared emulsion in a clean, tightly sealed glass container at a temperature of 4 - 7 ° C, with a maximum humidity of 75%.
Even if these conditions are met, it can be stored for only 3-7 days.
- The minimum period is recommended if the product contains a large number of eggs.
- An average period of 5 - 6 days is recommended if it contains sour cream or milk.
- And the maximum shelf life is allowed only for homemade sauces that do not contain previous components and are prepared with mustard.
So, we have an excellent and inexpensive alternative to store-bought mayonnaise, which we can easily prepare at home from what we almost always have on hand.
And if at the last stage of cooking you add grated cheese, pickles, garlic or chopped herbs, then it will already be a full-fledged restaurant sauce, which the chefs prepare with such skill.
Now that you know how to prepare this sometimes irreplaceable product, you can always do it with ease.
Bon appetit and healthy healthy dressings for your culinary creations!
