How to make delicious thick mayonnaise at home - recipe with photos
Good afternoon dear friends. A new section “Recipe with photos” is opening on the blog. I will be glad if you like it. Well, let's begin. Mayonnaise is a favorite sauce for many. It is used in all kinds of marinades, snacks, and other dishes.
However, the purchased product contains many preservatives and harmful “E” additives. Therefore, fans of this dressing learn to prepare it themselves. And if you don’t yet know how to make mayonnaise at home, then this review of the article will tell you the details and subtleties of preparation.
Having learned about this recipe and the easy way to prepare the sauce, you will not agree to purchase mayonnaise of dubious quality in stores. After all, homemade products are healthier, better quality, more natural and tastier. And there is a set of products in every refrigerator.
The main ingredients are vegetable oil and chicken eggs. The remaining ingredients (mustard, sugar, salt, vinegar) are used to taste.
In addition, an additional advantage of homemade mayonnaise is its uniqueness, which consists of countless variations in preparation. This sauce recipe is considered basic and allows you to add different flavors.
For example, crushed cheese, seafood, dried tomatoes, horseradish, curry, and other ingredients are added to the finished mayonnaise. You can experiment with different products. As a result, the most unexpected combinations can surprise you with their originality, piquancy and sophistication of taste.
Ingredients:
- 160 grams of vegetable oil;
- ½ tsp. fresh mustard;
- ¾ tsp fine salt;
- one egg;
- 1 tbsp. vinegar;
- ½ tsp. powdered sugar;
- Prepare the necessary utensils: a deep bowl and a mixer or blender (hand or stationary).
Use fresh eggs, preferably homemade ones with a bright yellow yolk.
Use ready-made mustard or make it yourself from powder.
If you don't have vinegar, use freshly squeezed lemon juice in the same proportion.
Use the amount of salt to taste, and sugar, for example, for diabetics, can be completely excluded from the recipe.
Refined vegetable oil is also replaced with extra virgin olive oil or another (pumpkin, flaxseed, etc.).
Preparation:
Beat an egg into a bowl, add mustard, salt and sugar.
Using a mixer, beat the products until smooth, first at medium speed, then at high speed.
When the yolks beat into an airy foam, start gradually pouring in small dosed portions of vegetable oil, without ceasing to beat the mixture with a mixer.
Beat the ingredients until the mixture thickens, acquires a uniform viscous texture, similar to thick sour cream, and lightens a couple of shades. Having reached the desired consistency, pour in vinegar and mix the products thoroughly with a mixer again.
Taste the sauce and adjust the taste if necessary, add spices if desired.
Transfer the product to an airtight glass or plastic container (jar, container, container) and keep in a cool place (refrigerator) for up to 7 days.
As you can see, homemade mayonnaise is prepared simply and, most importantly, quickly. It turns out tender, with a rich taste and is significantly superior to the industrial one. In addition, it is not harmful to health if consumed in reasonable quantities.
Dear friends, do you make mayonnaise at home?
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