We use mayonnaise for salads, cooking various sauces, we add to the dough for bulk cakes and so every time we run to the store for the next portion. Isn’t it better to cook it yourself?
The benefits of homemade mayonnaise are well known. In its favor is mainly the guaranteed naturalness of the products and the total absence of artificial additives, namely: chemical dyes, emulsifiers and preservatives.
- 150-180 ml of oil
- 1 or
- 1 tablespoon lemon juice
- 1 teaspoon mustard
- 0.5 teaspoons sugar
- 0.25 teaspoon salt
Combine sugar with salt, pour in lemon juice and mix.
Pour the oil into a beaker of the blender, add the prepared mixture, the mustard and beat the egg, trying not to damage the yolk.
Immerse the blender in the glass until it stops so that it completely covers the yolk and start beating the mayonnaise, the first 10-15 seconds without tearing the blender from the bottom of the glass.
When the sauce starts to thicken without stopping to beat, the mixer should be raised and lowered slowly several times, without lifting it above the surface.
In a side note
The recipe is designed to make mayonnaise with a dip mixer, so use the special glass that comes with it, or a small container, the bottom of which is only slightly larger than the size of the nozzle.
An important point to keep in mind is that all ingredients should be at room temperature, so take the necessary products out of the fridge in advance.
If there is no fresh lemon in the kitchen, replace the lemon juice with a solution of citric acid or apple cider vinegar or wine.
Both olive and sunflower oil can be used, but in both cases refined. You can take a mixture of them in a ratio of 1: 1, 1: 2 or 1: 3. To avoid mayonnaise, do not use extra virgin olive oil.
If you follow the technology and the proportions, you will get a thick sauce. If the mayonnaise is too thick, dilute it with a couple of tablespoons of water or milk.
To give a special taste to mayonnaise, it can be seasoned with crushed garlic cloves, grated ginger or horseradish, chopped vegetables, wasabi, adjika, French mustard, soy sauce or dried spices.
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