Is it difficult to make homemade mayonnaise from the usual products available to every hostess? Of course not. Provence mayonnaise at home will make your culinary creations a masterpiece! It will suit both appetizer salads, and ordinary pasta or dumplings. So, we begin to get acquainted with the basic principles of sauce preparation, recipes and their nuances.
Cooking principles
- Prepare a hand whisk, mixer or blender for work - a means by which beating will occur. Manual beating the sauce will also work, but it will take a lot of time to cook. Automation of the process will solve this problem.
- Choose a quality oil - the basis for the sauce. It can be simple sunflower, corn, sesame or nut.
- Take foods at the same temperature. It is ideal to lay out the ingredients of the recipe in advance on the kitchen table from the refrigerator (in about half an hour). The fact is that the preparation itself is a mixture of the components into one mass. It will not become an emulsion if the ingredients in it are of different temperature.
- Follow the recipe exactly - except that Provencal mayonnaise at home may contain a little more oil than indicated. Such a retreat is not critical.
- A more delicious sauce is obtained from yolks, without egg white. They must be whipped at the very beginning of cooking - this is the first step in a step-by-step recipe.
- Acid is added to the mass in the last turn - this is the rule.
How to make the sauce thick?
How to cook Provencal mayonnaise with thick sauce at home? Really simple. Vegetable oil is responsible for the density in such formulations. That is its quantity. The more you put in a lot of oil, the thicker and, accordingly, it will be fatter.
It seems strange: how can liquid oil thicken a product? But once you try to add a little more vegetable oil to the recipe for Provencal mayonnaise at home than indicated in the list of ingredients, as you yourself will see. The sauce will be thicker and thicker.
Homemade mayonnaise recipe
What products will be required:
- vegetable oil (sunflower or olive) - 100 ml;
- table vinegar (5-6%) - 10 ml;
- egg yolk from a chicken egg - 1 pc.;
- table mustard - 6-7 g;
- granulated sugar - 2 g;
- salt - 3 g;
- spices - 2 g.
Below we consider how Provencal mayonnaise is prepared at home with a blender. Step by step recipe:
- Mix yolks, sugar, salt and spices in one bowl. Add tablespoon mustard and stir well.
- Beat slightly until smooth. Do not turn on the speed above the first, otherwise the yolk splashes in different directions. It is important that the grains of salt and sugar are completely dissolved in the liquid medium.
- Then enter a teaspoon of vegetable oil, but do not stop whipping. If you are using a blender, turn on the first whisk. As you mix, add a little more oil.
- When the sauce thickens and the oil is used up, add vinegar.
- Beat a couple more seconds and finish.
Provence mayonnaise at home is very convenient to prepare with a blender. Constant whipping speed allows you to evenly mix the ingredients. Well, if you have a desktop blender, you don’t even need to hold it - the machine will do everything itself.
Nutritional value and calorie content
Mayonnaise "Provence" at home is not only tasty and fragrant, but also very high-calorie. For example, the nutritional and energy value of a sauce prepared according to the above recipe will be as follows:
- proteins - 2.6 g;
- fats - 74.2 g;
- carbohydrates - 2.9 g;
- calorie content - 692.5 kcal.
The sauce owes these results mainly to vegetable oil and egg yolks. However, you should not be afraid of them. The fact is that the amount of nutrients is indicated per 100 g of sauce, and your salad is unlikely to have such a mass. Most often, to fill a snack in 150 g takes about 15 g of sauce. And these will be other numbers:
- proteins - 0.4 g;
- fats - 11.1 g;
- carbohydrates - 0.4 g;
- calorie content - 103.8 kcal.
Product Replacement
In most recipes, products can be replaced with others that are suitable in composition or taste. This is how unique recipes for a specific taste are designed for customers of expensive elite class restaurants and some cafes.
It is important to take interchangeable components. For example, in a Provencal mayonnaise recipe at home instead of:
- table vinegar add natural freshly squeezed juice of lemon, lime or orange;
- table vinegar - white wine or aromatic apple;
- granulated sugar use powdered sugar in a ratio of 1: 1 or flower bee honey in a ratio of 1: 1.25 (that is, 2.5 grams of honey will be required to replace 2 g of granulated sugar).
Cream is not a good substitute for egg yolk, but they can be used instead of yolk in homemade mayonnaise recipes. But it is recommended to take only a product with a fat content of 33% (whipping cream). Saving on them should also not be. Cheap cream is most likely made from plant materials, not natural cow's milk. So they will not be beaten.
If desired, instead of cream, natural fatty cow milk is perfect.
Also, chicken yolk or a whole chicken egg can be replaced with quail eggs - you get a sauce on real quail eggs. You will be completely confident in the quality of your own mayonnaise.
How to add spices?
How to make Provencal mayonnaise at home individual and original? The answer is simple - use spices and seasonings. When choosing them, focus on your taste and preferences.
The following supplements are generally suitable:
- ground pepper (one type or a spicy mixture);
- dry herbs (one type or mixture of "Provencal herbs", "Caucasian herbs" or something else);
- sweet paprika, Chili pepper or cayenne pepper;
- ground cinnamon;
- cardamom;
- ground ginger;
- carnation inflorescences;
- anise;
- Turmeric or Imereti Saffron.
What else to add to the sauce?
You can diversify homemade sauce by adding fresh spicy greens to it. It can be young green feathers of onions or garlic, parsley, dill, basil or fennel. Perhaps you use any other spicy herbs to your preference.
What else can you add when cooking:
- any kind of cheese chopped on a grater (soft or hard, sweetish or salty);
- zest of citrus fruits (an interesting combination is obtained if juice and zest of the same fruit - lemon, orange or lime are used in the same recipe);
- fresh or dried garlic or onions;
- a small amount of tomato paste or thick tomato puree (home adjika is also suitable);
- mashed sun-dried tomatoes - they will give a slightly smoked flavor;
- mashed olives, olives, pickled mushrooms, corn roots or capers;
- mustard with horseradish instead of the usual dining room.
With the addition of any of these additional ingredients, your regular homemade mayonnaise will produce an amazing new sauce of your own production.