Among the sauces used for various dishes, the first place is occupied by all of us favorite mayonnaise. They are seasoned with vegetable salads and assorted dishes, put in the first dishes, baked meat and fish in it, marinated kebabs and chops. Suitable for mushroom sauce, it is also an important component of baking. Therefore, the food industry produces a diverse array of this popular product. However, you can make it at home. How exactly, we will discuss now.
Simplest option
How to make
homemade mayonnaise to make it tasty? The process is quite time-consuming, but worth it, believe me! The set of products is: vegetable oil, eggs, vinegar, salt. For each half a glass of oil, 1 yolk and a tablespoon of vinegar, a little sugar powder are required. Salt is to taste.
How to make homemade mayonnaise with this recipe? Pour the yolks into the earthenware bowl or cup, add salt. Take a whisk or spatula and mix them well. Whisk a little. Then add a little oil (sunflower or olive), mixing well with the yolk mass all the time. Pour in no more than 1 teaspoon at a time. When the resulting mixture becomes homogeneous, thick, it is the turn of vinegar. Top it up and bother again. If the sauce turns out a little thick, you may have a question about how to make homemade mayonnaise more liquid. Just add a little warm boiled water (about a tablespoon).
Some enhancements
The tastes of everyone are different, and one more like dishes are fresh, while the other, on the contrary, is sharper. If the second option suits you, then proceed as follows. When the yolks put in a bowl and salt, put half a spoon (tea) of ready-made mustard. Stir, and then pour in the oil.
How to make homemade mayonnaise a brighter color? Add some turmeric powder. And for the pronounced smell - ground ginger. Just be careful not to overdo it! The ratio of ingredients: vegetable oil - 68%, fresh yolks - 10%, mustard - 6.7%, sugar - about 2.3%, 5% vinegar - 11% and about 2% spices.
With a mixer or hands?
Naturally, when homemade mayonnaise is made, it is much more convenient and faster to whip its components with a mixer. Or a whisk. An ordinary fork is more difficult to work with. Both hands get tired, and the mass of food is not so uniform. To prepare mayonnaise with a home mixer, follow the procedure: first, small revolutions are turned on, and then, as the foam forms (the whole egg is taken), they increase. When you start to add oil, turn on the device to the maximum. And although gourmets believe that a truly delicious homemade lean mayonnaise can be beaten only with your hands, the kitchen appliances make life easier for housewives!
French Mayonnaise Recipe
This type of sauce, like many other culinary delights, came to us from France - a country where they love to eat and know a lot about it. So the recipes came up with a variety of, one another is better. For example, they propose to try homemade lean mayonnaise like this: take fresh chicken yolk (use protein for another meal), 250 g of oil (vegetable, but of the French, of course, it is olive), a third of a tablespoon of vinegar and the same amount of salt a pinch of hot black pepper. Yes, salt you need to grind the smallest, Extra grade.
So, pour the yolk into a bowl with a round bottom - so it will be more convenient to beat it. Following the order, add salt, pepper, vinegar. The French recipe for making homemade mayonnaise emphasizes that it is now necessary to take on the whisk and at the same time add oil in very small portions, literally, drop by drop. Beat and dose until your sauce begins to thicken and acquire a light shade. And now do not be careful, pour the oil boldly. Your sauce will set as expected. Here's a simple recipe for making homemade mayonnaise invented by the French!
Useful Tips
In order to completely succeed in the dish, gastronomers are advised to follow these rules: the oil should be the same as the temperature of the yolk - room temperature. Before you begin to beat the egg ingredient, let it warm slightly if you just took it out of the refrigerator. To make your
lean homemade
mayonnaise thicker, the recipe involves the addition of salt - it affects the consistency of the dish. When the sauce turns out exactly the way you wanted to make it so that it does not liquefy or, on the contrary, does not condense, pour a teaspoon of boiling water from the saucepan with the preparation: mayonnaise, so to speak, will be brewed. He will not change his consistency.
Spicy mayonnaise french
You can vary not only the density of the product, but also its taste. Because there are so many brands of sauce. If we talk about the French, they love Provencal homemade mayonnaise with various piquant additives. For example, here is this wonderful recipe. It is prepared on the basis of a classic sauce and includes such new ingredients: hard-boiled yolk, 2-3 pickled gherkins, 50-60 g capers, mustard (a teaspoon) and a little dill, as well as parsley.
How is mayonnaise made at home from these ingredients? Raw yolk should be taken only half, add half boiled to it, carefully mashed with a fork. Put mustard (ready) there. But finely chopped dill and parsley, gherkins with capers are placed in vinegar. For the rest, we make mayonnaise at home as we have already described.
Garlic mayonnaise
And one more gift to gourmets from cheerful French. This recipe for how to make homemade mayonnaise is also an original version of the classic sample. It differs only in some components. Firstly, instead of vinegar, freshly squeezed lemon juice is placed in the dish (one citrus fruit is enough), and secondly, 4-5 large cloves of garlic. So, prepare a standard provence. Vinegar, repeat, replace with lemon juice. In a mortar, carefully crush the garlic, add to mayonnaise when all the other stages of the processing of the dish are completed. By the way, to improve the taste, include in this recipe an ingredient such as stale white bread, soaked in milk in gruel, and beat it with the rest of the ingredients.
Copyright recipes
You can learn about how to make your favorite sauce not only from books about tasty and healthy food or special sections of women's magazines. On TV channels there are many interesting programs on gastronomic topics. The famous Julia Vysotskaya, a recognized expert in culinary art, often takes part in them. The journalist has repeatedly told how she makes homemade mayonnaise. Vysotskaya’s recipe is based on the standard version, naturally, variously improving it.
For example, to stock up on a 700-gram jar of this wonderful dressing for a thousand dishes, as the chef’s sauce is poetically called, you will need such products: yolks - four pieces (raw); mustard - a tablespoon of Dijon with its specific rich taste; sugar - two teaspoons (replace with powdered sugar); a little salt, half a liter of sunflower oil, two tablespoons of natural apple cider vinegar and, if you want, two or three garlic cloves.
How to make mayonnaise "from Vysotskaya"
At the first stage, take care of garlic: peel it, chop it with a knife, even tap the pieces with a pen. Then rub well with salt. Put the garlic in a bowl in which you will beat the sauce. Put yolks, sugar, mustard, pour a spoonful of vinegar - until one. All components, as already noted, should be at room temperature, that is, not cold. You can beat as a blender, mixer, or whisk. Start the process with the first drop of oil - pour it a little.
When half the volume (approximately 250 g) is in mayonnaise, add a second spoon of vinegar. After that, pour a little more oil. When you finish whipping the sauce, transfer it to a dry, sterilized jar, cover with a nylon cover and store in the refrigerator. The shelf life of the product is one and a half weeks. Thus, for any holidays, you can always stock up on dressing for all proposed salads - from olivier to ... to those you’ll think of cooking!
Specialist recommendations
To the already traditional question of how best to whip mayonnaise at home, with a blender or with your hands, Vysotskaya always answers unambiguously: with a whisk, using her own power! Then, she believes, the product turns out to be of a tender, airy and more dense consistency.
The main thing is that the container in which the product is prepared is not too wide, but high, and the whisk is of sufficiently small diameter and fits easily in it. You can add various spices, seasonings, herbs to the sauce, affecting its color, aroma, and taste. But don't overdo it by experimenting!
What else is useful Yulia advises to the housewives conjuring at the stove: if suddenly during the cooking process your mayonnaise curled up when vinegar was added to it, do not rush to groan and pour the product out. Just pour another yolk into another bowl, and already add a failed sauce to it drop by drop. Beat, then pour in oil and finish work as usual. The dish will come out right!
Culinary Alchemy: tomato mayonnaise
When we described the good old classics in different versions, it's time to go through the most successful experiments. We advise you to create mayonnaise “something”. For example, a sauce with tomato paste (ketchup is also suitable). Ingredients: homemade sauce - 250 g, tomato and a half tablespoons, sugar and salt - to taste, a pinch of ground red pepper. And a little warm boiled water, literally a spoon or two. Dissolve the tomato in it well (by the way, you can replace, in addition to ketchup, which also needs to be diluted a little with water, tomato juice with pulp!). Add sugar, salt, pepper. In the finished mayonnaise, add this additive and whisk again to obtain a homogeneous emulsion. Yes, it would be nice to combine all this grocery splendor with
dill seeds for a more appetizing flavor of dressing.
Culinary Alchemy: Milk Mayonnaise
Yes, it happens. The dairy ingredient is added to it instead of the egg. Substitution does not affect the degree of density, and the sauce itself is remarkably whipped. To make sure of this in practice, take fresh milk with a fat content of 2.5 percent - 150 g; vegetable oil - 300 g; mustard (ready, shop) - 1-1.5 table. tablespoons and one spoonful of lemon juice. Naturally, do not forget about salt with sugar - these components are put to taste.
What is the main secret of this recipe? Products (room temperature, this is the law of the preparation of any version of mayonnaise) should be whipped only with a blender. Pour the milk into the bowl, add the butter and process them until you have a smooth, oily mass. Then add the remaining ingredients and beat until fully cooked. The sauce should be the desired density and uniformity. To taste, it is in no way inferior to mayonnaise on eggs, of course, if you did everything right.
Culinary Alchemy: Curd Mayonnaise
Here is another wonderful recipe for making homemade mayonnaise, which was invented as a result of culinary experiments. According to those who have made or tried it, it is deliciously unusual. Is this so, see for yourself by preparing such an unusual sauce. What is needed for him: naturally, cottage cheese (half a kilogram). Take diet or light fat. Then 100 g of fresh milk and sunflower oil - two tablespoons. Put salt and mustard as much as you see fit. But as spices, you will need ground paprika and coriander (a pinch of each component). Put the cottage cheese in a bowl or bowl (blender, mixer). Please note: if it is dry, it is better to pass through a meat grinder or wipe through a sieve. Pour in milk (with hard cottage cheese, take it a little more than the specified norm), butter, pour salt, mustard, seasonings. And whisk until you get the same mayonnaise for which you conjured all these products!