Festive cuisine is unthinkable without mayonnaise sauce. The traditional "Olivier" and "Herring under a fur coat", baked meat and fish, salads from fresh seasonal vegetables and even trendy sushi - most of the modern dishes popular in our country contain it in their composition. Of course, the easiest way is to go and buy this sauce. Fortunately, manufacturers offer a huge selection of varieties and packaging: from budgetary cellophane packs to expensive types in glass jars of all sizes. But ... Someone is stopped by high fat content, someone is disgusted by the presence of all kinds of E-components and modified starch in the composition.
And someone just in the midst of preparing a festive dinner did not have a few spoons of mayonnaise! The good housewife will not stop cooking and run to the store because of this. Whereas? Making mayonnaise at home is quick and easy. Moreover, products for him are almost always at hand.
Home-made mayonnaise - main types and their features
The question of how to make mayonnaise at home is asked by many housewives. And someone has long switched to the sauce of their own production, found a favorite recipe, learned some tricks. There are actually many options. There are more labor-intensive, but there are very simple ones. But still, their main difference is the choice of emulsifying component, or, quite simply, the main ingredient. An egg, milk, or starch may play this role.
Egg mayonnaise is a classic sauce.
When cooking, you can add mustard to it. Then get the classic "Provence". It has a dense uniform structure, expressive yellowish color and rich taste. You can use it for pre-marinating meat and fish, for greasing steaks before baking, add to any salads, serve with scrambled eggs, salted casseroles.
On its basis, you can cook many sauces, you just need to add some spices, seasonings, vegetables. Complementing it with finely chopped pickles and green onions, you can get a version of tartar sauce. And if you squeeze garlic into it and sprinkle with dill and parsley, you get a wonderful "Village Sauce", which can be served with baked potatoes, fried meat, pies.
How to make mayonnaise at home? Pour 250 g of oil into a half-liter jar, break one egg, add half a teaspoon of salt, sugar, lemon juice and mustard. Cover with a blender bowl, beat for one minute. Done!
Milk mayonnaise is light and tender.
Its taste is closer to white, and the consistency is not as thick as that of an egg. The taste of milk mayonnaise is neutral. Therefore, it is well suited to those dishes where you want to emphasize the taste of the main ingredient, and not interrupt it. You can use it for oriental dishes, add to soups.
How to make mayonnaise a blender? Pour a glass of butter and half a glass of cold milk into a jar. Add salt and sugar, carefully pour out an incomplete teaspoon of vinegar, so that it gets into butter, not milk. Immerse the blender and beat at high speeds for one and a half minutes.
Starch mayonnaise - for diet and fasting
Suitable for those who are on a diet or fasting. It has low fat content and calorie content, does not contain animal products. The taste is not pronounced, the consistency is average. But his color leaves much to be desired. Starch gives it a gray tint. Therefore, it is best to add this sauce to bright salads.
A few more words on how to make mayonnaise yourself. Steam 2 full tablespoons of potato starch with warm water. Put on medium heat, thicken. Salt and add sugar (half a teaspoon). Beat with a whisk, gradually adding 1 cup of oil.
So, how to make mayonnaise at home to make it work? Simple secrets
1. Use only refined oil. Olive will do.
2. Products must be refrigerated
3. Eggs and milk must be fresh, their quality should not be in doubt.