Mayonnaise is an indispensable dressing on every New Year's table. It is used in various salads, including the traditional, beloved olivier. Today, the idea of a healthy diet has gained great popularity, so some consumers categorically do not accept the composition of certain store products. To a large extent this applies to mayonnaise. Many housewives today try to cook this sauce on their own in their home kitchen. Mostly they have to use a blender to work. How to make homemade mayonnaise a blender? The article contains recipes for making a popular sauce, as well as expert advice and recommendations.
How to make homemade mayonnaise a blender?
Making homemade mayonnaise using a blender is a fairly simple task. Using this device eliminates the need to control the consistency, amount of oil and other process conditions. It is enough to pour all the ingredients alternately into the container and lower the blender nozzle into it. For beginners who want to learn how to make homemade mayonnaise a blender, experienced housewives assure that the secret of success lies precisely in the nozzle of this apparatus, with which the ingredients are whipped in a very short period of time, turning into a mass of the necessary consistency.
How to make mayonnaise a hand blender? Recipe
According to reviews, in a blender, mayonnaise is prepared quickly enough, no more than 5 minutes, and it turns out to be very tasty. To prepare the sauce, it is recommended to use an immersion apparatus. Some housewives use the whisk or an ordinary mixer in the old manner. Experts assure that the blender is significantly superior in efficiency to all known devices.
Structure
As ingredients for homemade mayonnaise use:
- refined vegetable oil (150 ml);
- fresh egg (1 pc.);
- acute mustard (1 tsp);
- salt (1/4 tsp);
- lemon juice (1 tbsp. l.);
- sugar (1/2 tsp);
- spices (chopped garlic, cheese, pepper, herbs) if desired.
Cooking: features
How to make homemade mayonnaise a blender? Mistresses give a list of conditions necessary for the successful preparation of the sauce.
Be sure to use fresh food at room temperature. If the egg for making mayonnaise was stored in the refrigerator, it should be heated in a container with warm water.
It is convenient to whip the mayonnaise mass in a tall glass of the blender. You can also beat in a narrow glass jar.
An important question is: "Which oil to choose for homemade mayonnaise?" Mistresses recommend using oil without taste or smell to make homemade sauce. Ready mayonnaise very subtly conveys all the features of its ingredients. For example, if you use unrefined oil, then bitterness will certainly be felt in mayonnaise. Therefore, the craftswomen advised to use refined and certainly taste it before preparing the sauce.
Cooking process: description
In a glass of blender, sugar, lemon juice and salt are mixed. 150 ml of oil (vegetable olive, sunflower or corn) are poured there and the mustard is poured (1 tsp). Shuffle while nothing is needed. Next, you should carefully break the egg into a glass, while you should try not to damage the yolk. Then the blender is lowered into the glass, covering the yolk with the lower cup and pressing the blender to the bottom of the glass. The mixture is whipped at the highest power for 10-15 seconds. Gradually, through the glass wall of the glass, it will be possible to observe how the mass of mayonnaise begins to curl below.
If something went wrong ...
Sometimes for some reason mayonnaise does not whip with a blender and does not want to turn into a homogeneous mass. Mistresses advise in this case, carefully moving the blender, continue to beat the mass for about 10-15 seconds. Everything will surely work out!
You can correct the situation in one more way: break and add another yolk to the glass, separating it from the protein. The yolk is pressed to the bottom and whipped again. Subject to all the above conditions, home-made thick mayonnaise in a blender is obtained the first time.
Finish cooking
Now we need to taste the sauce, add salt if necessary, add seasonings. After this, the mayonnaise is whipped a little more.
The hostess recommends transferring the finished product to the jar using a silicone spatula. Its use is very convenient: with a spatula, the walls of the dishes are cleaned almost completely, no matter what is shifted - sauce or dough.
About density
Homemade sauce prepared in a blender turns out to be very tasty, thick, has a pleasant creamy texture and a vibrant shiny surface. It causes a temptation, despite calorie content, to smear it on a fresh crust and to eat with pleasure. The density of homemade sauce, as experienced housewives assure, depends on how much oil is in it: the fatter the mayonnaise, the thicker it is. If the sauce is too thick, it can always be diluted by adding a small amount of cold boiled water.
Why doesn't mayonnaise thicken?
A home cook who decides to make mayonnaise on his own may face another problem. Sometimes housewives complain that the whipped mass does not want to thicken. The reason for this may be a violation of the technology of cooking sauce. To avoid problems, experts recommend following the instructions with accuracy. What mistakes can be made?
- If not enough vegetable oil. Sometimes housewives, at their own peril and risk, add to the composition of the prepared sauce the amount of oil declared in the recipe. It should be noted that sometimes for the successful completion of the process, only a few milliliters may be missing.
- If you pour oil not in a thin stream, but immediately place it in a bowl ... This should in no case be done, experienced culinary experts categorically declare. Oil is a very capricious ingredient, and the successful result of your efforts depends on how gradually (with a thin stream) you have enough patience to add it to the composition of mayonnaise mass.
- If vinegar is added not at the end, but at the beginning. This is considered a gross violation of technology, which can adversely affect the outcome of the process.
- If using unrefined oil. It is simply impossible to make good mayonnaise on unrefined sunflower oil, experienced housewives assure. An unrefined olive product, moreover of good quality, is allowed, but the use of cheap sunflower oil is strongly discouraged.
About the freshness of eggs
The quality of the ingredients is an important factor affecting the outcome of the process of making a popular sauce at home. And one of the most important questions facing the hostess is the following: "How can I take care of the quality of the raw eggs used?"
How can you check the eggs for freshness? For this, the craftswomen recommend pouring water into a bowl and lowering the eggs to the bottom. Fresh will never come up. If some of them surfaced, and besides, with a blunt end up, then it is stale and not suitable for making mayonnaise.
And if without eggs?
It turns out that you can make mayonnaise without eggs at home. Ingredients:
- milk - 70 ml;
- sunflower (refined!) oil - 70 ml;
- olive (refined!) oil - 70 ml;
- salt, mustard, lemon juice, pepper, herbs, etc. are added to taste.
Mayonnaise is prepared like this:
- milk and butter are poured into a whipping glass (it must be ensured that they are at the same room temperature!);
- for 1 minute, beat the composition with a submersible blender (at the highest speed);
- add salt, vinegar or lemon juice, mustard and seasonings (to taste) and beat again.
Recommendation
When cooking mayonnaise without eggs, you can use any vegetable oil, but it must certainly be refined and not have a pronounced smell. The main thing, the housewives advise, the proportion should be observed: butter to milk - as 2 to 1 (for 100 ml of butter you need to take 50 ml of milk; for 200 ml of butter the volume of milk will already be 100 ml, etc.). The fatter the milk, the more dense the consistency of the finished mayonnaise. Many people use milk with fat content of 2.5-3.2%.
A win-win
A delicious egg-free mayonnaise at home can be prepared differently using a simpler recipe. Use:
- odorless vegetable oil - 300 ml;
- chilled milk - 150 ml;
- mustard - 1 tbsp. l .;
- salt - 1 tsp. (or slightly less);
- lemon juice (or 9% vinegar) - 2 tbsp. l .;
- spices to taste;
- sugar: 1/2 tsp
The milk is mixed with butter and whipped with an immersion blender for several seconds until a white emulsion forms. Add salt, mustard, lemon juice (or vinegar) and beat for 2 minutes until thickened. Then add spices and sugar and whisk again. Ready mayonnaise is put in the refrigerator for 2 hours. From the presented amount of products, 0.5 l of mayonnaise is obtained.
For dieters
It turns out that you can cook lean homemade mayonnaise in a blender. The recipe suggests using the following ingredients:
- 0.5 tbsp. white flour (sifted);
- 4 tbsp. l olive oil (can be unrefined);
- 1-1.5 Art. l lemon juice (freshly squeezed) or vinegar;
- 2 tbsp. l dry mustard;
- 1 tsp salts;
- 1 tbsp. l Sahara;
- 1.5 tbsp. filtered or bottled water.
A little water is added to the flour and mixed well until the lumps completely disappear. Then the remaining water is poured, brought to a boil over moderate heat with constant stirring. After that, the composition is cooled. Next, mix oil, mustard, salt, lemon juice. Whisking continuously, add the mixture prepared from flour and water. Delicious lean mayonnaise is ready!
As a basis, in addition to vegetable oil, vegetable or mushroom broths, starch, wheat or whole grain flour, nuts (walnuts, almonds, cashews), soy milk, apples, etc. are also used. In principle, for making home-made lean mayonnaise You can use a variety of products.
Finally
It would seem that everything is just fine - the sauce in the home kitchen turned out to be tasty, healthy, not containing harmful additives. However, he did not spend much time. But still, beginners should be aware of the nuances that could be attributed to the disadvantages of the product. Firstly, homemade mayonnaise, prepared without preservatives, is stored for a short time - up to 2-3 days, and secondly, it is considered unsuitable for baking: under the influence of high temperature, the sauce begins to delaminate. Many housewives consider this a mere trifle and, at least once having prepared homemade mayonnaise in a blender, they no longer want to switch to a store product.