How to make mayonnaise at home?

Mayonnaise is a very popular product, because this thick sauce is often used to prepare a variety of cold snacks and hot dishes. Of course, the easiest way is to purchase a jar of ready-made mayonnaise in a store, especially since the choice of this product is extremely rich today. On the shelves you can find high- and low-calorie sauces, with various additives - herbs, cheese, garlic, etc. However, if you carefully examine the labels on the packages, you will notice that in the composition of the mayonnaise there are almost always ingredients such as modified starch, and numerous additives indicated by the letter E. So, it is unlikely that such a product can be called very good for health.

But lovers of delicious French sauce should not be upset, the way out is simple - you just need to make mayonnaise at home. Moreover, the sauce recipe is not too complicated and even an inexperienced chef will cope with its preparation.

I must say that the main difficulty in the technology of making mayonnaise is the need for a long and thoroughly mix the ingredients. This used to be a difficult task, but now with the advent of such devices as a blender or mixer, the question of how to make mayonnaise is solved more simply.

First of all, you need to prepare the products. We need vegetable oil, which is the basis of this sauce. The best option is refined olive, but you can use any other, for example, sunflower.

Next, you need to cook eggs, ideally homemade, with bright orange yolks. So, if you can get real village eggs, then you should use it. In addition, we need sugar and salt, as well as vinegar or lemon juice, the latter option, of course, is preferable

To add spice to our homemade sauce, you can use various additives. For example, mustard is always used for Provencal mayonnaise. Also, you can use any spices, finely chopped greens, horseradish, garlic and even pickled cucumbers, cut into microscopic cubes, as flavoring additives. In a word, additional ingredients can be put to your taste.

So how to make mayonnaise? We separate the two yolks from the proteins (we don’t need the proteins, we can prepare them for another dish), put them in a cup and mix with half a teaspoon of salt and a full teaspoon of sugar. Stir until the grains of sugar and salt dissolve. Then we start adding vegetable oil, for this amount of products we need about a glass. An important point - you need to add oil gradually, about one teaspoon each, and pour in the next portion only after the previous one has been thoroughly mixed with the bulk. After the oil is over, pour in lemon juice (a tablespoon) and add mustard or other seasonings. The result should be a homogeneous sauce with a fairly thick consistency.

As can be seen from the technology, making mayonnaise at home is quite simple if you mix the mass not with a whisk or spoon, but with a mixer, so do not be afraid to use kitchen appliances, making your work easier. When using a blender or mixer, the oil can be poured not with spoons, but with a thin stream, as the sauce mixes much faster.

Do you know how to make mayonnaise without using eggs? The recipe is also quite simple. We need three hundred grams of butter, half as much (150 grams) of cold milk, three quarters of a teaspoon of salt, half a tablespoon of sugar, a tablespoon of mustard or other additives, and two or three tablespoons of juice squeezed from lemon.

We mix milk with butter in a bowl and beat this mass with a hand blender. At the end of the whipping, we should get a homogeneous emulsion. Now add salt, mustard, lemon juice and whisk again, putting the regulator of the device at the highest speed. The mixture begins to thicken quickly, acquiring the consistency of mayonnaise. If the mass remained liquid during the whipping process, put the bowl in the refrigerator for several minutes, and then whisk again at the highest speed. Add sugar and any spices to the finished sauce.

And how to make mayonnaise, which can be consumed in fasting? To do this, use the previous recipe, only you need to replace cow's milk with soy. As a result, we get a lean version of the sauce.


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