To make mayonnaise at home is quite simple, you need only patience and skill. What are the ingredients of this wonderful sauce? First of all, this is vegetable oil - in the finished product it contains at least 70%. Extra virgin olive oil is best suited for this, with it you can get a universal homemade mayonnaise for all dishes. Any other vegetable oil that is used to make the sauce must be refined and free from odors.
Mayonnaise also includes raw chicken or quail eggs. It is desirable that the yolk in the eggs has a bright color, so the best option would be to use fresh village eggs. The third essential ingredient is lemon juice or vinegar. Mustard, sugar and salt are added to taste. Mustard is used to make Provence mayonnaise. If you use dry mustard powder, then homemade mayonnaise will get a pleasant
aroma and smooth texture.
Season the sauce with a pinch of ground red pepper. If you add ground red paprika to the dressing, it will get a beautiful pinkish
shade. Homemade mayonnaise can be varied with additives. For example, such as pickled cucumbers, garlic, horseradish, dill, tomato paste and many others.
Homemade mayonnaise should be prepared from components that have the same temperature, so the products must be removed from the refrigerator at the same time. It is necessary to grind the yolks of 2 eggs with 1 teaspoon of sugar and a pinch of salt. Beat eggs with a mixer or whisk in a bowl with a capacity of about 1 liter. Dishes should only be used dry and clean. Since both hands of the hostess will be busy, it is better to put the bowl on a damp towel so that it does not slip. Without interrupting the whipping, literally half a teaspoon is added 1 cup of vegetable oil. If you add vegetable oil too quickly, the mass may curl. In this case, it is necessary to pour another yolk into a clean dish and add a little mixture already obtained.
After obtaining a uniform consistency, mustard and lemon juice are added to the mixture. Homemade mayonnaise is especially valuable in that it does not contain dyes, stabilizers, preservatives, or other “chemicals”. The only negative is that the sauce can not be stored for longer than a week.
Home-made mayonnaise is a great addition to light-salted salmon, boiled eggs, crisp loaf and many other dishes. This filling should be stored on the bottom shelf of the refrigerator in a jar with a screw cap. Making mayonnaise at home
It only takes 10 minutes, but the result is worth it. If you show patience, then
get a brilliant and thick sauce that does not go to any
comparison with a store product.
Mayonnaise mixed with tomato sauce or pasta is perfect for boiled or fried fish. You can also add a little red pepper to the sauce and even fried onions. For meat dishes, horseradish is most often added to mayonnaise. Mayonnaise is well combined with fish and meat dishes, in which a little soy sauce and dill are added.
For cold fish dishes, appetizers and sandwiches, snack mayonnaises are often used. The composition of these sauces includes caviar, salted salmon, herring, finely chopped anchovies or grated cheese. This sauce is a great opportunity for every housewife to show imagination and create her own unique masterpiece. Having tried once to cook mayonnaise at home, many chefs are more careful not to buy this product in stores. The taste of homemade sauce cannot be compared with industrial mayonnaise.