Step-by-step recipe for light and delicate Provencal mayonnaise on yolks at home. Features and technology of sauce preparation, video recipe.
Provencal mayonnaise, prepared at home, is much tastier, and most importantly, healthier than the purchased one. It differs from ordinary mayonnaise in its thickness, fat content and taste. A little patience and time, and a real sauce on the table. Provence will complement any salad and appetizer. Any dishes with it, even the simplest ones, will turn out delicious!
The main rule for making Provencal mayonnaise on yolks is to add oil to the egg yolks gradually and slowly, making sure that the sauce remains homogeneous. If the mayonnaise is stratified, repeat the procedure: beat the yolk again and gradually add the stratified mixture until the sauce is smooth. Another important point - the ingredients used should be at room temperature, and the eggs must be fresh. The ideal tool for making mayonnaise is a whisk or mixer. The tools allow you to whip a homogeneous and smooth mass. If desired, you can add garlic, lemon zest, chopped herbs, chopped olives to the finished mayonnaise. Additional products will give the finished sauce a unique aroma and taste.
See also how to make mayonnaise in 1 minute.
- Caloric content per 100 g - 516 kcal.
- Servings - 150 g
- Cooking time - 10 minutes
Ingredients:
- Egg yolk - 2 pcs.
- Vegetable oil - 160 ml
- Mustard - 0.5 tsp
- Sugar - 0.3 tsp
- Salt - 0.5 tsp
- Lemon juice - 1.5 tsp
Step-by-step preparation of Provencal mayonnaise on yolks, recipe with photo:
1. Wash and dry the eggs with a paper towel. Break the shells and carefully separate the whites from the yolks. Proteins are not needed in the recipe, so put them in the refrigerator, and place the yolks in a deep container and add sugar.
Note: Take the eggs out of the refrigerator beforehand, as all products used must be at room temperature.
2. Then add salt.
3. Put in the mustard. Depending on your taste preferences, you can take mustard spicy or tender.
4. Using a mixer, at first at slow speeds, then gradually increasing them, beat the egg yolks until smooth and homogeneous.
5. Gradually pour vegetable oil into a bowl of eggs. Do this step by step and in small portions. The mass before our eyes will begin to thicken and become viscous. If you want the sauce to be thicker, add more oil. The consistency of mayonnaise depends on its quantity. Therefore, adjust the desired density with the proportion of vegetable oil.
6. Wash the lemon, dry it with a paper towel, cut and squeeze out the juice. If you come across seeds, remove them. Pour the lemon juice into the sauce and mix with a mixer. The lemon will add a slight sourness and prolong the shelf life of the sauce.
Pour the finished Provencal mayonnaise on yolks into a clean glass container, close the lid and place in the refrigerator. Store it for up to 3 days.
Note: when preparing mayonnaise, you can experiment by adding sesame, olive, nut oil instead of vegetable oil … and each time you get a different taste!
See also a video recipe on how to make homemade mayonnaise on Provencal yolks.
