It is now impossible to imagine many dishes without mayonnaise. However, the quality of the purchased mayonnaise cannot boast. Therefore, I propose to cook it yourself based on vegetable and linseed oil.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Mayonnaise is a creamy sauce that has a distinct flavor. His homeland is France, and the origin of the name is associated with the city of Mahon. It was first made in the 18th century. Provencal mayonnaise was very popular in the Soviet Union. Its composition was strictly regulated by GOST, and no deviations were allowed. However, over time, industrial fat-and-oil factories began to add various artificial additives, flavors, stabilizers, etc. to the recipe. Therefore, many housewives switch to preparing exquisite French sauce on their own. It is safe and contains no harmful additives.
Mayonnaise is prepared based on different oils. The most common is, of course, vegetable. However, a delicious sauce is also made from olive, flaxseed or a mixture of oils. Today I propose to make it from vegetable and linseed oil. This combination makes the sauce spicy and slightly bitter. It can be used successfully for the same salads as purchased. The only thing is not recommended to bake it, because it starts to flake
Note that real homemade mayonnaise is very useful because made with quality food: eggs, oil, vinegar, mustard, salt and sugar. So, eggs contain albumin - a protein that is useful for the body, the yolk is rich in cholinine, which belongs to the B-vitamin complex, and vegetable oil is a source of vitamins E and F.
- Caloric content per 100 g - 680 kcal.
- Servings - 300 ml
- Cooking time - 10 minutes
Ingredients:
- Refined vegetable oil - 150 ml
- Linseed oil - 50 ml
- Eggs - 1 pc.
- Mustard - on the tip of a knife
- Salt - a pinch
- Sugar - 0.5 tsp
- Lemon juice - 2 tablespoons
Cooking mayonnaise from vegetable and linseed oil
1. Whisk the eggs into a sauce bowl.
2. Add salt, sugar and mustard to it.
3. Beat the mass with a mixer until smooth and smooth.
4. When the eggs have acquired the consistency of "mogul-mogul", slowly pour oil to them. However, do not stop the whipping process. The mixer should always be running and the oil should pour out in a very thin stream. I recommend mixing vegetable and linseed oil in a glass beforehand.
5. When whipping, before your eyes, the mass will acquire a creamy consistency. If it seems to you that the mayonnaise is very liquid, then add more oil, it is this that affects the thickness of the sauce.
6. When all products are whipped, add lemon juice. It plays the role of a bite, but unlike it, it gives a light piquant sourness. But if you do not have lemon, then pour 1 tablespoon. table vinegar.
7. Scroll the food again to distribute the lemon evenly.
8. Store the prepared mayonnaise in the refrigerator for up to 3 days in a sealed clean container.
See also the video recipe on how to make vegan white flaxseed lean mayonnaise.
