Are you still buying mayonnaise? And you are not confused by the presence of additives in the "E" and the lack of natural ingredients? I recommend making this sauce yourself! I assure you will be amazed at the simplicity and taste of the recipe.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Mayonnaise is a dressing that no celebration can do without. It is used in all kinds of salads, incl. and into your favorite "Olivier". Today, among many housewives, it has become fashionable to cook it at home on your own. Therefore, I decided to tell you a simple recipe that is prepared in literally 1 minute. For making homemade mayonnaise, it is most convenient to use a blender or mixer with the necessary attachments. However, it can also be done the good old fashioned way with a whisk. But then, of course, it will take a little more time.
The difference between homemade mayonnaise and a purchased product is that one prepared with one's own hand turns out to be more fatty and high-calorie, because we can choose the percentage of fat in the store. But the homemade sauce does not contain any preservatives or additives. It is suitable for salads and appetizers, but it is not suitable for baking dishes. Since at high temperatures it breaks down into its components: the yolks curl up, and the vegetable oil is separated. Homemade mayonnaise is stored for no more than a week, which is significantly different from the purchased product, which has a shelf life of up to 7 months. And this speaks of the harmful additives included in the composition, which extend the shelf life.
- Caloric content per 100 g - 680 kcal.
- Servings - 200 ml
- Cooking time - 1 minute
Ingredients:
- Eggs - 1 pc.
- Vegetable oil - 160 ml
- Mustard - tsp
- Table vinegar - 1 tablespoon
- Salt - 0.5 tsp
- Sugar - 0.5 tsp
How to make mayonnaise in 1 minute:
1. Drive an egg into a clean, dry container. Mayonnaise can only be cooked using yolks alone. Then you will need to take 2 pieces. This will make the sauce more nutritious and yellow in color.
2. Add mustard, salt and sugar to the eggs.
3. Get a cream mixer or blender.
4. Beat eggs until smooth and lemon-colored. They should double in size. The mixture will become airy and foam will form.
5. Do not turn off the mixer, continue to work with it and start pouring in vegetable oil one tablespoon at a time.
6. Immediately before our eyes, the oil will acquire a homogeneous viscous consistency similar to classic mayonnaise. Beat the food until you add all the oil.
7. At the end of cooking, add the vinegar to the sauce. Although it may not be used if you will use mayonnaise in food immediately after preparation. Because the vinegar gives the sauce a long shelf life. You can add only a little lemon juice to the mayonnaise for piquancy, it will add a little sourness to the product.
8. Pour the finished mayonnaise into a convenient container, close the airtight lid and store in the refrigerator.
See also a video recipe on how to make homemade mayonnaise.
