How to make homemade olive oil mayonnaise? The subtleties of cooking. Step-by-step recipe with a photo. Video recipe.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
There are many stories about where, how and by whom mayonnaise was created. However, in fact, no one knows the truthful answer. It is generally accepted that this sauce is French, although it is most likely that it originated in antiquity at the same time in several places where you could find olive oil and eggs. But let's not study the history of the origin of mayonnaise now. Only one thing is known, that it is one of the most famous and delicious sauces in the whole world. It is a must-have dressing for many salads, appetizers and marinades.
Usually, many housewives buy mayonnaise in stores. But recently, everyone has begun to pay more attention to healthy eating. Therefore, it has become fashionable to cook it yourself at home. Moreover, it is much more useful, faster, easier, and you always know for sure that the product is natural. Therefore, in this review, I decided to tell you and clearly show you in a step-by-step photo recipe how to make mayonnaise from olive oil. To make homemade mayonnaise, you need a blender or mixer with a matching attachment. This will greatly speed up the process of making the sauce. But in the absence of such electrical appliances, the good old way will do - a hand whisk. It will take longer, but the result will be just as excellent.
- Caloric content per 100 g - 282 kcal.
- Servings - 200 ml
- Cooking time - 10 minutes
Ingredients:
- Olive oil - 160 ml
- Mustard - on the tip of a knife
- Salt - a pinch
- Eggs - 1 pc.
- Lemon juice - 1 tablespoon
- Sugar - a pinch
Step by step preparation of mayonnaise from olive oil, recipe with photo:
1. In a container in which it will be convenient for you to cook mayonnaise, beat in an egg, put mustard, salt and sugar.
2. Using a mixer, blender or hand whisk, beat the food until a smooth, lemon-colored foam is formed.
3. Continue to work with a mixer and pour olive oil into the egg mass in small portions. Pour in a little and beat, then add a little more oil and beat again. Continue this process until you have beaten all the oil. In the process of whipping, the butter will turn into the consistency of mayonnaise right before your eyes.
4. Add lemon juice to mayonnaise. It serves as a preservative to prevent spoilage of the product. You can add 1 tsp instead. table vinegar. Although mayonnaise tastes better with lemon, it adds a slight sourness.
5. Beat the mayonnaise again until smooth and use for further use. Store it in the refrigerator in a glass container with a lid for no longer than a week.
See also a video recipe on how to make mayonnaise in olive oil.
