4 recipe homemade mayonnaise, which tastes of store
Educational Program Food / / December 19, 2019
With or without eggs, mustard or vinegar, milk or sour cream - try every sauce and choose the best.
6 secrets to the perfect home-made mayonnaise
- All ingredients should be at room temperature.
- If you cook mayonnaise on eggs chickens, its color is yellow. And the fresher the egg, the more saturated the color will turn out. Eggs purchased in stores, get a light mayonnaise.
- Prepare mayonnaise in sunflower oil or a mixture of olive and sunflower in a ratio of 1: 1, preferably 1: 2 or 1: 3. If you use only olive oilEspecially extra-class (Extra virgin), the sauce will taste bitter.
- If you add a little more oil than specified in the recipe, mayonnaise will thicken more. The same way you can save the sauce when the weight does not thicken when whipping. If you want, on the contrary, make it more liquid, then pour the sauce a little water.
- To diversify the taste of the sauce, you can add a Dried or fresh crushed garlic, ground black pepper, paprika and chopped dill. But the amount of salt can be changed according to taste.
- Ready homemade mayonnaise is stored in the fridge in hermetically sealed containers of not more than 4-5 days.
4 recipe homemade mayonnaise
1. Home-made mayonnaise with mustard and lemon juice
The ingredients can be whipped in two ways: blender or mixer. In both cases, the sauce turns out delicious and fragrant, but also in the one and the other option has its pros and cons.
Blender to make mayonnaise easier, because you can use whole eggs. A mixer cooked sauce is thick, but will have to take the time to separate the yolks from the whites.
Ingredients
- 2 raw eggs;
- ½ teaspoon salt;
- ½ teaspoon of sugar;
- 2 teaspoons mustard;
- 250 ml of vegetable oil;
- 1 tablespoon lemon juice.
Cooking with a blender
Beat the whole eggs in a high capacity is not too wide, for example, in a bank or in a special cup to the blender. Do this gently so the yolks are not flowed. Add salt, sugar and mustard.
Lower blender at the bottom and whisk until the mixture was homogenous. Then, by moving up and down blender and continuing beating mass, trickle pour oil.
When the sauce thickens, add the lemon juice and whisk together mayonnaise blender again.
Cooking with a mixer
Beat the eggs, gently Separate the yolks of proteins and place them in a broader capacity. Add salt, sugar and mustard and whip the mixture with a mixer on low speed.
Continuing to whisk, gradually pour in a little oil. When the mixture thickens, increase mixer speed and a thin stream pour oil residue. Then add the lemon juice and mix well.
How to make homemade mustard: the main secrets and the best recipes →
2. Home-made mayonnaise with vinegar without mustard
A quick way to brew a creamy sauce that probably there will in the kitchen. He will not worse mayonnaise with mustard.
Ingredients
- 2 raw egg yolks;
- ½ teaspoon salt;
- ½ teaspoon of sugar;
- ½ teaspoon vinegar 9%;
- 150 ml of vegetable oil.
preparation
Put the egg yolks in a high narrow container. Add salt, sugar and vinegar. Instead of vinegar, you can use appleWhile mayonnaise is more gentle.
Pour the oil and placing the bottom of the blender container and moving it, whip weight of about 3 minutes. When the sauce begins to thicken, blender start moving up and down, the ingredients are mixed uniformly.
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3. Home-made mayonnaise without eggs
Sauce made this incredibly simple recipe, it turns quite thick and has a delicate creamy taste.
Ingredients
- 150 ml of milk of any fat content;
- 300 ml of vegetable oil;
- 2-3 teaspoons of mustard;
- 2 tablespoons of lemon juice;
- ½ teaspoon salt.
preparation
The high narrow container, pour the milk and butter. Beat mixture was immersion blender for a few seconds. You should get a thick mass. Add the mustard, lemon juice and salt and whisk again until smooth.
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4. Home-made mayonnaise with sour cream and boiled egg yolks
This unusual but very tasty sauce - an excellent option for those who do not want to use raw eggs and vegetable oil.
Ingredients
- 3 cooked yolk;
- 2 teaspoons mustard;
- 300 g of fatty cream;
- ½ teaspoon salt.
preparation
Add the yolks and mustard mash with a fork until smooth. Enter the sour cream and salt and mix thoroughly to avoid lumps remain.
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see also
- 20 refills, which will improve the taste of any salad →
- 10 dietary sauces for those who care about the figure →
- 10 hot sauces for all tastes →
- 7 sauces that can transform any dish →