The mayonnaise, which is so disliked by supporters of a healthy diet and idolized by bachelors, is just a sauce of French origin made with eggs and vegetable oil. Mayonnaise itself is not a harmful product, despite its fat content and calorie content, but thanks to preservatives, stabilizers, emulsifiers and modified starch, in fact, it won the fame of a "harmful" salad dressing, which was blamed for excess weight, cellulite and indigestion stomach. But there is a way out - to cook and enjoy an appetizing, healthy, aromatic and exquisite sauce, generously flavoring any dishes with it.
How to make delicious homemade mayonnaise correctly?
There are a huge number of recipes for making homemade mayonnaise - at home you can make classic fat sauce, diet mayonnaise, and seasoning with various additives. Contrary to popular belief that homemade mayonnaise is a very difficult process, you can debunk this myth in practice, using our advice. We will tell you in detail about the various cooking technologies for this dish, so that you can see for yourself - making mayonnaise is simple and easy!
Take 2 eggs and 400 g of vegetable oil (sunflower or olive), 1 tbsp. l. lemon juice or vinegar (apple, wine, grape, balsamic), salt, sugar, pepper to taste and beat everything with a mixer, blender or ordinary whisk, however, you will have to beat it by hand a little longer. An important point is that the blender attachment should go to the bottom of the container so that the sauce whips faster. Before your eyes, the mass will begin to thicken and turn white, it remains to add mustard to it (then Provence will turn out), garlic, herbs, spices and spices - to taste and desire. Now you finally know, the benefits of which are obvious, but there is no harm, except for extra centimeters at the waist, if you get carried away and eat too much.
Cooking low-calorie mayonnaise at home
The recipe for light homemade cholesterol-free mayonnaise is even simpler - instead of eggs, you need to take milk, and use lemon juice as a thickener, which instantly turns liquid milk into a thick mass. Light mayonnaise can be prepared with cottage cheese and potato starch - while it is better to replace half of the oil specified in the recipe with vegetable broth cooked with celery, carrots, onions, mushrooms and parsley root. Jelly is cooked in the broth, which is then whipped with butter - and the dietary mayonnaise is ready!
If in the process of making the famous sauce you have questions about why homemade mayonnaise turns out to be liquid and does not thicken even after ten minutes of beating, for some reason it is not very tasty or too harsh, then you did something wrong or did not take into account the differences between homemade mayonnaise from the store.
- Homemade mayonnaise is never very white, as there are no dyes in it, and the village egg sauce takes on a yellow tint.
- Only yolks can be used to make mayonnaise, which, in combination with oil, quickly form a thick emulsion.
- Quail eggs produce a more tender and healthy mayonnaise.
- If the mayonnaise remains runny, add a little more lemon juice to it, but don't overdo it so it doesn't get sour, or put the sauce in the refrigerator - mayonnaise thickens faster in the cold.
- Too viscous mayonnaise can be diluted with a teaspoon of water (or a little more) - the taste will not suffer!
- Cold milk is used for mayonnaise, since warm milk is whipped worse, and all other products specified in the recipe should be at room temperature.
- For a more savory sauce, mustard should be replaced with mustard powder.
- Some homemade mayonnaise recipes contain cumin, cumin, coriander, various types of peppers, paprika, and Provencal herbs. This sauce can be enriched with any spices, getting new flavors for different dishes.
- You should not make mayonnaise only on the basis of olive oil, otherwise it will taste bitter - be sure to dilute it with refined sunflower oil.
- Many housewives are interested in how long homemade mayonnaise is stored in the refrigerator - usually this period does not exceed two weeks, unlike store-bought sauce, which does not lose its properties for months - thanks to preservatives!
After the first tasting of homemade mayonnaise, you no longer want to buy its store counterpart, because you get used to quality food too quickly!
Mayonnaise is perhaps the most popular sauce in our country. And our food industry, knowing this, produces many varieties of this beloved product. But after getting acquainted with its composition, many adherents of a healthy lifestyle completely lose their appetite, because the purchased mayonnaise contains preservatives, starch, and other flavoring additives. Therefore, there is only one way out - to cook this delicious sauce yourself.
Evo4ka
Girls, who knows how to cook mayonnaise at home? Teach, pliz. I would be grateful for any recipes, but I would like it to be more piquant (I love Provence) and preferably of a beautiful consistency and color (well, like a store one).
Kisuli
If you have a blender, mayonnaise is done in a minute. I can write a recipe if needed
Evo4ka
Yes, please, very much needed! A mixer will not work? Then I'll buy a blender.
Kisuli
It is rather dreary to do it with a mixer and it does not always work out. The blender is done as follows: an egg is broken into a glass from a blender, 1 tablespoon of mustard is added (I have Finnish mustard, it is not as sharp as Russian, Russian needs less) half a teaspoon of salt, a teaspoon of sugar, 1.5 tablespoons of vinegar. Odorless vegetable oil is topped up to the 300 ml mark and knocks down. Most importantly, the egg and butter should be at room temperature! Also keep in mind that Finnish spoons are slightly smaller than Russian ones. If possible, you can choose the proportions of salt, sugar and other things to your liking. I have a blender 300 Wt
Evo4ka
Thanks a lot. Very nicely laid out.
Marfa Ivanovna
A small comment: pour the oil in a thin stream, otherwise it will be cut off and nothing will work.
Kisuli
The oil should be poured in a thin stream if done with a mixer. For a blender, everything is poured at once and mixed. Can be cut off if the egg is cold, but this is fixable.
Mauschen
and the whole egg? I always thought that only yolks are added to mayonnaise
Kisuli
I put it in whole. I have been using this recipe for many years, it turns out almost always
Nastasia
We did it before, then we stopped. Did about the above recipe. For some reason I don't like home
Guru
it is not necessary to use a blender for whipping mayonnaise - a mixer will also come in handy. Mayonnaise, in principle, was invented before electricity. I made it from yolks, without protein - I additionally freed the yolk from the film, rubbed it with mustard, salt and sugar, you can add black ground pepper ... if desired, then seasoned with lemon or lime juice, and only after This began to introduce olive oil in a third of a teaspoon. Gradually increasing to one tsp. For 1 yolk, about a third of a glass of oil, sometimes half. All products should be at the same temperature, cold products take longer to whisk. If the dishes are placed on a bowl of hot water, the mayonnaise will be much thicker. And a proven fact - for some reason, mayonnaise whipped in a porcelain cup with a porcelain spoon turns out to be tastier. And faster.
Mauschen
Made mayonnaise, it turned out tasty but rather thin. Is it the way it should be, or did I beat a little? Kisuli, for how many minutes do you turn on the blender?
Kisuli
If it is liquid, then something is wrong. Maybe the egg was cold. I usually take it out of the refrigerator the day before or keep it in warm water for half an hour. oil is also at room temperature. It gets confused like this: load everything into a glass, lower the blender to the bottom and turn it on. After a few seconds, you will see what looks like mayonnaise, then slowly move the blender up and down for a couple of seconds to mix everything. Mayonnaise is usually ready in a few seconds. If it turns out to be liquid, you can heat another egg in water, put it in mayonnaise and mix again with a blender.
Mauschen
Wow! this is mayonnaise !!! great! the egg was cold and I probably took the wrong blender - I realized that I had to take a blender with a glass, - well, one that waves yogurt with fruits / berries - a glass, - there are knives at the bottom, but I need such a blender, I also have it. so, I'll try again. Kisuli, thanks !!! and for the consultation and for the photo!
Kisuli
Thank you for the kind words. I have a very ordinary 300 watt blender. If the glass is busy, I do it in a regular jar, like today. When there was no blender, I made mayonnaise in a cocktail glass from a food processor. It turned out just as well, only it was dreary to disassemble and wash it every time.
Mauschen
Hurray-URA, today it turned out, it must be so simple! - thick and delicious mayonnaise! I held the egg in warm water and took another blender. Only it is very fatty, I have already lost the habit of such dishes, I mixed 0% with yogurt in half in a salad - that's it! I saved the recipe, I will do more!
Kisuli
Congratulations!
Mayonnaise, of course, is greasy, but there is no chemistry. In my opinion, it is better to eat a little of this than "dietary" with all sorts of emulsifiers, conservatives and other nasty things.
Ksenia
Cooking provencal mayonnaise (contains mustard)
The preparation (emulsification) of this type of mayonnaise is the simplest, since it contains a natural emulsifier - mustard. That is why the taste of this sauce is more spicy, not as refined and delicate as that of classic mayonnaise. But for many, especially meat dishes, this type of mayonnaise is the most suitable.
It will take about 200 ml (a glass) of oil. The temperature of the products is 12-18 degrees Celsius. We take 2-3 yolks, an incomplete teaspoon of sugar, a quarter teaspoon of salt, half a teaspoon of ready-made mustard and mix everything well. Add half a teaspoon of oil (not drop by drop, as in making mayonnaise without mustard). Emulsify by stirring in one direction (!) Until complete homogeneity is achieved and a little more (it is better to re-emulsify than under-emulsify!). Then add the oil already by teaspoon, and then, increasing the portions as it thickens, and by a tablespoon, and by the end 2-3 tablespoons, each time carefully emulsifying. But if you add too much oil even once, the mayonnaise will disintegrate, or, as it is called in cooking, it will be "oiled". Therefore, when preparing mayonnaise, it is reasonable to use the principle of parachutists - "hurry slowly, it will work out faster". When the emulsification process is completely finished, add lemon juice or vinegar to taste (while the mixture turns a little whiter and becomes more liquid), stir thoroughly and: the mayonnaise is ready! With some skill, cooking Provencal mayonnaise takes no more than 10 minutes. After standing for several hours in the refrigerator, the sauce becomes more jelly-like. If, after cooking, you want to add a little more sugar or salt to taste, then you should stir until the grains are completely dissolved! Otherwise, around the undissolved crystals, the emulsion will begin to disintegrate after a while, and then all the mayonnaise will quickly disintegrate. If the emulsion breaks down during preparation, you can add 2-3 drops of water and try to emulsify more intensively. If this attempt fails, then you can prepare a new mixture with the yolks and add not butter to it, but the failed mayonnaise during emulsification. Or just use the resulting "bad" mixture for dressing salads, frying eggs, etc. (Oiled mayonnaise mixture can be stored in the refrigerator, like mayonnaise, for up to a week or more.)
Making the classic mayonnaise sauce (no mustard)
Everything is the same as when making Provencal mayonnaise, but mustard is not added to the yolks. In this case, emulsification is much more difficult. Add oil (preferably olive oil! - the rest of the oils are emulsified even more difficult) at the beginning should be a few drops, by the end no more than a teaspoon. But on the other hand, we will prepare a real classic mayonnaise sauce, less spicy than Provence, and having that delicate and delicate taste that made it famous in world cuisine.
Lyubushka
My recipe: 1L of ras. butter, 6 eggs, 1 dessert spoon of mustard, 3 tablespoons of vinegar. Beat with a blender
Jen
mayonnaise .. how I cook. I threw a couple of yolks into a blender, spun a little. I begin to slowly pour the rast during the whipping. oil in a thin stream. The better the oil, the better. Pour and beat until it becomes thicker than the thickest sour cream (it does not fall when the vessel is turned over). Now add for the taste of salt, lemon juice, vinegar (wine). Beat it up a little bit again. ALL! and here is a matter of taste - you can dilute with water for a more liquid mayonnaise, you can mix it with yogurt, sour cream, add all sorts of spices, cheeses, everything)))
Julianne
Mayonnaise 1 - 1 egg yolk, 100 g of vegetable oil, salt, mustard, lemon juice, diluted table vinegar (or citric acid solution), sugar.
To make the mayonnaise homogeneous, the yolks and vegetable oil must be at the same temperature. Stir the egg yolk in a bowl, add oil to it drop by drop (if you add a lot of oil at once, mayonnaise will not work). When all the oil has been added, add salt, mustard, sugar, lemon juice, vinegar or citric acid solution to the mixture. If you add finely chopped dill or parsley to the prepared mayonnaise, you get mayonnaise from greens, if tomato puree or pasta - tomato mayonnaise, finely chopped fried mushrooms - mushroom mayonnaise, sour cream - mayonnaise with sour cream, etc.
Vinegar Mayonnaise - Take 6 raw eggs and separate the yolks from the whites. The yolks are well mixed with 1 tablespoon of ready-made mustard, a spoonful of sugar, salt. Vegetable oil (1.5 bottles of refined) is cooled and a thin stream is poured into the yolk-mustard mixture, whipping vigorously until smooth, and when the goal is achieved, pour in 1 incomplete glass of 3% vinegar. Mix everything together. Instead of vinegar, sour cream and citric acid were sometimes added to mayonnaise; gherkins, scalded chopped greens and mashed potatoes from boiled spinach were also added, mixed with jelly (gelatin diluted in water) - and these were all varieties of the same sauce in essence.
Mayonnaise 2 - Mix 2 eggs with 3 tablespoons. add vinegar, salt, sugar and mustard empirically (usually twice as much sugar as salt), start whisking. After about 40-60 seconds, start pouring vegetable oil into the unit, in an amount of 400 g, in a thin stream, after pouring, which lasts 30-40 seconds, beat for about another minute. The mayonnaise is ready.
Mayonnaise 3 - In an 800-gram jar, 4 egg yolks, 1/3 tsp. sugar, less than 1/2 tsp. salt, 1/3 tsp. table mustard and beat until stupid, or better with a mixer. Then, with constant stirring, very slowly add vegetable oil, preferably deodorized. After adding each portion of 10-20 ml, beat thoroughly, otherwise it will never go astray. The process continues until the jar is filled 2/3 with a thick, yellowish-white mass. Then add vinegar to taste, and if the taste is very thin or the vinegar is very strong, you can bring it to condition by adding some of the egg white.
Mayonnaise 4 - Required ingredients: Mixer, egg yolks 4-5 pcs. (necessarily separated from protein), vegetable oil 500-700 g (better imported, such in plastic bottles, corn, etc., sunflower oil from the market will taste bitter, and you get nasty, not mayonnaise), vinegar 1/4 cup (here you can stir salt and sugar, well, to taste, in short).
From all this (excluding the mixer, of course) you will get 700-800 grams of excellent mayonnaise. You can stir all this in a liter jar. 1) Thoroughly beat the yolks (at least 1 min.) Until they almost turn white. If not carefully, then everything will be divided into separate factions and nothing will come of it. 2) Without turning off the mixer, you start adding oil. I would like to draw your attention to the fact that you cannot add oil abruptly - this is the main mistake. The mass should not be divided into fractions. As soon as this happens, stop adding oil, let the mixer make the mass homogeneous. Then add again. Pour oil in a stream with a diameter of a match - it will be more convenient. In short, this process will take about 4-5 minutes. When all this mass is a volume of 3/4 of a can, and begins to reach for the mixer rims (this will become noticeable) - it's time to go to step 3). 3) You can pour in vinegar. The whole mass will turn white and become thinner. Adjust the density of the mass with vinegar. Additionally salt, sugar, pepper - to taste
Storing mayonnaise
AlinaA
Girls, tell me, is it possible to store mayonnaise not in the refrigerator, but simply at room temperature?
helencik
it is possible, but not for a long time, and then the vegetable oil begins to depart. in the same place the egg means it will quickly deteriorate
Lanochka
Store in a tightly sealed container in the refrigerator for up to 10 days.
Greek
If about the industrial - two centuries ago, mayonnaise did not know in its composition any stabilizers, or dyes, or preservatives. High-quality mayonnaise has remained so today. So read the label carefully. The shorter the shelf life of mayonnaise, the more natural it is.
PSS
I don’t do homework - laziness. I buy "Kolibri" mayonnaise ("provencal", "for salads"), there are no preservatives, no dyes, no modified products, but the shelf life is also reduced - a week or 3 weeks, it seems (depending on storage conditions), Mayonnaise "Skeet" is also good, there is nothing harmful in the composition. But, if gastritis or peptic ulcer disease, then it is not worth it. Better sour cream.
Jeanne
Emulsification is the most important procedure in the preparation of mayonnaise. When emulsified, the oil breaks up into microscopic balls, which are enveloped in egg yolk, preventing them from reuniting. Electric stirrers (including home mixers) make these balls very small, which helps to increase the shelf life of the emulsion, but degrades the taste of the mayonnaise. Manual emulsification makes it possible to obtain larger balls, which significantly improves the taste of mayonnaise, but slightly reduces the shelf life of the emulsion (in the refrigerator, a week of storage is in any case provided, and more should not be stored). The faster we rotate with hand emulsification, the finer the balls of butter become - and this is one of the nuances of the art of an experienced culinary specialist who took up the preparation of mayonnaise.
Mayonnaise additives
Ksenia
Additives are added to mayonnaise shortly before serving. Mayonnaise with additives cannot be stored! Only the most common mayonnaise additives are listed here, but they can be varied indefinitely to suit different dishes and individual tastes. Spicy additives are usually added to Provencal mayonnaise, and caviar and sweet additives are usually added to classic mayonnaise.
Horseradish mayonnaise - up to 20% grated horseradish, a little sugar and salt. To cold meat, less often fish, dishes.
Mayonnaise with tomato - up to 30% tomato paste (you can also have a pinch of red pepper, a little more sugar, salt, sometimes sautéed onions are added). For boiled cold fish, hot fried fish, for dressing fish salads.
Mayonnaise with gherkins and capers - finely chopped gherkins and capers are added to taste. For cold fried meat, for boiled pork.
Mayonnaise with spices and soy sauce - added to taste. For dressing meat and vegetable salads.
Eve
1.250 g of vegetable oil, 2 yolks, 1 teaspoon of mustard, 1 teaspoon of sugar, 2 tbsp. tablespoons of 3% vinegar, salt to taste.
Cool the vegetable oil. In raw yolks, carefully separated from the proteins, add mustard, salt and grind well. Then, with continuous whipping, pour in 1 tbsp. spoon of vegetable oil to get a thick, homogeneous emulsion. Then add vinegar, sugar and stir thoroughly.
2.400 g vegetable oil, 2 egg yolks, 2 tsp. (20 g) granulated sugar, 2 tsp. (20 g) salt, 40 g vinegar.
Grind the egg yolks with sugar and salt in an enamel bowl with a wooden spoon. In the resulting lush mass, add gradually (first drop by drop, and then 1 tsp) oil, continuously rubbing in one direction. When you get a thick mass, dilute it with vinegar, if you need a thinner sauce, dilute it to taste with cold broth.
3. 10 tbsp. (170 g) vegetable oil, 1/2 tsp. mustard, 1/2 tablespoon (10 g) milk powder, 1 tablespoon boiled water, salt and sugar to taste.
Grind milk powder with mustard, salt and sugar. Continuing to grind, add sunflower oil drop by drop. If the sauce turns out to be very thick, pour in boiled water and continue to grind, and then add oil again.
4.2 egg yolks, 4 tablespoons (100 g) flour, 12 tablespoons (200 g) vegetable oil, 2 tbsp. water, salt, sugar and vinegar to taste.
Stir in flour 8 tbsp. (130 g) vegetable oil, slightly heat, mix with water, boil, remove from heat, add the yolks, stirring quickly so that they do not curl, beat, adding the rest of the vegetable oil. Season the sauce with salt, sugar and vinegar.
Tatyanka
Girls, I copied several recipes for myself a long time ago - I don't remember where. Take your pick!
Quick mayonnaise: For 300 ml (1/2 pt): 1 egg, 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp mustard powder, 2 tsp wine vinegar, 150 ml (1/4 pt) olive oil, 150 ml (1/4 pt) sunflower oil
Beat the egg, seasonings and vinegar in a blender or mixer on medium speed. Without turning off the blender, add oil, first drop by drop, then in a very thin stream, when the mixture begins to thicken.
Note: All ingredients should be at room temperature. IF the mixture starts to curd, add 1 yolk, then a little oil. And if all else fails, don't despair and make a cheese pie!
Tomato Mayonnaise 250 ml (8 fl oz): Peel, seed and chop 2 tomatoes, place in a blender with 1 crushed garlic clove, 1/2 teaspoon sugar and 2 teaspoons tomato paste. Beat at maximum speed for 30 seconds, then mix with half of the mayonnaise.
Traditional Mayonnaise - Substitute 1 whole egg for 2 yolks. Beat the seasoned yolks in a bowl. Whisking constantly, add oil drop by drop. When the mixture begins to thicken, pour in the oil in a stream. Add vinegar and stir.
Garlic Mayonnaise - especially good with chips. Add 2 cloves of garlic with yolks, mustard and 1 tablespoon oil. If you prefer a thinner mayonnaise, add 3-4 tablespoons of lemon juice to the finished sauce.
Mustard Mayonnaise - Great for meat sandwiches. Stir the prepared mayonnaise with 2 tablespoons of granular mustard.
Lemon Mayonnaise - Replace vinegar with lemon juice.
Lime and Black Pepper Mayonnaise - Very good with salmon. Add finely grated zest and juice of 1 lime and 1 tablespoon ground black pepper to the finished mayonnaise.
Curry Mayonnaise - Add 1 tablespoon curry powder to the finished mayonnaise.
Lime Ginger Mayonnaise - In a blender, combine 2 egg yolks, 1 tablespoon lime juice and 1/2 teaspoon grated ginger root. Turn on the engine and carefully pour 300 ml of olive oil, literally drop by drop, until the mayonnaise thickens. Season with salt and pepper.
The second most popular sauce in cuisines around the world is mayonnaise. Yes, this sauce is very high-calorie, but really fatty. But he alone is able to give many dishes that very, special richness, tenderness and piquancy. For example, salad "Olivier" without mayonnaise is unlikely to be the same world famous salad. But the most delicious mayonnaise is, of course, homemade. And if you prepare the sauce yourself, from products for the quality of which we can not worry, then such homemade mayonnaise will surpass many of its purchased types in terms of usefulness.
The subtleties of making homemade mayonnaise
Secret 1. For density and characteristic taste, products for making mayonnaise should be used at room temperature. And they must be fresh.
Secret 2. To make the mayonnaise more spicy in taste, use mustard powder instead of mustard sauce during its preparation.
Secret 3. You can make mayonnaise from olive oil, but the sauce can be slightly bitter because of this. It is better in this case to add sunflower or any other vegetable oil to olive oil in a 1: 1 ratio.
Secret 4. The thickness of the mayonnaise depends on how much oil you use in it. Too thick mayonnaise can be easily made thinner by diluting it with plain water at room temperature.
Secret 5. Mayonnaise can be whipped with a whisk, a mixer with a special whisk attachment. But the easiest way to do this is with any kind of blenders - submersible or in a bowl (cocktail).
Secret 6. Homemade mayonnaise should not be stored even in the refrigerator for more than four days.
The classic recipe for homemade mayonnaise with whole eggs
You can prepare a classic recipe for homemade mayonnaise using one chicken yolk, separating it from the protein. But such mayonnaise is whipped well only with a whisk, which is quite laborious. Let's try to beat mayonnaise with a whole chicken egg in just a minute. And the blender will help us with this.
For one chicken egg, put half a teaspoon of dry or sauteed mustard, the same amount of salt and sugar, and one large spoonful of sour juice (such as lemon) or nine percent vinegar in a blender bowl. For this amount of spices for an average density of mayonnaise, you will need a glass or slightly less vegetable oil.
First, put the spices without oil, turn on the blender, and gradually pour all the vegetable oil into the future sauce with a stream. As soon as we reach the desired homogeneity and density of the product, you can turn off the blender. In this way, mayonnaise is whipped in literally a minute or two.
Milk mayonnaise
Homemade mayonnaise without eggs cooked in milk will also be incredibly tasty. Milk should be fatty - 2.5-3 percent fat. We begin to beat in a blender a little less than a glass of milk, gradually adding to it, as in the previous recipe, 300 g of butter.
As soon as the sauce begins to thicken, we boldly report to the contents a couple of small spoons of mustard, a large spoonful of lemon juice, half a teaspoon of salt and the same amount of powdered sugar or sugar, continuing to beat the mixture with a blender until the desired thickness. Such mayonnaise will turn out to be delicate, with a creamy milk taste.
Quail egg mayonnaise
It is believed that homemade mayonnaise is healthier and safer on quail eggs than on chicken eggs. It will take six quail eggs for him. We break them into a blender bowl, put half a teaspoon of sugar, salt, mustard, a pinch of ground black pepper there. Begin to beat, pouring about 200 ml of vegetable oil into the bowl. When the mayonnaise begins to thicken, add a tablespoon of lemon juice or vinegar and finely chopped herbs to it. Ready mayonnaise must be refrigerated. There it will thicken even more.
I will make a reservation right away that I developed this process for myself personally and do not claim anything. I do it the way it suits me. This is not a fast method, but it is reliable, my mayonnaise never flakes and always works. Actually, I don't even remember a case that something went wrong, even when I first did it with a fork from one yolk and several tablespoons of oil.
I make delicious, thick and fatty (yes, fatty) mayonnaise, and I don't need another.
Subject to discussion. I will listen with interest to sensible comments.
For about 750 ml mayonnaise:
3 large yolks
about 700 ml of refined vegetable oil
1 tsp a spoonful of ready-made or dry mustard
1 tsp salt
1-2 tsp Sahara
about 50 ml freshly squeezed lemon juice or good tasty vinegar (wine or berry)
2-3 tbsp lukewarm water (about 25 C)
General
All ingredients should be at room temperature, in the area of 22 C. This is a must.
I take sunflower oil, sometimes corn oil. They also advise grape seed oil, but in our area it stands like olive oil, I don't see the point. In short, you can take any refined.
It is very convenient to put the bowl on a damp towel, so as not to crawl on the table, because there will be nothing to keep her.
You can add vinegar, you can add lemon juice as an acidic component. I saw recommendations to add the usual so-called. table vinegar, however, in addition to stabilizing the emulsion, vinegar also gives taste. Therefore, I think that we will not be fiddling for ourselves, we will add a really good, high-quality product, and it does not cost crazy money. In terms of taste, I tend to prefer vinegar (especially well infused with tarragon) than lemon, but this is my personal preference.
Inevitable considerations for salmonellosis. Every time I make mayonnaise, I am torn apart by internal contradictions: this is the principle "do not be afraid - do not get infected" on the one hand, and the folk wisdom "God protects the one who is careful" - on the other. I end up using raw eggs, but with a few precautions, which are as follows. I buy eggs in the supermarket, and I don't take the ones that are superfood superfood organic in the box, but those that are slightly cheaper and you need to put in the bag yourself. First, since they are cheaper, they are dismantled faster, and you can choose yourself, i.e. carefully examine the egg for cracks. You can also shake the egg - if it is not very fresh, the contents will hang noticeably in the shell. Secondly, the date indicated on the packaging of superfood eggs is the day they were sorted, and far from the day they were born. And when that egg was laid, only the hen knows, not you and me. In any case, this is the situation in our city, I do not know how things are in other places. In addition, with regard to supermarket eggs, there is at least some hope that they are somehow tested. The same cannot be said about hand-bought eggs, unless you personally know that same grandmother with chickens and even personally with that chicken. The fact is that before collecting the number of eggs required for sale, grandmothers collect them, collect ... and it is not known how many they collect (whatever they say, honestly looking you in the eye). And in what conditions they are stored too. In short, after I got a dead underdeveloped chicken in the "village" eggs, I avoid organic grandmothers.
The process itself
So, I thoroughly wash these same eggs with dishwashing detergent, and then dip them for one minute in cool, very salty boiling water (a couple of tablespoons of salt with a slide per liter). In this way, I not only kill the salmonella, which is supposed to be on the shell, but also heat the yolk, which is necessary to make a stable emulsion.
Then I take out the yolks (they remain completely liquid), separating them from the partially curdled protein, and be sure to free them from the film, simply piercing it and releasing the yolk itself into the bowl. Then I add salt, sugar and mustard and mix. You can wait until the salt and sugar are completely dissolved, but this is not necessary. It is better to put salt-sugar at the very beginning, so that later you do not add a lot of dry product, which does not diverge very well in such a fatty substance. In addition, the salt thickens the yolks, which is beneficial for early emulsion. Mustard is also an emulsifier and also contains the liquid necessary for the formation of an emulsion, and mustard in powder also prevents delamination. In general, when everything is mixed, you can start adding oil - first, literally, drop by drop, stirring the whole thing with one whisk of a hand mixer at the lowest speed. Our goal is to stir properly, not whip (air in mayonnaise is useless), therefore, if there is a spatula nozzle, then it is probably better to use it. An emulsion will gradually start to form, i.e. homogeneous mass, without visible droplets of fat. Now, when there is a lot of emulsion, it is already possible to pour oil in a thin stream, and then completely thick. Continuously stirring, of course. And the speed can already be added.
When the mayonnaise becomes very thick, yellow and even somehow translucent, it is recommended to dilute it a little with lukewarm water or vinegar (lemon juice) - this is necessary to stabilize the emulsion. At this stage, the mayonnaise already contains enough oil and the end is near, so it would be a good idea to try it. If there is not enough salt, dissolve it in the vinegar or water to be added. Mayonnaise will become more like itself, dear, and noticeably whiten (not only from vinegar, from water too). But it will not be completely white, like an industrial one. And we don’t need it. By the way, I recently read that something like bechamel is added to mayonnaise to reduce fat content in production. Well, quite an option for those who want to and inject.
After adding water, you can safely pour more oils until you reach the desired volume. Usually I make 0.75-0.8 liters, just no more.
Transfer the finished mayonnaise to a jar and store. Add pepper and everything else if desired. In my personal opinion, mayonnaise tastes better on the second day.
Now the same point by point:
1. Wash the eggs and scald with boiling water, remove the yolks and release them from the film.
2. Add mustard, salt-sugar to the yolks, mix.
3. Start adding refined vegetable oil drop by drop.
4. Once a stable emulsion has formed, pour the oil in a trickle.
5. When the mayonnaise becomes very thick, dilute it with a little liquid, in which it is recommended to dissolve additional salt (if needed).
6. Add the rest of the oil.
7. Refrigerate.
The origin of mayonnaise (suddenly someone did not see yolks, mustard and salt with sugar together):
Add oil drop by drop:
An emulsion has already formed:
A there is such a nuisance that the hand trembled and a lot of oil poured into the bowl at once (here I specially poured it for clarity). It's OK. You just need to continue mixing with a mixer, holding it in one place, i.e. all excess oil will gradually be pulled under the whisk without causing delamination of the hard-to-reach emulsion. Moreover, I was so lazy that I even purposely pour more oil at a certain moment, so as not to keep my hand hanging.
Here, everything worked out.
Do not tell me, but any housewife cannot imagine her dishes without such a sauce that is unique in every respect, like mayonnaise. It belongs to the category of universal from the point of view of culinary and is suitable for almost any dishes, both everyday and festive. But it should be noted that the taste of cooked food largely depends on its quality. Therefore, special attention should be paid to mayonnaise.
If you translate the name of this sauce from French, you get "yolk". And this is not without reason, since it contains ingredients such as vegetable oil (preferably olive oil), egg yolks, vinegar, lemon juice, sugar, salt and other seasonings that give mayonnaise a special taste and color.
In the middle of the 18th century, Provencal sauce was created in France, the recipe of which was known only to its manufacturers and was not disclosed to anyone. It cost a lot of money, so it was available only to the nobility. But thanks to the French chef Lucien Olivier, who settled in Russia in the 19th century, we learned about the recipe for this unique sauce. Currently, there are several dozen of its varieties.
It should be noted that this sauce includes components that have undeniable useful, including medicinal, properties. Let's dwell on vegetable oil. It is considered the main component of the sauce, which contains cholesterol and practically no fat. This makes it possible to protect the human body from the negative effects of the environment, removes toxins, and helps to normalize metabolic processes.
Egg yolks contain a lot of vitamin A, which improves vision, rejuvenates the skin, strengthens hair and nails. The composition of mayonnaise contains a variety of healthy fatty acids, vitamins B and E, which help to improve the functioning of the lungs, circulatory system, heart muscle. Do not underestimate lemon juice, which is high in vitamin C. Mayonnaise also contains potassium and phosphorus.
Of course, all this applies to homemade mayonnaise; Purchased mayonnaise may contain all sorts of harmful additives, carcinogens and other impurities that can negate all the benefits of this product.
If someone thinks that mayonnaise can be used exclusively as a dressing for dishes, he is deeply mistaken. Of course, cooking is the main application for this sauce, but not the only one. This sauce is a great addition to salads, meat and fish dishes, appetizers, side dishes, first courses (soups and borscht).
But in second place is the cosmetics industry. Mayonnaise (especially homemade) can replace a professional hair conditioner. On its basis, you can create a unique nourishing mask to improve the condition of the skin.
Traditional medicine is not lagging behind. It is quite common to see the use of mayonnaise as a protective agent to prevent sunburn. It is mayonnaise that is able to make the skin quickly regenerate and restore its original appearance.
Many people prefer to buy a bag of mayonnaise in the supermarket, and then they are outraged that the salad is not tasty or that they have gained extra pounds. You have to be honest: in terms of its composition, this seasoning does not belong to the category of harmful ones if there are no such ingredients in it.
Despite the fact that this sauce is quite fatty and high-calorie, it does not have any negative effect on the work of the stomach, the formation of "orange peel", if such harmful components as emulsifiers, stabilizers, modified starch and so on are not added to it. Therefore, if you cook it at home, then excess weight can be safely avoided. Moreover, this appetizing, healthy, aromatic and exquisite sauce can be added to any dishes you like.
There is a list of dishes that cannot be imagined without mayonnaise. These include salad Olivier. But it can be easily spoiled by the store version. To prevent this from happening, try to season it with homemade mayonnaise.
Things to consider when making French sauce at home:
- To impress you with the thickness and taste of the product, you need all the ingredients to be at room temperature. Moreover, great attention must be paid to their freshness.
- To give the seasoning a unique pungency, you need to replace the purchased mustard sauce with natural mustard powder.
- It is good to use olive oil for making mayonnaise. But it's not worth shelling out for very expensive things, and affordable prices can cause a feeling of bitterness. Therefore, in order to avoid such negative consequences, it is worth using either sunflower oil, or diluting the olive oil with any vegetable analogue, observing a 1: 1 ratio.
- The thickness of the sauce directly depends on the amount of oil added to it. But a very thick seasoning is not the best option. To make it thinner, you need to dilute it a little with boiled water at room temperature.
- For whipping mayonnaise, you can use a regular fork (but this is a rather lengthy procedure), a whisk, a mixer, which has a special whisk attachment. But the easiest way is to use a blender.
- The shelf life of homemade mayonnaise should not exceed four days.
There are times when you cook mayonnaise at home and expect a miracle from it, but the opposite result is obtained: either the consistency is liquid, or you feel bitterness, or there is a pungent smell. All this suggests that you did something wrong, and the sauce began to look very much like a low-quality store product.
What you need to know before you start preparing this miracle - seasoning:
The proportions of cooking mayonnaise
Everyone decides for himself how much to cook homemade mayonnaise. For some, 200g is enough. But there are events when many guests gather and you need to surprise them with a variety of dishes. Then small doses cannot be dispensed with. The main ingredients for mayonnaise and their amount:
|
Sauce volume |
Type of eggs | Number of yolks | Butter | Salt | Sugar |
| chicken | 2 pcs. | 200 ml | 0.5 tsp | 1 tsp | |
| chicken | 4 things. | 450 ml | 1 tsp | ||
| 250 ml | quail | 12 pcs. | 200 ml | 1/3 tsp | |
| 500 ml | quail | 25 pcs. | 450 ml | 1.5 tsp. |
There are a great many options for making mayonnaise: from fatty to dietary, from classic to sophisticated. There is an opinion that this sauce is very difficult to prepare. Do not believe such statements! Be patient and follow the recommendations and you will succeed.
For cooking, you will need the following ingredients:
- quail eggs - 10 pieces;
- olive + vegetable oil - 170 ml;
- apple cider vinegar - 1 tablespoon;
- sugar - 1 teaspoon;
- store mustard - 1 teaspoon;
- salt - ½ teaspoon;
- ground black pepper to taste.
It is good to have as inventory:
- a teaspoon;
- kitchen knife;
- measuring cup;
- a tablespoon;
- blender;
- a half-liter glass jar;
- plastic or metal cover with screw.
We cook all the ingredients and let them warm to room temperature for an hour. Then we start cooking. We take a quail egg and use a special knife to separate the yolks from the whites. Pour the yolks into a separate deep container. Everything must be done carefully so that small pieces of shells do not get into the sauce. If this happens, then they are removed with the tip of a knife or a teaspoon.
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