2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
For the preparation of mayonnaise you need fresh eggs and good quality oil without sludge with a pleasant smell. The yolks must be separated very carefully. Beat them with the oil and a little salt in a suitable container - porcelain or stainless steel (preferably a round bottom), using a wooden spoon or a small broom.
The oil must be added in drops or in a thin stream, stirring constantly. Particular care should be taken in the beginning while taking the mayonnaise. You can then pour more oil at once, but in order to absorb the yolks gradually, the container must be kept tilted.
A new amount of oil is poured only if the previous one is completely absorbed by the yolks and the mixture is smooth. In case the mixture thickens, add a little lemon juice or dissolved tartaric acid.
The addition of oil continues until the mayonnaise gets the density of butter cream (1 egg yolk absorbs 60-80 g of oil - 1 cup).
To increase the amount of mayonnaise, add a little cold water and yogurt, pre-whipped well. Finally, the mayonnaise is additionally salted and seasoned with lemon juice or tartaric acid, and optionally with mustard.
Apart from only raw egg yolks, mayonnaise can also be prepared with the addition of crushed boiled egg yolk.
In case of careless breaking, when using oil with a low temperature (below 12 degrees), which often happens in winter, as well as when saturated with oil, the mayonnaise is cut.
Chopped mayonnaise can be repaired in the following ways:
- At one end of the vessel drip a few drops of water. At this point, the mayonnaise is mixed in a circle in one direction, gradually expanding the circle and adding a little of the chopped mayonnaise. This simple method does not work only if the hostess is clumsy or the mayonnaise is very fat;
- The chopped mayonnaise is transferred to another container, and the first one is washed very well, dried with a towel and covered with egg white, which is then poured. In the second bowl, put a little of the chopped mayonnaise and stir constantly in one direction and in a gradually expanding circle. The addition of chopped mayonnaise is done in portions after the previous one has been repaired;
- In a clean bowl, beat the yolk, adding drops of oil until you start a new mayonnaise. In this mayonnaise is added in portions of chopped mayonnaise. Then proceed as in the ways described above, and gradually the circle of stirring is expanded.
Mayonnaise becomes lighter if mixed with drained yogurt in a ratio of 2 parts mayonnaise and 1 part milk.
Mayonnaise serves as the main sauce from which many derived sauces are prepared such as green sauce, tartar sauce, mustard sauce and others.
Mayonnaise and its derived sauces are served with cold dishes of vegetables, eggs, fish, poultry, meat and more.
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