2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Mayonnaise, which is so disliked by supporters of healthy eating and idealized by bachelors, is just a sauce of French origin, prepared on the basis of eggs and vegetable oil. Mayonnaise itself is not a harmful product despite its fat and calorie content. But thanks to preservatives, stabilizers, emulsifiers and modified starch, it has gained a reputation as a harmful salad dressing that has been blamed for being overweight and cellulite.
But there is a way out - to prepare mayonnaise at home and enjoy an appetizing, healthy, fragrant and delicious sauce, generously flavoring all dishes with it.
There are a huge number of home-made recipes for mayonnaise at home, you can prepare it both with classic fats and on a dietary basis with spices and various additives.
Dispel the myths about homemade mayonnaise using our tips. We will tell you in detail about the different technologies for its preparation, as well how to dilute too thick mayonnaiseso you can see for yourself that the preparation of homemade mayonnaise it's easy!
You need 2 eggs and 400 g of vegetable oil (sunflower best), 1 tbsp. lemon juice or vinegar (apple, wine, balsamic), salt, sugar, pepper to taste and mix everything with a blender or blender. It is important that the blender nozzle is at the bottom of the container so that the sauce breaks down faster. Before your eyes, the contents will begin to thicken and become a white and fluffy emulsion. It remains to add mustard, garlic, green spices, dry spices - to taste and as desired.
Photo: Iliana Parvanova
In the process of preparing the famous sauce, questions arise: Why is homemade mayonnaise obtained sparsely and does not thicken even after 10 minutes of whipping or vice versa? What is the reason it is not very tasty or too sour? This means that you have done something wrong, so take advantage of our advice.
- Homemade mayonnaise it is not very white, because there are no colors in it, and the yellow color predominates in the house eggs;
- You can use in the preparation of homemade mayonnaise only egg yolks, which in combination with vegetable oil quickly form a thick emulsion;
- Quail eggs make more tender and useful mayonnaise;
- If the mayonnaise becomes more liquid, add a little more lemon juice, but do not overdo it so that it does not become sour. Or put the sauce in the fridge, there in the cold mayonnaise usually thickens faster;
- Too thick mayonnaise can be diluted with 1 tsp. (or a little more) water - the taste will not suffer. You can use fresh milk or sour cream instead of water;
- If you make milk mayonnaise, the milk is used cold, because warm milk breaks down worse. And all other products listed in the recipe should be at room temperature;
- To get a more spicy taste of the sauce, mustard should be replaced with mustard powder;
- In some recipes for mayonnaise, which are prepared at home, there are cumin, coriander, various types of peppers, paprika and herbs. This sauce can be enriched with any spices, creating new flavors for different dishes;
- Mayonnaise should not be prepared only on the basis of olive oil, otherwise it will have a bitter taste, and it may not turn out. Be sure to dilute it with refined sunflower oil;
- Many housewives are interested in how long home-made mayonnaise can be stored in the refrigerator? Usually this period should not exceed 1-2 weeks, unlike mayonnaise in stores, which does not lose its properties for months - thanks to preservatives!
After the first tasting of home-made mayonnaise, you will no longer want to buy its equivalent from the store. Because you will get used to the quality of the food too quickly!
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