With or without eggs, with mustard or vinegar, milk, or sour cream, you can make mayonnaise. Try each sauce and choose the best.
6 secrets to a perfect homemade mayonnaise
- All ingredients must be room temperature.
- If you cook mayonnaise using domestic chicken eggs, its color should be yellow. And the fresher the eggs, the richer the color will be. From eggs bought in a regular store, you will get a light mayonnaise.
- Cook the mayonnaise in sunflower oil or a mixture of olive and sunflower mixture n proportion 1:1, and better 1:2 or :3. If you use only olive oil, especially extra-class (Extra virgin), the sauce will be bitter.
- If you add a little more oil than indicated in the recipe, mayonnaise will be even thicker. In the same way, you can save the sauce if the mass does not thicken when whipping. If you want, on the contrary, if you want Onto to make it thinner, then pour in the sauce a little water.
- To diversify the sauce’s flavor, you can add dried or crushed fresh garlic, ground black pepper, paprika, or chopped dill. And the amount of salt can be changed to taste.
- The finished homemade mayonnaise should be stored in the refrigerator in an airtight container for no more than 4-5 days.
Read also: 4 Recipes Of Delicious Homemade Ketchup From Fresh Tomatoes
4 recipes of homemade mayonnaise
1. Homemade mayonnaise with mustard and lemon juice
Ingredients can be whipped in two ways; in a blender or mixer. The sauce turns out tasty and fragrant in both cases, but both have their pros and cons. Blender makes mayonnaise easier because you can use whole eggs. And the sauce prepared by the mixer will be thicker, but you will have to take the time to separate the yolks from the proteins.
Ingredients
- 2 raw eggs
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 2 teaspoons mustard
- 250 ml of vegetable oil
- 1 tablespoon lemon juice
Cooking with a blender
Break whole eggs into a high, not-too-wide container, such as a jar or a special blender glass. Do this carefully so that the yolks do not spread. Add salt, sugar, and mustard. Lower the blender to the bottom and whisk the mixture until smooth. Then, moving the blender up and down and whipping it, pour in the oil with a thin trickle.
When the sauce thickens, add the lemon juice and whisk the mayonnaise with a blender again.
Cooking with a mixer
Break the eggs, carefully separate the yolks and place them in a wide container. Add salt, sugar, and mustard to the yolks and whisk the mixture with a low-speed mixer. Continuing to whisk, gradually, pour a little oil. When the mixture thickens, increase the mixer’s speed and pour in the residues of oil with a thin trickle. Then add the lemon juice and mix thoroughly.
2. Homemade mayonnaise with vinegar without mustard
A quick way to make a thick sauce from what’s sure to be found in the kitchen. It will come out no worse than mayonnaise with mustard.
Ingredients
- 2 raw egg yolks
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon vinegar 9%
- 150 ml of vegetable oil
Cooking
Place the yolks in a high narrow container. Add salt, sugar, and vinegar. Instead of table vinegar, you can use apple; then, mayonnaise will be mild. Pour in the oil and, placing the blender on the bottom of the container and not moving it, whip the mass for about 3 minutes. When the sauce starts to thicken, start moving the blender up and down to mix evenly.
3. Homemade mayonnaise without eggs
The sauce, cooked according to this straightforward recipe, turns out quite thick and has a delicate creamy taste.
Ingredients
- 150 ml milk of any fat
- 2-3 teaspoons mustard
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
Cooking
Pour milk and butter into a high narrow container. Whisk the mixture with a submersible blender for a few seconds. You’re going to get a thick mass. Add the mustard, lemon juice, and salt and whisk again until smooth.
4. Homemade mayonnaise with sour cream and boiled yolks
This non-standard but delicious sauce is a great option for those who do not want to use raw eggs and vegetable oil.
Also read: 5 Delicious Chicken Salad
Ingredients
- 3 boiled yolks
- 2 teaspoons mustard
- 300g fatty sour cream
- 1/2 teaspoon salt
Cooking
Add the mustard to the yolks and rub with a fork until smooth. Pour the sour cream and salt and mix thoroughly so that there are no lumps left.
Adapted and translated by Wiki Avenue Staff
Sources: Life hacker
