How To Cook Homemade Mayonnaise (2 Types) - Recipe

Necessary products:

Whole egg mayonnaise (prepared with a blender)

1 egg

160 ml of refined sunflower oil

0.5 tsp mustard

0.5 tsp Sol

0.5 tsp sugar

1 tbsp lemon juice

Yolk mayonnaise (prepared using a mixer)

2 egg yolks

130 ml of refined sunflower oil

0.5 tsp mustard

0.5 tsp Sol

0.5 tsp sugar

1-2 tsp lemon juice

A few tips:

1. All products must be at room temperature.

2. You can make mayonnaise from a mixture of sunflower oil with olive oil, but the olive oil should not be more than 20%, because the finished product will have a bitter taste.

3. If the mayonnaise is very thick, add 1-2 tbsp. warm water and beat once more!

4. The mayonnaise we offer is made with mustard, if you want to get plain, do not add this ingredient!

5. Lemon juice can be replaced with vinegar (wine, apple, table). On 1 egg put 0.5-1 tsp vinegar or to taste.

How to prepare mayonnaise with whole eggs:

Beat the egg with a blender in a tall cup or bowl, add the mustard, salt and sugar and beat until smooth. Pour a thin stream of oil until the desired consistency is obtained, without turning off the blender.

Tip: The amount of oil is determined "by eye" - the more it is, the thicker the mayonnaise will be. When you reach the required density, add the lemon juice, which will make the mixture a little more liquid, and beat until smooth.

Put the finished mayonnaise in the refrigerator!

How to prepare mayonnaise with egg yolks:

Put the yolks in a bowl, add salt, sugar and mustard. Beat the ingredients with a mixer (at slow speed). Then, literally drop by drop, add the oil, stirring constantly (at a slow speed) until you get a uniform consistency. You have already gone through the first and most important moment of making mayonnaise. Continue to add the oil no longer drop by drop, but by a thin stream, until a homogeneous mixture. Beat on slow or medium speed until the sauce thickens enough. Then add the lemon juice and beat once more.

Transfer the mayonnaise to a clean container, close with a lid and refrigerate.

Advices:

1. You can use wire to break eggs instead of a mixer, but the mixer significantly speeds up and simplifies the process.

2. You can store the finished mayonnaise in the refrigerator for about a week in an airtight container.

3. Adding various spices and herbs to the finished product, you can get interesting, unusual and delicious combinations:

- Garlic (finely chopped or pressed) - gives mayonnaise a spicy taste, goes well with meat dishes, toasters, crispy bagels and more.

- parsley and basil (chopped and added to the sauce): give the product a pleasant taste and aroma. This sauce is perfect for fish dishes.

- olives (finely chopped and mixed with mayonnaise): give a "southern" nuance to the sauce, which is suitable for dishes with potatoes.

- cheese (finely grated and added to mayonnaise): ideal sauce for vegetable dishes

- Lemon peel (finely grated and added to mayonnaise): gives the sauce a pleasant citrus aroma and is suitable for fish, seafood and vegetable dishes.

Enjoy your meal!