Mayonnaise "Provencal" is a popular sauce, without which no festive table can do. It is added to salads and main courses, vegetable snacks are created with it and offered to hot borscht or soup. However, it makes no sense to buy such a product in stores - it contains egg powder, water, palm fat and thickeners. It is best to create homemade mayonnaise that is rich not only in color but also in taste, especially if you have poultry eggs that contain bright orange yolks.
By the way, "Provencal" differs from other mayonnaises in its sourish taste, since table vinegar is added to it - an essential ingredient! But mustard, dried herbs and other additives are purely at the request of the cook preparing the sauce. Making mayonnaise is a long-term process and cannot be shortened, the time varies from 20 to 30 minutes!
Ingredients:
Chicken yolks - 2 pcs.
Vegetable oil - 200 ml
Sugar - 1 pinch
Salt - 3 pinches
Ground black pepper - 2 pinches
Vinegar 9% - 1 tsp
Preparation:
1. Carefully divide the chicken eggs into whites and yolks. Place the latter (yolks) in a food processor bowl or in a deep container if you plan to beat the sauce with a mixer. Proteins are not involved in the creation of mayonnaise - prepare any other dish from them, for example, a protein omelet. Add salt and ground black pepper, granulated sugar to the container. Do not add or pour in any more ingredients.
2. Beat the yolks with spices for about 3-4 minutes, almost white. This process is very important, as poor-quality whipped yolk mass will not combine with vegetable oil, but will immediately exfoliate - at this stage, do not save time!
3. As soon as the yolks whiten slightly, start pouring in the vegetable refined oil in a thin stream, without stopping to beat everything at high speed. At first, slightly interrupt the infusion so that the technique has time to mix the fat into the egg mass, otherwise everything may stratify. Literally after 3 minutes, you will see that the sauce begins to thicken before your eyes - the trickle of oil can be made a little thicker.
4. Thus, pour in the butter until it runs out, continuing to beat at high speed. This will take you at least 10 minutes.
5. Once the oil is gone, add the vinegar and continue stirring the sauce for about 1 minute to add sourness.
6. Place the prepared Provencal homemade mayonnaise in a gravy boat, bowl or small jar.
Store the sauce in the refrigerator. The shelf life of the product is 2 days, as it contains fresh yolks.
If you like, you can press a couple of peeled and washed garlic cloves into mayonnaise for a more savory flavor.
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