Having a submersible blender among the kitchen utensils, it is convenient and profitable to cook mayonnaise yourself. The time for all manipulations takes no more than two or three minutes, the composition of the product is clear (by the way, there are no thickeners and stabilizers in it) and, at the same time, always an excellent result.
An additional advantage of mayonnaise according to this recipe is the absence of raw (and generally) eggs. At the same time, the taste is easy to enhance with spices, sour citrus juice, while the texture is dense and stable.
Ingredients:
Milk - 50 ml
Vegetable oil - 100 ml
Dry mustard - 3 g
Salt - 3 g
Sugar - 10 g
Lime or lemon juice (vinegar can be used) - 5 g
Black pepper - to taste
Step by step recipe:
Step 1 - To make homemade mayonnaise in a blender, take the food listed. It is easy to remember, the main ingredients (milk and vegetable oil) correspond to a ratio of 1 to 2. That is, for one part of milk, two parts of butter are taken. The rest is seasonings. The oil can be any vegetable oil, including mixed varieties (for example, corn or sunflower with a share of olive). More often - refined, with a neutral aroma. Take milk out of the refrigerator beforehand and use it at room temperature for safe whipping without delamination / non-uniformity. Of course, you should make sure of the freshness of the milk (sour milk is not good, curdled into curd flakes).
Step 2 - Combine vegetable oil with milk in a whipping bowl. Let me remind you that butter by volume needs twice as much milk.
Step 3 - Throw in dry seasonings: mustard, salt, granulated sugar. If you don't have dry mustard, use regular creamy mustard. It is better to introduce this later, with lemon juice in an already fluffy emulsion.
Step 4 - Start a blender with a knife attachment and continuously whisk homemade mayonnaise for about a minute until all the ingredients are combined into a single smooth and fluffy white mass. Pour in lime juice (or lemon, vinegar can be used), pepper if necessary, mix and be sure to try. If necessary, season with more.
Step 5 - Transfer the egg-free sauce to a clean jar and store it under a lid on the refrigerator shelf for no more than a week.
We use thick homemade mayonnaise in salads of fresh and boiled vegetables (Olivier, Herring under a fur coat, with crab shelves, Mimosa), all kinds of sandwiches and snacks.
Bon Appetit!
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