Mayonnaise can be prepared without a mixer or hand blender. Just a regular whisk is enough here. It is, of course, not so fast, but no less tasty. Try it - it always works. You will stop buying store mayonnaise))
I'll cook a little. I only need the yolk here. Separate from the protein and put in a bowl. It is advisable that the bowl has a round bottom - this is more convenient. I took a large bowl so that you can see what is happening))
How I make this mayonnaise, see the video below at 06:39. But in the video there are 4 more mayonnaise recipes + I show you how to fix the situation when the mayonnaise did not work out and remained liquid. Look - it's interesting)) I would be grateful for your feedback on all the recipes.
But if you don't want to watch the video, read it :)
I put the yolk in a bowl and begin to beat. You can add salt immediately. When the yolk thickens a little and becomes lighter, I start adding oil. At first, just a little bit, whisk. About a teaspoon, no more. Then a little more. Whisk again.
When the mayonnaise has thickened well, I add sugar, salt, mustard and lemon juice (or vinegar). I will indicate the quantity, but it is still better to adjust to taste. If you like more salty - add salt or, perhaps, you will want to add more vinegar.
Beat until desired thickness, continuing to add oil. I usually get about 4 tablespoons from this amount of ingredients. with a slide of mayonnaise. You cannot store such mayonnaise for a long time, of course. I store no more than 3 days. But if suddenly it is "lying around" - you can add it to baked goods.
Here is such a thick mayonnaise (even a spoon is worth it). Try to cook. But, of course, if you have a mixer or hand blender - watch the video and cook mayonnaise much faster - in one or two minutes))
Ingredients:
• Egg yolk - 1 pc.
• Salt - a pinch
• Sugar - 1/3 tsp.
• Lemon juice (or vinegar) - 2/3 tsp.
• Mustard - 1/4 tsp.
• Vegetable oil (refined) - to the desired thickness
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