In anticipation of the upcoming holidays, many housewives are already buying mayonnaise in buckets. For what? Weird question. For salads, of course, since none of our Russian table salad is complete without good mayonnaise.
Hence the question from the editorial office to the readers: do you know how to cook your own mayonnaise? Unfortunately, not everyone has such knowledge, but the products for him need the most ordinary, which are right now in many refrigerators.
There are a lot of mayonnaise recipes on the Internet, there are basic ones, and there are also heaped up all sorts of additives.
We will not bore you with the recipe, but we will reveal at once all the secrets of the real and the most ideal mayonnaise.
So let's go.
Secret number 1 - composition
In mayonnaise, it is clear, there is no way you can do something by eye. Therefore, we strictly adhere to the composition. And this is vegetable oil, eggs, salt, sugar (always more salt), vinegar.
And sometimes lemon juice, mustard and ground black pepper. The key here is “sometimes”. Mustard is more common in the composition.
Important!
You need to take the freshest egg, preferably a rustic one. From village eggs, mayonnaise turns out to be yellowish, but from store eggs it comes out creamy, even almost white.
Any vegetable oils are suitable for mayonnaise - from sunflower and olive, to corn and even mustard.
Salt for 300 ml of oil needs 0.5 tsp. l., sugar 1 tsp. l., but vinegar 1 tbsp. l. Vinegar can be taken as 6% or 9%. Ideally apple, grape or wine.
Secret number 2 - temperature
It makes no difference whether all the food is in the fridge or it is all at room temperature.
The trick to turning ingredients into divine sauce is that they all have to be at the same temperature.
Secret number 3 - dishes
Do not whisk the mayonnaise in a bowl. Rather, you can try it, but it will take a lot of time.
For whipping homemade mayonnaise, you need a narrow glass or jar. Now in every kitchen there is a blender and it is with it that we all "whip" everything. It's a sin not to "kick" yourself into delicious mayonnaise, which you can then just eat with a spoon.
So the most correct dish is a high capacity, where you can immerse the blender and its head should freely enter and exit it.
Secret # 4 - order
The egg always breaks first! And the yolk must be kept intact, it must not be destroyed, that is, it must not be allowed to spread. This is magic, if you want, gently break the egg into the prepared container and only then add all the other ingredients on top of it.
Secret # 5 - whipping
Everything can be fit into one sentence here, but we will not. Better step by step. So, first put the blender head in the glass with the egg and the rest of the ingredients, and it should cover the yolk. Exactly.
Then turn on the blender and hold it in one position, over the yolk, mark exactly 30 seconds. Do not make any movements with the device! That is, nowhere! Not up, not down, not to the sides.
Secret # 5 - finish off
This is also very important, since many people stop at those 30 seconds and immediately unplug the blender. But again, no, here it is necessary to finish it off correctly, but not to interrupt the sauce.
For about another 10-20 seconds after the mass has already turned into a luxurious thick mixture, it must be done with a blender several times up and down, which will help collect the oil along the walls of the vessel.
Everything! That's all the secrets.
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