A simple recipe for a delicious sauce, which, both externally and in taste, cannot be distinguished from one bought in a store. Provencal mayonnaise. Show me how I cook it. In time - no more than two minutes. And in the store you will definitely not want to buy!
See how thick the mayonnaise is:
HOW TO COOK:
I take all the products at room temperature. Pour the egg with boiling water for 30 seconds and let it cool! I usually prepare mayonnaise with an immersion blender.
I immediately send all the products that are needed to make mayonnaise to the blender bowl. Egg, salt, sugar, mustard (for spice) and vinegar. Of course, vinegar can be substituted with lemon juice. But I always use 9% table vinegar. Then the mayonnaise tastes exactly like the store's one!
It is also important that the yolk remains intact!
I immediately add all the vegetable oil to the bowl. Necessarily refined! Otherwise, the mayonnaise will taste bitter!
• Vegetable oil (refined) - 280 ml
• Egg - 1 pc.
• Salt - 1/2 tsp.
• Sugar - 1 tsp.
• Mustard - 1/2 tsp.
• Vinegar 9% - 1 tbsp.
I lower the blender so that the yolk is inside the cell with the knife. And I start whipping without raising the blender!
After 20 seconds, a thick and tasty mayonnaise is ready. Even the spoon is worth (scroll through):
Here I showed how I prepare this mayonnaise (plus how I cook squid and plus 12 more simple salads with squid) You will like this video:
In the video below, I am preparing a few more mayonnaise recipes in different ways (milk mayonnaise without eggs, lean mayonnaise, mayonnaise on yogurt, mayonnaise on quail eggs), I use not only an immersion blender, but also a mixer, and even an ordinary one whisk! And here I also told how you can fix mayonnaise if it suddenly turned out to be liquid and did not "want" to whip at all: