Almost all salad recipes use the same component. No, these are not eggs, this is mayonnaise! Delicious, greasy and so bad. But, if you cook this product with your own hands, you can minimize all the harm, because the composition will not contain any stabilizers, preservatives, flavors and other harmful nonsense, which are in large quantities in the store mayonnaise! And I offer you two recipes for making mayonnaise with your own hands.
If you follow exactly everything according to the instructions, it will turn out great. One recipe is classic Provencal, the second is without eggs. The product is thick, delicious and does not deteriorate for a long time. Such a sauce, even in a salad, even in borscht, even wherever.
The first recipe - Provencal mayonnaise
Composition
- eggs - 1 pc.;
- refined sunflower oil - 160 ml;
- mustard - 1⁄2 tsp l .;
- salt - 1⁄2 tsp l .;
- sugar - 1⁄2 tsp l .;
- lemon juice - 1 tbsp. l.
First, I will give some tips for cooking. Firstly, you need to prepare all the components in advance by taking them out of the refrigerator; they should be at room temperature. You can make mayonnaise from a mixture of sunflower and olive oil. Just look that the olive oil is 20-25%, the rest is sunflower oil, otherwise the mayonnaise will be bitter.
If the mayonnaise is very thick, then it can be diluted with a little water and beat again with a blender. This recipe is "Provencal", because the mustard, if cooked without it, you get a regular sauce.
Lemon juice can be substituted with apple cider vinegar, wine vinegar, or table vinegar. It needs to be taken in a teaspoon per 1 egg.
Preparation
You will need a tall glass, place the egg, sugar, salt and mustard in it. Whisk food with an immersion blender until smooth. Next, it's up to the oil, it needs to be poured into the products in a thin stream, without stopping to work as a blender. The thickness of the mayonnaise depends on the amount of oil; the more, the thicker the sauce. When you are satisfied with the consistency of the mayonnaise, add lemon juice or vinegar and beat until smooth.
That's it, chill the mayonnaise in the refrigerator and you can use it for its intended purpose!
And now the next recipe for mayonnaise without eggs in milk!
Milk mayonnaise
Composition
- milk - 150 ml;
- refined vegetable oil - 300 ml;
- lemon juice - 3 tbsp. l .;
- salt 1⁄2 tsp l .;
- sugar - 1 tsp l .;
- mustard - 1 tsp l.
Preparation
Beat the ingredients in a tall glass again. Only now pour in milk and butter at once, and beat with a blender for 30 seconds at the highest speed. Next, you need to add sugar, salt, pour in lemon juice, which, just like in the first recipe, can be replaced with vinegar, and add mustard. Beat again with a blender for 30 seconds. Mayonnaise is ready! It turns out thick and very tasty, in fact, also "Provencal", but without eggs and with milk. If you want to make an ordinary classic, then simply exclude the mustard from the recipe.
Transfer the prepared mayonnaise into a dry, clean jar, close with a clean lid. And you can store the sauce for up to two weeks!
According to these two recipes, mayonnaise is in perfect harmony in salads; you can even add it to baked goods and snack cakes. Or you can even just smear it on bread - perfect! Of course, it is often not worth eating it with bread just like that, but the harm, in any case, will be much less than in a store product. The number of components can be adjusted!
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The original article is posted here: https://kabluk.me/poleznoe/domashnij-majonez-dva-super-recepta.html
