Home-made mayonnaise

Prepare mayonnaise at home is quite simple, you need to have only patience and skill. What are the components of this wonderful sauce? First of all, this vegetable oil - in the finished product it contains at least 70%. It is best suited for this extra virgin olive oil, with its help you can get a universal home-made mayonnaise for all dishes. Any other vegetable oil that is used to make the sauce should be refined and not have foreign odors.

Mayonnaise also includes raw chicken or quail eggs. It is desirable that the egg yolk has a bright color, so the best option will be the use of fresh village eggs. The third obligatory component is lemon juice or vinegar. Mustard, sugar and salt are added to taste. Mustard is used for the preparation of mayonnaise "Provansal". If you use dry mustard powder, then homemade mayonnaise will get a nice
Aroma and smooth texture.

Season the sauce with a pinch of ground red pepper. If you add a ground red paprika to the dressing, it will acquire a beautiful pinkish
Color tone. Mayonnaise home preparation can be varied with additives. For example, such as pickled cucumbers, garlic, horseradish, dill, tomato paste and many others.

Home-made mayonnaise should be prepared from components that have the same temperature, so you need to get food from the refrigerator at the same time. Yolks of 2 eggs must be ground with 1 teaspoon of sugar and a pinch of salt. You can beat eggs with a mixer or a whisk in a bowl with a capacity of about 1 liter. Use only dry and clean utensils. Since both hands of the hostess will be occupied, it is better to put a bowl on a damp towel so that it does not slip. Without interrupting whipping, add literally a half teaspoon of 1 glass of vegetable oil. If you add vegetable oil too quickly, the mass can curdle. In this case, it is necessary to pour in another egg yolk into a clean pan and add the mixture already obtained.

After obtaining a homogeneous consistency, the mixture is added with mustard and lemon juice. Home-made mayonnaise is especially valuable because it lacks dyes, stabilizers, preservatives and other "chemistry". The only drawback is that the sauce can not be stored for longer than a week.

Mayonnaise, cooked by own hands, is a perfect addition to salted salmon, boiled eggs, crispy loaf and many other dishes. Store this refueling should be on the bottom shelf of the refrigerator in a jar with a screwed lid. Preparation of mayonnaise at home
Takes only 10 minutes, but the result is worth it. If you show patience, then
It turns out a brilliant and thick sauce that does not go to any
Comparison with the store product.

To boiled or fried fish, mayonnaise, mixed with tomato sauce or pasta, is perfect. In the sauce you can also add a little red pepper and even a fried onion. For meat dishes, mayonnaise is often added horseradish. With fish and meat dishes, mayonnaise is well combined, in which a little soy sauce and dill is added.

For cold fish dishes, snacks and sandwiches, snack mayonnaise is often used. These sauces include caviar, salted salmon, herring, finely chopped anchovies or grated cheese. This sauce is a great opportunity for every hostess to show imagination and create her own unique masterpiece. Having tried once to cook mayonnaise at home, many cooks are more likely not to buy this product in stores. The taste of homemade sauce is not compared to mayonnaise of industrial production.