How to make mayonnaise at home?

Mayonnaise is a very popular product, because this thick sauce is often used to prepare a variety of cold appetizers and hot dishes. Of course, the easiest way is to buy a can of already prepared mayonnaise in a store, especially since the choice of this product is extremely rich today. On the shelves you can find high- and low-calorie sauces, with various additives - greens, cheese, garlic, etc. However, if you carefully examine the labels on packages, you can notice that in the composition of shop mayonnaise, there are almost always ingredients such as modified starch, and Numerous additives, designated by the letter E. So, it is unlikely that such a product can be called very useful for health.

But lovers of delicious French sauce should not be upset, the way out is simple - you just need to cook mayonnaise at home. Moreover, the recipe for the sauce is not too complicated and even an inexperienced cook will cope with its preparation.

It should be said that the main difficulty in the technology of making mayonnaise is the need to mix ingredients long and thoroughly. Previously, it was a difficult task, but now with the appearance of such devices as a blender or a mixer, the question of how to make mayonnaise is easily solved.

First of all, it is necessary to prepare the products. We will need vegetable oil, which is the basis of this sauce. The best option is refined olive, but you can use any other, for example, sunflower.

Next, you need to cook eggs, ideally - homemade, with bright orange yolks. So, if you can get real village eggs, then you should use it. In addition, we need sugar and salt, as well as vinegar or lemon juice, the latter option, of course, is preferable

To add spice to our home-made sauce, various additives can be used. For example, mayonnaise "Provansal" necessarily uses mustard. Also as flavor additives you can use any spices, finely chopped greens, horseradish, garlic and even pickled cucumbers, cut into microscopic cubes. In a word, additional ingredients can be put to your taste.

So, how to make mayonnaise? Separate the two yolks from proteins (we do not need proteins, they can be prepared another dish), put them in a cup and mix with half a teaspoon of salt and a full teaspoon of sugar. Stir until the grains of sugar and salt dissolve. Then we begin to add vegetable oil, for this quantity of products we need about a glass. The important point - to add oil you need to gradually, about one teaspoon, and pour in the next batch only after the previous one is thoroughly mixed with the main mass. After the oil is over, pour the lemon juice (a tablespoon) and add the mustard or other condiments. As a result, a homogeneous sauce with a sufficiently thick consistency should be obtained.

As can be seen from the technology, it's quite easy to make mayonnaise at home, if you mix the mass not with a whisk or a spoon, but with a mixer, so do not be afraid to use kitchen appliances, making your work easier. When using a blender or a mixer, the oil can be poured not in spoons, but in a thin trickle, as the sauce is mixed much faster.

And do you know how to make mayonnaise without using eggs? The recipe is also pretty simple. We need three hundred grams of oil, half less (150 grams) of cold milk, three quarters of a teaspoon of salt, half a spoonful of sugar, a tablespoon of mustard or other additives and two to three tablespoons of juice squeezed out of lemon.

Mix milk with butter in a bowl and whisk this mass with a submerged blender. At the end of whipping, we should get a homogeneous emulsion. Now add salt, mustard, lemon juice and whisk again, putting the regulator device at the highest speed. The mixture begins to thicken quickly, acquiring the consistency of mayonnaise. If during the whipping process the mass remains liquid, then put the bowl in the refrigerator for a few minutes, and then whisk again at the highest speed. In the finished sauce, add sugar and any spices.

And how to make mayonnaise, which can be used in fasting? To do this, use the previous recipe, only need to replace cow's milk with soy. As a result, we will get a lean version of the sauce.