Mayonnaise can be easily prepared at home, spending exactly five minutes on it. In the classic version, you need a chicken egg, lemon juice or vinegar, vegetable oil, a teaspoon of mustard, a little salt and granulated sugar.
All ingredients are whipped into a white dense emulsion using an immersion blender. The result is a delicate sauce for dressing salads.
Not everyone eats raw eggs, so mayonnaise can also be made with milk, brine, chickpea or pea broth, starch, yogurt, and even avocado.
Homemade sauce differs from store-bought sauce in terms of shelf life. It lasts from two to seven days, because it contains only natural products and does not contain thickeners, dyes or preservatives. On its basis and not only I once made a batter for frying fish in a frying pan, try to create something similar.
Homemade mayonnaise - a classic recipe
You can easily prepare this sauce at home. Next, I will show you exactly the classic recipe for creating it.
The taste of mayonnaise directly depends on the oil used. If you take a vegetable one, it must be of good quality. Since olive oil is a little bitter, the sauce itself may end up with bitterness. Therefore, this option is a little specific.
If you use lemon juice, the final product will not last long in the refrigerator, unlike variations with vinegar, which is a preservative.
Ingredients:
- Vegetable or olive oil – 180 grams;
- Egg at room temperature – 1 piece;
- Granulated sugar – 1 teaspoon;
- Salt – ¼ teaspoon;
- Mustard – 1 teaspoon;
- Pepper - to taste;
- Lemon juice or vinegar 9% – 1 teaspoon / 0.5 teaspoon.
Homemade mayonnaise can be prepared with either olive or plain vegetable oil. Today I prepared the products to create two options.
Making mayonnaise with vegetable oil:
1. Pour 180 milliliters of vegetable oil into the blender bowl. Add one chicken egg.
It should be at room temperature, not cold.
Add a teaspoon of granulated sugar and half a teaspoon of salt.
2. Add a teaspoon of mustard and a pinch of ground pepper (I used a mixture of peppers today). Pour in half a teaspoon of vinegar 9% or a teaspoon of lemon juice. We lower the blender into the bowl and begin to beat, without removing it from the vegetable oil, until the entire mass becomes homogeneous. As you knead, the mayonnaise thickens. After a short punch it is ready.
3. Transfer it to a bowl. It has a warm, creamy color.
Prepare homemade mayonnaise with olive oil:
1. Now pour olive oil into the blender bowl - 180 milliliters. Break one chicken egg at room temperature into it. Add a teaspoon of granulated sugar, half a teaspoon of salt and a pinch of ground black pepper. Add a teaspoon of lemon juice.
2. Immerse the blender in the mass and beat without removing it until everything is mixed and thickens. Just a little effort and the olive sauce is ready.
3. Transfer it to a bowl. It has a slightly olive color and an oil-like aroma.
The natural classic version without preservatives is ready to be added to salads and other dishes. Bon appetit in advance!
Homemade mayonnaise with quail eggs
A similar sauce made from quail eggs is used to season salads and is also used in preparing meat and fish dishes. It can be easily made without preservatives from available products.
Homemade mayonnaise is not stored for long, but is used immediately after creation, as fresh eggs are added to it. If you want to store it a little longer, then instead of lemon juice you need to add 9% vinegar.
Ingredients:
- Quail eggs – 6 pieces;
- Vegetable oil – 100 milliliters;
- Mustard – 1 teaspoon;
- Ground black pepper – 1 teaspoon;
- Salt – 0.5 teaspoon;
- Granulated sugar – 0.5 teaspoon;
- Lemon juice – 1.5 teaspoons.
Cooking process:
1. Let's prepare the necessary products to create mayonnaise at home. I will make it today using an immersion blender.
2. Pour one hundred milliliters of vegetable oil into the bowl of the equipment. Break the quail eggs into a separate container. I do this using special scissors that cut off a little of the shell from the top.
This is necessary to ensure that all the yolks are intact.
3. Add them to the blender bowl. Add a teaspoon of ground black pepper, half a teaspoon of salt and the same amount of granulated sugar. Add one teaspoon of mustard.
4. We immerse the blender so that all the yolks are inside it, and it itself is pressed to the bottom of the bowl. Turn it on. Without removing it from the mass and without squeezing it from the bottom, we begin to beat at the highest speed until a white emulsion appears.
5. As soon as this happens, lift the leg, without removing it from the mass, beat everything until smooth and thick. Then add one and a half teaspoons of lemon juice. Shuffle for a couple of seconds at the lowest speed. That's it, the mayonnaise is ready.
6. Pour it into a gravy boat and serve.
This quail sauce will perfectly complement any salad, meat or side dish. It turns out tender and tasty. Prepare and see for yourself!
