Preparation of homemade mayonnaise in a blender

Contents:

• Recipe for homemade mayonnaise on whole eggs
• Recipe of mayonnaise on homemade egg yolks
• Useful tips

Mayonnaise - sauce that never disappear from our refrigerators. For some, it is simply irreplaceable. Its spread on bread, added to sandwiches. A large number of salads to cook without it is simply impossible. At present, almost everyone knows that in the sauce includes all kinds of store "eshki" - preservatives, flavor enhancers, fragrances. And from this we get the sauce more harm than good.

Using the recipe of this sauce in a blender, we get a pure product without any chemical additives.

Delicious homemade mayonnaise, which can easily prepare recipe everyone get easy and very gentle taste. Externally, it practically does not differ from purchased. The sauce has a shiny, creamy consistency. A distinctive feature of it is that it's great for cooking a variety of salads, sandwiches and dishes that do not require heat treatment. When heated, the components of domestic mayonnaise separated from each other and it is stratified. So if you're going to bake something or stew, use the sauce from the store, or replace it with sour cream with mustard, tomato juice, spices.

Cooked prescription with warmth and love homemade mayonnaise would be an excellent replacement stores for three reasons:

• mayonnaise home is more useful, because It contains no preservatives
• homemade mayonnaise cheaper and as products from which you prepare it, there will be no doubt, moreover, they can always be found in every house,
• your home mayonnaise will have a unique taste, because you can add those ingredients in the recipe that you like it.

And to prepare this sauce takes only a few minutes.

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Recipe for homemade mayonnaise on whole eggs

Ingredients:

• egg - 1 pc .;
• sunflower oil (corn), refined - 200 ml (1 cup);
• mustard - half a teaspoon;
• salt - half teaspoon;
• sugar - half a teaspoon;
• lemon juice - 1 tbsp.

Preparation:

1. Wash the egg with hot soapy water. Wipe dry.
2. Carefully break an egg into a high capacity blender so that the yolk remained intact. Add to the egg salt and sugar. Pour vegetable oil.
3. Immersion blender put on the bottom of the glass so as to cover the yolk. Whisk the mixture starts at minimum speed. When the bottom of the glass will be white foam, it would indicate that the egg began to mix with the oil.
4. Gradually raising the blender up to whip all the ingredients recipe homemade mayonnaise until smooth.
5. Not stopping the blender, add the mustard mayonnaise.
6. Now is the time of lemon juice, you want to pour in, and then again beat all the ingredients until smooth. Try a mixture of taste and add to the sauce with salt, pepper, garlic and other spices that are missing.
7. If the sauce should be more creamy you can add hot boiled water.
8. Ready mayonnaise cool. Given that the recipe uses raw egg, it must be stored in the refrigerator no more than one week.

Important!

Remove the butter and egg from the refrigerator the night before, because ingredients in blender mayonnaise recipe should be warm.

Recipe cooking you can use sunflower oil with olive. At the same time 150 ml of sunflower take 50 ml of olive. If the proportion of change in the direction of increasing the olive oil, the sauce can turn bitter taste.

For reduction in density of the sauce can be added after whipping 2-3 spoons boiled hot water or to increase the amount of lemon juice. Be sure to try the finished mayonnaise before adding the lemon juice.

It can be eliminated from the recipe mustard, which is usually a part of the mayonnaise "Provence". The recipe can be replaced by a conventional grain mustard or dry mustard powder. Experiment. It's just your mayonnaise with an amazing and unique taste. Add a new product a little bit. Every time thoroughly mix the components and try to taste. Be sure to write down a new recipe.

Lemon juice can be replaced by any vinegar (dining, cider, wine). Recipe for homemade mayonnaise is to use 1/2 - 1 teaspoon vinegar 1 egg.

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Recipe of mayonnaise on homemade egg yolks

Ingredients:

• egg yolks - 2 pcs .;
• refined sunflower oil - 150 ml;
• mustard - 1/2 teaspoon;
• salt - 1/2 teaspoon;
• sugar - 1/2 teaspoon;
• lemon juice - 1-2 teaspoons.

Preparation:

1. The yolks gently put into a deep container (you can use bank 0, 5 l). Add to yolks, salt, sugar and whisk thoroughly all the blender at low speed.
2. Very small amounts (1 teaspoon) into the yolk mixture to enter the oil. Each time you add the oil and whisk well to monitor the connection quality oil with the yolks. The next spoon of oil added only after form a stable homogeneous oil-yolk emulsion.
3. When the yolks start well and quickly and to communicate with the oil, you can start adding the oil is not teaspoons, and a thin stream.
4. The sauce is ready add the mustard (optional) lemon juice. All components beat again.
5. Put the mayonnaise in a clean jar. Dishes tightly cover and refrigerate.

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Useful tips

Important!

Prepare the sauce in this recipe can be using a mixer or corolla. Thus whipping the mixture will be more lengthy and time-consuming.

When adding the first portion of the oil, you long enough whipped mixture, and it did not become thick, add a spoonful of butter and continue beating.

Home-made mayonnaise can be stored in a sealed pot no more than 7 days.

These recipes can be used 3-4 quail eggs instead of chicken.

Mustard mayonnaise in a recipe with classic flavor you want to use "vigorous." Or cook it yourself from the dry mustard powder and pickles (cucumber or tomato).

Add spice to help a variety of homemade mayonnaise condiments and spices:

• Garlic (finely cut or passed through chesnokodavku) adds poignancy. Such an approach to the mayonnaise sandwich on baguette, toast, meat dishes.
• Hard cheese (grated on a fine grater) will give a great sauce recipe for vegetable dishes.
• Olives (finely ground) give the Mediterranean shade. A recipe of the mayonnaise become indispensable for potato dishes.
• Lemon zest (finely grated) with its wonderful citrus flavor is gorgeous in a sauce for seafood, fish and vegetables.
• Traditional chopped parsley, basil, dill sauce will give a unique flavor.
• You can use grated horseradish, curry, coriander, hop-suneli, cranberry juice. Only your imagination and your taste capable of supporting the required components in the recipe of your favorite mayonnaise.

Once you try your first home mayonnaise, you would not want to buy this product in store. Bon Appetit!