Homemade mayonnaise, made from quality products, without the addition of preservatives, flavor enhancers and artificial analogs of natural ingredients, is a worthy alternative to industrial sauce. Knowledge of the peculiarities of the cooking technique will allow you to make any mayonnaise at home: lean, low-calorie, dietary, etc.
The recipe for industrial mayonnaise has long since departed from the state standards of the USSR, which allow the use of only egg powder, milk powder, water and vegetable oil.
Towards the end of the twentieth century, chemical additives were allowed to improve the structure of mayonnaise, its color, smell and taste. At the same time, the fat content of the finished product also increased.
Do not hope that buying low-calorie mayonnaise can cause less harm to your health and shape.
The decrease in calorie content occurs due to a decrease in the amount of vegetable oil, but since mayonnaise cannot do without oil, then it has to be replaced with synthetic analogues, which do not always have a beneficial effect on human health.
Making homemade mayonnaise, the recipe of which can be changed at your discretion, is the ideal way out of a situation when you do not want to deny yourself the use of your favorite sauce.
An easy way to make mayonnaise at home
The fastest, simplest and easiest way to prepare classic mayonnaise is to use a hand blender.
Mix 1/4 tsp in a small container. salt, 1/2 tsp. granulated sugar, 1 tbsp. lemon juice and a pinch of black pepper.
In a container with a diameter slightly wider than a blender, pour 150 ml of high-quality vegetable or olive oil and add 1 tsp. classic mustard, one fresh chicken egg and a mixture of salt, sugar and lemon juice. Do not stir!
The blender is lowered into the container until it stops and turned on several times for 10 seconds. Long stirring is not recommended - the mayonnaise turns out to be very thick, there is a risk of damage to the blender.
If there is no blender in the arsenal of kitchen equipment, but there is a mixer, then you can prepare mayonnaise according to this recipe by beating the egg separately with the addition of salt, sugar and lemon juice.
After that, without ceasing to beat, add oil to the resulting mixture in a thin stream. The thickness of the finished product is controlled by the amount of oil added.
Making homemade lean mayonnaise
For the preparation of lean mayonnaise, almost the same products are used as for the classic sauce, with the exception of eggs or egg powder.
The basis of mayonnaise, which gives it its thickness, is flour - you can take ordinary wheat, but mayonnaise is no less tasty on flaxseed or any other flour.
Mix 1 cup of flour with 3 cups of water so that the mass does not have lumps, is smooth and homogeneous. After that, the flour is put on low heat or in the microwave to thicken the mixture.
While the flour cools down, mix 150 ml of vegetable oil, 1, 5-2 tbsp in a separate container. mustard, 3 tablespoons lemon juice, 2 tsp. salt and 1, 5-2 tbsp. Sahara.
The mixture of ingredients is beaten with a mixer for 2-3 minutes with the gradual addition of flour mass until a thick, homogeneous sauce is obtained.
Making diet mayonnaise
Light, gentle and healthy, homemade mayonnaise contains a minimum of fat and can be used as an additive to a number of dietary meals.
To prepare dietary homemade mayonnaise, one raw egg yolk is mixed with 1/4 tsp. salt, 1/2 tsp. mustard and beat until a fluffy homogeneous mass is obtained.
After that, 100 ml of olive, linseed or vegetable oil is added to the mass in small portions, in several passes, without ceasing to beat.
5 minutes after the start of the whipping process, 1-2 tablespoons are poured into the mixture.apple cider vinegar or balsamic vinegar and 200 ml unsweetened low fat yogurt.
Switch the mixer to the highest speed and beat the mixture thoroughly until a smooth sauce is obtained. Ready mayonnaise should be infused in the refrigerator for 20-30 minutes to acquire the desired density, after which the sauce can be served.
