It is impossible to imagine our New Year's table without mayonnaise. This is one of the main ingredients of Olivier salad and herring under a fur coat. But I never buy store-bought mayonnaise with a bunch of preservatives and chemical additives. And I will share with you how to prepare completely natural homemade mayonnaise in 5 minutes.
My recipe is for 200 ml of sauce.
Ingredients:
- Chicken egg - 1 piece
- Vegetable oil (refined) - 150 ml.
- Table vinegar 9% - 1 tablespoon
- Granulated sugar - 0.5 teaspoon
- Salt - 0.5 teaspoon
- Mustard - 0.5 teaspoon
Preparation:
- To make mayonnaise using this recipe, you definitely need a hand blender. There are other options where a regular whisk or mixer is used, but I will write a separate article about them.
- All ingredients must be at the same temperature. If you do not follow this rule, mayonnaise may not work. Break an egg into a blender bowl (the yolk should not spread), add sugar, salt, vinegar and mustard, pour vegetable oil on top. And leave it on for a while so that all foods are at the same temperature.
- Beat the sauce in a strictly defined way. Place the "leg" of the blender on the bottom of the bowl, so that the yolk is under the "leg", turn on the blender and do not move until an emulsion begins to appear from under the "leg". Then you can move the blender, grabbing the oil from above. Beat everything until smooth.
That's all! Simple, isn't it?
I shared my favorite recipe, but you can experiment with spices to your taste. Someone adds black ground pepper or garlic, someone does not use mustard. You can substitute apple cider vinegar, wine vinegar, or lemon juice instead.
You can store homemade mayonnaise in the refrigerator for about 5 days, so for the New Year's table you can safely prepare mayonnaise a couple of days in advance.
