In Soviet times, mayonnaise was a scarce product, but now it can be found in any store. But the purchased sauce contains a lot of preservatives and other harmful substances; it is better to prepare it at home. They can be used to dress salads, serve with first courses, etc.
Making homemade mayonnaise is easy and simple at home. It is better to make small portions so that there is a fresh product. The only condition is to choose the right products. Eggs with an orange yolk are suitable for this sauce, you can also use quail eggs. As an oil, it is worth adding sunflower and olive mixed in equal proportions. Thanks to this mixture, the mayonnaise will not taste bitter. As an oxidizing agent, you can choose lemon juice, apple cider vinegar or grape vinegar.
To avoid mistakes when making a sauce for the first time, there are a few secrets to keep in mind. You cannot take cold foods, they should be at room temperature, and the oil is a little warmer. To get a thick product, the ingredients must be thoroughly whipped with a mixer or blender and grab the entire mass at once.
Mayonnaise is a forbidden food for those on a diet. But you can make a dietary product with low fat yogurt. This requires 2 boiled yolks, 100 ml of natural yogurt, juice of 1 lemon, 2 tablespoons. mustard, salt and olives to taste.
The yolks need to be chopped and ground into powder, and then beat with a mixer in a high container along with yogurt for 2-3 minutes. And then add the rest of the products and mix again.
To prepare this famous sauce, you will need 2 yolks, 2 tablespoons. Dijon mustard, 350 ml of a mixture of olive and vegetable oil, 30 ml of wine vinegar, white pepper and salt to taste.
Beat the yolks in a deep plate, pour in the vinegar and oil, stirring continuously. Then add pepper, salt and mustard. Beat until smooth and thick.
This sauce is suitable for dressing seafood dishes, as well as vegetables, meat and potatoes. To prepare it, 1 egg yolk, 150 ml of a mixture of vegetable and olive oil, freshly squeezed juice of 1/3 lemon, 1/3 tsp are enough. mustard, ½ tbsp. chopped garlic and salt to taste.
In a tall bowl, combine the mustard and yolk, gently pour in the oil and stir with a whisk or blender to thicken. Then add the garlic and lemon juice, beat well again and refrigerate in the refrigerator.
