Mayonnaise has been known for a long time as a wonderful sauce for a wide variety of dishes. But the sauce that is sold in stores has a very distant resemblance to the present invention of French masters. If you want to enjoy the taste of real mayonnaise, try making it yourself.
It is necessary
-
- 2 eggs
- 1 clove of garlic
- 1 tsp mustard powder
- 250 ml of vegetable oil
- white wine vinegar,
- salt and black pepper to taste,
- deep bowl,
- mixer.
Instructions
Step 1
Take two eggs, separate the yolks from the whites and place them in a deep bowl. Add one crushed garlic clove, one teaspoon of mustard powder, a pinch of salt and some black pepper. Mix all ingredients well. Mustard powder is very important for giving the mixture a smooth texture and emulsifying the mass. The rest of the ingredients are added to the yolk to taste and desire.
Step 2
Use unscented vegetable oil, but for aroma it is better to add a little olive oil at the very end. Now the most important thing is to add oil to the mixture one drop at a time, constantly whisking the sauce with a mixer. A properly prepared mayonnaise begins to thicken already with a few drops of oil, a couple of minutes after the start of whipping. When this happens, you can increase the rate of infusion, but don't overdo it. If you add oil too quickly or too much, your sauce will curdle.
Step 3
After half the oil is already in the mixture, add one teaspoon of white wine vinegar to it and mix well again. After that, the mass will immediately become more liquid. This will give you the opportunity to add the remaining butter in a continuous, thin stream, while continuing to beat. After adding all the oil, try the mayonnaise. To taste, you can additionally add more wine vinegar, salt or pepper to it.
Step 4
If you did everything correctly, then the sauce turned out to be a pleasant yellow color, shiny, thick, beautiful, aromatic, with a uniform consistency and exactly the same as the French cooks prepared in the nineteenth century.
