Among sauces, are used for various dishes, the first place is our favorite of all the mayonnaise.They fill with vegetable salads and assorted dishes are placed in the first, there are baked meat and fish, marinated kebabs and chops.Suitable sauce for mushrooms, as well as an important component of baking.Because the food industry produces a diverse array of people in this popular product.However, it is possible to make and at home.As it is now discussed.
simplest version
how to make homemade mayonnaise, so it turned out delicious?The process is time consuming, but it's worth it, believe me!A set of products is as follows: vegetable oil, eggs, vinegar, salt.For every half a cup of oil required by the yolk and 1 tablespoon of vinegar, a little powdered sugar.Salt to taste taken.
How to make homemade mayonnaise in this recipe?The earthenware bowl or cup, pour the egg yolks, salt.Take a whisk or spatula and mix them well.Several whisk.Then, gradually add oil (sunflower or olive), all the while mixing thoroughly with yolk mass.Pour no more than 1 teaspoon at a time.When the resulting mixture is smooth, dense, it is the turn of vinegar.Refill and re-mesh.If the sauce will thickish, you may wonder how to make homemade mayonnaise thinner.Just add a bit of warm boiled water (about a tablespoon).
Some improvements
everyone has different tastes, and one more to their liking dishes deflating, others, on the contrary, witty.If you are right for the second option, then proceed as follows.When Put the yolks in a bowl and season with salt, put half a spoon (tea) has prepared mustard.Stir, and only then pour the oil.
how to make homemade mayonnaise, a bright color?Add a bit of turmeric powder.And for a pronounced odor - ground ginger.Only careful not to overdo it!The ratio of ingredients: vegetable oil - 68% fresh egg yolks - 10%, mustard - 6.7%, sugar - about 2.3%, 5% vinegar - 11% and about 2% of spices.
mixer or hand?
Naturally, when a home made mayonnaise, whisk with a mixer the components are much easier and faster.Or whisk.Conventional fork to work harder.And your hands get tired, and the mass grocery less homogeneous is obtained.To prepare homemade mayonnaise mixer, follow this procedure: first, included small turnover, and then, as a foam (egg taken entirely), they increase.When starting to pour oil, turn the unit on maximum.And while connoisseurs believe that the truly delicious homemade mayonnaise lean can only beat his hands, kitchen appliances great housewife easier life!
recipe for mayonnaise in French
This type of sauce, and many other culinary delights, come to us from France - a country where people love to eat and are a good judge.That's come up with a variety of recipes, each one better.For example, home lean mayonnaise they offer to try to do something like this: Take a fresh chicken egg yolk (protein used for other dishes), 250 g of oil (vegetable, and the French, of course, it is an olive), a third of a tablespoon of vinegar and the same amount of salt, sharp pinch of black pepper.Yes, you will need to grind salt very small, sort of "Extra."
So pour the yolks into a bowl with round bottom - so it will be more convenient whipping.Observing alternate, add salt, pepper and vinegar.French recipe homemade mayonnaise underlines that it should now take up the whip and very small portions at a time, literally a drop, add oil.Whipping and dispense up to the moment when your sauce begins to thicken and acquire a light shade.And now is not cautious, pour the oil safely.Grab your sauce as it should be.Here's a simple recipe for making homemade mayonnaise invented the French!
Useful tips
order to dish completely failed, delis are advised to follow these rules: the oil must be identical with the yolk temperature - room.Before you start whisking the egg ingredient, let it warm up a little bit, if only just removed from the refrigerator.To get the thicker your meatless homemade mayonnaise recipe involves adding salt - that it affects the consistency of the food.When the sauce turns out exactly the way you want to cook it so it does not thin out or, conversely, not compacted, pour in a pan of boiling water harvesting teaspoon of mayonnaise, so to speak, to brew.The consistency of his, he will not change.
Mayonnaise French island
You can vary not only the thickness of the product but also its taste.Because there are so many brands and sauce.If we talk about the French, they love the homemade mayonnaise provencal with different savory additions.For example, here's this wonderful recipe.It is prepared on the basis of the classical sauce and includes the following new features: boiled hard-boiled egg yolk, 2-3 pickled gherkins, 50-60 g capers, mustard (a teaspoon) and a bit of dill and parsley.
How do mayonnaise at home of these ingredients?Raw yolk should take only half, add the half boiled thoroughly Mash it with a fork.There also put mustard (ready).But melenko chopped dill and parsley, gherkins and capers are put into vinegar.For the rest, we are making mayonnaise at home as we have already described.
garlic mayonnaise
And another gift from the lively French gourmets.This recipe how to make homemade mayonnaise, is also the original version of the classic design.It differs only in some components.Firstly, instead of vinegar is put in a dish fresh lemon juice (just a citrus fruit), second - 4-5 large cloves of garlic.So, prepare a standard mayonnaise.Vinegar, repeat, replace the lemon juice.In a mortar and thoroughly mash the garlic, add the mayonnaise, when all other food processing steps are completed.By the way, to improve the taste included in this recipe ingredient such as stale white bread, soaked in milk gruel, and beat him with the other components.
Copyright recipes learn how to make your favorite sauce, you can learn not only from books about tasty and healthy food or special columns of women's magazines.On TV channels, there are many interesting programs on the gastronomic theme.They often participated famous Julia Vysotsky - a recognized expert in the culinary arts.The journalist has repeatedly told me how she prepares a homemade mayonnaise.Recipe Vysotskaya based on standard form, of course, varied improving it.
example, to stock up on 700-gram jar of this wonderful salad thousands of dishes as poetically called the sauce chef, you will need the following products: egg yolks - four of them (raw);mustard - a tablespoon of "Dijon" with its specific rich taste;sugar - two teaspoons (replace sugar);a little salt, half a liter of sunflower oil, two tablespoons of natural apple cider vinegar and if you want two or three garlic cloves.
How to make mayonnaise from "Vysotsky»
In the first stage enjoy a garlic: clean it, chop with a knife, even prostuchite handle pieces.Then carefully rub with salt.Place the garlic in a bowl, which will whisk the sauce.Put it to the egg yolks, sugar, mustard, pour a spoonful of vinegar - is one.Components of all, as already noted, must be at room temperature, that is not cold.Beat can like a blender, a mixer or a whisk.The process begins with the first drop of oil - pour it slowly.
When half the volume (approximately 250 g) would be in mayonnaise, add a second spoonful of vinegar.Then pour the oil and more.After finishing sauce whisk, to shift it into dry sterilized jar, cover with lid and caproic store in the refrigerator.Expiry date - half weeks.Thus, for any holidays you can always stock up on all the alleged dressing salads - from Olivier to ... to those which come up to cook!
Recommendations specialist
already traditional question of how best to whisk the mayonnaise at home, blender or by hand, Vysotsky always answers unequivocally: whisk, using their own strength!Then, she said, the product turns gentle, air and a thick consistency.
main thing is that the capacity in which the product is being prepared, was not too broad, but high and whisk - small enough diameter and is easily placed in it.Add to the sauce can be a variety of spices, seasonings, herbs, affecting its color, aroma and taste.But do not overdo it, experimenting!
What more useful tips Yulia housewives, Cold stove if suddenly in the preparation of your mayonnaise curled when adding the vinegar, do not rush to groan and to pour the product out.Just another bowl pour more yolk, and have him drop by drop a failed start adding the sauce.Whisk, then pour in the oil, and finish the job as usual.Dish will that is necessary!
culinary alchemy: mayonnaise tomato
When the good old classic in its various embodiments described us, it's time to walk through the most successful experiments.We advise you to create the mayonnaise "something".For example, a sauce with tomato paste (suitable and ketchup).Ingredients: a ready home sauce - 250 g of tomato - one and a half tablespoons of sugar and salt - to taste, a pinch of ground red pepper.And a little bit of warm boiled water, just a spoon or two.It is highly soluble tomato (by the way, can be replaced, except for ketchup, which also requires a little diluted with water, tomato juice with pulp!).Add the sugar, salt and pepper.In the finished mayonnaise enter the additive and whisk again to obtain a homogeneous emulsion.Yes, a good idea to combine all this splendor with food fennel seeds for a delicious flavor filling.
culinary alchemy: mayonnaise milk
Yes, it happens and such.Dairy ingredients added to it in lieu of the egg.Replacement not affect the fluidity, and the sauce remarkably whipped.So you have seen this in practice, take a fresh milk fat content of 2.5 per cent - 150 g;vegetable oil - 300 g;Mustard (ready, shop) - Table 1-1.5.spoon and a teaspoon of lemon juice.Of course, do not forget the salt and sugar - these components are put to taste.
What is the secret of this recipe?Products (room temperature, it's the law of any variant preparation of mayonnaise) should be only beating blender.In a bowl pour the milk, add the butter and process them as long as you do not get a smooth oily mass.Then add the remaining ingredients and beat until fully cooked.The sauce should get the desired thickness and uniformity.On the palate, it is not inferior to the egg mayonnaise, of course, if you did everything correctly.
culinary alchemy: mayonnaise cheese
Here's another wonderful recipe for how to make homemade mayonnaise, which was invented as a result of culinary experiments.According to those who did, or tried to, unusually tasty.Is it, see for yourself, and prepare such an unusual sauce.What it requires: natural cheese (half a kilo).Take the diet or low-fat.Then, 100 g of fresh milk and sunflower oil - two tablespoons.Salt and mustard put as much as you see fit.But as a spice you need ground paprika and coriander (a pinch of each component).In a bowl or cup (blender, mixer) Put the cottage cheese.Note: if it is dry, the best mince or rubbing through a sieve.Pour in milk (for hard curd take it a little more this norm), butter, sprinkle in salt, mustard, spices.And beat until you get the same mayonnaise, for which you have conjured over all these products!
