Holiday cuisine is unthinkable without mayonnaise sauce.The traditional "Olivier" and "Herring under a fur coat", roasted meat and fish, salads, fresh seasonal vegetables and even trendy sushi - most modern dishes that are popular in our country, it contains in its composition.Of course, the easiest way to go out and buy this sauce.Fortunately, manufacturers offer a huge range of varieties and fasovok: cellophane packs from budget to expensive species in the glass jars of all sizes.But ... Someone stops the high fat content of someone sickened by the presence of various e-components and modified starch in the composition.
And someone just in the midst of preparing a celebratory dinner did not have a few spoonfuls of mayonnaise!It will not be as good hostess to stop cooking and run because of this shop.Whereas?Make the mayonnaise at home - it is simply and quickly.Moreover, the products are for him almost always have at hand.
Homemade mayonnaise - basic types and their characteristics
questions about how to make the mayonnaise at home, raised by many housewives.And some have long been moved to the sauce of its own production, I found a favorite recipe, learned some tricks.Options are actually set.There are more labor-intensive, and there is quite simple.Still, their main difference is in the choice of emulsifying component or, simply, the main ingredient.In this role may serve egg, milk or starch.
egg mayonnaise - classic sauce.
When cooking, you can add the mustard.Then we get a classic "Provence".It has a dense homogeneous structure, distinctive yellow color and rich taste.You can use it to pre-marinating meat and fish steaks for lubrication before baking, add to any salad, served with scrambled eggs, savory casseroles.
On this basis, can be cooked many sauces, is just to add some spices, seasonings and vegetables.Complementing its finely chopped pickled cucumber and green onions can be prepared version of tartar sauce.And if you squeeze in a garlic and sprinkle with dill and parsley, you get a beautiful "Village sauce", which can apply to baked potatoes, fried meat, pies.
How to make mayonnaise at home?At half-liter jar pour 250 grams of butter, beat one egg, add half a teaspoon of salt, sugar, lemon juice and mustard.Cover the bowl of a blender, whisk for one minute.Done!
Milk mayonnaise - light and delicate.
Its taste is closer to white, and the consistency is not as thick as that of egg.Taste milk mayonnaise neutral.Therefore it is well suited to the dishes, which requires stress taste main ingredient and not to interrupt him.You can use it to oriental dishes, add to soups.
How to make mayonnaise blender?In a glass jar pour oil and half a glass of cold milk.Add salt, sugar, carefully pour incomplete teaspoon of vinegar, so that it falls into the oil rather than into the milk.Immerse the blender and blend on high speed for one and a half minutes.
Starch mayonnaise - for dieting and fasting
Suitable for those on a diet, or adheres to the post.It has a low fat and calorie content, does not contain any animal products.Taste is not expressed clearly, the average consistency.But its color is poor.Starch gives it a gray color.Therefore it is best to add a sauce in a bright salads.
A few words about how to make mayonnaise.2 full tablespoons of potato starch steamed warm water.Put on medium heat to thicken.Season with salt and add sugar (half a teaspoon).Whisk whisk, gradually add 1 cup oil.
So, how to make mayonnaise at home, to get it?Simple secrets
1. Use only refined oil.Suitable and olive.
2. Products must be chilled
3. Eggs and milk should be fresh, quality should not be in doubt.
