Mayonnaise, cooked at home, differs from the purchased product with natural composition and ingredients you know. Making this sauce yourself, you will know exactly what nem. no chemical thickeners, sweeteners and other preservatives and gennodified harm. And let you not frighten the bikes about long whipping, smelling and bitterness of the product received by reading this article, you can make sure ease Cooking home mayonnaise.
1
For receipt of 250 grams mm Pr.eclast Sauce Take all components of the product, according to the list:
2 chicken eggs (pull them out in advance from the refrigerator so that they are room temperature);
1 Half lemon or 1 art. vinegar;
1 ch.L.. mustard (B. grains or maslo);
180 ml of sunflower vegetable oils;
according totoyspoon catcher salt and sugar, pepper black taste;
submersible blender or two forks;
a glass of beating;
boiled Room temperature water.
2
V High dishes scatter two eggs, add salt, sugar, mustard and mix everything to homogeneous mass. It is easiest to make it a submersible blender, but there is a secret way to whip the mixture with two metal forks. Use two plugs folded together oDon on Other, and prevent them with a mixture, rapid, sharp movements. It is desirable that the plugs knock on the bottom or the walls of the dishes.
3
On Next stage you may need an assistant, since have to Make two actions at the same time. Do not stop hitting the mass, pour into hERE Vegetable oil, thin flowing, along the wall of the vessel. The longer you will pour oil and beat, the point will get the sauce. For the convenience of slow oil adding, on a bottle with it, a special cork with a thin spout. This will help in the future saving vegetable oil. Be careful using olive oil. It can only be added in an amount equal to ¼ of all oil, otherwise mayonnaise will get bitter. Remember, the main ingredient of the sauce must be high quality and excellent freshness.
4
Add lemon or vinegar to the resulting mass. Make sure that there are bones from the fruit to the mayonnaise with lemon juice, if the lemon is bony - take advantage of the sieve. To achieve the necessary thickness of the mixture - add to hERElittleboiled water, room temperature and sweat yet once.
5
This is the basic prescription mayonnaise Provence. If you remove the mustard out of the composition, then there is a simple mayonnaise, without a spicy taste. In the sauce it is possible also Add garlic, pepper or other seasonings, for obtaining an interesting and unusual taste. To surprise guests with a refined product - cut into the finished mayonnaise dill and parsley and serve it to fish dishes. Ready sauce can be stored in the refrigerator, no more than two days.
Prepare home mayonnaise once, you no longer want to buy it in the store. Any dish with him will be distinguished with a special taste and will be more useful than many times. The recipe of this sauce has existed for many years, but constantly complemented New tastes and constituents. Try to experiment in your kitchen and you.
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