How to make mayonnaise at home.
Sauce mayonnaise does not know equal in popularity. Invented it a very long time and accurate data about its origin are lost.
There is a version that the very word "mayonnaise" comes from the French "moyey", one of the obsolete values of which is the yolk.
More popular is the assumption that the sauce was invented during the siege of the French city of Mayon in order to diversify the menu of the besieged, in whose possession were only olive oil and eggs.
But, one way or another, today mayonnaise is one of the most popular sauces in the world.
The choice of mayonnaises produced industrially is enormous. But it should be borne in mind that none of them (for all the variety of recipes) are prepared according to the classical pattern.
The explanation for this is very simple. The original sauce is made from natural products having a short shelf life. Therefore, the "right" mayonnaise can be stored no longer than a week, even in the refrigerator. This circumstance forces the production workers to use preservatives in the preparation of this sauce, so that they do not claim advertising on this score.
Try the real taste of this product only in a very expensive restaurant or by preparing it yourself.
Therefore, wishing to use this sauce in their kitchen, they must learn how to prepare mayonnaise at home.
Fortunately, its preparation can not be called difficult or long. It is important to follow the technology exactly and use quality ingredients.
What you need to cook mayonnaise at home.
Preparation of mayonnaise at home will require the following products:
2-3 fresh chicken yolks (preferably bright yellow, domestic)
1/4 teaspoon of salt
1 teaspoon sugar
1 tablespoon lemon juice
1 cup vegetable oil (in the original - olive)
The oil added to mayonnaise should be refined.
In addition to these products, you will need a mixer (or blender) and a convenient bowl.
The recipe for mayonnaise at home.
Mix yolks, salt, sugar until smooth. Without turning off the mixer, add a small amount of vegetable oil to the mixture. Literally half a teaspoon. When the oil is confidently combined with the yolks, add the next half a teaspoon of oil. The procedure is repeated, constantly observing that the mass is homogeneous. Near the end of the procedure, the amount of added oil (but not the speed) can be slightly increased (to a tablespoon). You do not need to pour oil into the sauce with a continuous trickle, there is a great danger of reducing all labors to a scrap.
In the end, add lemon juice, mix everything thoroughly.
The subtleties you need to consider when preparing mayonnaise at home.
Oil and yolks should be at room temperature. If additional ingredients are added, their temperature should not differ from the sauce.
The more oil you can drive into the sauce, the more tasty the mayonnaise will be.
When whipping the butter, it is not recommended to change the direction of the whisk.
Sauce mayonnaise in its final form is a delicate creamy mass. Adding to it a small amount of finished mustard, we get no less famous version of the sauce - mayonnaise "Provansal".
How can you vary the mayonnaise sauce at home.
The taste of the finished product can be changed to pleaseour preferences. First of all, its main component - oil can change. Classical is olive oil. The use of other types will affect the final taste of the dish.
Change the taste of mayonnaise with acetic essence, paprika, dried herbs, various peppers, mustard grains and other spices.
Lovers can add to the sauce finely chopped vegetables (onions, garlic, cucumbers, fresh greens). These ingredients are cut into small pieces and combined with mayonnaise.
In any form, a "live" mayonnaise made fromnatural products, will turn into a wonderful seasoning for salads, snacks or hot dishes. But it should be remembered that the shelf life of this wonderful sauce does not exceed seven days. Store mayonnaise recommended in a refrigerator, in glass or ceramic dishes with a tight-fitting lid.
