How to make mayonnaise at home? Simple Recipes

Festive cuisine is unthinkable without a mayonnaise sauce. Traditional "Olivier" and "Herring under a fur coat", baked meat and fish, salads from fresh seasonal vegetables and even trendy sushi - most modern dishes popular in our country contain it in its composition. Of course, the easiest way to go and buy this sauce. Fortunately, manufacturers offer a huge selection of varieties and packaging: from budget cellophane packs to expensive types in glass jars of all sizes. But ... Someone stops high fat, someone is disgusted with the presence of all kinds of E-components and modified starch in the composition.

And someone just in the midst of preparing a festive dinner did not have enough spoons of mayonnaise! It will not be a good housewife to stop cooking and run because of this in the store. Whereas? Make mayonnaise at home - it's easy and fast. Moreover, products for him are almost always at hand.

Home Mayonnaise - Basic Types and Their Features

The question about how to make mayonnaise at home, many mistresses are asked. And someone has long switched to a sauce of his own production, found a favorite recipe, learned some tricks. There are a lot of options. There are more laborious, but there are very simple. But still their main difference lies in the choice of the emulsifying component, or, to put it simply, the main ingredient. In this role can act as an egg, milk or starch.

Egg mayonnaise is a classic sauce.

When cooking, you can add mustard. Then we get the classic "Provencal". It has a dense, homogeneous structure, an expressive yellowish color and a rich taste. You can use it to pre-marinate meat and fish, to lubricate the steaks before baking, add to any salads, serve with omelets, salt casseroles.

On its basis, you can prepare a lot of sauces, it is only necessary to add some spices, condiments, vegetables. Adding it finely chopped pickled cucumber and green onions, you can get a version of tartar sauce. And if you squeeze garlic into it and sprinkle it with dill and parsley, you will get a wonderful "Village sauce", which can be served with baked potatoes, fried meat, pies.

How to make mayonnaise at home? In a half-liter jar, pour 250 g of butter, break one egg, add half a teaspoon of salt, sugar, lemon juice and mustard. Cover with a bowl of blender, whisk for one minute. Done!

Milk mayonnaise is light and gentle.

Its taste is closer to white, and the consistency is not as thick as the egg. The taste of milk mayonnaise is neutral. Therefore, it is well suited to those dishes where it is required to emphasize the taste of the main ingredient, and not to interrupt it. You can use it for Eastern dishes, add to soups.

How to make mayonnaise a blender? Pour a glass of butter and half a glass of cold milk into a jar. Add salt and sugar, gently pour out the incomplete teaspoon of vinegar, so that it gets into the oil, not into the milk. Immerse the blender and whip at high speed for one to one and a half minutes.

Starch mayonnaise - for diet and fasting

Suitable for those who are dieting or fasting. It has low fat content and high calorie content, does not contain products of animal origin. The taste is not pronounced, the consistency is average. But its color leaves much to be desired. Starch gives it a gray tinge. Therefore, it is best to add such a sauce to bright salads.

A few more words about how to make mayonnaise yourself. 2 full tablespoons of potato starch steamed with warm water. Put on medium heat, thicken. Salt and add sugar (half teaspoon). Beat whisk, gradually adding 1 cup of butter.

So, how to make mayonnaise at home to make it work? Simple Secrets

1. Use only refined oil. Will fit and olive.
2. Products must be chilled
3. Eggs and milk should be fresh, their quality should not be doubted.