How to make mayonnaise at home

Agree that now in modern supermarkets you can find everything that the soul and stomach please. Almost any exotic is available even in a small shop. But is it worth it to completely trust the purchased products? Just look at the label and carefully read the composition to return the beautiful jar to the shelf. What manufacturers do not add to their products in order to extend the shelf life, improve the taste, while minimizing the cost price. And all of this is suggested for us to eat. Not too attractive.

Perhaps, one of the most popular products is currently mayonnaise. It is a part of almost every salad on our festive and daily table, with it eat sandwiches and first courses, put mayonnaise for roasting meat in the oven. Therefore, it is very important that the food so often consumed is of good quality. To prevent a set of dyes, stabilizers and preservatives from getting on the table, you should learn how to make mayonnaise at home. This is not so difficult as it might seem at first glance. It is enough to observe some rules, and you will have an unusually tasty, useful, and most importantly natural product.

To learn how to make mayonnaise at home, let's turn to his primary recipe. If this is done, it can be understood that what is now on the shelves can not even be called mayonnaise. After all, initially it includes only olive oil, sugar, salt, egg yolk, lemon juice. Spices are added only to taste. And notice, no milk or sour cream. Even the water should not be added to it. Let's look at a few features and finally answer the main question about how to make mayonnaise at home.

So, if you want to save yourself and your family from eating a lot of indigestible ingredients, then your choice is homemade mayonnaise. The recipe in the blender at first glance is much simpler than everyone else, but there is a major nuance. When the beat is too strong and rapid, air gets into the mass, numerous bubbles of which strongly affect the quality of the product. Home-made mayonnaise in a blender is not only quickly prepared, but also spoiled, since air intake guarantees a quick souring. Therefore, this mayonnaise should be mixed only by hand. Do this carefully and without haste. It is best to do this with a wooden spoon.

The pledge of tasty mayonnaise is the quality and necessarily fresh products that make up its composition. Oil should be taken only olive. This will give the finished mayonnaise a unique noble taste. When choosing eggs pay attention to the yolks. The brighter and more saturated their color, the better. As for sugar, in mayonnaise it is best to add natural sugars - glucose or fructose. And their dosage should be much less than using conventional sugar - about a half times. Adding lemon juice to the mixture, you need to strictly monitor the proportions. In case of excess, the taste of the final product will deteriorate sharply. Keep homemade mayonnaise in the refrigerator for no more than a week.

Some housewives believe that there is nothing easier than to prepare mayonnaise. At home, this process acquires a halo of some mystery. After all, even the outwardly finished product will be slightly different from the store one. First of all, it concerns color. In the original, it must not be white at all, but acquires a yellow tinge. This is achieved by making up the egg yolks. Well, unlike other qualities, you can easily make sure when you try your home creation. You will be pleasantly surprised by the gentle and at the same time rich taste.