With its versatile taste and creamy texture, mayonnaise is one of the most preferred and used sauces in many households. But its commercial version may contain ingredients that are not necessarily of the highest quality. Therefore, the surest way to know exactly what is contained in the food we consume is simply by preparing it ourselves.
The recipe for homemade mayonnaise is actually very easy and quick. It is prepared in minutes and with only a few ingredients. Once it is ready, we must store it in the refrigerator, and it is best to consume it within about two weeks, as long as it lasts.
It is great as an addition to a wide variety of salads such as egg and potato salads, fresh green salad with tuna, shrimp, chicken, cabbage, chickpeas or even pasta.
Of course, mayonnaise in a sandwich is an absolute classic, and if we want to experiment with different recipes, we can also use it to prepare other dressings, including blue cheese or tartar sauce, which is also made with pickles.
Here’s Inspired Taste’s Homemade Mayonnaise Recipe.
What do we need?
- 1 egg
- 1 s. l. dijon mustard
- 1 p. l. otset
- 1/4 tsp fine sea salt (we can add more according to our taste)
- 240 ml vegetable fat (with a neutral taste, for example sunflower oil)
- 1 tsp fresh lemon juice (optional)
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What are we preparing it for?
In a sufficiently deep and tall vessel, first put the egg and mash for about 20 seconds. Then we add the mustard, salt, vinegar and lemon juice (if desired) and puree again for another 20 seconds. Finally, it remains to add the vegetable fat, and it is recommended to pour it gradually. We pass for the last time in 10 seconds.
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It is good to taste the mayonnaise immediately after we have prepared it, to add more salt or vinegar, for example. This is the moment to adjust its density, if necessary. If it seems rare, it needs a little more fat. And if it is too thick, add a teaspoon or two of cold water, writes lifestyle.bg
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