Probably 98% of people buy in supermarkets mayonnaise, adding it to salads, appetizers and other dishes. To date, none of the dish is complete without this filling. Manufacturers produce a variety of options of this product: a different fat content, with various flavors and so on. According to experts, the sauce is popular only in the territory of the former Soviet Union and in the rest of the world - in America or, for example, in Europe - he preferred not more than 5% of the population. We have the same people sweep it from the shelves without thinking of the harm caused to the organism.
The fact that in mayonnaise contains a large amount of emulsifiers, colorants and preservatives. The commercial product is overloaded with all sorts of acids that are intended to prolong his life (which is why he kept so long and not damaged), and eggs, are included in it, absolutely do not have anything to do with the natural. Often, this is the usual soy or egg lecithin, and emulsifiers, giving the sauce a classic taste. But to give up a favorite filling is not necessary. After all, you can cook it yourself. It does not take a lot of time, but as the product does not have doubts.
Mayonnaise eggs and vegetable oil
The first recipe of mayonnaise is, as they say, to the classics of the genre. He is considered the primary: only then, adding a certain ingredients - such as curry, pepper, capers, tomato paste, and others - can get a few different flavors. Well, let's start cooking?
200 ml of vegetable oil
The yolk with a pinch of salt rub whisk until creamy, not whipping to a froth. Drop by drop, stirring once, add the vegetable oil. Following a drop of oil is added only after the sauce is completely connect prev. If you become too thick mayonnaise or oil is no longer mixed, add a few drops of vinegar sauce or warm water.
Continue until the last drop of oil, until the mayonnaise is sufficiently thick. The sauce should be then again vigorously whisk. Mayonnaise to taste and season with salt, pepper, sugar and a bit of mustard. Remember that the sauce should be thick and dense.
Mayonnaise "in Columbia" by Hector Jimenez Bravo
Who, if not world-class chef named Hector Jimenez Bravo, knows how to make mayonnaise at home. He is not only a professional in the culinary arts, but also the teacher in this case. Thanks to its clear and consistent instructions, you can cook the sauce at home.
one raw egg
teaspoon mustard powder
150 ml of flavored vegetable oil
50 milliliters of olive oil (it is recommended to take only refined)
one gram of cayenne pepper
four pinches of sugar
small spoon of salt
In a deep dish or large piala whisk until fluffy dough egg. Then, here is pour the mustard, sugar, cayenne pepper and slowly poured in small portions, enter the olive oil. Stir all the ingredients of a special rim. If you have a blender, be sure to use them, then the mayonnaise will be more uniform and lush.
Now you need to add vegetable oil (75 ml): pour it as much as olive, thin stream, while not stop stirring products. As soon as notice that the sauce has become more thick, pour salt and squeeze the lemon juice. It remains the case for small: constantly working whisk or blender, enter the remaining oil. As you can see, with their own hands to make the mayonnaise was not too difficult! Put the product in a clean jar and store in the refrigerator. Just do not forget that filling homemade pretty quickly becomes unusable - you have only a week to enjoy its taste.
And the dish each time managed to remember a few simple tips from a professional chef:
according to the classical recipe of mayonnaise added only egg yolks, but if you choose to use whole eggs. However, note that in this case the mass is a more liquid consistency similar to sour cream;
products in any case should not be cold - delicious mayonnaise released only when they are at room temperature;
If you do not have lemon, fruit juice replace ordinary vinegar;
while cooking oil is introduced very gently: pour a thin stream of it, since otherwise the mayonnaise can exfoliate;
sauce stored in a sealed container, which helps to avoid air entrapment. In addition, type it out of the jar should be only a clean spoon, otherwise the product will quickly become worthless.
And another rule, which, however, can be applied to any savory food: the fresh and quality products you use for cooking, the longer its shelf life.
Mayonnaise with curry
If you are a follower of a healthy diet, try to limit the use of harmful products and do everything to save not only his but also the health of your family, you probably know that mayo commercial production although tasty, but not too helpful. After all, emulsifiers, colorants and preservatives are present in all kinds of sauce, making his evil deed. Regular consumption of filling in excess of the norm can lead to problems with the gastrointestinal tract and the emergence of excess weight.
Therefore, physicians are urged to remove from your diet this product. The only exception is the mayonnaise prepared independently, since it does not contain harmful substances and is less nutritious. If you've never tried to make mayonnaise, do not despair - you can help this recipe. Curry, which is included in its composition, differs not too spicy taste, but gives the dish a distinctive flavor is quite strong. Before you begin cooking, be aware that the sauce is better to use olive oil, by the way, try not to overdo it with salt - Take one or two pinches.
4 egg yolks
250 ml of vegetable oil
2 tbsp. teaspoon ground curry
20 ml white wine vinegar
40 ml white wine
Is the same as in the case of the basic recipe. We must act as follows: first beat the egg yolks in a bowl, separating them from the proteins, and sprinkle a little salt, then rub all whisk until creamy and thoroughly whisk, until smooth. Now you need to add oil: pour it drop by drop, or mayonnaise exfoliate, and the dish will be ruined. Proceed very carefully, without ceasing to stir the sauce. Note that each successive batch of oil should be added only after the previous fully connect with all the ingredients.
Then, in a separate bowl pour wine vinegar, wine and stir everything with a spoon. When the mayonnaise is thick enough and homogeneous, enter into it, and the resulting mixture was vigorously beat with a mixer or a whisk. At the very end add a little freshly ground pepper, curry, and if you want, sugar. Ideally, similar to homemade mayonnaise lush cream or very thick cream. It is perfect for filling vegetable salads or dishes with poultry.
Mayonnaise with Pepper
If you want to make mayonnaise at home and love spicy food, try this recipe. Such components as brandy and apple cider vinegar, give the dish a special unforgettable taste. This sauce you will not find in any supermarket!
4 egg yolks
250 ml of vegetable oil
20 ml brandy
20 ml apple cider vinegar
2 tbsp. Spoon sour cream (can use fat cream)
Same as in the case of the basic recipe, but in the add and mix pepper and cream. Of course, those who have already made mayonnaise, understand what is at stake. But newcomers will be difficult to cope with the task. We think that for those who had not prepared the sauce at home need more instruction, the drafting of which we are now, in fact, are going to do.
So, separate the yolks from the whites, the last in the refrigerator, remove and use in another dish. In bowl to enter the yolks and salt, whisking all the whisk, slowly pour oil. This should be done very carefully, adding it is literally a drop - then the ingredient is as follows, and you have a homogeneous dough. Now it was the turn of apple cider vinegar and brandy. After mayonnaise will mix, add, as mentioned at the beginning of the recipe, pepper, sour cream or cream, depending on that use. If possible, whisk together dressing blender, and then transfer to a clean container and close the lid.
Serve with sauce dishes from eggs or cheese. For example, if you have planned a holiday, boil the eggs, cut them into two parts, removing the yolks. The last pound with homemade mayonnaise and sautéed mushrooms: champignons and oyster mushrooms. The resulting filling nafarshiruyte snack. This dish is always popular with guests, both adults and young!
Spicy mayonnaise sauce Tabasco
Mayonnaise recipes that you can cook at home, there are so many. After all, everyone brings a dish to cook their "flavor" - so are born true culinary masterpieces. Here is one of them - mayonnaise, mustard, Tabasco, cognac, ketchup and other products. This sauce is a bit like the previous one, but, nevertheless, it has its own peculiarities.
egg - one piece
six grams of mustard
fine salt - two grams
little more than a cup of sunflower oil
pepper - to taste
Tabasco - on the tip of a teaspoon
10 grams of cognac
two tablespoons ketchup
20 milliliters of vinegar (balsamic recommend that you use)
Ideally, put the mayonnaise only egg yolks, so we recommend to get rid of pre-proteins. But if you feel sorry for "translate" products, you can use a whole egg. Then you need a good beat it with a fork and salt, mustard and pepper.
When the mass becomes thick and gain uniformity, begin to gradually introduce sunflower oil, pouring it in a thin stream. This should not stop - keep working whisk or fork. At the end, enter Tabasco, vinegar, the amount of cognac, as well as mild ketchup.
Learn to cook a normal mayonnaise, classic recipe which was given at the beginning, can give rise to a variety of sauces, adding one or the other ingredient. For example, some cooks make the dressing with fresh herbs, olives, capers, nuts and so on. Human imagination has no limits!
We suggest to try another recipe homemade sauce with the addition of tomato paste, which gives the dish is not only a beautiful reddish color, but also the characteristic taste. This mayonnaise is perfect for meat dishes, such as steak or fried slices of beef or pork.
400 ml of vegetable oil (olive oil or any other)
seven grams of mustard
150 grams of sweet tomato paste
salt - to taste (about a teaspoon)
freshly ground black pepper
sugar - at your discretion
10 ml of vinegar
To make a delicious mayonnaise, beat the egg protein shifting into a separate bowl (you will need it later), and the yolk mix well with a fork, adding to your taste a little pepper, sugar and salt. Then enter the specified amount of tomato paste and mustard. If possible, whisk food blender. So you will spend less energy, get rid of lumps and get a thick and smooth.
Now is the most important moment in the preparation of homemade mayonnaise red - add vegetable oil. The fact is that if the break technique, the sauce exfoliate and have to get rid of it. Therefore, accurate movements, gradually drop by drop pour oil in mayonnaise, while continuing to stir the mass. Then add a spoonful of vinegar and mashed with a fork protein. Beat with a mixer or blender products as long as they do not brighten and zagusteyut.
Optionally, you can spice up the dish with fresh parsley or dill - just chop herbs knife as finely as possible and enter into mayonnaise. Also good sauce with a slight taste of tomatoes and orange-reddish hue: it will look great on the table, and suitable for meat and fish dishes.
Garlic mayonnaise shrimp
This is the simplest of all possible sauce suitable for shrimp. To make it, we used conventional stores mayonnaise. But you can do it, based on the classic recipe for fueling, and after add the garlic and dill. Undoubtedly, this sauce will be more useful and less nutritious.
100 grams of gourmet mayonnaise
three cloves of garlic
30 grams of fresh dill (or parsley)
While boiling water and cook flavorful shrimp, remove peel the garlic and grind it with the press, then finely chop herbs and combine all the ingredients in one piala carefully their mix. If you do not have fresh dill, use a frozen, pre-rinse under hot water. Such a variety of flavors of seafood sauce, making it brighter and richer.
But for those who still want to treat your family homemade mayonnaise, fit this recipe: in a bowl combine egg yolk, salt and pepper. Once the ingredients are well vzobete gradually start to enter oil, continuing to stir. Then add the vinegar, if you think the mass turns too thick, dilute it with boiled, but not much hot water. When you make mayonnaise, pour into it the granulated garlic or fresh, but fine-cut. At the end of the dish, sprinkle with dill.
Mayonnaise "Home" with quail eggs
Turns, mayonnaise can be prepared not only from ordinary eggs and quail. If you want to try it, please come to the kitchen table!
eight quail eggs
250 grams of refined olive oil
Five grams of sugar
teaspoon (no slides) of the salt
a pinch of black pepper (or ground pepper - you decide)
coriander - to taste
tablespoon lemon juice (in the absence of such, can use apple cider or vinegar)
½ tablespoon soy sauce
First, where to start - is to break into the blender bowl of quail eggs. This also pour the salt, sugar and black pepper. If you use a pea to crush it, put the product on a tablespoon, cover with the second and with the power of push. When Mix all ingredients, resulting in a homogeneous mass of fluffy, add a teaspoon of olive oil, each time beating the mayonnaise.
You have come to the final stage: Pour the lemon juice into the dish, or apple cider vinegar, soy sauce, and then enter on the taste a little coriander. If you want the weight was very dense and lush, operate blender. Otherwise, use a whisk or fork usual. A little to dilute the sauce is too thick, pour one or two tablespoons of warm water.
Do not be afraid to experiment and start something new - prepare mayonnaise, using a variety of recipes and you will find the perfect option for you and your family. Remember that healthy food without dyes and emulsifiers - a pledge of healthy and long life. Therefore, mayonnaise and worth doing yourself.