Homemade mayonnaise without preservatives is a great substitute for a purchased product. In this review, I want to tell you how to cook it. And step-by-step photos will help you to clearly see the entire technological process.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Mayonnaise is a must-have dressing for many salads or appetizers. Recently, it has become fashionable to cook it yourself at home. The difference between a home product and a store product is as follows. Homemade mayonnaise is much healthier because does not contain preservatives. It turns out that it is not fatty, not high in calories and only from natural products. It turns out much cheaper, and thanks to a variety of additives and spices, it can be made with different flavors.
Homemade mayonnaise is suitable for absolutely all dishes in which you are used to using a purchased product. There are many variations of its preparation. Some are sour, others spicy. Today I propose to cook it with vinegar. This preservative will help the sauce last longer and stay fresh.
You will need a mixer or blender to make mayonnaise. With the help of such culinary assistants, the product will be ready in just 5 minutes. But in the absence of such tools, you can use the good old grandmother's way - whip the mayonnaise with a whisk. This process will take, of course, longer, about 25 minutes. However, the result will also be amazing.
- Caloric content per 100 g - 680 kcal.
- Servings - 200-250 g
- Cooking time - 5 minutes
Ingredients:
- Refined vegetable oil - 160 g
- Egg - 1 pc.
- Table vinegar - 1 tablespoon
- Mustard - on the tip of a knife
- Salt - pinch or to taste
- Sugar - a pinch
Step by step preparation of mayonnaise with vinegar
1. Pour the egg into a deep and wide bowl. The dishes must be large, because when whipping products, they will increase in volume.
2. Put mustard, a pinch of salt and sugar in a bowl with an egg.
3. Begin to beat the ingredients with a mixer at high speed. The mass should thicken slightly, acquire uniformity and lemon color.
4. Pour in vegetable oil in a thin stream, continuing to beat the food. The oil will begin to transform into a thick mass before your eyes. Instead of vegetable oil, you can use olive oil or a mixture of oils.
5. Continue whisking the food until the consistency of the mixture becomes similar to the usual mayonnaise. After that, pour in table vinegar to the components and turn everything again with a mixer. If you are going to use mayonnaise right away, you can use freshly squeezed lemon juice or apple cider vinegar instead of vinegar.
6. Before using mayonnaise, soak it in the refrigerator for about half an hour. During this time, it will not only cool down, but also acquire a thicker consistency.
See also a video recipe on how to make homemade mayonnaise.
