It's No secret that mayonnaise is an obligatory gas station on new year's feast. It is used in numerous salads, including the popular among Russians Olivier. Recently many favorite sauce (his store variant) became subject to attacks from the adherents of the theory of healthy nutrition, which he called the product is harmful due to its fat and calorie content, as well as the presence of preservatives, stabilizers, emulsifiers and modified starch.
Many Housewives today refused store-bought mayonnaise, the ingredients of which, according to experts, contribute to the development of excess weight, cellulite and indigestion. They prefer to make this delicious sauce for dressings at home. How to prepare mayonnaise at home? We will try to answer this question in our article.
A Sauce prepared at home is an excellent replacement store. First, it is more useful because it does not contain preservatives, and secondly, the homemade product is much cheaper, and thirdly, the ingredients of mayonnaise, which is prepared at home, you can change and add different spices according to your taste.
The Mayonnaise used in cooking various dishes, such as snacks with cheese and garlic, beets, garlic, carrots with garlic. The product also acts as the ingredient of some of the more complex filling sauce. Recipe of mayonnaise at home you can use, preparing the first dish, for example a hash. For many people a way of creating a product is a real mystery.
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How to prepare mayonnaise at home? This question is often asked by young hostess. Later in the article we will try to present in detail various techniques of cooking.
Making mayonnaise at home will require the hostess to the presence of olive oil, eggs, lemon juice, sugar, salt, mustard and other spices. First separate the egg yolks from the whites. Then begin whisking them in a blender or whisk. Next, gradually add a thin stream of oil (vegetable).
Recipe of the popular and beloved mayonnaise "Provencale" you'll be the indispensable presence of mustard that adds a spicy taste. For those who for any reason does not want to eat eggs, a recipe for homemade sauce (low calorie) without eggs, which are replaced with milk. You can also make vegetarian mayonnaise – without eggs and milk. This lightweight product is used by those who are on a diet or fasting. Make sauce with soy milk. It is known that there is also mayonnaise Ducane – special sauce on the paraffin oil, no fat diet.
Many people ask: which is better for whipping mayonnaise? The lack of professional mixers and blenders often puts owners in a deadlock. Skilled craftsmen assure that whisking mayonnaise in a blender (the recipe of the product is often offered this option), you can, of course, to reduce the cooking time of the sauce, however admirably with the task and common culinary whisk.
Professionals do not recommend making mayonnaise at high humidity and elevated temperature in the room. In such circumstances, the sauce is "heavier" and inhibits its beating.
What is the best oil to use for mayonnaise? This issue is important. Someone wrongly believes that the best of the products used is Extra Virgin olive oil. In fact, experts say, this oil is not really suitable for mayonnaise, because it has overly bright taste. According to experienced quilters, it is better to replace the usual olive oil, diluted in a ratio of 1:1 with some vegetable analogue from the dim taste: grape, corn, nut or even an ordinary sunflower. Unrefined oil is considered to be unsuitable for the preparation of homemade sauce because it thickened the mixture is worse than refined. This mayonnaise delaminate faster.
Those interested in how to prepare mayonnaise at home, it is recommended to focus on the following proportions: one Cup of butter, use one egg yolk, in addition, for each Cup of sauce add one tablespoon of acid. If instead of lemon juice use vinegar, you must ensure its quality. For these purposes it is preferable to use white wine vinegar that will add the mayonnaise a delicate and fine taste.
Ingredients for making homemade sauce should be at room temperature. Therefore, eggs should be take out of the fridge at least half an hour before the start of the cooking process. Those who wish to obtain a more intense flavour, use one egg yolk (without protein). Many Housewives prepare a mayonnaise with egg powder (recipe see below in the article).
For Those who like to add some salt mayonnaise, it is better to do after the cool off the beaten yolks, otherwise the sauce will exfoliate. Ideally, you should add salt to the yolks separately and to introduce the salt into the oil. To prevent separation of product will help add a pinch of mustard and Cayenne pepper.
To Reduce the calorie content of homemade mayonnaise is possible, diluting it in the ratio of 1:1 with yoghurt (natural). This option is ideal for salad dressing. The sauce is too thick, dilute with warm water or cream.
The question about how to prepare mayonnaise at home, experienced hostess advised not to be afraid to experiment with herbs and spices. Home product goes well with onions, horseradish, curry, garlic, herbs (green), chilli peppers, lemon zest, tomatoes (sun-dried), and even a crumb of blue cheese.
To Cook at home popular sauce is quite easy. The whole process takes less than 5 minutes. The following recipe will be useful for those interested in how to make mayonnaise with vinegar. Use:
The Preparation of the sauce consists of the following steps:
The Description of technology of making mayonnaise takes much more time than lasts the whole process. Many Housewives are preparing the sauce, happy to experiment. For example, replace the vinegar with lemon juice, add mustard or garlic. The experienced chefs assure: learn how to make homemade mayonnaise, you'll never want to use store-bought.
Note:
Sometimes, when preparing in the home of the famous sauce, the hostesses are puzzled by the fact that the result of their efforts does not meet expectations. The consistency of homemade mayonnaise sometimes it turns out too liquid, the mixture thickens even 10 minutes after the start of whipping. Often the sauce is tasteless, too sharp, and its color seems not white enough, etc. All this suggests, the hostess in the cooking process had made some mistakes. To avoid disappointment, experts recommend to consider the following nuances:
Recipe for easy homemade mayonnaise that does not contain cholesterol, is quite simple. Instead of eggs, it is recommended to use milk as thickener acts as lemon juice, which turns the liquid milk into a fairly thick mass almost instantly. Easy homemade mayonnaise prepared with starch (potato) and cheese, with half of the oil listed in the recipe is replaced with broth (vegetable), cooked celery, carrots, onions, mushrooms and parsley root. In this broth to make delicious jelly, then whip with butter, and easy diet mayonnaise is ready.
This sauce is prepared at home and contains among its ingredients garlic, perfectly harmonizes with meats, salads, and just, in the opinion of gourmets, it becomes very tasty if they are the bread and eat with fresh cucumber. This delicious, rich homemade mayonnaise is far superior to the store-bought product. Consider how to make mayonnaise with garlic.
Used to prepare seven servings
The Time required to prepare the sauce: 10 minutes.
The Sauce is prepared in stages:
To create 6-8 portions of mayonnaise and mustard powder use:
In a container add mustard, egg, salt, sugar, lemon juice and pepper. Whisk everything in a blender until then, until a homogeneous mass. Gradually pour in oil (vegetable), continuing to whisk. For reviews, homemade sauce with mustard powder compare in taste, only with sour cream.
It's No secret that many foodies love to experiment. Hostess propose to use a simple recipe of homemade mayonnaise on the quail eggs. The composition of the products:
Salt, sugar, eggs, pepper and mustard mix and whisk using a blender in continuation of one minute. Then gradually add oil (sunflower) until then, until the mixture thickens. In the finished sauce add lemon juice, whisk again and mix with greens. The resulting mixture is put in the refrigerator. This recipe differs from the standard only by the fact that it uses eggs chicken and quail, which are very useful and have a more delicate flavor.
Dried egg powder (melange) is a natural product, which is the usual eggs, dried with the use of a particular technology. The product has all the useful properties that distinguish the "raw material" from which it is made. Ingredient widely used in food industry instead of regular eggs. The food product is rightly considered valuable as compared to eggs hascertain advantages:
Need:
Egg powder dissolved in water, in which it should swell about half an hour. Then in the solution add the mustard, sugar and salt. Thereafter the mass is whipped with a blender at minimum speed. At this stage, the mixture gradually add oil until you get a homogenous emulsion. Next, you should also add lemon juice to recipe, and delicious homemade mayonnaise without preservatives, and harmful food additives thickeners ready. Bon appetit!
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Alin Trodden - author of the article, editor
"Hi, I'm Alin Trodden. I write texts, read books, and look for impressions. And I'm not bad at telling you about it. I am always happy to participate in interesting projects."
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