I tried a lot of “easy” recipes until I made a really tasty homemade mayonnaise. And I spent only 2 minutes to put the products in a container and beat with a blender to a thick consistency. It’s enough just once to cook the perfect French sauce, and you will stop buying it in the store. On the portal "I like to cook" I will try to paint a detailed step by step cooking a classic recipe to make your sauce the first time!
- egg (average) - 2 pieces;
- salt - 0.5 teaspoon;
- mustard (medium-sharp) - 2 teaspoons;
- sugar - 1 teaspoon;
- lemon - 0.25, a quarter;
- sunflower oil - 250 milliliters;
- black pepper - optional.
Fast homemade mayonnaise. Step by step recipe
- To make the sauce using a hand blender, it is best to take a tall and narrow container. A large measuring cup for 1 liter is suitable, preferably plastic. You can use a glass jar, but in the cooking process there is a risk of breaking it or chopping it.
- Drive raw eggs into the dishes, put mustard, salt and add sugar. For the recipe for classic mayonnaise, you can use only the yolks, and add the proteins to the minced fish or bake an omelet.
- Gently squeeze the juice out of the lemon so that no bones fall into the liquid, pour it into the remaining components. Citrus acidity will make the sauce brighter and tastier.
- Measure a glass of vegetable oil, add to the rest components. It is advisable not to mix, because mustard with fresh must be beaten first. The quick preparation of mayonnaise depends on this nuance.
- Place the submersible blender in the container to the very bottom. Beat for about a minute without moving the nozzle. A white emulsion should form in the bottom of the container.
- Gently raise the blender without interrupting the process. Speed should be maximum. If there is not a drop of vegetable oil left on the surface, then the sauce is ready. For the second or third time, it will be easier to prepare a delicious mayonnaise in 2 minutes.
- Now the sauce can be brought to taste, seasoned with Worcester or soy sauce, ground red pepper, garlic, balsamic cream, if desired. If medium hot mustard is replaced with French (grainy), then the taste will turn out to be more piquant. Before whipping, put dill branches, some anchovies or capers. This sauce is perfect for vegetable, fish or meat salads, as well as for Caesar.
- Mayonnaise made with a blender at home should be thick and white. To make it slightly liquid, you need to pour a little water (preferably boiled and chilled), and then use the device.
- What if the sauce is stratified? Do not throw away products! You must take a spoonful of mustard, add a couple drops of vegetable oil and mix thoroughly. Then, without ceasing to beat, pour in a thin stream the sauce, which did not work. Of course, it is better to insure yourself, and pre-freeze sunflower oil.
Now you know how to make homemade mayonnaise in a blender without much labor and skill. The main thing is to use quality products and follow the tips. Mayonnaise is perfectly stored for about 6 days in a glass jar, although it is eaten much faster. Every three days I prepare a fresh and healthy sauce.