Mayonnaise sauce takes pride of place in the daily and festive diet. Store-bought sauce is made with the addition of harmful preservatives and dyes, and you are the guardian of the family's health? Check out recipes and tips for making mayonnaise at home.
Dish Information:
Quantity: 200 ml
Caloric value: 570 kcal per 100 g
Protein - 5 g
Fat - 60 g
Carbohydrates - 4.5 g
Cooking time: 5-7 minutes
Ingredients:
The specified recipe corresponds to the composition of French sauces, which is regulated by GOST. Its taste is similar to store-bought "Skeet" or "Ryaba".
If you love making hair masks, a homemade classic mayonnaise mask will benefit your hair. It contains ingredients valuable for hair beauty, such as olive oil and egg yolks, which strengthen the hair roots.
See the video tutorial for the correct sequence for making mayonnaise at home.
Cooking sequence:
Bon appetit!
The shelf life of this mayonnaise is equal to the shelf life of milk indicated on the product packaging.
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Cooking sequence:
The product prepared according to this recipe will be tasty and thick, and its characteristics will be similar to the store-bought mayonnaise "Makeev" or "Sloboda". Yulia Vysotskaya, host of the culinary show "Let's Eat at Home", actively uses this scheme for making sauce for her dishes.
If you want to make a sauce that tastes like Mr. Ricco mayonnaise, then use the above classic recipe or the recipe for making sauce with a blender. Here you will need quail eggs, 4 of which replace one chicken. Follow the technology and steps of the master classes described in the instructions.
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Cooking sequence:
This recipe is suitable for people who are fasting and are monitoring their cholesterol levels. The resulting mayonnaise is considered light, low in calories and vegetarian.
The royal taste of this sauce will appeal to fans of the unusual and original. Some chefs use it as a dressing for Caesar salad, which is additionally sprinkled with cashew nuts on top.
Ingredients:
Preparation:
There are other varieties of homemade sauce. So, some people like mayonnaise without mustard. To do this, they prepare a sauce according to a classic recipe, only mustard is excluded from the ingredients. It turns out a delicate sauce with a sweetish aftertaste, perfect for children's dishes. Others like only the sauce made from milk and vegetable oil, the recipe for which we have given above.
If you don't want to use mayonnaise dressing for your dishes, make a sour cream sauce, which has significantly fewer calories. You just need to add chopped fresh herbs, a pinch of salt and dried herbs to the sour cream. For piquancy, add another finely chopped pickled cucumber and stir the mixture.
An interesting salad dressing is used in the Ducan's diet: low-fat soft cottage cheese (200 g) is mixed with two egg yolks, ½ tsp. mustard, a pinch of salt, ¼ cup of refined vegetable oil, a tablespoon of lemon juice. The ingredients are thoroughly whipped in a blender. If the sauce seems too thick, add a little more oil.
It is interesting to know how you make homemade mayonnaise. Share your recipes and tips in the comments!
In this article, we will tell and show you how to make homemade mayonnaise using a blender - a detailed recipe with photos and videos.
The myth that mayonnaise is harmful and should not be eaten should be dispelled urgently.
If this is a wonderful homemade sauce, then you can use it without fear for your health.
Of course, moderation in the consumption of this excellent addition to salads and other dishes has not been canceled.
Try to make it yourself, and not buy it in a store, because manufacturers often use cheap and very harmful additives instead of natural ingredients.
So, before you learn the recipe for homemade mayonnaise, remember an important rule.
To make homemade mayonnaise, you need to take only high-quality refined vegetable oil and fresh eggs.
Nutritional value per 100 g:
Here we have such a wonderful homemade mayonnaise.
You can store such a sauce only for a few days in a refrigerator.
It does not contain preservatives, therefore, storage is allowed only for a short time.
Good tips on how to make homemade mayonnaise:
So, homemade mayonnaise can be prepared in different ways:
Hopefully now, knowing how to make homemade mayonnaise, you will stop buying it in stores and start cooking yourself.
After all, there is nothing complicated in its preparation!
You make wonderful sauces based on it, add to salads, serve with meat and fish.
Bon Appetit!
Mayonnaise is used for dressing salads, marinating meat, baking dishes, making dough and simply smearing bread with it.
One can doubt the benefits and quality of store mayonnaise. Homemade sauces can be an alternative to industrial products. We suggest that you familiarize yourself with recipes that will help you make your meals safe, tasty and healthy.
There are different recipes and methods for making mayonnaise, but in order for it to come out tasty and have the correct consistency, you need to adhere to simple rules:
You will need:
Place the egg, salt, mustard and sugar in a blender bowl. Whisk the ingredients until smooth. Continuing to beat, add the butter little by little, until the sauce has the desired consistency. Pour in lemon juice and whisk again.
You will need:
Place the yolks, salt, mustard and sugar in a bowl and whisk. When the mass acquires a homogeneous consistency, without stopping whipping, start adding oil drop by drop. Once the yolks have adhered to the oil, pour in the oil in a trickle. Switch the mixer to medium speed and beat until thickened. Add juice and beat lightly.
This mayonnaise is prepared without eggs, so it comes out less high-calorie, which means it is more useful. For 1: 2 cooking, pour milk and butter into the blender bowl. Whisk the ingredients with an immersion blender until they form a thick emulsion. Then add mustard, lemon juice, salt to taste and beat for a few more seconds.
The mayonnaise sauce is unmatched in popularity. It was invented a very long time ago and the exact data on its origin are lost.
There is a version that the word "mayonnaise" itself comes from the French "moyey", one of the outdated meanings of which is yolk.
More popular is the assumption that the sauce was invented during the siege of the French city of Mayon in order to diversify the menu of the besieged, who had only olive oil and eggs at their disposal.
But, one way or another, today mayonnaise is one of the most demanded sauces in the world.
The choice of industrially produced mayonnaise is huge. But it should be borne in mind that none of them (with all the variety of recipes) is not prepared according to the classic model.
The explanation is very simple. The original sauce is made from natural products that have little. Therefore, the "correct" mayonnaise can be stored no longer than a week, even in the refrigerator. This circumstance forces manufacturers to use preservatives in the preparation of this sauce, so that advertising does not approve of this.
You can try the real taste of this product only in a very expensive restaurant or by preparing it yourself.
Therefore, those wishing to use real sauce in their kitchen should learn how to make mayonnaise at home.
Fortunately, its preparation cannot be called difficult or time consuming. It is important to follow the technology exactly and use quality ingredients.
Making mayonnaise at home will require the following foods:
2-3 fresh chicken yolks (preferably bright yellow, homemade)
1/4 teaspoon salt
1 teaspoon sugar
1 tablespoon lemon juice
1 cup vegetable oil (original olive oil)
The oil added to mayonnaise must be refined.
In addition to the products listed, you will need a mixer (or blender) and a convenient bowl.
Mix yolks, salt, sugar until smooth. Without turning off the mixer, add a small amount of vegetable oil to the mixture. Literally half a teaspoon. When the oil is firmly combined with the yolks, add the next half teaspoon of oil. We repeat the procedure, constantly observing that the mass is homogeneous. Towards the end of the procedure, the amount of added oil (but not the speed) can be slightly increased (up to a tablespoon). It is not worth pouring oil into the sauce in a continuous stream, there is a great danger of ruining all the work.
At the end, add everything and mix thoroughly.
Subtleties to consider when preparing mayonnaise at home.
The butter and yolks should be at room temperature. If additional ingredients are added, their temperature should not differ from the sauce.
The more oil you can drive into the sauce, the tastier the mayonnaise will be.
Ready-made mayonnaise sauce is a delicate creamy mass. Adding a small amount of ready-made mustard to it, we get an equally famous version of the sauce - Provencal mayonnaise.
The taste of the finished product can be changed to suit our preferences. First of all, its main component, oil, can change. Olive oil is considered a classic. The use of other types will affect the final taste of the dish.
You can change the taste of mayonnaise with paprika, dried herbs, various peppers, mustard seeds and other spices.
Lovers can add finely chopped vegetables (onions, garlic, cucumbers, fresh herbs) to the sauce. These ingredients are cut into small pieces and combined with mayonnaise.
In any form, "live" mayonnaise, prepared from natural products, will turn into an excellent seasoning for salads, appetizers or hot dishes. But it should be remembered that the shelf life of this wonderful sauce does not exceed seven days. It is recommended to store mayonnaise in the refrigerator, in a glass or ceramic container with a tight-fitting lid.
Mayonnaise is a classic French sauce that is widely used in cooking around the world. In our country, not a single holiday, feast or even just a dinner can do without it. It is used in salads, nutritious sauces are prepared on its basis, it is used for meat and fish dishes, as well as various rolls of vegetables and lavash, or simply spread on freshly baked bread. However, the mayonnaise sold in stores has little to do with the real French sauce that has earned such popularity. Now it is an incomprehensible very fatty substance that contains harmful trans fats, artificial flavors, colors, preservatives and carcinogens. Of course, such mayonnaise does not benefit the body and leads to obesity, and its taste leaves much to be desired.
Many people do not make mayonnaise on their own, considering that it is a very troublesome task that requires a lot of effort, time and ingredients. Actually, mayonnaise is made from two main ingredients, fresh eggs and vegetable oil, and it only takes 10 minutes to prepare it. In this article, we will discuss the nutritional value of homemade mayonnaise, as well as share the most popular recipes for it.
The nutritional value of homemade mayonnaise is 274 kilocalories per 100 grams, that is, this product is high in calories and should be consumed in moderation.
Classic French mayonnaise is made from egg yolks or whole eggs and vegetable oil with the addition of lemon juice, salt and spices to taste. The main ingredients of mayonnaise contain a lot of animal and vegetable fats, which must be consumed in limited quantities. Eggs are rich in easily digestible protein and are very useful for the body, and vegetable oil improves digestion, elasticity of the skin and cell membranes, and ensures proper breakdown of proteins in the intestines.
The composition of mayonnaise contains lemon juice, which improves digestion, contains many vitamins and fruit acids, and speeds up metabolism. Mustard, which is part of mayonnaise, effectively enhances immunity, improves blood circulation and has an anti-inflammatory effect.
For those people who follow the figure and are afraid of gaining weight, homemade mayonnaise can be consumed in small quantities and try to do this only in the morning. To maintain a good figure, you can prepare mayonnaise based on olive oil, which is rich in unsaturated fatty acids and promotes healthy weight loss.
It is important to know that homemade mayonnaise, which does not contain preservatives and chemicals, can be stored in the refrigerator for no more than four days, so it is best to make it in small portions.
To prepare the classic French Provencal mayonnaise, you will need:
To make a spicy mayonnaise in olive oil, you will need:
Bon Appetit!