The article has been automatically translated into English by Google Translate from Russian and has not been edited.

How to cook the right mayonnaise at home

'24.01.2018'

Source: Steaklovers

Packaged mayonnaise simply can not be stored in the desired consistency and time without preservatives and other additives. Not to mention that the taste of this product is far from the real French sauce. Try making mayonnaise at home. Moreover, it is not so difficult, says Steaklovers.

Classic mayonnaise is made from egg yolks, vegetable oil, citric acid, salt and black pepper, and stored for up to four days. Therefore, you can hardly find it in stores. At home, you can make mayonnaise with a blender, or whipping by hand. The first option is easier, but even it requires consideration of some nuances. Let's figure it out.

Фото: Depositphotos

How to calculate the volume
It is necessary to pick up the ingredients in such a volume that the blender works productively - this means that the products should not be too small and too many, which is very important for the correct connection of the components. How much your blender requires, only you know. Experiment.

How to choose oil
It is advisable to use vegetable oil that does not have a pronounced taste - sunflower, rapeseed will be perfect. But the bitterness of olive or, for example, flaxseed oil can change the finished taste of the product. But if you want to try, add at the end of cooking, 1-2 teaspoons.

How to mix the oil
If you do it too quickly, you get a layered emulsion. It is ugly and tasteless. Add 1-2 oil teaspoons, gradually, mixing it into the total mass of the future product. After each portion of oil, achieve a uniform consistency.

Why lemon juice
In order for the mayonnaise to turn out the same, the correct consistency, an acidic additive is needed. The chefs recommend lemon juice. It will add a pleasant sourness and gather the ingredients into a stable mass. If you replace it with vinegar, you get the “wrong coat” - the product will come out rough and take on a pungent aroma.

How long to beat
The so-called emulsification, the process of combining such diverse ingredients into a uniform product, is the most difficult part of the preparation. Try not to overdo the components in a blender, otherwise the mayonnaise will begin to delaminate. As soon as the mass begins to become jelly-like, turn off the unit - mayonnaise is ready.

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