Mayonnaise

Cooking / Homemade 55 276 9

The recipe is incredibly simple, and the product turns out great!

It can live in the refrigerator for up to two weeks without spoiling. I've never seen "delamination" before. The consistency of the finished product is VERY thick.

1 egg

250 ml refined sunflower (not rapeseed) oil

1 tsp Sahara

1/3 tsp. salt

1 tbsp. lemon juice

Spices as desired (1 tsp mustard - you will get Provencal, garlic + pickled cucumber in small pieces (after beating) - you will get Tartar)

The temperature of the products is “as is”. Egg and lemon from the refrigerator, butter from the cupboard. Throw everything into a jar and stir with a blender until smooth.

Important! Place the whisk of the blender on the yolk and press it to the bottom of the jar. Otherwise the mayonnaise will not thicken. Beat the yolk!!! Not butter. If you start whipping the butter and gradually adding the yolk, the mayonnaise will not thicken.

Here's the process in pictures:

Egg, lemon

Blender whisk

Refined (odorless) sunflower oil. Pour the oil into a jar in which the mayonnaise will be stored. The thing is that it turns out VERY thick, and then transferring it somewhere is very problematic - it sticks to the spoon.

I measure the oil using a scale. However, great precision is not required.You can simply look at the level of oil in the jar in the photo and pour the same amount “by eye”.

Salt

Sugar

Half a lemon

Squeezed lemon and its juice. He pressed with his hand using the pressure method.

In a plate, and not over a jar, to make it easier to remove the seeds.

Add lemon juice to oil

The egg is also in a jar

This time the yolk was not damaged

Lower the blender into the jar to the very bottom. So that the yolk ends up inside the whisk! The whisk is pressed tightly to the bottom of the jar! We beat the yolk, not the butter!

And we begin to beat. Immediately thick white mayonnaise will begin to come out of the whisk. In the process, lift the whisk a little to allow oil access.

Beat for about 1-2 minutes while stirring

Cleaning the whisk

Ready to use product. Very, very thick. I've never seen any delamination.

Bon appetit!!!

come back

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Comments (9)

#1 bara Guests 30 September 2010 12:24
0

The recipe is great!!! It turned out all at once! No thickeners, stabilizers or other E...
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#2 gnep Guests 16 February 2011 22:40
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like a village? how cool!) all natural!
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#3 Nadin Guests 25 July 2011 16:31
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Thank you very much for the recipe! It turned out instantly, everything took about 3 minutes (starting from the moment I found the jar)
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#4 Elluzea Guests 6 September 2012 19:44
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But I tried making it in a food processor with an egg beater attachment. and IT TURNED OUT THE SAME. It just seems that it’s very thick and yet greasy. And so - DELICIOUS!!!
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#5 T_n Guests April 26, 2013 10:33
0

Damn there is no blender(((
Will it work without a whisk?
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#6 Sergey Guests March 12, 2015 09:44
0

Quote: T_n
Damn there is no blender(((
Will it work without a whisk?

There is no faster way. The speed is not right... :) I didn't succeed with the whisk... :(
- Answer
#7 Guest Yuri Guests 2 July 2018 17:10
1

I make CREAM in the same way. I warn you - AMAZING, dietary or creamy. Both children spread it on bread like butter, a sandwich. Ingredients: 1 - growth. butter 250 gr; 2 - one egg; 3 - SUGAR (I put 3-4, or even 5 tablespoons). In principle, that's all. But you can also add butter (you need to bring it to room temperature for softness) 20-30 grams, also 1/2 teaspoon (turmeric or cocoa powder) for “color”. Be careful when whipping, you need to beat it like mayonnaise, only the container should be at least a liter, the cream “rushes” like MEringue. may go over the edges. I think I'll post this recipe with photos. Be careful, if it doesn't work out, it's not my fault)).
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1. #8 Guest Igor Guests 16 August 2018 13:16
  0
  
  The cream can be made very easily from mayonnaise; you just need to add a little extra vegetable oil and run the blender a little longer. I somehow got lost and ended up with a cream
  
  Answer
#9 Sector Guests 27 January 2019 17:17
1

Actually, first, an egg with salt and sugar is beaten with a blender; the author has too much of it, but this is a matter of taste. But then add vegetable oil in very small portions and beat with a blender. After about 50 grams of oil, you can pour in 50-70 grams at a time and beat.Mustard and other ingredients are added at the very end. Instead of lemon, I would still recommend vinegar. In my opinion it is more suitable for spiciness. Lemon is practically not noticeable for people who love spicy dishes. And of course, it all depends on taste.
And it is not at all necessary that exactly 250 milliliters of oil will be needed for 1 egg. It all depends on the size of the egg and the quality of the oil. On average, 1 egg takes from 200 to 250 milliliters of oil. It is for this reason that the egg is beaten first and then the oil is added. If there is too much oil, then it may not be mayonnaise, but cream mayonnaise. I had this happen once. It was just like cream in thickness. Although this does not affect the taste in any way.
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