Possessing a blender-grinder with a nozzle “knife”, it is not difficult to make mayonnaise without eggs at home. With a minimum of products, time spent and effort, you get a delicious, perfect-for-consistency emulsion dressing for salads of fresh vegetables and herbs, the basis for tartar and mushroom sauces.
Cooking time: 5 minutes. Servings Per Container: 10-15
Ingredients
- - vegetable oil - 140 ml;
- - milk - 70 ml;
- - sugar - 10 g;
- - wine vinegar - 10-20 ml;
- - lemon juice - 10-20 ml;
- - dry mustard, salt, hot pepper - to taste.
How to make homemade egg-free mayonnaise
1. An important rule is that the temperature of the milk should be at room temperature. Remove from the refrigerator in advance. The proportions, as a rule, are as follows - two parts of vegetable oil (1 to 2) are taken for one part of milk. Olive, corn, sunflower, from grape seeds, pumpkin, flax and so on - at your discretion. Pour both liquids into a convenient container. Remember, the volume of mayonnaise without eggs will increase markedly.
2. Beat with a hand blender for about 30-60 seconds. The composition instantly turns into a thick and evenly colored. Now we pour in taste and aroma enhancers: wine vinegar, lemon juice or one of these components. Mix, try - a tonic note for this dressing is required.
3. Salt and throw a little sugar for balance - continue circular motions, dissolve grains.
4. Pepper. A mixture of peppers, black, cayenne or another, the dosage is arbitrary. Whisking, take the sample.
5. Pour dry mustard or add the usual creamy, possibly in grains.
6. The last time we mix until all the seasonings are evenly distributed, for storage we transfer to a clean container with a lid.
We use and serve tender mayonnaise without eggs chilled. Bon Appetit.
