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Homemade mayonnaise. Video recipe
Mayonnaise is the famous French cold sauce. Its recipe is simple and elegant, like the quintessence of great cooking. It has many variations and they are all win-win. Some chefs are afraid to make homemade mayonnaise – and in vain: if you follow a simple technique, you will be successful.
Homemade mayonnaise recipe
Classic homemade mayonnaise recipe
For a classic homemade mayonnaise, you will need: – 290 ml of olive oil; – yolks from 2 eggs; – 1 teaspoon of mustard powder; – 1 teaspoon of salt; – ground black pepper; – 1 teaspoon of white wine vinegar.
You can substitute peanut oil, mustard oil, grape oil for olive oil. Just keep in mind that the taste of mayonnaise will vary depending on the taste of the oil.
Put egg yolks in a glass bowl, add mustard powder, salt and some ground black pepper. Whisk well with a whisk or hand blender on medium speed. Next comes the key part – add olive oil to the bowl little by little, literally drop by drop, while whisking the sauce. When you get a thick emulsion, add wine vinegar and beat for literally another second. If you want to make light mayonnaise, pour some lukewarm boiled water into the sauce. If your mayonnaise begins to flake, don’t fret, but add another raw egg yolk to the mixture and start whisking again with about 100 ml more butter. Mayonnaise flakes when you add oil too quickly.
All products from which you make mayonnaise must be at the same room temperature.
Homemade mayonnaise should be eaten very quickly, as it cannot be stored for a long time due to the raw egg it contains. You must use it within 2-3 days. It is necessary to store mayonnaise in the refrigerator, but there it can begin to exfoliate from cooling, acquiring a greasy film. In this case, you will need to whisk it lightly, adding a few drops of lemon juice or vinegar if necessary to help the sauce emulsify again.
If you are afraid of salmonellosis, pasteurize the egg yolks. To do this, heat one yolk for 8 seconds in the microwave, whisk with a whisk, add the second yolk and heat again, whisk with another, clean and dry whisk and reheat and whisk.
Classic homemade mayonnaise variations
A number of famous sauces are prepared on the basis of classic homemade mayonnaise. So, remoulade sauce consists of 1 cup of mayonnaise, 1 tablespoon of chopped capers, 2 teaspoons of chopped anchovy fillets and the same amount of Dijon mustard, as well as 1 teaspoon of chopped parsley.
Garlic mayonnaise, or aioli, is one of the most popular cold sauces in America. There it is put on sandwiches, used as a dip for fresh vegetables, served with seafood. In order to get it, 3 cloves of garlic are chopped in mashed potatoes, a pinch of salt is added and ground into a smooth paste, added to a glass of homemade mayonnaise and whipped with 1/2 tablespoon of freshly squeezed lemon juice. A bowl of ready-made aioli is tightened with cling film and placed in the refrigerator for 30 minutes, allowing the sauce to brew.
Nicoise sauce consists of 1 cup of homemade mayonnaise and 2 tablespoons of tomato puree with hot pimiento and 1/2 of a puréed garlic clove. Russian mayonnaise is known all over the world, 1/4 cup of black or red caviar, 1/2 cup of sour cream and 1 tablespoon of chopped fresh dill are added to it. Chantilly mayonnaise consists of the famous sauce and 1/2 cup heavy whipped cream. One of the most exotic recipes is fruit mayonnaise, which is filled with 3 tablespoons of orange juice, 1 teaspoon of finely grated orange peel and a pinch of nutmeg. This mayonnaise is served with fruit salads. Powdered sugar and a little Grand Marinier liqueur are sometimes added to it. Dill, mustard and spicy curry are also added to mayonnaise, resulting in dill, mustard and curry mayonnaise.
Japanese-style mayonnaise emerged in the wake of the popularity of famous Japanese cuisine. For this sauce you will need: – 2 large egg yolks; – 2 tablespoons of rice vinegar; – 1 ½ teaspoon of sugar; – 1 ½ cups of olive oil.
In a clean, dry glass bowl, beat 2 egg yolks with sugar and rice vinegar, pour in olive oil drop by drop until a homogeneous emulsion is achieved. You can add 1/2 teaspoon of Japanese wasabi mustard to Japanese mayonnaise.
Homemade mayonnaise with milk
Milk mayonnaise turns out to be light and fragrant, it is suitable for those who cannot stand eggs. You will need: – 1/3 cup of very cold milk, 3,5% fat; – 1 small clove of garlic; – 1 teaspoon of white wine vinegar; – a pinch of ground black pepper; – 2/3 cup of olive oil; – salt.
In all mayonnaise recipes, you can substitute lemon juice for vinegar.
Pour cold milk into a blender bowl, mix it with vinegar, pepper and mashed garlic. Measure out the butter and pour it drop by drop into the milk mixture, whisking with a hand blender. Remember to raise and lower the blender while whisking the mayonnaise. Season the prepared sauce with salt and, if desired, pepper.