Specify the desired amount of mayonnaise in multiples of 100 grams
Mayonnaise is a cold sauce, in the classic version, made from vegetable oil, egg yolk, mustard, vinegar (or lemon juice), salt and sugar.
The original mayonnaise recipe consists of egg yolk, vinegar, vegetable oil, salt and pepper (spice). You can add various ingredients for the flavor — lemon, mustard, which improves the elasticity of the emulsion. In Germany and the Netherlands, mayonnaise is traditionally slightly sweetened.
In Russia and the CIS countries, sunflower oil and mustard oil are often used as the main ingredients. In other countries, olive oil and mashed mustard are more often used.
Shelf life: several days in the refrigerator.
The production of industrial mayonnaise follows the classical recipe, but uses vegetable oils in a purified (refined) form. Egg powder is usually used instead of fresh yolks. Possible additional components in the composition of mayonnaise: water, milk powder (milk powder), mustard flavors, sweeteners, thickeners, stabilizers, emulsifiers, preservatives.
Shelf life: from 20 days to several months, which is achieved by pasteurization and refining of products, as well as the use of preservatives.
Tips for making mayonnaise:
- All ingredients should be at room temperature.
- Add a little salt and sugar to homemade mayonnaise. Instead of sugar, it is better to use powdered sugar, salt also use fine grinding, because the blender can not always grind the crystals and they can remain intact in the finished product.
- If you cook mayonnaise on eggs of domestic chickens, its color will be yellow. Moreover, the fresher the eggs, the richer the color will turn out. Eggs bought in a regular store will make light mayonnaise.
- Prepare mayonnaise in sunflower oil or a mixture of olive and sunflower in a ratio of 1 : 1, or better 1 : 2 or 1 : 3. If you use only olive oil, especially Extra virgin, the sauce will be bitter.
- An increase in the percentage of eggs in homemade mayonnaise makes its taste more saturated, but reduces the shelf life (it is recommended to store no more than a day in the refrigerator).
- Increasing the amount of oil in the proportion of ingredients for mayonnaise allows you to increase the shelf life of mayonnaise (up to several days in the refrigerator).
- If you add a little more oil than indicated in the recipe, the mayonnaise will turn out even thicker. In the same way, you can save the sauce in the case when the mass does not thicken when whipping. If, on the contrary, you want to make it thinner, then pour a little water into the sauce.
- To diversify the taste of the sauce, you can add dried or chopped fresh garlic, ground black pepper, paprika or chopped dill to it.
- Greens, finely chopped olives or pickled cucumbers give an interesting flavor to homemade mayonnaise. These products are finely chopped, but not mixed with the common ingredients of mayonnaise during its preparation, but added to the finished product and mixed manually or with a blender at low speed. This is done so that these components retain their shape and do not turn into a homogeneous puree-like mass.
- Ready-made homemade mayonnaise is stored in the refrigerator in a hermetically sealed container for no more than 4-5 days.
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