As remarkable sauce to a large number of dishes, mayonnaise is known for a long time. But that sauce that is on sale in shops, has very remote similarity to the real invention of the French masters. If you want to enjoy taste of the real mayonnaise, try to prepare it independently.
It is required to you
- 2 eggs
- 1 garlic glove,
- 1 tsps of mustard powder,
- 250 ml of vegetable oil,
- white wine vinegar,
- salt and black sprinkling pepper to taste,
- deep bowl,
Instruction
1. Take two eggs, separate the yolks from the whites and put them in a deep bowl. Add one crushed garlic glove, one powdermustard teaspoon, a pinch of salt and a little black pepper. Properly mix all ingredients. Mustard powder is very important for giving of mix of smooth texture and transformation of weight into an emulsion. Other components are added to a yolk to taste and desire.
2. Take flavourless vegetable oil, but for aroma it is better to add a little olive right at the end. Now add the most important, oil to mix on one drop, constantly shaking up sauce the mixer. Correctly made mayonnaise begins to get thick already at several drops of oil, in a couple of minutes after the beginning of beating. When it occurs, it is possible to increase injection speed, but be not overzealous. If to add oil too quickly or it is a lot of, your sauce will turn.
3. After in mix there was already a half of oil, enter into it one teaspoon of white wine vinegar and once again properly mix. After that weight will become more liquid at once. It the remained oil will give you the chance to add a continuous thin stream, continuing to shake up at the same time constantly. After introduction of all oil taste mayonnaise. To taste it is possible to add to it in addition still wine vinegar, salt or pepper.
4. If all of you made correctly, then sauce turned out pleasant yellow color, brilliant, dense, beautiful, fragrant, with uniform consistence and such what were prepared by the French cooks in the nineteenth century.