It is considered that the word "mayonnaise" has the French origin. On a legend, the cook of the duke Richelieu thought up this sauce. Today mayonnaise – one of the most popular sauces in the world. Despite the wide range presented in shops, many hostesses prefer to cook house mayonnaise. Products are for this purpose necessary the simplest – eggs, vegetable oil, vinegar or lemon juice.
Recipe of home-made mayonnaise
Preparation of home-made mayonnaise will require the following components:
- 3-4 yolks; - ¼ tsps of salt (fine crushing);
- 1 tsps of a tarragon vinegar or lemon juice; - 2 tsps of Dijon mustard; - pinch of a white pepper; - 600 ml of purified vegetable oil;
- 2 tablespoons of boiled water. Place yolks in a bowl, salt them and pepper, sprinkle a tarragon vinegar or lemon juice, add mustard and shake up everything a nimbus. Then, continuing to shake up, begin to pour gradually in vegetable oil – at first on drops and when sauce begins to get denser, portions of oil can be increased. From time to time sprinkle the cooked mayonnaise vinegar or lemon juice.
Right at the end pour in boiled water which will provide to sauce uniformity at long-term storage.
Recipe of lemon mayonnaise
This sauce is cooked with addition of lemon juice therefore it has a pungent flavor. To make lemon mayonnaise, it is necessary to take: - 1 glass of vegetable oil; - 3 vitelluses; - ½ tsps of salt; - ½ lemons; - ½ tsps of powder of mustard. Separate the whites from the yolks. Lay proteins, and add mustard powder, salt and the juice which is squeezed out of a lemon half to yolks. Stir all components and put for about 5 minutes in the fridge. Then begin to shake up the cooled mix the mixer at the smallest speed, adding vegetable oil on a drop. As soon as yolks brighten and weight slightly will thicken, increase the speed of the mixer and pour in vegetable oil the most parts. If mayonnaise turns out too dense, add to it, without stopping shaking up, a small amount of water.
Recipe of garlic mayonnaise
Garlic mayonnaise is suitable for meat, vegetables and seafood. For its preparation it is required: - 2 vitelluses; - 250 ml of vegetable oil; - ½ tsps of mustard; - ½ tsps of lemon juice; - 1 tablespoons of the crushed garlic; - ½ tsps of ground white pepper; - salt. Mix vitelluses with mustard. Then gradually pour in vegetable oil, shaking up everything by means of the blender before solidification. After that add the garlic gloves peeled and cut on pieces, pour in fresh juice of a lemon and again shake up all components before formation of homogeneous mass. Cool sauce in the fridge and give to a table. According to this recipe it is also possible to make olive mayonnaise, having replaced garlic gloves with olives. Cut 40 grams of olives on pieces. Add them together with lemon juice to the prepared emulsion and shake up the blender to uniformity.