Making mayonnaise is very simple
Like any industrial product, a sauce called mayonnaise at home was born. Suppose that initially it was quickly stratified into its constituent products, and therefore was not stored for long. Today, with a submerged blender with a turbo mode and twenty minutes of free time, any mistress can cook a chic homogeneous mayonnaise. And it will have to work for about 5 minutes. The product will turn out without artificial thickeners, preservatives and flavor enhancers.We put oil into a clean, dry jar with a capacity of 0.5 liters,we drive an egg.We pour sugar and salt into a jar.Add mustard and vinegar to the same place.We leave the products for 15 minutes for independent reaction. After a given period of time, they begin to form a whitish bloom.At the bottom of the banks we install a submerged blender. Turning it on for maximum speed, we immediately observe the formation of mayonnaise.Holding the jar, put it down a couple of times, raise the included blender. It will not take a minute to separate the disintegrated ingredients into a single sauce. We store it (up to a month) in the refrigerator, covering it with a lid. The crust formed over time is removed or stirred.Having tried mayonnaise at home in this ratio, you can then vary the amount of spices and types of oil used,getting more saturated or less fatty sauce.
Ingredients for mayonnaiseGrams 270-300 of the finished sauce will turn out if we take: - 230-240 grams of vegetable (refined) oil; - large raw egg (or 1 small whole + 1 yolk or 1 protein); - 1 teaspoonful. l. food vinegar; - 0.3 tea. l. sugar, fine salt of type "Extra" and mustard powder (can be finished mustard).
Preparation of mayonnaiseAll products must certainly be at room temperature, not just freshly removed from the refrigerator.
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