Perfect homemade mayonnaise in 10 minutes: recipe from Evgeny Klopotenko

Perfect homemade mayonnaise in 10 minutes: recipe from Evgeny Klopotenko

Homemade mayonnaise is healthier than store-bought mayonnaise, but it has a limited shelf life.

Mayonnaise is one of the most loved and most popular salad dressing for the vast majority of housewives. Many mistakenly believe that it takes a lot of time to prepare it, but the famous Ukrainian chef Yevne Klopotenko convinces that this is not at all the case.

To prepare mayonnaise, you will need:

  • raw yolks – 2 pcs.;
  • sunflower oil – 125-150 g;
  • mustard – 10 g;
  • lemon juice – 1 tbsp. for ;
  • Salt – a pinch.

Cooking method:

Separate the eggs from the yolk. Place the yolks and mustard in a glass or metal bowl large enough to whisk the sauce together with a whisk. To make it more convenient, and the bowl does not move, it is better to wrap it with a towel folded into a tube. That’s what they do at Le Cordon Bleu.

Whisk the yolks lightly with the mustard with an egg beater. Add lemon juice and a pinch of salt and mix well. It should become homogeneous. In the resulting mass, add sunflower oil in a thin stream, not forgetting to whisk constantly. Add a little – whisk with a whisk, add more – whisk again with a whisk.

When the last five grams of butter are poured into the sauce, the mayonnaise is ready. It can be added to absolutely any dish as a cold sauce.

To make mayonnaise more saturated or have an unusual taste, you can add a little spice to it.

Another version of mayonnaise – with olive oil. Yevgeny Klopotenko recommends it to those who love experiments, but notes that pure olive oil gives a bitter taste, so it must be diluted with vegetable oil.

To make olive mayonnaise:

  • egg yolk – 2 pcs.;
  • vegetable oil – 100-120 ml;
  • olive oil – 2 tbsp. for ;
  • mustard – 10 g;
  • lemon juice – 1 tbsp. for ;
  • Salt – 1 pinch.

Everything is prepared in exactly the same way as in the previous recipe, but in the end it is necessary to add olive oil to the mass to give the sauce a pleasant olive taste. Mix well.

The main difference between homemade mayonnaise and store-bought mayonnaise is that it deteriorates quickly, so it can be stored in the refrigerator for only a few days.

Remember how to cook delicious grilled meats, as well as the perfect scrambled egg recipes for breakfast.

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