Previously, I cooked yolks mayonnaise on this recipe for preparing simpler and faster. For the preparation of mayonnaise used whole egg and beat with a mixer or it must blenders (nozzle pyurirovaniya). The more oil to add, the more thick mayonnaise and get fatter. I just added 100 ml of oil, mayonnaise turned out not thick, but very tasty. Tucked salads with homemade mayonnaise acquire a completely different flavor than store-bought mayonnaise seasoned. Do not be afraid to prepare mayonnaise at home, it is much tastier purchased and ready to forgive. If you are afraid of fresh eggs — use a quail. In the finished mayonnaise can add different supplements to get interesting, unusual flavor combinations. When you add the finely cut or passed through a press garlic, mayonnaise goes well with meat dishes. Mayonnaise with herbs and basil suitable for fish dishes. Mayonnaise with finely chopped olives goes well with potato dishes. Mayonnaise with finely grated cheese suitable for vegetable dishes. With lemon zest mayonnaise is well suited to dishes of fish, seafood and vegetables. All the ingredients should be at room temperature.
The Egg — 1
Mustard — 0. 5 teaspoons
Lemon — 1 tablespoons
Vegetable oil ( can be mixed with olive) — 90 — 180 ml
salt, sugar and pepper — 1 pinch
1. In a bowl put the egg, mustard, salt , sugar and pepper.
2. Beat all ingredients until smooth.
3. Continuing to whisk, begin to pour a thin stream of oil. Pour the oil until the mayonnaise will not get the desired consistency. Thus mayonnaise looks after adding 100 ml of oil. Then pour in lemon juice and whisk again. try the mayonnaise to taste and if that — that is not enough, add. I added a little mustard and salt. Mayonnaise, cooled in the refrigerator and can be served.