If you want to know how to make a quick and easy mayonnaise, keep reading this article that we are going to teach you how to make it richer Homemade Mayonnaise.
Homemade Mayonnaise
La Mayonnaise is one of sauces most popular and basic in traditional cuisine, it serves as an accompaniment in multiple recipes. Known as a dressing consumed in fast foods, however it has been transformed into a sauce that has evolved over time, allowing exquisite combinations that we will show you how to make them later, in such a way that they can delight your palate or surprise your family environment, without waiting for a special occasion.
It is considered a cold emulsified sauce whose basic ingredients are egg, oil, vinegar or lemon juice.
Next we will show you how to make homemade mayonnaise in a short time and without much difficulty.
Basic ingredients to prepare mayonnaise:
- 1 egg
- 200 ml (1 glass) of Oil
- 1/2 lemon or (2 tablespoons of vinegar)
- A pinch of salt.
Now, in this preparation you can use any type of edible oil, be it sunflower, soybean, olive or vegetable, if you do not have vinegar use half lemon juice, and some people use only the yolks and eggs. discard the white, others use whole eggs.
Likewise, there are those who make mayonnaise in the blender, by hand or in an electric mixer. A recommendation before starting to make the mayonnaise is that the ingredients are at room temperature to avoid any irregular situation that may arise at the time of preparation.
Steps to prepare homemade mayonnaise
- In the glass of the clean and dry blender or in the mixer we place a raw egg, the pinch of salt and half the glass of oil.
- We begin to beat at medium speed until all the ingredients are mixed homogeneously; then we begin to observe that the mixture begins to change color assuming a white color.
- Once we observe that the mixture is taking on a white color, we must accelerate the speed of the blender or mixer, adding the remaining oil little by little, keeping the blender or mixer on until the texture of the desired sauce is achieved. There is the possibility that a little more oil is added or missing, this will depend on the size of the eggs used, since sometimes there are some smaller than others.
It is also important to keep in mind what the use that we will give to the mayonnaise will be, since if it is for salads, it must be more liquid than the one that we are going to use in salads, for example.
- The important thing about homemade mayonnaise is to consume it at the moment, either to prepare sandwiches, accompany French fries, salads, among a number of other dishes in which mayonnaise is part of them.
When making the mayonnaise we must be very aware of the following aspects:
- Avoid excess oil when incorporating it into the mixture
- Completely comply with the steps specified above, in order to prevent the mix from being altered.
- With regard to the conservation of mayonnaise, we must take care to keep it for several days in the refrigerator, avoiding handling it with previously used kitchen utensils that are not clean.
- In the event that all of the prepared mayonnaise is not going to be consumed, it should be stored in small, clean containers that close hermetically, in such a way as not to expose it to contamination with the opening and closing of large containers.
- When it comes to what type of oil is best for making mayonnaise, it can be said that olive oil is the one that mixes best, however the other oil that adapts and gives good results is sunflower oil. Both oils are used to make mayonnaise and in many cases, soften the flavor of olive oil with sunflower oil, especially in those cases in which extra virgin olive oil or oils made with olives are used. spicy among others.
- We must avoid that when breaking the egg shell to place it in the blender, the shell falls into the mixture.
- Discard dirty eggs on the outside or wash them before putting them in the blender.
- Try to prepare only what you are going to use immediately, and if you want to keep it, use hermetically sealed containers.
What to do if you cut the mayonnaise?
The first thing we should do is not think about throwing it away, on the contrary there are many ways to fix it:
- One of them is to immediately add two tablespoons of milk or warm water and beat at medium speed for a period of 10 seconds, then we begin to add the mayonnaise cut little by little, and continue beating until reaching the desired consistency.
- In the case of not achieving the desired consistency, it is advisable to place another egg yolk in a bowl and beat it moderately, then slowly add the chopped mayonnaise, checking that all the ingredients are mixing well. If it is too thick, add a few drops of lemon to lighten it if that is the case.
- Another method is to put a tablespoon of mustard with a tablespoon of the cut mayonnaise in a bowl. If the mixture compacts, add the rest of the cut mayonnaise while continuing to beat and ensure that the desired consistency is achieved.
- Finally, another way to achieve the desired consistency is to place breadcrumbs in a bowl and, with the help of a spoon, form a paste, and then gradually add the chopped mayonnaise and beat until the mixture is homogeneous and smooth. desired consistency.
Next we will show you several ways to make mayonnaise at home, in a fun and fast way.
Homemade milk mayonnaise without eggs
Here is another way to make homemade mayonnaise, but this time without eggs.
Ingredients
- 1 dl of milk
- ½ liter of olive oil
- Juice of ½ lemon.
- Sal Island
Preparation
- Place the milk at room temperature in the glass of the mixer or blender, together with a pinch of salt and lemon juice.
- Beating with the mixer or blender, add the oil in a thin stream until you get a mayonnaise-type sauce, to taste.
- Later it can be combined with mustard, curry, pepper and other different flavors with fruit juices or liquefied vegetables.
Yogurt mayonnaise recipe
In this case, the eggs are replaced by a yogurt.
Ingredients
- 1 cup of oil
- 1 yogurt
- Sal Island
- Pepper
Preparation
- In the blender we place the natural yogurt, season with salt and pepper and proceed to mix it, then add the olive oil little by little until it is mixed.
- This mayonnaise is widely used to accompany fish
Carrot Mayonnaise
Ingredients:
- 4 large carrots
- 1 / 2 cup olive oil
- Juice of 1 lemon
- 1 / 2 garlic clove
- Salt and pepper
Preparation
- Peel, cut and cook the carrots until tender, then wait for them to cool. Then blend them or gradually add the olive oil, lemon juice, garlic, salt and pepper.
- Store in a sterilized jar
Homemade mayonnaise with garlic
It is ideal to accompany meats or dishes with spicy sauces.
Ingredients:
- 1 garlic clove
- 1 egg
- 100 ml of sunflower oil
- Sal Island
- 1 teaspoon of parsley
Preparation:
- Place in the glass of the blender (which must be completely dry), an egg, and a clove of garlic, previously chopped into pieces.
- Begin to beat gently, add the teaspoon of parsley, the salt and finally the oil, forming fine threads. It is important to point out that during this process you should not stop beating the mixture.
- After a few minutes we will begin to see how the mayonnaise is formed from the inside out, observing that its texture and color begin to change.
Homemade caper and cilantro mayonnaise
It is ideal to accompany fish and to dress salads.
Ingredients:
- 2 eggs
- 100ml oil
- Pinch of salt
- Pinch of sugar
- Pinch of black pepper
- 1 teaspoon of mustard
- juice of 1/2 lemon
- 10 grams of capers
- 1 grain of garlic
- a teaspoon of coriander
Preparation:
- Place the eggs, salt, sugar, mustard and lemon juice in the previously dry blender glass, blend, when all the ingredients are mixed, start adding the oil little by little, forming threads very fine, continue beating until the mixture takes on a body. Add the capers and cilantro, and let it blend for a few seconds.
If you liked this exquisite and fun article I invite you to see the following link black pepper sauce
Homemade basil mayonnaise
Rich to dress salads, and as a sauce on spaghetti or short pasta.
Ingredients
- 1 egg
- Some basil leaves
- Vinegar, mustard, oil, salt and pepper.
Preparation
Place the eggs and the basil leaves in the blender, which must be very dry. Once blended, add the oil forming fine threads, continuing to blend; when it is observed that the mixture has consistency add the pepper, the salt, the little bit of vinegar and the teaspoon of mustard. Continue blending. Once the desired consistency is obtained, place in the refrigerator until serving time.
Homemade Beetroot Mayonnaise
Ingredients
- 2 small beets
- 1 potato
- 1 egg
- juice of ½ lemon
- ½ cup of water
- Buy
Preparation
Boil the whole vegetables (beet and potato), once cooked, peel the vegetables and grind until they form a paste, then place them in a previously dry blender, beat the egg with the mixture or paste of the cooked vegetables, place a little of the vegetable broth, continue beating until a homogeneous consistency is achieved. Add the salt, the lemon and finally the oil little by little, forming very fine golden threads, without stopping blending.
Once the desired consistency is obtained, put it in the bowl and put it in the fridge for a few minutes.
Types of sauce that use homemade mayonnaise as a base
When we started our article we said that mayonnaise was one of the most basic and everyday sauces, and that it serves as the basis for making other sauces to accompany meat dishes, fish, among others. Below we will show you some of the sauces derived from homemade mayonnaise, in which we can name: tartar sauce, beet sauce, Andalusian sauce, Russian sauce among another great variety; now we will teach you how to make them at home.
Russian Sauce
It is often used for canapés and in dishes with fish and shellfish.
Ingredients
- 200 ml of homemade mayonnaise
- 25 g of crab meat
- 1 teaspoon fresh cream
- ½ teaspoon mustard
Preparation
Previously, the crab is crushed until it forms a paste, then the cream and mustard are added and mixed well. Later, in a bowl, mix the crab mixture with the homemade mayonnaise that we have already made previously, mix well until obtaining a homogeneous sauce with the desired consistency.
Here are some ways to make this homemade sauce
remoulade sauce
It is a type of sauce based on homemade mayonnaise and served with cold dishes based on fish, eggs and vegetables.
Ingredients
- 200 ml of homemade mayonnaise
- ½ teaspoon chopped pickles in vinegar
- ½ teaspoon chopped capers
- ½ teaspoon chopped chives
- ½ teaspoon chopped parsley
- ½ teaspoon mustard
- 2 or 3 anchovy fillets in oil
- Tabasco (optional)
Preparation
We crush the anchovies, creating a paste and add the rest of the ingredients. We place the homemade mayonnaise in the previously dry bowl, beat and add the mixture without stopping beating before made and beat for a few seconds.