Homemade egg-free mayonnaise
Recipe Recommendations "Homemade egg-free mayonnaise"
Mayonnaise is widely used for cooking. Season the salad, coat the chicken before baking, add a spoon to the aromatic borsch, just spread on the sandwich ...
Few people know that in fact the recipe for homemade mayonnaise is very simple, and everyone will be able to cook it at home.
- for cooking, you need a hand blender, neither a whisk nor a mixer will work, there will only be a translation of the products;
- choose oil without a pronounced smell, it is better to take olive or vegetable in half with olive, room temperature;
- milk should not be cold, you should get it out of the refrigerator in advance, since milk and butter should have almost the same temperature;
- mustard is not too sharp and without a bitter aftertaste.
The taste can be varied: add greens, sugar or pickled cucumbers. For example: for those who fast, milk can be replaced with soy.
How to make homemade mayonnaise in a blender step by step
Step 1
Pour milk into a blender glass (or into another dish), and vegetable oil on top. The proportions should be exactly as indicated in the recipe. In order not to be mistaken, you can use a measuring cup.
Step 2
Beat milk with butter in a blender, at maximum speed, for about half a minute. Almost from the first seconds of whipping, a white, homogeneous, dense mass should be obtained. If this did not happen, then do not worry, after adding the following ingredients, the mayonnaise will certainly thicken.
Step 3
Add a spoonful of mustard. Then, if the sharpness is not enough, you can add a little more.
Step 4
Pour 1-2 tablespoons of lemon juice to taste.
To easily squeeze the juice out of the lemon, it is enough to roll it around the table with your palm.
Step 5
And again, beat the mass to mix all the ingredients, about 5-10 seconds will be enough.
Taste and add mustard, salt or lemon juice as needed and beat again.
Step 6
Mayonnaise is ready, tasty, thick and with a minimum of components. Suitable for spreading and dressing.
It is recommended that you keep the mayonnaise prepared according to this recipe in the refrigerator for no more than 10 days.
