mayonnaise sauce unparalleled popularity.He invented a long time and accurate data about its origins lost.
There is a version that the word "mayonnaise" comes from the French «moyey», one of the legacy of values which - yolk.
more popular assumption is that the sauce was invented during the siege of the French city of Mayon with the aim to diversify the menu deposited in possession were only olive oil and eggs.
But anyway, today mayonnaise - one of the most popular sauces in the world.
Choice mayonnaise produced by industry, is enormous.But it should be borne in mind that none of them (with all the variety of recipes) does not qualify for the classical model.
The explanation is very simple.The original sauce is made from natural products that have a small shelf life.Therefore, the "right" mayonnaise can be stored for no longer than a week, even in the refrigerator.This circumstance forces the producers to use in the preparation of this sauce preservatives that were not claimed in this regard adv
real taste of this product is possible only in a very expensive restaurant or cook it yourself.
therefore hope to use in the kitchen a real sauce, mayonnaise should learn how to cook at home.
Fortunately, its preparation can not be considered complex or long.It is important to carefully follow the technology and use high-quality ingredients.
What does it take to prepare mayonnaise at home.
making mayonnaise at home will require the following products:
2-3 fresh chicken egg yolk (preferably bright yellow, home)
1/4 teaspoon salt
1 teaspoon sugar
1 tablespoon lemon juice
1 cup vegetable oil (in the original - olive)
oil to add to the mayonnaise should be refined.
In addition to these products need a mixer (or blender) and convenient bowl.
recipe for mayonnaise at home.
Mix egg yolks, salt and sugar until smooth.Without turning off the blender, add to the mix a small amount of vegetable oil.Just half a teaspoon.When the oil is surely connect with the egg yolks, add the following half a teaspoon of oil.Procedure is repeated constantly watching so that was a homogeneous mass.Toward the end of the procedure, the amount of added oil (not speed) can slightly increase (up to a tablespoon).Pour the oil in a continuous trickle of sauce is not worth a great danger to reduce to nothing all the work.
At the end add the lemon juice, all mixed thoroughly.
subtleties that you should consider when preparing mayonnaise at home.
oil and egg yolks should be at room temperature.If you will be added additional ingredients, their temperature must not differ from the sauce.
The more oil will be able to drive into the sauce, mayonnaise is so tasty.
When whipping the oil is not recommended to change the direction of the corolla.
mayonnaise sauce ready-made is a soft creamy mass.Add to it a small amount of prepared mustard, we get no less famous version of the sauce - mayonnaise "Provencal".
How can diversify the mayonnaise at home.
taste of the finished product may be changed for the sake of our preferences.First of all, it may change its main component - oil.Olive oil is considered to be a classic.Using other types of impact on the final taste of the dish.
change the taste of mayonnaise, you can use vinegar, paprika, dried herbs, various peppers, mustard seeds and other spices.
lovers can add to the sauce, finely chopped vegetables (onion, garlic, cucumbers, fresh herbs).These components are cut into small pieces and connected to mayonnaise.
In any "live" mayonnaise, made from natural products, will turn into an excellent seasoning for salads, snacks and hot dishes.But we should remember that the shelf life of this wonderful sauce is not more than seven days.Keep mayonnaise is recommended in the refrigerator in a glass or ceramic dish with a tight-fitting lid.