How to make mayonnaise at home

Mayonnaise is perhaps the most popular sauce in the world, which is considered the birthplace of France. He is able to give a new taste to even familiar dishes. The stores offer a wide range of this product, but it's easy to make at home. And tastes homemade mayonnaise is not inferior to the store.

Basic recipe homemade mayonnaise

For homemade mayonnaise it is necessary to take the following ingredients:
- 750 ml of refined sunflower oil;
- 6 eggs;
- 24 g prepared mustard;
- 150 ml of 3% vinegar;
- 20 g of sugar;
- 15 g of salt.

Very carefully separate the whites from the yolks. Proteins aside, they are for making mayonnaise is not required. In the yolks add the mustard, salt and stir well with a wooden spatula. Sunflower oil pre-cool up to 12-16оС, after which gradually, 2-3 tablespoons, whisking continuously, add it to the yolks. Chilled vegetable oil emulgiruet well, that is broken into small balls that are not connected to each other, and are distributed to the yolk. The result should be a thick sauce, well-kept on the shoulder. In the prepared sauce, add the sugar and vinegar, thoroughly mix all until smooth. Faster and easier to cook the sauce with a mixer or blender, but you can't beat the components manually. After the introduction of the vinegar, the mayonnaise becomes thinner and becomes white. If desired, the vinegar in the recipe you can substitute lemon juice or citric acid. Store the mayonnaise in an enamelled or porcelain dish, in the fridge.

Recipe light mayonnaise

Weight watchers can make a light mayonnaise, fat content not exceeding 50%. For its preparation you will need:
- 3 cups of cold water;
- 2 eggs;
- 4 teaspoon prepared mustard;
- 1 liter of vegetable oil (refined);
- 3 tbsp 3% vinegar;
- 4 tbsp of flour;
- 4 tbsp sugar;
- 2 tsp of salt.

Pour some water, add the flour and stir until smooth. Should get a mixture the consistency similar to thick cream. Put the remaining water on the stove and bring to a boil. Then add the flour mixture and stir, boil the jelly. Let it cool down, add raw eggs, salt, sugar, vinegar and mustard. Beat with a mixer until smooth. Then gently, whisking continuously, pour a thin stream of vegetable oil (sunflower, corn or a mixture of sunflower, olive). Whisk the sauce until smooth. The finished mayonnaise will refrigerate and store in a tightly sealed container in the refrigerator.

In homemade mayonnaise, add some components and make the sauce spicy original flavor. For example, added to mayonnaise chopped garlic goes well with crispy bread and meat dishes. If the sauce is prepared with fish dishes or seafood, then you can add grated on a fine grater lemon zest. If dressed with mayonnaise vegetables, but you can add grated cheese or chopped olives.

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