Mayonnaise of home preparation

Classic homemade mayonnaise is prepared from vegetable oil, egg yolks, lemon juice or vinegar, salt, sugar and sugar, and in mayonnaise is added also mustard. The more yolks mayonnaise, the more tasty it is, but the less it is stored. That is why industrial mayonnaise is so widespread - by adding preservatives it can be stored for several months, while a home perishable mayonnaise "will not last" longer than several days.

Mayonnaise of home preparation (provencal)

To prepare homemade mayonnaise Provencal, let's take:

• Refined vegetable oil - 90-150 ml


• egg yolk - 2 pcs.


• vinegar or lemon juice - 1 tbsp.


• Ready mustard - 0,5 tsp.


• a pinch of salt, a pinch of sugar

Egg yolks pour into a bowl, add to themready mustard and sugar, salt and mix with a spatula, whisk or mixer. Now begins the most difficult: gradually (almost drop by drop) and gently begin to pour into the yolks of vegetable oil, continuing to whisk. The yolks must be connected to the oil in a homogeneous mixture. When the yolks begin to mix well with the oil, you can pour it more intensively, with a trickle, without forgetting to constantly and thoroughly whisk and follow the uniformity of the mass.

If you are using a mixer, start whippingmayonnaise at a minimum speed, gradually increasing it as mayonnaise becomes thicker. The more in mayonnaise will be the oil, the thicker it will turn out. When the mayonnaise acquires the desired consistency, pour vinegar into it and whip it for the last time to homogeneity. Done!

In homemade mayonnaise, you can add various spices and condiments: garlic, greens (dill, parsley, basil),finely chopped olives, grated cheese, lemon zest, chili paste, dried tomato paste, horseradish, beets, celery, asparagus, curry, mustard grains, etc. Before serving, homemade mayonnaise should be cooled. Keep it in a tightly closed glass jar in the refrigerator. Shelf life of homemade mayonnaise - up to a week.

Bon Appetit!