Homemade Mayonnaise From Julia Vysotskaya - A Step By Step Recipe With A Photo

Homemade mayonnaise is a surprisingly quick and easy to make sauce, it goes well with meat and fish, as well as a salad dressing. I like the recipe from Julia Vysotskaya the most,

Cooking description:

Today I will share a recipe for making homemade mayonnaise from Julia Vysotskaya. According to this recipe, I get 700 grams of sauce, it can be stored for three to four days in the refrigerator. I use a blender for whipping. You can also use a hand whisk, but it will be long and not so easy. For a brighter taste of mayonnaise, you can substitute olive oil for sunflower oil. All ingredients should be at room temperature ingredients, so it is best to remove everything from the refrigerator 30 minutes before whipping. The result is liquid mayonnaise? Add just a little oil. And beat again until smooth, once the desired consistency is achieved.

Purpose: Inexpensive / Quickly

Main ingredient: Eggs / Quail eggs / Mayonnaise / Egg yolk

Dish: Sauces

Ingredients:

• Yolks - 4 Pieces
• Dijon mustard - 1 tbsp. the spoon
• Garlic - 2-3 Cloves
• Sugar - 2 Teaspoons
• Salt - 1 Pinch
• Apple cider vinegar - 2 Tbsp spoons
• Sunflower oil - 500 Milliliters

Servings: 10

How to cook "Homemade Mayonnaise from Julia Vysotskaya"

1 First, let's prepare all the ingredients. Separate the yolks from the whites, be sure to choose fresh eggs, since we use the yolks raw. Chop the garlic finely, grind it with salt. 2 In a bowl for whipping the sauce, fold the garlic and add mustard to it (it will add spice to the mayonnaise), 1 tbsp. a spoonful of vinegar, sugar, salt and yolks. Try following the recipe first. And next time you can either reduce or add the ingredients to your liking. 3 Begin whisking the mixture, after 10 seconds gradually pour in the sunflower oil in a thin stream. When you've added half the oil, add a second spoonful of apple cider vinegar. Then add the remaining butter in the same way and beat until the mayonnaise begins to thicken.