Homemade mayonnaise is a combination of eggs (or just yolks), oil, a pinch of salt and sugar, mustard, and a few milliliters of vinegar. Compared to the composition of any store-bought analog, this is quite a concise and modest list. Since we need mayonnaise as a dressing for the liver cake, we decided to make it ourselves.
Spoiler: in our subjective opinion, homemade mayonnaise is a hundred times tastier than store-bought. The aftertaste of store-bought mayonnaise after homemade is a hellish mix of sugar and starch.
We decided to make mayonnaise with avocado oil, the benefits of which we have already discussed here. As a result, we ended up with a mega-healthy and less calorie-dense product compared to the analog made with vegetable or olive oil. So, let's get to the recipe ;)
We will need:
2 egg yolks
200 ml avocado oil
1/2 teaspoon powdered sugar
ΒΌ teaspoon salt
1 tablespoon mustard
1 tablespoon 9% vinegar (in the photo, the vinegar is grape, but we were still afraid to use it this time, so we used regular table vinegar).
We will need only a container and a mixer. Separate the yolks from the whites. If a small amount of egg white gets into the yolks β itβs not a big deal, the mayonnaise will still whip up. This was the case for us. The main rule is that the eggs must be fresh. Some chefs also recommend that they be at room temperature, but we used eggs straight from the fridge.
Combine the yolks with salt, sugar, and mustard.
Π²ΡΡ ΠΊΠΎΠΌΠΏΠΎΠ½Π΅Π½ΡΠΈ, ΠΊΡΡΠΌ ΠΎΠ»ΡΡ ΡΠ° ΠΎΡΡΡ
At low mixer speed, mix them until a homogeneous mass is formed.
Π·ΠΌΡΡΡΡΠΌΠΎ
Increase the speed and start to slowly pour in the avocado oil in a thin stream while continuously whipping it with the mixer.Β
Π²Π»ΠΈΠ²Π°ΡΠΌΠΎ ΠΎΠ»ΡΡ
Continue to whip thoroughly. The indicator of readiness is that the mass will change color from yolk-yellow to mustard-white, change consistency (thicken), and increase in volume.
ΠΌΠ°ΡΠ° Π·Π°Π³ΡΡΠ»Π° ΡΠ° Π·Π±ΡΠ»ΡΡΠΈΠ»Π°ΡΡ Π² ΠΎΠ±'ΡΠΌΡ
Now is the time to add a tablespoon of vinegar and whip the mass with the mixer for a few more seconds.
Try the mayonnaise for salt, adding more if necessary or adding more mustard.Β
That's it, our mayonnaise is ready!
ΡΠ΅Π·ΡΠ»ΡΡΠ°Ρ Π½Π°ΡΠΎΡ ΡΠΎΠ±ΠΎΡΠΈ
Note that homemade mayonnaise is made without preservatives. Therefore, it should be used literally a few hours after preparation, otherwise, it may separate or dry out. You can also add fresh or dried herbs, garlic, or other spices to taste. Then you can create extremely delicious mayonnaise sauces for dressing various dishes.
Cook for your enjoyment! ;)
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