Traditional recipes

Homemade mayonnaise

Homemade mayonnaise

Good as a sauce or as a dressing, we always use it with pleasure.

  • A raw yolk
  • 2 -3 teaspoons mustard
  • 500 ml oil

Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION Homemade mayonnaise:

Put the yolk and mustard in a bowl and mix.

Slowly start adding oil in a thin thread and continue mixing.

Do the same until you finish the oil. If we want we can add salt and lemon juice, if we use mayonnaise as a sauce; if we use it for various salads, there is no need for salt.

Tips sites

1

If it is cut, we can fix it with a boiled egg yolk mixed with a teaspoon of mustard, or by adding a little hot water.

2

If you prefer a hard stick mayonnaise, add a little lemon salt during cooking.


4 delicious homemade mayonnaise recipes

Nowadays, you can buy many types of mayonnaise and dressing in grocery stores and supermarkets. However, many people prefer to avoid these processed products, because they contain too many calories and chemicals.

Here is a great variety of delicious homemade mayonnaise recipes that you can enjoy without too many regrets. You can prepare them using natural and healthy ingredients that they allow you to avoid excessive fat consumption inevitable in the case of commercial versions.

1. Basic homemade mayonnaise recipe

For starters, we'll show you a basic version of mayonnaise that includes a mustard note. For preparation, you can use cold-pressed extra virgin olive oil. By doing so, the mayonnaise obtained will be much healthier. Of course, you can use another oil.

Necessary ingredients

  • 2 eggs
  • 2 tablespoons organic apple cider vinegar (40 ml)
  • ½ teaspoon of organic mustard powder (2.5 g)
  • ½ teaspoon of salt (2.5 g)
  • 2 cups cold pressed extra virgin olive oil (500 ml)

Method of preparation

  • Start by mixing eggs, apple cider vinegar, mustard and salt in a food processor (blender, mixer, etc.). Beat everything well together.
  • Then, with the processor still on, gradually add the olive oil, making sure it flows in a thin thread.
  • The mayonnaise will become thick. When you think it is thick enough, add more oil and keep stirring. Do not turn off the processing device during these operations.
  • Finally, put the mayonnaise in a jar with a lid and store it in the fridge.

2. Carrot mayonnaise

How about a vegetable mayonnaise for spreading on toast? If you like carrots, this version of mayonnaise will be your favorite. It is a lighter recipe than the previous one, but with a fine aroma of garlic, oregano and cayenne pepper.

Necessary ingredients

  • 1/2 cup olive oil or sunflower oil (100 ml)
  • 3 steamed carrots
  • The juice of a lemon
  • Salt and pepper
  • 2 cloves of garlic
  • Oregano, cayenne pepper and coriander (according to preference)

Method of preparation

  • First, boil the carrots until soft.
  • Then put them in the food processor bowl and add the garlic, lemon and other spices.
  • As you beat continuously, add the oilgradually until you get the desired texture.

3. Watercress mayonnaise

This refined recipe stands out due to its unique flavor. It is an ideal option to accompany appetizers on special occasions. Its aroma goes very well with nachos, toast, savory biscuits and more.

Necessary ingredients

  • Fresh watercress (200 g)
  • Ordinary homemade mayonnaise (150 g)
  • Cream cheese (100 g)
  • 4 Surimi (or crab) bars
  • 2 tablespoons lemon juice (40 ml)
  • Salt and pepper (to taste)

Method of preparation

  • Remove the stems and hard parts of the watercress. Then boil it to soften.
  • Then, mix all ingredients well.
  • Put the obtained preparation in the refrigerator for at least 2 hours.
  • Consume watercress mayonnaise as a side dish with other dishes.

4. Mayonnaise with lime and coriander

This homemade mayonnaise has a pleasant sour and even refreshing taste. This recipe includes lime juice. We recommend you to add a little classic lemon juice. Plus, you can't miss the delicious coriander flavor.

Necessary ingredients

  • 1 whole egg
  • 3 tablespoons lime juice (60 ml)
  • 2 tablespoons lemon juice (40 ml)
  • 10 chopped coriander leaves
  • Salt and pepper (to taste)
  • 1 cup olive oil (250 ml)

Method of preparation

  • First, add all the ingredients in a bowl for manual mixing.
  • Then, beat without stopping until the mayonnaise becomes thick.
  • Eat mayonnaise with salads, fish and meat dishes.

Still hesitant to eat mayonnaise? Take advantage of these delicious homemade mayonnaise recipes and occasionally enjoy them with your favorite dishes. We also recommend eating in moderation, so as not to increase your calorie intake too much.


Three simple fasting & # 8211 mayonnaise recipes with mustard and potatoes

Even though we have entered Lent, Orthodox Christians must not give up one of the dishes that gives the best taste to seasonal salads: mayonnaise.

Super-Hrana.ro presents three easy-to-prepare fasting mayonnaise recipes with ingredients you have on hand that don't burden your shopping budget.

Simple fasting mayonnaise

ingredients

  • two cups of water
  • two tablespoons of flour
  • 4-5 tablespoons oil
  • lemon juice
  • a little cold water
  • salt and pepper

Preparation: Bring the flour to a boil with hot water and stir continuously until it becomes a thick cream. After it cools, mix it with the mixer, adding the salt one by one, little by little, and alternately the oil and the lemon juice. Add a little cold water along the way. At the end it is seasoned with salt and pepper.

Fasting mayonnaise with mustard

ingredients

Preparation: Thin the mustard with a little vinegar, then gradually add the oil, rubbing continuously. A teaspoon of sugar can be added to this sauce.

Fasting mayonnaise with potatoes

ingredients

  • two potatoes
  • a cup of oil
  • lemon juice
  • mustard
  • salt and pepper

Preparation: Peel a squash, grate it and boil it in salted water. After boiling, crumble the slightly warmed potatoes and add the oil, lemon juice and mustard little by little. It goes well with salt and pepper. A large celery can be used instead of potatoes.

Source: Fasting dishes & # 8211 recipes collected from Romanian monasteries, Sophia Publishing House, 2016


Ingredient Mayonnaise Din Ou Fiert

  • 2 hard boiled egg yolks
  • 2-3 tablespoons of water at room temperature
  • 150 ml. vegetable oil (sunflower, rapeseed, etc.)
  • 1 teaspoon mustard, pepper, lemon juice to taste

How to Prepare Boiled Egg Mayonnaise

1. As I told you, for mayonnaise I used 2 egg yolks from the eggs left over from Easter. Attention, Easter eggs must be kept in the refrigerator even if they are hard boiled! Before we start boiling egg mayonnaise, however, the eggs must be taken out of the refrigerator and brought back to room temperature. If you boil two eggs especially for mayonnaise, before starting to prepare it, the eggs must have cooled to room temperature.

2. Crush the eggs with a fork and gradually add water (at room temperature) until a homogeneous paste is obtained. Start pouring the oil drop by drop, while stirring vigorously. Needless to say, the oil must be at room temperature, I don't think anyone keeps the oil in the fridge.

3. After about 1/3 of the oil has been added and the sauce starts to form, add a good teaspoon of mustard and change the fork with a wooden spoon. Of course, boiled egg mayonnaise can also be made in a mixer or blender.

4. Add the oil in a thin thread, very little at a time. Stir vigorously until completely incorporated. Be careful not to pour too much oil at once, otherwise the mayonnaise may separate (cut). I limited myself to 150 ml, if you need more mayonnaise you can add even more oil, the sauce will become more and more consistent. At the end, season to taste with salt, pepper (I prefer white pepper to mayonnaise) and lemon juice.

Boiled egg mayonnaise is used in the same way as the classic one, as a sauce or as a base for salad dressings. I kept it for up to 3-4 days in a jar with a lid, in the refrigerator, and it was unchanged. More & # 8230 as if I hadn't ventured (and here I come back to my old perplexity about the mayonnaises that are sold in the store, how will they last long and well on the shelf? I don't even want to know.).

Good job and good appetite!

Did you like this recipe?


3 homemade mayonnaise recipes!

Homemade mayonnaise. Today we will prepare 3 different recipes for mayonnaise - one of the most popular sauces. Most people consider mayonnaise an unhealthy product and they are right to some extent. In particular, if it is consumed without limit and without taking into account the composition of the commercial sauce.

However, if the mayonnaise is prepared at home without "chemistry", from accessible and healthy ingredients, being consumed in moderation, we get a sauce not only tasty and delicate, but also absolutely natural.

1. Provencal olive oil mayonnaise

INGREDIENT (ROOM TEMPERATURE):

-50 ml of olive oil (at most ¼ of all the oil used, otherwise the mayonnaise will be bitter)

-2 tablespoons white vinegar or apples

1. Add the egg, being very careful not to damage the yolk, in the bowl of the vertical blender.

2. Pour in the vegetable and olive oil, mustard, salt, sugar and white pepper. Add vinegar or lemon juice.

3.Insert the blender to the bottom of the bowl, covering the yolk.

4.Turn the blender to maximum speed and do not lift it until at least ½ of the composition does not turn white.

5. Then slowly lift the blender and continue to mix until the sauce is formed. The stronger your blender, the simpler and easier the process.

"Provencal" mayonnaise with olive oil is ready. It took 3 minutes to prepare. The sauce is dense and tasty.

2. Mayonnaise with egg yolks and lemon juice

INGREDIENT (ROOM TEMPERATURE):

- juice of 1 lemon (2 tablespoons)

1.Add the yolks to a deep bowl or glass. Preferably use homemade eggs.

2.Add mustard, salt and sugar. Start mixing with the mixer on high speed for 30 seconds.

3.Pour the oil gradually, in small portions, mixing very well each time. The composition will begin to thicken and become light in color. The density of mayonnaise depends on the amount of oil you use.

4. Add the lemon juice and mix once more well, until you get a homogeneous sauce. After adding the acid, the composition becomes even whiter.

This type of mayonnaise is ready in 6 minutes. The homemade egg yolks gave the sauce a yellowish color and a very fine consistency.

3. Egg-free mayonnaise without milk

INGREDIENT (ROOM TEMPERATURE):

-1 tablespoon lemon juice (vinegar)

1. Pour the milk and oil into the blender bowl, then add the mustard, salt and sugar.

2.Insert the blender to the bottom of the bowl, turn it on at maximum speed and mix until you get a homogeneous composition.

3.Add the lemon juice and stir a little more.

The mayonnaise is ready in no more than 3 minutes and does not differ from the commercial one either in terms of taste or consistency.

Homemade mayonnaise is prepared very quickly, in just a few minutes. You can store the sauce in the refrigerator, in an airtight container, for up to 3 days. That is why we do not recommend you to prepare large quantities.

These 3 recipes are basic, but mayonnaise can be mixed with yogurt, fermented cream, cucumbers, greenery, garlic, paprika, olives, capers, lemon peel, tomatoes, onions and bell peppers. Mayonnaise is not just a dressing for salads and appetizers, this sauce is also used for cold meat, fish or chicken dishes, for hot dishes or for various tarts. Try these recipes and choose your favorite taste.


3 homemade mayonnaise recipes!

Homemade mayonnaise. Today we will prepare 3 different recipes for mayonnaise - one of the most popular sauces. Most people consider mayonnaise an unhealthy product and they are right to some extent. In particular, if it is consumed without limit and without taking into account the composition of the commercial sauce.

But, if the mayonnaise is prepared at home without "chemistry", from accessible and healthy ingredients, being consumed in moderation, we get a sauce not only tasty and delicate, but also absolutely natural.

1. Provencal olive oil mayonnaise

INGREDIENT (ROOM TEMPERATURE):

-50 ml of olive oil (at most ¼ of all the oil used, otherwise the mayonnaise will be bitter)

-2 tablespoons white vinegar or apples

1. Add the egg, being very careful not to damage the yolk, in the bowl of the vertical blender.

2. Pour in the vegetable and olive oil, mustard, salt, sugar and white pepper. Add vinegar or lemon juice.

3.Insert the blender to the bottom of the bowl, covering the yolk.

4.Turn the blender to maximum speed and do not lift it until at least ½ of the composition does not turn white.

5. Then slowly lift the blender and continue to mix until the sauce is formed. The stronger your blender, the simpler and easier the process.

"Provencal" mayonnaise with olive oil is ready. It took 3 minutes to prepare. The sauce is dense and tasty.

2. Mayonnaise with egg yolks and lemon juice

INGREDIENT (ROOM TEMPERATURE):

-juice from 1 lemon (2 tablespoons)

1.Add the yolks to a deep bowl or glass. Preferably use homemade eggs.

2.Add mustard, salt and sugar. Start mixing with the mixer on high speed for 30 seconds.

3.Pour the oil gradually, in small portions, mixing very well each time. The composition will begin to thicken and become light in color. The density of mayonnaise depends on the amount of oil you use.

4. Add the lemon juice and mix once more well, until you get a homogeneous sauce. After adding the acid, the composition becomes even whiter.

This type of mayonnaise is ready in 6 minutes. The homemade egg yolks gave the sauce a yellowish color and a very fine consistency.

3. Egg-free mayonnaise without milk

INGREDIENT (ROOM TEMPERATURE):

-1 tablespoon lemon juice (vinegar)

1. Pour the milk and oil into the blender bowl, then add the mustard, salt and sugar.

2.Insert the blender to the bottom of the bowl, turn it on at maximum speed and mix until you get a homogeneous composition.

3.Add the lemon juice and stir a little more.

The mayonnaise is ready in no more than 3 minutes and does not differ from the commercial one either in terms of taste or consistency.

Homemade mayonnaise is prepared very quickly, in just a few minutes. You can store the sauce in the refrigerator, in an airtight container, for up to 3 days. That is why we do not recommend you to prepare large quantities.

These 3 recipes are basic, but mayonnaise can be mixed with yogurt, fermented cream, cucumbers, greenery, garlic, paprika, olives, capers, lemon peel, tomatoes, onions and bell peppers. Mayonnaise is not just a dressing for salads and appetizers, this sauce is also used for cold meat, fish or chicken dishes, for hot dishes or for various tarts. Try these recipes and choose your favorite taste.


How to make homemade mayonnaise

Now you can find mayonnaise at any time and in almost any store, but, let's face it, it's not nearly as tasty as the homemade one. The idea of ​​making homemade mayonnaise shouldn't scare you, because it's much simpler than it sounds. The secret is to mix with the mixer in one direction and at a constant pace!

Mayonnaise is the queen of sauces. Just think of stuffed eggs, beef salad, french fries, salads, sandwiches and burgers and all sorts of other dishes that get better the moment you put them in mayonnaise. Instead of buying mayonnaise at random, learn how to make homemade mayonnaise. It's much tastier and the ingredients don't cost much at all.

Mayonnaise is a mixture of egg yolks, a little lemon juice, mustard, oil and a pinch of salt. The secret is not in the ingredients, but in the way you mix it! Attention, patience is needed!


3 homemade mayonnaise recipes!

Homemade mayonnaise. Today we will prepare 3 different recipes for mayonnaise - one of the most popular sauces. Most people consider mayonnaise an unhealthy product and they are right to some extent. In particular, if it is consumed without limit and without taking into account the composition of the commercial sauce.

But, if the mayonnaise is prepared at home without "chemistry", from accessible and healthy ingredients, being consumed in moderation, we get a sauce not only tasty and delicate, but also absolutely natural.

1. Provencal olive oil mayonnaise

INGREDIENT (ROOM TEMPERATURE):

-50 ml of olive oil (at most ¼ of all the oil used, otherwise the mayonnaise will be bitter)

-2 tablespoons white vinegar or apples

1. Add the egg, being very careful not to damage the yolk, in the bowl of the vertical blender.

2. Pour in the vegetable and olive oil, mustard, salt, sugar and white pepper. Add vinegar or lemon juice.

3.Insert the blender to the bottom of the bowl, covering the yolk.

4.Turn the blender to maximum speed and do not lift it until at least ½ of the composition does not turn white.

5.Then slowly lift the blender and continue to mix until the sauce is formed. The stronger your blender, the simpler and easier the process.

"Provencal" mayonnaise with olive oil is ready. It took 3 minutes to prepare. The sauce is dense and tasty.

2. Mayonnaise with egg yolks and lemon juice

INGREDIENT (ROOM TEMPERATURE):

- juice of 1 lemon (2 tablespoons)

1.Add the yolks to a deep bowl or glass. Preferably use homemade eggs.

2.Add mustard, salt and sugar. Start mixing with the mixer on high speed for 30 seconds.

3.Pour the oil gradually, in small portions, mixing very well each time. The composition will begin to thicken and become light in color. The density of mayonnaise depends on the amount of oil you use.

4. Add the lemon juice and mix once more well, until you get a homogeneous sauce. After adding the acid, the composition becomes even whiter.

This type of mayonnaise is ready in 6 minutes. The homemade egg yolks gave the sauce a yellowish color and a very fine consistency.

3. Egg-free mayonnaise without milk

INGREDIENT (ROOM TEMPERATURE):

-1 tablespoon lemon juice (vinegar)

1. Pour the milk and oil into the blender bowl, then add the mustard, salt and sugar.

2.Insert the blender to the bottom of the bowl, turn it on at maximum speed and mix until you get a homogeneous composition.

3.Add the lemon juice and stir a little more.

The mayonnaise is ready in no more than 3 minutes and does not differ from the commercial one either in terms of taste or consistency.

Homemade mayonnaise is prepared very quickly, in just a few minutes. You can store the sauce in the refrigerator, in an airtight container, for up to 3 days. That is why we do not recommend you to prepare large quantities.

These 3 recipes are basic, but mayonnaise can be mixed with yogurt, fermented cream, cucumbers, greenery, garlic, paprika, olives, capers, lemon peel, tomatoes, onions and bell peppers. Mayonnaise is not just a dressing for salads and appetizers, this sauce is also used for cold meat, fish or chicken dishes, for hot dishes or for various tarts. Try these recipes and choose your favorite taste.


3 homemade mayonnaise recipes!

Homemade mayonnaise. Today we will prepare 3 different recipes for mayonnaise - one of the most popular sauces. Most people consider mayonnaise an unhealthy product and they are right to some extent. In particular, if it is consumed without limit and without taking into account the composition of the sauce in trade.

But, if the mayonnaise is prepared at home without "chemistry", from accessible and healthy ingredients, being consumed in moderation, we get a sauce not only tasty and delicate, but also absolutely natural.

1. Provencal olive oil mayonnaise

INGREDIENT (ROOM TEMPERATURE):

-50 ml of olive oil (at most ¼ of all the oil used, otherwise the mayonnaise will be bitter)

-2 tablespoons white vinegar or apples

1. Add the egg, being very careful not to damage the yolk, in the bowl of the vertical blender.

2. Pour in the vegetable and olive oil, mustard, salt, sugar and white pepper. Add vinegar or lemon juice.

3.Insert the blender to the bottom of the bowl, covering the yolk.

4.Turn the blender to maximum speed and do not lift it until at least ½ of the composition does not turn white.

5. Then slowly lift the blender and continue to mix until the sauce is formed. The stronger your blender, the simpler and easier the process.

"Provencal" mayonnaise with olive oil is ready. It took 3 minutes to prepare. The sauce is dense and tasty.

2. Mayonnaise with egg yolks and lemon juice

INGREDIENT (ROOM TEMPERATURE):

- juice of 1 lemon (2 tablespoons)

1.Add the yolks to a deep bowl or glass. Preferably use homemade eggs.

2.Add mustard, salt and sugar. Start mixing with the mixer on high speed for 30 seconds.

3.Pour the oil gradually, in small portions, mixing very well each time. The composition will begin to thicken and become light in color. The density of mayonnaise depends on the amount of oil you use.

4. Add the lemon juice and mix once more well, until you get a homogeneous sauce. After adding the acid, the composition becomes even whiter.

This type of mayonnaise is ready in 6 minutes. The homemade egg yolks gave the sauce a yellowish color and a very fine consistency.

3. Egg-free mayonnaise without milk

INGREDIENT (ROOM TEMPERATURE):

-1 tablespoon lemon juice (vinegar)

1. Pour the milk and oil into the blender bowl, then add the mustard, salt and sugar.

2.Insert the blender to the bottom of the bowl, turn it on at maximum speed and mix until you get a homogeneous composition.

3.Add the lemon juice and stir a little more.

The mayonnaise is ready in no more than 3 minutes and does not differ from the commercial one either in terms of taste or consistency.

Homemade mayonnaise is prepared very quickly, in just a few minutes. You can store the sauce in the refrigerator, in an airtight container, for up to 3 days. That is why we do not recommend you to prepare large quantities.

These 3 recipes are basic, but mayonnaise can be mixed with yogurt, fermented cream, cucumber, corn, greens, garlic, paprika, olives, capers, lemon peel, tomatoes, onions and bell peppers. Mayonnaise is not just a dressing for salads and appetizers, this sauce is also used for cold meat, fish or chicken dishes, for hot dishes or for various tarts. Try these recipes and choose your favorite taste.


4 delicious homemade mayonnaise recipes

Nowadays, you can buy many types of mayonnaise and dressing in grocery stores and supermarkets. However, many people prefer to avoid these processed products, because they contain too many calories and chemicals.

Here is a great variety of delicious homemade mayonnaise recipes that you can enjoy without too many regrets. You can prepare them using natural and healthy ingredients that they allow you to avoid excessive fat consumption inevitable in the case of commercial versions.

1. Basic homemade mayonnaise recipe

For starters, we'll show you a basic version of mayonnaise that includes a mustard note. For preparation, you can use cold-pressed extra virgin olive oil. By doing so, the mayonnaise obtained will be much healthier. Of course, you can use another oil.

Necessary ingredients

  • 2 eggs
  • 2 tablespoons organic apple cider vinegar (40 ml)
  • ½ teaspoon of organic mustard powder (2.5 g)
  • ½ teaspoon of salt (2.5 g)
  • 2 cups cold pressed extra virgin olive oil (500 ml)

Method of preparation

  • Start by mixing eggs, apple cider vinegar, mustard and salt in a food processor (blender, mixer, etc.). Beat everything well together.
  • Then, with the processor still on, gradually add the olive oil, making sure it flows in a thin thread.
  • The mayonnaise will become thick. When you think it is thick enough, add more oil and keep stirring. Do not turn off the processing device during these operations.
  • Finally, put the mayonnaise in a jar with a lid and store it in the fridge.

2. Carrot mayonnaise

How about a vegetable mayonnaise for spreading on toast? If you like carrots, this version of mayonnaise will be your favorite. It is a lighter recipe than the previous one, but with a fine aroma of garlic, oregano and cayenne pepper.

Necessary ingredients

  • 1/2 cup olive oil or sunflower oil (100 ml)
  • 3 steamed carrots
  • The juice of a lemon
  • Salt and pepper
  • 2 cloves of garlic
  • Oregano, cayenne pepper and coriander (according to preference)

Method of preparation

  • First, boil the carrots until soft.
  • Then put them in the food processor bowl and add the garlic, lemon and other spices.
  • As you beat continuously, add the oilgradually until you get the desired texture.

3. Watercress mayonnaise

This refined recipe stands out due to its unique flavor. It is an ideal option to accompany appetizers on special occasions. Its aroma goes very well with nachos, toast, savory biscuits and more.

Necessary ingredients

  • Fresh watercress (200 g)
  • Ordinary homemade mayonnaise (150 g)
  • Cream cheese (100 g)
  • 4 Surimi (or crab) bars
  • 2 tablespoons lemon juice (40 ml)
  • Salt and pepper (to taste)

Method of preparation

  • Remove the stems and hard parts of the watercress. Then boil it to soften.
  • Then, mix all ingredients well.
  • Put the obtained preparation in the refrigerator for at least 2 hours.
  • Consume watercress mayonnaise as a side dish with other dishes.

4. Mayonnaise with lime and coriander

This homemade mayonnaise has a pleasant sour and even refreshing taste. This recipe includes lime juice. We recommend you to add a little classic lemon juice. Plus, you can't miss the delicious coriander flavor.

Necessary ingredients

  • 1 whole egg
  • 3 tablespoons lime juice (60 ml)
  • 2 tablespoons lemon juice (40 ml)
  • 10 chopped coriander leaves
  • Salt and pepper (to taste)
  • 1 cup olive oil (250 ml)

Method of preparation

  • First, add all the ingredients in a bowl for manual mixing.
  • Then, beat without stopping until the mayonnaise becomes thick.
  • Eat mayonnaise with salads, fish and meat dishes.

Still hesitant to eat mayonnaise? Take advantage of these delicious homemade mayonnaise recipes and occasionally enjoy them with your favorite dishes. We also recommend eating in moderation, so as not to increase your calorie intake too much.


Homemade mayonnaise without eggs, ready in just 2 minutes & # 8211 very tasty and airy!

We present you the recipe for a delicious mayonnaise. It is cooked without eggs and is ready in just 2 minutes. From a minimal amount of ingredients you get a much more delicious homemade sauce than the commercial one. It is perfect to use in the preparation of appetizers, salads or cakes. Give up commercial mayonnaise in favor of a natural, delicious and harmless homemade sauce.

INGREDIENTS

-200 ml of sunflower oil

-100 ml of milk (soy, nuts, etc & # 8230)

METHOD OF PREPARATION

1. Prepare a 0.5 l jar (or a plastic jar). Pour the oil and warm milk into it (at room temperature).

2. Mix with a blender until you get a homogeneous mass.

3. Add salt, sugar, mustard and lemon juice. Stir for another 30 seconds.

Note: Do not use the mixer to prepare mayonnaise. Use only a blender.


Video: Σπιτική μαγιονέζα. Άκης Πετρετζίκης (December 2021).