Mayonnaise from Ivlev. Making mayonnaise at home with a blender and mixer

What a twist!

New Year's feast is unthinkable without the main salad of Russian cuisine. Olivier is prepared in almost all families, in large quantities at once, in order to extend the pleasure for several days.

Five mistakes when cooking olivier

It is very easy to prepare a tender and tasty olivier, if, of course, no annoying mistakes are made.

Mistake 1 - season with one mayonnaise

Of course, it is convenient and simple - to take and squeeze the mayonnaise out of the bag. But then the dressing will turn out to be too heavy and satisfying. Do not be lazy, add to mayonnaise, for example, low-fat sour cream. Or heavy cream, as they did before the revolution.

I use thick Greek yogurt, which has the consistency of sour cream and the nutritional properties of kefir. The filling is thick, tasty and healthy. The probiotics found in yogurt help with digestion.

If you don't have Greek yogurt in your store, line a colander with cheesecloth or paper towels, spread plain natural yogurt without additives, and let it drain for several hours.

In a bowl, combine mayonnaise and yogurt in a ratio of one to one, if you want, add a drop of lemon juice, and season the salad.

If you are aiming for a restaurant-level olivier, then make your own mayonnaise - it's very simple. Homemade mayonnaise is perfectly stored for several days, it is convenient to make it 3-4 days before the feast (we advise you to plan the preparation in order to sit down at the table in a good mood).

Be sure to dress the salad just before serving, because after a few hours, unnecessary moisture appears in the dressed Olivier. Put the mixed ingredients in a container, put the dressing in another container, and the next day, just dress the salad.

Mistake 2 - add sausage to Olivier

It's like showing up at the Bolshoi Theater in a tracksuit. Sausage was put in the Moskovsky salad, but it has no place in Olivier. Even if doctor's sausage was always added by your beloved grandmother. Even if you like the taste, this is an imitation and a craft that loses a lot to the original. Make a real Olivier, do not delay until next year.

The choice of the main ingredient is yours. It can be boiled good meat (beef or chicken), crabs, boiled tongue and even baked meat.

According to legend, the French chef Lucien Olivier (Lucien never published the recipe) prepared Olivier from crayfish necks.

In the book The Uninvented History of Russian Cuisine by Olga and Pavel Syutkin, it is said that when the cancerous necks were gone, they began to be replaced with caviar. You can add crayfish necks or some caviar.

Mistake 3 - add more potatoes

In cooking, there are many delicious potato salads, but modern Olivier is not one of them.

In the pre-revolutionary book by Alexandrova-Ignatieva, it is recommended to take 5 potatoes for 5 servings, but in 1914 Olivier was laid out in layers, like a herring under a fur coat, the potatoes were cut in different ways to make two different layers.

In Soviet times, serving in layers was abolished, and potatoes were put in a lot just because the rest of the ingredients were expensive or impossible to buy. Now cucumbers and green peas are on the shelves in any store.

If you put too many potatoes, then the consistency of the salad will turn out to be starchy and viscous. The rest of the ingredients will not be visible. In addition, the potato absorbs the dressing, you have to add a lot of mayonnaise, and then there can be no talk of an elegant taste.

A modern kitchen should be healthy and light, after a feast you should want to dance, and not fall apart on the couch.

I advise you to take smaller potatoes: for 12-14 servings, 4 potatoes are optimal, weighing 100 g each.

Mistake 4 - use canned green peas

Our mothers put canned green peas only because the stores did not sell fresh green peas. Mass shock freezing of vegetables is an innovation of the last two decades.

The taste of canned peas is sugary-sweet, boiled, with a consistency close to potatoes. Better buy a bag of frozen green peas, leave in the kitchen for 30 minutes to thaw, and add to the salad. There is no obsessive sweetness in fresh peas; it crunches provocatively like a lightly salted cucumber.

Freshness will appear in Olivier, from a heavy winter salad with mayonnaise and boiled root vegetables, it will turn into an elegant healthy salad.

Mistake 5 - add one egg

A few years ago, I asked famous Moscow chefs how they make Olivier. All recipes were interesting, author's and very different from each other. They were united by only one thing - the number of eggs used. There were many, many.

Konstantin Ivlev then explained to me that eggs in Olivier are responsible for tenderness. It is they that balance boiled potatoes and carrots, adding lightness and grace to the taste.

Boil more eggs, take at least three for 12 servings. There are never enough eggs in Olivier.

Then you will definitely get a delicious fresh and healthy Olivier, which can become a family recipe.

Seafood salad

Seafood salad can be served both on a flat and in a deep salad plate.

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Classic Caesar salad

How much to hang in grams?

The number of ingredients can be judged from the photos below. In the recipes, our chefs explain the principles of cooking, and determining the proportions is creativity.

And why is there no dosage of products - how much is needed? By the way, for many recipes, do not review the same video every time :) it's a long time. Worcestershire sauce is not to be found in our small town, sorry.

Tatyana, good afternoon. This is a feature of Ilya Lazerson's author's recipes. He presents his view of cooking, gives an idea, direction and encourages culinary improvisation and fantasy, moreover, quite often the amount of ingredients depends on the taste and desired portions of the finished dish.

Well, in some cases, the dosage is still important :-) sauce for example, especially if you are doing it for the first time.

So where is the chicken meat?

Anton, there is no chicken meat in the classic Caesar salad recipe.

It turned out very very tasty. Croutons cooked with dry onions and garlic are a delight, nothing compared to pan-fried croutons as suggested by some chefs. Indeed, such a salad can be eaten a lot and there will be no heaviness on the stomach, but there will be a good mood.

Lazerson, where are the cheaper anchovies?

Dmitry, explore the shops of your city;)

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Our favorite Caesar salad: 5 recipes to choose from

Caesar salad: 5 recipes to choose from

Romaine lettuce - one head

White bread (baguette) - 200 g

Chicken breast - 1 pc.

Parmesan - 150 g

Egg yolk - 2 pcs.

Juice of half a lemon

Olive oil - 100 ml

White wine vinegar - 1 tsp

Garlic - 3 cloves

1. Rub the chicken breast with salt and pepper. Preheat the oven to 180 degrees, put the meat on a baking sheet, sprinkle it with olive oil and bake for 20 minutes.

2. Cut the cooled meat into narrow slices.

3. While the breast is cooking, take care of the bread. Cut it into small squares and put in a preheated pan with garlic oil, fry until crispy. To prepare garlic oil, mix olive oil with a few cloves of crushed garlic, heat it in a pan, remove the garlic. Sprinkle the finished croutons with oregano.

4. To prepare the dressing, take raw egg yolks, pour boiling water over them for a minute. After whisk together with mustard. Add vinegar, olive oil, garlic and whisk it all. Gradually add the grated Parmesan.

5. Tear Romaine lettuce into large pieces with your hands, put them on a plate. Put the finished breast next to it, pour over everything with dressing, and sprinkle with croutons on top. Thinly slice the Parmesan and garnish the salad with it.

Salad "Caesar with shrimps"

Shrimp - 0.5 kg

Arugula - 4 handfuls

Baton - 5 pieces

Homemade mayonnaise - 100 ml

Garlic - 3 cloves

Worcestershire sauce (soy) - 2 tsp

Olive oil - 0.3–0.5 tbsp.

Lemon juice - 1.5 tbsp. l.

Parmesan - 100 g

1. Take the shrimp, peel them carefully. Preheat a frying pan, add olive oil and a few cloves of garlic, fry the shrimp.

2. Cut the loaf into medium-sized cubes, dry them over low heat in a pan. In this case, you can use the oil on which the shrimp were cooked - it will be very fragrant!

3. Mix mayonnaise with olive oil, add a clove of garlic, lemon juice, sauce, and salt to taste. Mix the sauce.

4. Tear lettuce with your hands and put in a bowl. Place shrimp on top. Pour the dressing over the almost ready salad and sprinkle with parmesan. Add croutons when serving!

Classic Caesar salad

Romaine lettuce - 400 g

White bread - 100 g

Garlic - 2 cloves

Olive oil - 50 g

Chicken egg - 1 pc.

Lemon juice - 1 tbsp. l.

Worcestershire sauce - 1 tsp

Parmesan grated - 1 tbsp. l.

Ground black pepper to taste

1. Cut the white bread into small squares, preheat the oven to 180 degrees and brown the croutons in it. Rub the garlic with salt, add olive oil and heat the mixture in a pan, then add the almost ready croutons and hold them for several minutes.

2. Dip a raw egg for 1-2 minutes in boiling water.

3. Rub the salad bowl with garlic, tear the greens and put in this bowl. Drizzle lightly with oil and stir. Add salt and pepper to taste, as well as lemon juice and sauce, mix again.

4. Break the egg into the salad, mix. Sprinkle with Parmesan, add croutons and eat to your health!

Caesar salad with chicken and shrimps

Chicken fillet - 400 g

Boiled peeled shrimps - 200 g

Romaine lettuce - 1 bunch

Parmesan - 100 g

White bread - 200 g;

Chicken eggs - 2 pcs.

Olive oil - 150 g

Mustard - 1 tbsp. l.

Balsamic vinegar - 3 tsp

Dried thyme - a pinch

Ground black pepper to taste

1. Take the chicken fillet, cut it against the fibers and rub it with salt, pepper, ginger and olive oil. Then place in an oven preheated to 200 degrees. Bake the fillet for 20 minutes, remove, sprinkle with basil, oregano, thyme on top and send it back to the oven for 20 minutes.

2. At this time, prepare the toast. Heat a frying pan with olive oil, grate the garlic cloves and place to fry. When the smell of garlic comes out, remove the garlic. Put the cubed bread into the pan and cook until they turn golden.

3. Dip 2 chicken eggs in boiling water for just a couple of minutes. Then take out the yolks and place them in a bowl. Add mustard to the yolks, as well as vinegar, sugar and, already stirring, olive oil.

4. Tear Romaine lettuce with your hands into large pieces. Place in a deep bowl and drizzle with sauce.

5. Add the prepared fillets and shrimp to the salad. Pour sauce over everything, put croutons, parmesan on top. Stir gently. Ready!

Caesar salad with feta cheese

Chicken breast - 500 g

Feta cheese - 200 g

Cherry tomatoes - 150 g

Black bread - 200 g

Grated parmesan cheese - 3 tbsp. l.

Salt/pepper to taste

1. Take black bread, carefully cut it into small cubes of 3 cm.

2. Salt and pepper the chicken breast fillet to taste, cut into small cubes and boil. If desired, the breast can be fried.

3. Navarte lettuce in a deep bowl.

4. Cut the feta cheese into cubes.

5. Cut the tomatoes into two or four pieces.

6. Grate the parmesan.

7. Add feta cheese to iceberg leaves, then put breast cubes, cherry tomatoes, toasted bread. Sprinkle Parmesan on top. Add salt and pepper to taste.

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Caesar salad recipe from ivleva

French cheese soup with garlic croutons You will need: - chicken fillet - 400 g - soft processed cheese - 200 g - potatoes - 3 pcs. - carrots - 1 pc. - salt, ground pepper, allspice - to taste - vegetable oil - 2 tbsp. l. - bay leaf - 3 pcs. - fresh herbs to taste -...

Ingredients: 200 g sour cream 25 g butter 250 g flour 1/3 tbsp. l. salt 80 g sugar 1 tbsp. l. water 80 g walnuts 2 tbsp. l. powdered sugar Tartar bagels barmak: step by step preparation Prepare the stuffing for the bagels by grinding the walnuts into fine crumbs, and then mix them with...

Ingredients: for the dough: - milk 250 ml. - egg 1 pc. - sugar 3 tbsp. - salt 1 pinch - sunflower oil 6 tbsp. - dry yeast 11 gr. - flour 500 gr. for the filling: - sugar to taste - melt butter 50 gr. Preparation: 1. Dough. In warm...

Ingredients: Apple - 1 pc. Raisins - 1 tsp Walnuts - 1 tsp Cinnamon - ¼ tsp Maple syrup or honey - 1 tbsp. l. Preparation: 1. Soak the raisins in hot water. 2. Cut off the top of the apple and carefully remove the core. 3. Put the apple in a bowl that...

Do not use aluminum utensils to prepare marinades - acid that corrodes metal can give the meat an unpleasant taste, it is better to use a glass, plastic or ceramic bowl or saucepan; marinate large pieces of meat longer than small ones; pierce the meat with a fork in several places - so that it marinates better; marinate fresh fish and seafood without adding acid, and ...

Homemade mayonnaise has many advantages over ready-made mayonnaise, which can be purchased at any grocery store. When preparing the most popular sauce at home, you can get a very tasty and healthy product. You can add any spices to it, and due to the absence of preservatives in the composition of this product, it will not be as harmful as a store-bought counterpart.

If you don't know how to make homemade mayonnaise, then this article is for you. To prepare such a sauce, you need only a few ingredients and 5 minutes of free time.

Making mayonnaise at home with a blender and mixer

There are a lot of recipes for making such homemade salad dressing.

This store-bought sauce contains various thickeners, flavors, stabilizers, and other additives, some of which can be harmful to the body.
There are no such additives in homemade sauce. But at the same time, the finished product is able to give salads and other dishes an equally original taste.

Homemade mayonnaise ingredients can be mixed with a mixer or an immersion blender.

This popular sauce is made by mixing egg yolks and refined oil.
Its taste can be changed by adding spices and spices to the base.
You can also add vinegar (apple or wine) to this sauce, giving it a piquant sourness.
Instead of vinegar, you can use apple or lemon juice for this purpose.

IMPORTANT: The density of such a sauce depends on the amount of vegetable oil. The more you add this ingredient, the thicker it will turn out.

Mixer preparation.

Put egg yolks (2 pcs.), Mustard (0.5 teaspoon), sugar (1 teaspoon) and salt (a pinch) into the mixer bowl
Start whisking the ingredients at low speed and gradually increase them to medium.
We begin to pour refined vegetable oil (150 ml) in a small stream, continuing to beat the future mayonnaise with a mixer from the bottom up
As soon as you feel that the mass begins to thicken, you need to add lemon juice
Its amount depends on the purpose for which you will use mayonnaise.
For sour vegetables, you need a small amount of this ingredient.

Mayonnaise with plenty of lemon juice is suitable for dressing neutral salads. The average amount of this ingredient in mayonnaise (2 teaspoons).

Cooking with an immersion blender.

Add an egg (1 pc.), Sugar (0.5 teaspoon), salt (0.5 teaspoon) and mustard (0.5 teaspoon) to the blender bowl
Mix these ingredients until smooth. We turn on the smallest revolutions and pour vegetable oil drop by drop (150 ml)
When the sauce becomes thick, pour in lemon juice (1 tablespoon)
Also at this stage, you can add seasonings, spices, garlic and other flavoring ingredients.
Close the lid and increase the speed to medium

IMPORTANT: Before using mayonnaise, it must be cooled in the refrigerator.

low calorie diet mayonnaise recipe

Mayonnaise has long been "recorded" in products that adversely affect the figure

But, there are several recipes for this sauce, the calorie content of which allows us to consider this product as a dietary one.

Oil free. The main source of calories in such sauces is oil. And if you exclude it, you can prepare a low-calorie dressing for diet meals.

To prepare this sauce you need:

boil the egg and separate the yolk and protein
The yolk needs to be mashed and mixed with mustard (1 teaspoon)
After that, liquid cottage cheese (100 g) should be gradually added to this mass.
You can add salt, spices, pepper and other ingredients
Mix until smooth and refrigerate

From yogurt. Low-calorie yogurt as the basis of sauces and salad dressings has long been successfully used in dietary nutrition.
To prepare this sauce you need:

beat thick yogurt without filler (150 ml) with mustard (1-2 teaspoons)
You can add chopped herbs, salt and spices to it.

From sour cream. Very tasty low-calorie mayonnaise is obtained if:

For its basis, take low-fat sour cream (250 g)
It must be mixed with olive oil (80 ml), honey (1 teaspoon), mustard (0.5 teaspoon) and lemon juice (1 tablespoon)
You can also add turmeric, ground pepper, and apple cider vinegar to the composition of this sauce.

Dukan's recipe. The diet, which was developed by the French doctor Pierre Dukan, is very popular. Its basis is protein food. But, in the diet of this diet there is a place for mayonnaise. Dukan himself had a hand in his recipe.

Boil eggs (2 teaspoons)
Separate the yolks and mix them with lemon juice (5 drops), mustard (1 teaspoon), cottage cheese (3 tablespoons) and kefir (3 tablespoons)
You can add a pinch of salt (no more), ground pepper and sugar substitute (to taste)

Homemade mayonnaise with eggs

The most popular mayonnaise recipe is "Provencal"

You can make your own sauce.

For this you need:

separate the yolks (2 pcs.) From proteins
add salt (0.5 tsp), pepper (2 pinches), sugar (1 tsp) and mustard (3/4 tsp) to them
Beat with a mixer until smooth
Pour oil (200 ml) into the resulting mass in a thin stream and beat it until the sauce thickens.
Add vinegar (1 teaspoon) and lemon juice. Whisk until the sauce is light
Add one egg white and mix again
At this stage, spices can be added to mayonnaise to taste.

INTERESTING: This sauce recipe is considered a classic. "Provencal sauce from Mahon" later became known simply as mayonnaise.

Mayonnaise without eggs

In a deep bowl, mix milk (150 ml) and vegetable oil (300 ml) until a homogeneous emulsion
Add salt (3/4 tsp), lemon juice (2-3 tbsp), mustard (1 tbsp)
beat with a mixer or blender at high speed. The mass should begin to thicken before our eyes.
Add sugar (0.5 tsp) and spices
make the mass homogeneous and send it to the refrigerator
Mayonnaise will be ready in a few minutes.

SECRET: If the mayonnaise does not thicken the first time, it must be left for several hours in the refrigerator, and then beat again.

Mayonnaise with mustard

Legendary chef Olivier made his famous three-ingredient sauce for the first time: turkey eggs, olive oil and Dijon mustard.

According to many gourmets, it is this variety of mustard that makes mayonnaise such a popular sauce.

Place the yolks (2 pcs.) In a mixing bowl with a submersible blender,
vegetable oil (1 cup)
salt, sugar, lemon juice and Dijon mustard
Mix the ingredients at the highest speed. Should make a thick sauce.
We send it to the refrigerator and use it after it has cooled.

Mayonnaise with vinegar

Below is a recipe for salad dressing with vinegar.

It tastes like 65% mayonnaise, which you can buy at any grocery store.

Its viscous texture and pleasant sweet and sour taste make it suitable for dressing almost any salad.

Let food warm to room temperature
Then, peel raw chicken eggs (2 pcs.) From the shell and place in the bowl of an immersion blender
Pour salt and sugar there (1 teaspoon each)
Beat at low speed for about 2 minutes.
Then add black ground pepper (0.5 tsp) and balsamic vinegar (1 tsp) to the resulting lush mass. It can be replaced with wine or apple cider vinegar
And beat for another 1-1.5 minutes
Without turning off the blender (it should run at minimum speed), pour in the vegetable oil
In order for the mixture to mix better, the oil must be added in portions. After each serving of 30-40 ml, you need to increase the speed of the blender
It is necessary to beat until the mass becomes viscous and viscous
When the consistency takes on the appearance of store-bought mayonnaise, the mass must be transferred to a jar with a tightly closed lid and placed in the refrigerator for 30 minutes.

Mayonnaise quail eggs

According to many nutritionists, quail eggs are very useful.

Yes, they have compounds that are not found in chicken eggs.
But, this does not mean that they are more useful.
In addition, it is believed that quail eggs cannot contain salmonella. This is also a delusion.
However, the taste of quail eggs and their nutritional qualities have made them one of the most popular ingredients in various sauces.
And mayonnaise is no exception.

SECRET: In order for the mayonnaise to turn out really tasty, about 1 hour before it is prepared, you need to put all the products on the table.

After that, we break the shells of quail eggs (4 pcs.) And pour the yolks and proteins into the bowl of an immersion blender
Add salt (1 teaspoon) and sugar (1 teaspoon) to them.
Beat until thick foam
Without turning off the blender, add vegetable oil (150 ml) in portions and beat the mayonnaise until a thick creamy mass
Then pour in apple cider vinegar (1 tablespoon) and mix everything again.
Before using this sauce, it must be cooled in the refrigerator.
Pepper, mustard and other ingredients can be added to it to change the taste.

Homemade mayonnaise from Yulia Vysotskaya

As you can see from previous recipes, mayonnaise can be made fairly easily.

Famous TV presenter Yulia Vysotskaya prepares this sauce according to this recipe

Separate the yolks from the whites. Proteins can be used to prepare other dishes
Yolks (2 pcs.) Placed in a mixer bowl
We clean the garlic (2 teeth) and crush it in a mortar
Add the resulting slurry to the yolks
Add salt (1/4 teaspoon), Dijon mustard (0.5 teaspoon), sugar (1 teaspoon) and apple cider vinegar (0.5 teaspoon)
Beat 10 seconds
Pour in the oil (175 ml) in a thin stream. We do not stop the operation of the mixer. Pour in more vinegar (0.5 tsp) and bring the mass to a homogeneous state
Pour in more oil (175 ml). We also do it carefully.
Mayonnaise should begin to thicken and take on a familiar look.
We cool it in the refrigerator and use it for its intended purpose.

Homemade lean mayonnaise

People who adhere to religious traditions or those who want to look slim and fit practically do not use high-calorie foods such as mayonnaise in their diet.
But, there are lean recipes for this sauce that are allowed in the diet during fasting.
Yes, and people who adhere to diets, they will not "spoil" the figure.

Starch (2 tablespoons) is diluted in a small amount of vegetable or mushroom broth (10 - 20 ml). About 80 ml of broth should be heated and diluted starch should be added to it.
When the base cools down and thickens, add mustard (1 teaspoon), vinegar (1-2 teaspoons) and lemon juice (1 teaspoon) to it.
Mix and add a pinch of salt, sugar (1 teaspoon) and sunflower oil.
Mix all the ingredients in a blender at high speed

Liquid homemade mayonnaise

For some meat dishes, vegetable and pasta casseroles, liquid mayonnaise is perfect

Such a sauce is prepared by reducing the oil or the amount of yolks from the classic recipe. If the mayonnaise turned out to be thick, and you need liquid, then you can simply add warm water to it.

Pour milk (100 ml) and vegetable oil (200 ml) into the blender bowl
Beat for about 1 minute
Add salt, sugar and mustard
And mix everything again

In order for this sauce to work, it is important that the milk is brought to room temperature beforehand.

Mayonnaise for Caesar salad

There are several options for Caesar salad dressings. The classic version of the sauce is prepared as follows.

Bring water in a saucepan to a boil. And when it boils, we remove the fire to a minimum
And dip the egg into the water for 1 minute. Before such a procedure, it must be pierced with a needle in the place of the blunt end.
After that, the egg must be removed from boiling water and left to cool.
After 10 minutes, the egg must be broken and its contents placed in a cup. If the protein remains on the shell, it must be scraped off and transferred to the bowl.
Pour the juice of half a lemon there and whisk with a whisk
Beat and at the same time pour in olive oil (1 tablespoon)
The finished mass should have the consistency of liquid sour cream

This sauce can be stored in the refrigerator for up to a day.

Add half a teaspoon of Woodster sauce

When preparing Caesar salad dressing, you can experiment. For example, replace Woodster sauce with mustard. And if you want, you can add parmesan.

Irina. I make mayonnaise from soybean oil and rice sauce. It makes an excellent dressing for salads from Asian cuisine. I love.

Kate. I like cheese mayonnaise. I take ordinary cheese, grate it and add it to the ingredients of classic homemade mayonnaise. It turns out very tasty. You can even just spread it on bread and eat. True, the main thing is not to get carried away.

Video: Home provence in 3 minutes

It is believed that homemade mayonnaise is very healthy. After all, as a rule, mayonnaise, which is sold in stores, contains preservatives. And they harm the human body. Moreover, such mayonnaise can cause an allergic reaction. And girls generally do not want to use it. 100 grams of mayonnaise contains 630 calories. Therefore, there is a high probability that this product can harm the figure. So it is better to learn how to cook it at home. Firstly, homemade mayonnaise will be without any chemicals, and secondly, the calorie content can be made a little less. Well, the most important thing is to learn how to make mayonnaise on your own. It is worth noting that even at a price it will come out cheaper. It is precisely because of all these pluses that you can try to cook this sauce at home.

So how do you make mayonnaise at home? And what are the ingredients for this? You will need 2 eggs (one boiled and the other raw), vegetable oil 4 tablespoons (preferably "Oleina") and vinegar 2 tablespoons of vinegar. But salt, sugar and mustard. When choosing mustard, you need to pay attention to the brand. It is best to buy mustard "Maheev" or "Uncle Vanya". The fact is that the seasoning that has these names is very spicy, and it is quite suitable for mayonnaise. Sometimes many people do not believe that it is possible to get a sauce similar to mayonnaise from these products. But the result is a delicious mayonnaise. The sauce must be prepared in a cool room. Moreover, it is very important to choose the right dishes for this. A glass cup or bowl works well. And for stirring you need to use a wooden spoon.

After all the products are bought, you can start preparing the sauce. First you need to grind the yolk of a raw and boiled egg in a bowl for three minutes. Then add salt, mustard and sugar to taste. But it is also important not to oversalt this mixture, as it may seem that the sauce is not salty. Therefore, it is necessary to stir thoroughly, adding vegetable oil drop by drop. It is worth considering that it is impossible to completely pour out the oil in any case. Otherwise, the yolk will not absorb it thoroughly. Lumps may form when stirred. And to avoid this, you need to add 5-6 teaspoons of water. After that, you will need to mix again, adding droplets of vegetable oil. Then you need to add 3 teaspoons of table vinegar. Then you need to let it brew for 20-30 minutes. Ready!

Konstantin Ivlev, a Russian chef, is sure that making the sauce at home is a must. In his opinion, buying mayonnaise in a store is a humiliation. But cooking ordinary mayonnaise is too boring. It is better to make sauces that will add an exquisite taste to plain mayonnaise. Many gourmets love aioli sauce, so they prefer to cook it on their own. The recipe is simple, more precisely the same as indicated above. But to make such a sauce, you just need to add 2 cloves of garlic. Of course, before you add it, you need to grate it. Until now, some chefs do not understand why Aioli sauce is more expensive than other sauces. Moreover, this sauce is used in many cafes and restaurants. He enjoys great popularity. Therefore, you can not go anywhere, but do everything at home.

In the preparation of mayonnaise, a technique such as a blender will be quite useful. With it, cooking is not only fast, but also convenient. After all the ingredients are added to the bowl, mix them with a blender. You can not suffer by adding vegetable oil drop by drop. In this case, it will not be a mistake if you immediately add 7 teaspoons of oil to the sauce. Svetlana Ivanova, a Russian actress, prefers to make her own sauce. Only due to lack of time, she does not always succeed. She advises housewives to buy eggs that are not too large, since the color of the sauce will be quite pale. Therefore, the best option is to buy village eggs. Then the mayonnaise will turn out not only pleasant to look at, but also tasty to taste. And it is better not to buy mustard, but also cook it. But this is the choice of the individual himself.

It is also worth knowing that home-made mayonnaise should be stored in the refrigerator for no more than 8 days. This is due to the fact that the sauce is prepared only on natural products and without the addition of preservatives. Therefore, the shelf life of homemade mayonnaise is short. It also happens that the sauce does not thicken. You can use vegetable oil. It is advisable to add 4-5 tablespoons. After that, everything will work out for sure. Making mayonnaise at home is easy, the main thing is to know how to cook. Therefore, following the recipe, instructions, advice of good chefs, you can make a delicious sauce. So everything is in the hands of man.