Ingredients for mayonnaise
270-300 grams of finished sauce will be obtained if we take:
- 230-240 grams of vegetable (refined) oil;
- large raw egg (or 1 small whole + 1 yolk or 1 white);
- 1 tea. l. food vinegar;
- 0.3 tsp. l. granulated sugar, fine “Extra” salt and mustard powder (you can use ready-made mustard).
Preparing mayonnaise
All products must be at room temperature, and not just taken out of the refrigerator.
Pour the oil into a clean, dry 0.5-liter jar and beat in the egg.
Pour sugar and salt into a jar.
Add mustard and vinegar there.
Leave the products for 15 minutes to react on their own. After this period of time, they begin to form a whitish coating.
Place an immersion blender at the bottom of the jar. Turning it on at maximum speed, we immediately observe the formation of mayonnaise.
Holding the jar, lower and raise the included blender a couple of times. In less than a minute, the disparate ingredients will turn into a single sauce. Store it (up to a month) in the refrigerator, covered. The crust that forms over time is removed or stirred.
Having tried homemade mayonnaise in this proportion, you can subsequently vary the amount of spices and types of oil used, resulting in a richer or less fatty sauce.
