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Homemade mayonnaise

Homemade mayonnaise



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Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Homemade mayonnaise:

Put 2 eggs to boil in salted water, let it boil well, so that they are hard. In a saucepan put the yolk, salt and pepper and add the two hard yolks. Put a little oil and mix with the mixer at high speed (7) add another drop of water, and at the end add the mustard


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 Make 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 fridge 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?


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40 reviews of boiled egg mayonnaise

I made it and it turns out good. Thanks for the recipe. And if you mix it with a little yogurt it comes out even better.

I am already on the third try of this recipe. By no means does edible mayonnaise come out, only an egg-flavored yellow water. I followed all the directions and I'm not a beginner in cooking, but this recipe simply has to be taken out of here.

Look, Simona, I usually express my regrets sincerely when a reader fails to make a recipe. But when a reader comes and tells me "this recipe must be taken out of here", I no longer feel any trace of sympathy. This is my personal blog, I can publish absolutely what I want on it. If readers feel that they are being assaulted by the shocking content they find online & # 8211 and through shocking content they are referring to sexually explicit content, weapons, language violence, incitement to discrimination etc & # 8211 can complain to those in charge . However, there is no court that imposes censorship because some readers do not get the prescriptions.
As for the recipe itself, I recommend you to watch carefully the video from the recipe of eggs filled with tartar sauce, from the minute 2:51 to 3:50 I prepare a mayonnaise with boiled egg yolk, maybe it will help you to follow the filmed procedure: https://www.lauralaurentiu.ro/retete-culinare/aperitive/oua-umplute-in-sos-tartar-reteta-video.html.

& # 8222Since your mother made you & # 8221, it looks like only venom will flow through your veins, Diana growls. In addition to the wrong mayonnaise recipe, your mother gave you the wrong education. With such a relaxed attitude and behavior, it is no wonder that you are full of frustration and helplessness. I have no doubt that you will be fine-tuned countless times. People like you deserve zero tolerance.

Mrs. Laura, you didn't force me, but I trusted you, because I've been following you for some time.
Readers who don't get your recipes out are no longer good?
Well ... it's not an attitude that will honor you.
I looked through the comments, there are others who did not come out. Very curious, isn't it? I wish you a bright Sunday.

I did not allow myself to comment on you, and I am amazed that you still find my comment more out of place than your suggestion that I should send you a boiled egg. This claim honors you, of course. Yes, there are others who did not succeed in mayonnaise, just as there are others who did not succeed. He is not very curious, some are more attentive and have more patience, others less.
I think that a careful reading of the terms of use of the site would have spared us this unpleasant dialogue.
5.4. SC Laura Laurentiu Gourmet SRL does not assume responsibility for the results obtained by visitors as a result of using the information or services on the site. The use of information and services from lauralaurentiu.ro is at your own risk.

I've been making mayonnaise since my mother made me with 1 raw yolk, 1 boiled yolk. I tried to make your recipe. Total failure. Can I send you the address of the wasted products?

If you know how to make mayonnaise as well as your mother taught you, I don't understand what you've been looking for here. It's inexplicable, my mother taught me that the enemy of good is better. And no, don't send the address! Firstly, because of GDPR, secondly because I didn't force you to do anything with your boiled egg at all. You made the decision alone, independent of me.

Dear Laura, thank you from the bottom of my heart! The mayonnaise turned out perfect!
I set off with confidence in what was written in the recipe because & # 8211 following the instructions on the site & # 8211 I also made “coq au vin” and the result was worth the effort.
The effort in the case of mayonnaise was a little longer than I was used to because & # 8211 after reading the comments here, with the mayonnaise cut at the very last moment & # 8211 I put oil only a little (very little) little by little.
Once again, thank you, I will continue to be inspired by the recipes you share with us.
Sincerely, Anca

Anca Ghindeanu, I'm glad you made mayonnaise and that you liked it. Patience is the key, as with all good things. You're welcome!

The mayonnaise came out more liquid than usual, but it can still be put in salads and eaten. The taste is lighter, that is, more pleasant. Thank you and happy holidays.

Sincerely, good luck!

Thanks for the recipe, I tried it and it turned out good.
It was not cut, but the consistency was not exactly the same as that of raw eggs. But it was perfect especially for those who are not allowed to eat raw egg. I also tried a version with puff pastry that also comes out good, especially for a fasting mayonnaise.

I made mayonnaise now, it didn't cut me, instead it's a bit liquid and I put less than 2 tablespoons of water. I don't understand what I did wrong. Fresh mustard, cold pots.

Cold, meaning not hot (hot), but neutral, at room temperature, yes? That's kind of how it should be. If you want a thicker mayonnaise, you can add more oil at a time and mix well after each addition.

I would like to know what kind of mustard you prefer to use to prepare this mayonnaise (even, brand or manufacturer, please). I read the other comments and it is possible that the failure in the preparation of mayonnaise has its causes in:

& # 8211 number one, how fresh mustard is. We all know that it is one of the ingredients / products that if not used at least weekly, & # 8222zace & # 8221 in the fridge for months (I often throw it away without finishing it)
& # 8211 number two: Manufacturers use chemicals and preservatives precisely to prolong the life of this product. Personally, I tested / tasted several types of mustard and I found first of all a great variation of acreala (acetic acid) and this determined me to write to you. So, what do you use? Thank you!


Homemade mayonnaise & # 8211 Quick recipe with oil, two eggs with mustard and spices

Homemade mayonnaise is much tastier than the one bought in the store. In addition, it is much healthier because it does not contain stabilizers and other additives. If you try our recipes, use fresh eggs from chickens raised in the yard. You will get a delicious mayonnaise.

Necessary ingredients:

  • 150 ml of sunflower oil
  • 2 eggs (at room temperature)
  • 1 teaspoon mustard, 1 teaspoon vinegar
  • Salt and ground pepper to taste

How to make homemade mayonnaise?

  1. We break the eggs and separate the yolks from the whites, because for the homemade mayonnaise we will use only the yolks. Put the yolks in a tall glass. Add a teaspoon of mustard, a teaspoon of vinegar, salt and ground black pepper (to taste).
  2. For the preparation of mayonnaise we will use a vertical mixer. Mix all the ingredients in the glass with the mixer. The whole process should take about 5-10 seconds. We'll get a thick mayonnaise.
  3. I recommend you try this homemade mayonnaise recipe. It's just as simple and fast.

You need:

  • 2 eggs, 1 teaspoon lemon juice
  • 300 ml sunflower oil, 2 tablespoons hot water
  • Salt and pepper to taste
  • 2 teaspoons mustard

Method of preparation:

We put a little water to boil because when we pour it into the mayonnaise it must be hot. Pour the oil into a tall container. Add eggs, mustard, lemon juice and salt. Add 2 tablespoons of hot water and turn on the vertical mixer, which is inserted to the bottom of the container.

In 2 seconds a creamy mayonnaise will form, so we will raise the mixer to the surface. It doesn't take you more than a few seconds to prepare a delicious homemade mayonnaise. You must try one of these simple and quick recipes!


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.


The preparation is extremely simple and fast. In a glass or directly in a jar that fits a vertical mixer we put all the ingredients.

Put the mixer to the bottom of the bowl and start mixing the ingredients until a thick mayonnaise is formed.

In the video below you can see better the procedure. Good appetite !

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Homemade mayonnaise & # 8211 Quick recipe with oil, two eggs with mustard and spices

Homemade mayonnaise is much tastier than the one bought in the store. In addition, it is much healthier because it does not contain stabilizers and other additives. If you try our recipes, use fresh eggs from chickens raised in the yard. You will get a delicious mayonnaise.

Necessary ingredients:

  • 150 ml of sunflower oil
  • 2 eggs (at room temperature)
  • 1 teaspoon mustard, 1 teaspoon vinegar
  • Salt and ground pepper to taste

How to make homemade mayonnaise?

  1. We break the eggs and separate the yolks from the whites, because for the homemade mayonnaise we will use only the yolks. Put the yolks in a tall glass. Add a teaspoon of mustard, a teaspoon of vinegar, salt and ground black pepper (to taste).
  2. For the preparation of mayonnaise we will use a vertical mixer. Mix all the ingredients in the glass with the mixer. The whole process should take about 5-10 seconds. We'll get a thick mayonnaise.
  3. I recommend you try this homemade mayonnaise recipe. It's just as simple and fast.

You need:

  • 2 eggs, 1 teaspoon lemon juice
  • 300 ml sunflower oil, 2 tablespoons hot water
  • Salt and pepper to taste
  • 2 teaspoons mustard

Method of preparation:

We put a little water to boil because when we pour it into the mayonnaise it must be hot. Pour the oil into a tall container. Add eggs, mustard, lemon juice and salt. Add 2 tablespoons of hot water and turn on the vertical mixer, which is inserted to the bottom of the container.

In 2 seconds a creamy mayonnaise will form, so we will raise the mixer to the surface. It doesn't take you more than a few seconds to prepare a delicious homemade mayonnaise. You must try one of these simple and quick recipes!


How to make avocado fasting mayonnaise natural vegan mayonnaise recipe?

Ingredients for eggless mayonnaise with avocado

As I said in the list of ingredients, avocados must be well ripened. It sells a bit green, uncooked and hard and you will have to leave it baked at home for 2-3 days. The avocado ripens can be accelerated if you put it in a paper bag next to a banana and close the bag so that it stays in the dark. I took this tip from Jamie Oliver and found it useful.

Recently, there is also well-cooked avocado (ready to eat) but it is much more expensive than the green one.

For this fasting mayonnaise we also need freshly squeezed lemon juice to prevent the oxidation (blackening) of the avocado. To get a beautiful color (bright green) I decided to use a few green parsley leaves. It also brings a note of freshness to the final dish. In the picture below you can also see some leurd leaves that also contribute to the beautiful color but bring the specific note of garlic flavor. Leurda is in season only in spring so, for the rest of the year, it can be successfully replaced with either green garlic or 1-2 cloves of old garlic.

My advice is to first prepare fasting mayonnaise only with avocado, lemon and parsley and see at the end if the garlic fits in the chosen context. It goes well with an avocado sauce meant to accompany grilled meats, boiled or cooked vegetables. Instead, if we make this mayonnaise for an eggplant salad or a russian vegetable salad (a la russe), then we do not put garlic.


Top 7 best recipes for homemade mayonnaise & # 8211 a natural product, to everyone's liking!

Mayonnaise is a product that enjoys immense popularity, especially on the eve of the holidays. Being a universal sauce, it is used both in the preparation of appetizers and main courses. Although it can be found in any supermarket, we urge you to give up commercial mayonnaise and prepare it on your own. From the simplest ingredients, present in any kitchen, you get a very delicious sauce, which will be to everyone's liking. Choose your favorite recipe and enjoy a natural and delicious mayonnaise.

Recipe No.1 & # 8211 Classic mayonnaise

INGREDIENTS

-4 yolks (2 chopped boiled and 2 raw)

-400 ml of vegetable oil (you can use 200 ml of sunflower oil and 200 ml of olive oil)

METHOD OF PREPARATION

1. In a larger bowl, mix the yolks with the mustard, sugar and salt. Use a blender or a tel.

2. Stirring constantly, gradually pour in the oil.

3. When the sauce starts to thicken, pour in the water and lemon juice. Stir. Get a pretty thick sauce. If you want a more liquid sauce, add a little more water and stir constantly.

Recipe No.2 & # 8211 Fasting mayonnaise

INGREDIENTS

-4 tablespoons sunflower oil

METHOD OF PREPARATION

1. Sift the flour and mix it with a little water. Get a table without lumps.

2. Pour the remaining water and put the pot on the fire. Bring the mixture to a boil. If desired, you can put the dish in the microwave. The mixture should thicken. Stir it a few times while it is boiling. Allow to cool.

3. In a deeper bowl, mix the vegetable oil (olive, corn or sunflower) with the mustard, lemon juice, sugar and salt. Mix with a mixer for 2 minutes.

4. Stirring constantly, add water with flour (in 3-4 servings). Stir until you get a homogeneous mass of a uniform color.

Recipe No.3 & # 8211 Mayonnaise sauce with nuts

INGREDIENTS

-1 glass of walnut kernels (almonds or mahogany)

-2 teaspoons apple cider vinegar 6% (or wine vinegar)

METHOD OF PREPARATION

1. Fry the walnuts in a hot pan without oil. Allow to cool and chop with a blender.

2. Mix the walnuts with the salt, sugar, mustard, vinegar and a little water. Get a homogeneous and dense mass.

3. Stirring constantly, gradually pour in the oil. Stir until you get a smooth sauce.

Note:It is a very popular sauce in Italy and Georgia. Being also very filling, it is perfect to complete a fasting meal.

Recipe No.4 & # 8211 Oriental style soy mayonnaise

INGREDIENTS

-3 tablespoons olive oil

METHOD OF PREPARATION

1. Add all the ingredients to the food processor bowl. Turn on the robot and mix well.

2. Get a homogeneous sauce, of medium density. Before serving, refrigerate for 30 minutes.

Note: Soy milk and lecithin can easily be found in any supermarket that sells vegetarian products.

Recipe No.5 & # 8211 Fasting mayonnaise with apples

INGREDIENTS

METHOD OF PREPARATION

1. Wash and peel the apples. Cut them into small cubes.

2. Put a thick-walled pan (or saucepan) on the fire. Add the apples to the hot pan and make a small fire. Fry them for 5 minutes. If the apples do not have enough juice, add a little more water.

3. Add salt, sugar and lemon juice to the pan. Boil until the apples become soft. Let them cool a bit.

4. Chop the apples with a food processor until you get a puree. Add the remaining spices and mustard.

5. Stirring constantly, pour the oil in a thin stream. Refrigerate the mayonnaise.

Recipe No.6 & # 8211 Fasting mayonnaise with starch

INGREDIENTS

-0.5 glass of vegetable or mushroom soup

-1-2 teaspoons lemon juice or apple cider vinegar

METHOD OF PREPARATION

1. Dissolve the starch in a small amount of soup (at room temperature).

2. Heat the remaining soup. Pour the dissolved starch into the bowl and mix. Heat the mixture over low heat, without bringing it to a boil. Get a medium density meal. Let it cool.

3. Gradually add the oil and other ingredients. Mix with a food processor. If you get too thick a sauce, add a few more tablespoons of water and mix. If you got too much liquid sauce, you used too little starch.

Note: Do not add starch directly to mayonnaise. Boil a new portion of starch with soup, then mix it with mayonnaise. It is important to heat the mixture well with starch (close to boiling point).

Recipe No.7 & # 8211 Provencal Mayonnaise

INGREDIENTS

-1/2 teaspoon lemon juice

METHOD OF PREPARATION

1. Break the egg into the food processor bowl. Add the mustard, salt and sugar.

2. Start the robot and mix until you get a homogeneous mixture. If desired, you can use a blender.

3. Stirring constantly, pour the oil in a thin stream. Stir until the mayonnaise will be of the desired density.


About the origins and name of mayonnaise

Here is how the mayonnaise recipe is recorded in the famous Larousse Gastronomique (the culinary bible of chefs around the world). To each egg yolk (raw) put approx. 150 ml & # 8211 maximum 200 ml oil. 3 yolks + 500 ml oil.

Mayonnaise (sauce mayonnaise) is one of the most popular cold sauces, speaking worldwide. It seems that its origins are in the remoulade sauce (which already existed during the Renaissance), eliminating the mustard and mixing only the raw yolks with the oil and the acidic component (lemon juice or white vinegar). Over the centuries this sauce became famous, its name coming from the town of Magnon in France. It was originally called & # 8222magnonnaise & # 8221 (read & # 8222manion & # 8221).

The original mayonnaise (French) recipe does not mention mustard and is made only from egg yolks, oil, lemon juice, salt and ground white pepper. It can be cut more easily and it is recommended to do it with a hand blender.

The freshness of the eggs is paramount to any mayonnaise & # 8211 I mention they use raw eggs. I'm not playing with the health of my family or guests! Salmonella toxin infections are terrible, so if you don't have fresh eggs at home, you better not make mayonnaise! It is a very easily perishable sauce that must be kept cold and should not be left on the table much, especially in summer.

I mentioned in the introduction about the considerably smaller amount of oil I use (compared to our recipes that indicate 250-300 ml of oil for each yolk). For 3 yolks I put a total of 200 ml of oil (approx. 70 ml / yolk) and increase its volume with mustard (one teaspoon of mustard on each yolk). Sometimes I put a little lemon juice in it & # 8230 not always. Mustard has a very pleasant specific acidity and sometimes it seems enough. It also depends on the type of mustard used to be creamy, thick and spicy, fragrant. It does not have to be & # 8222original of Dijon & # 8221 but it is recommended. Orient yourself to a classic mustard (not with honey, not very hot) medium & # 8230 possibly and with whole beans in it.

I think I can write novels about & # 8222frecatul & # 8221 mayonnaise! My mother had a mixer since I was born and she made mayonnaise with it in 60 seconds. We are talking about the year of grace 1973. So do I. Grandma instead made mayonnaise in a porcelain bowl and mixed it with a wooden spoon. It had a specially notched cork stopper for the glass and the oil dripped through it while mixing mayonnaise. I tried to do it as a child and I have to admit that I was also cut & # 8211 thing that never happened to me with the mixer! Nowadays I don't see why I would waste 8-10 minutes mixing mayonnaise with a wooden spoon when I can do it with the mixer in less than 60 seconds. Like writing with a goose feather even though I have a pen. I saw that people make mayonnaise with the vertical mixer (for purees), and in the blender as usual. I use the classic mixer, by hand, with two blades.


Five homemade mayonnaise recipes, five different methods!

If you have a vertical blender, a mixer or a simple whisk, then you can easily prepare a homemade mayonnaise. In addition, you will find out what to do if the mayonnaise fails and you remain liquid. Today, we will prepare mayonnaise based on milk, quail eggs, egg yolks, 2 kinds of fasting mayonnaise and mayonnaise closest to the taste of the trade. In addition, 2 salads of identical ingredients are waiting for you, but garnished with different sauces - both delicious!

1. Egg-free milk-based mayonnaise

It is prepared in no more than 1 minute, and the result is always perfect. This mayonnaise lasts longer than any other homemade mayonnaise for 3-4 weeks in the refrigerator. You can use it for puddings and baked goods, and the food is much tastier than with egg-based mayonnaise. It is also perfect for layering appetizer cakes, as it is very dense.

INGREDIENT:

-3 tablespoons lemon juice (or 2 tablespoons of any 6% vinegar)

METHOD OF PREPARATION:

1. Pour the milk into the blender jar and add oil.

2.Mix with the blender for 30 seconds, then add sugar, salt and mustard.

3.Add lemon juice, possibly vinegar, and mix again with the blender for 30 seconds.

2. Mayonnaise for salads

For this recipe, you do not need to pour the oil into a thin thread. The mayonnaise is prepared quickly, with the help of the vertical blender, and has a taste similar to that of the trade. For a perfect result, keep in mind the following aspects: the ingredients must be at room temperature, the dish must be the same diameter as the blender or slightly wider, and the mustard must be the simplest, without additives.

INGREDIENT (ROOM TEMPERATURE):

-must, spices (optional).

METHOD OF PREPARATION:

1. Break the egg into the blender jar, add sugar, salt, vinegar and oil.

Advice. Optionally, add mustard.

2.Insert the blender so that the egg reaches the inside of the object with knives and mix for about 20 seconds, without lifting the blender hard.

Advice. If you violated the technology (larger bowl, egg in the fridge, mustard with orange, you started mixing but practically immediately you raised the blender and made up and down movements) and you got a liquid that does not look like mayonnaise, here how to fix it: add 1 more egg and mix once more with the blender.

3. In order not to spoil the products, first beat the egg, then add the oil in a thin thread, without turning off the mixer. The more oil you add, the denser the mayonnaise will be.

4.When the mayonnaise is almost ready, add a little mustard, salt, sugar and vinegar.

5.Mix with the mixer and add a little more oil.

6. Put the mayonnaise in the fridge and keep it for about 1 week.

3. Mayonnaise prepared for the purpose

It does not cook as fast as with the mixer, but it is very tasty and dense.

INGREDIENT:

METHOD OF PREPARATION:

1. Transfer the yolk to the bowl and start beating. You can add 1 pinch of salt.

2. When the yolk becomes a little thicker and lighter in color, start adding oil. At first, pour 1 drop, then more.

3.When the mayonnaise becomes quite thick, add salt, sugar, mustard and lemon juice or vinegar.

4. Continue beating with the aim, adding oil, if necessary, to obtain the necessary consistency.

4. Fasting mayonnaise

A fine and tasty sauce for fasting dishes.

INGREDIENT:

-80 ml liquid from canned peas (or beans)

-1-2 teaspoons of apple or grape vinegar

METHOD OF PREPARATION:

1. Drain the liquid from the canned peas into the blender jar, add salt, sugar and apple cider vinegar.

2.Mix with the blender for at least 1 minute.

3.Then gradually pour the oil, without turning off the blender, and mix for another 3-4 minutes.

Bean liquid mayonnaise is even tastier!

1. Drain the liquid from the canned beans into the blender jar, add salt, sugar and apple cider vinegar.

2. Beat with the mixer for about 1 minute, until the liquid turns practically white.

3. Pour the oil into a thin wire and continue working with the mixer until you get the required consistency.

5. Mayonnaise based on quail eggs

INGREDIENT:

-1 tablespoon lemon juice (or apple cider vinegar)

-1 tablespoon dijon mustard.

METHOD OF PREPARATION:

1. Break the eggs into a bowl and start mixing with the mixer on low speed.

2. Add salt, pour the oil into a thin wire and gradually increase the speed of the mixer.

3.When the sauce is practically ready, add the mustard and lemon juice.

4. Beat the mayonnaise for a few more seconds.

Let's prepare together 2 salads from the same set of ingredients garnished with oil and mayonnaise.

1. Salad with oil

INGREDIENT:

-5 boiled quail eggs

-1 tablespoon of lemon juice

2. Mayonnaise salad

INGREDIENT:

-3 boiled quail eggs

-1 tablespoon of lemon juice

METHOD OF PREPARATION:

1.In 2 saucepans, add the finely chopped Pekin cabbage, the chopped cucumber, the diced feta cheese and the chopped dill.

2. For a salad, prepare mayonnaise from quail eggs, oil, lemon juice, salt and sugar.

3. Add the sauce to the salad and mix well.

4. For the second salad, mix oil with lemon juice, salt and sugar.


Video: Σπιτική μαγιονέζα. Άκης Πετρετζίκης (August 2022).