I also make mayonnaise myself at home since then. as I bought the Zepter mixer many years ago. It is very simple with him, because the rotation speed is high and there are no problems with adding oil drop by drop. I do it only on a homemade egg, sometimes in full, but then this is no longer a classic mayonnaise, but a salad dressing. Sometimes on the yolk, toggle it is mayonnaise. If mustard is added to the mass, it will be Provencal mayonnaise. I often put chopped garlic or canned cucumbers - spicy, but not stored for a long time. In general, it is better to make mayonnaise straight from the tin, before refueling, although you have to make several cans before large feasts - it can be stored for up to weeks without problems. I don't add vinegar, I prefer lemon juice. Here is information from my notebook (I don't remember the site)
"The approximate composition of a classic mayonnaise for an average homemade portion (actually the ratio according to the chef's taste):
• olive oil - 150 ml;
• egg yolk (carefully separate from the protein, including from the flagella) - 1-2 pcs.;
• sugar - 1.5 teaspoons;
• salt - 1/3 teaspoon;
• lemon juice (freshly squeezed) - 1/2 tablespoon.
• and 1 teaspoon of ready-made mustard for Provencal mayonnaise.
(Russians, shortly before serving, can add 2 tablespoons of water to give the mayonnaise a more familiar white creamy look.)
1. OIL. The composition of mayonnaise contains from 70 to 84% premium olive (sometimes other vegetable) oil.
Generally speaking, it should be the best refined olive oil - and then mayonnaise is suitable for all occasions. Olive oil can also be unrefined (such mayonnaise has a pronounced taste of the original oil, that is, it is a mayonnaise for an amateur or for certain dishes).
Cooking provencal mayonnaise
(contains mustard)
The preparation (emulsification) of this type of mayonnaise is the simplest, since it contains a natural emulsifier - mustard. That is why the taste of this sauce is spicy, not as refined and delicate as that of classic mayonnaise. But for many, especially meat dishes, this type of mayonnaise is the most suitable.
It will take about 200 ml (a glass) of oil. The temperature of the products is 14-18 degrees Celsius.
We take 2-3 yolks, an incomplete teaspoon of sugar, a quarter teaspoon of salt, half a teaspoon of ready-made mustard and mix everything well.
Add half a teaspoon of oil (not drop by drop, as in preparing mayonnaise without mustard).
Emulsify with active circular stirring in one direction until complete homogeneity is achieved and a little more (it is better to re-emulsify than under-emulsify!). Then add the oil already by teaspoon, and then, increasing the portions as it thickens, and by a tablespoon, and by the end 2-3 tablespoons, each time carefully emulsifying.
But if you add too much oil even once, the mayonnaise will disintegrate, or, as it is called in cooking, it will “get oiled”. Therefore, when preparing mayonnaise, it is reasonable to use the principle of parachutists - “hurry slowly, it will work out faster”.
When the emulsification process is completely finished, add lemon juice or vinegar to taste (the mixture turns a little whiter and becomes thinner), stir thoroughly and ... the mayonnaise is ready! With some skill, cooking Provencal mayonnaise takes no more than 8-10 minutes.
After standing for several hours in the refrigerator, the sauce becomes more jelly-like.
If you want to add a little sugar or salt to the finished mayonnaise to taste, then you should stir thoroughly until the grains are completely dissolved! Otherwise, the emulsion around the undissolved crystals will begin to disintegrate after a while, and then all the mayonnaise will quickly disintegrate.
If the emulsion breaks down during cooking, you can add 2-3 drops of water and try to emulsify more intensively. If this attempt does not succeed, then you can prepare a new mixture with yolks and add not oil, but failed mayonnaise during emulsification. Or just use the resulting "unsuccessful" mixture for dressing salads, toasting eggs, slices of bread, boneless and bread-crumbled cheese slices, etc. (The oiled mayonnaise mixture can be stored in the refrigerator, like mayonnaise, for up to a week or more. )
Making the classic mayonnaise sauce
(no mustard)
This is where the “culinary aerobatics” begins.
Everything is the same as when making Provencal mayonnaise, but mustard is not added to the yolks.
In this case, emulsification is much more difficult. Pour in refined olive oil (the rest of the vegetable oils are even more difficult to emulsify, and the taste is not the same!) At the beginning should be a few drops, by the end no more than a teaspoon.
But on the other hand, we will prepare a real classic mayonnaise sauce, less spicy than Provencal, and having that delicate and delicate taste that made it famous in world cuisine.
Mayonnaise additives
(specifically to mayonnaise, and not to an industrial milk-white surrogate)
Additives are added to the finished mayonnaise shortly before serving - no more than 1 hour.
Mayonnaise with additives cannot be stored!
Only the most common mayonnaise additives are listed here, but they can be varied indefinitely to suit different dishes and individual tastes.
Spicy additives are usually added to Provencal mayonnaise, while caviar and sweet additives are usually added to classic mayonnaise (without mustard).
Horseradish mayonnaise - up to 20% grated horseradish, a little sugar and salt (for preparation, see "Russian table horseradish" below). For cold meat and some fish dishes.
Mayonnaise with tomato - up to 30% tomato paste (you can also have a pinch of red pepper, a little more sugar, salt, sometimes sautéed onions are also added). For boiled cold fish, hot fried fish, for dressing fish salads.
Mayonnaise with gherkins and capers - finely chopped gherkins and capers are added to taste. For cold fried meat, for boiled pork.
Mayonnaise with spices and soy sauce - added to taste. For dressing meat and vegetable salads.
Mayonnaise with dill ("Spring" mayonnaise) - finely chopped dill is added to taste, a little parsley is also possible, sometimes dill oil is simply added.
Onion mayonnaise - add up to 20% grated onion to taste.
Garlic mayonnaise - garlic gruel and black pepper are added to taste.
Swiss (or apple) mayonnaise - applesauce is added to taste, a little in equal parts of lemon juice and dry wine.
Orange mayonnaise - grated horseradish and orange juice are added to taste in equal parts.
Fermented milk mayonnaise - add katyk or yoghurt to taste, a little mustard and lemon juice.
Green mayonnaise (or spinach) - add spinach paste and grated horseradish to taste.
Mayonnaise for asparagus (shantaya sauce) - add sour cream, whipped with mustard and salt.
Tarragon mayonnaise - finely chopped fresh tarragon or ground dried tarragon is added to taste.
Snack mayonnaise, different (for cold fish and egg dishes, for sandwiches)
- 20% of pureed black caviar is added;
- add 20% of mashed red caviar;
- 20% of pureed caviar is added;
- add 20% pureed or finely chopped herring;
- 20% of finely chopped salted salmon, salmon, chum salmon, sockeye salmon, coho salmon are added;
- add 20% finely chopped anchovies;
- 20% of finely chopped keels are added;
- 20-30% grated cheese is added (it is possible with the addition of greens, or caviar, or salted fish).
Various dessert mayonnaises (for sweet dishes)
- add 25% of any jam or preserves;
- add 25% condensed milk or condensed cream (Dietichesky mayonnaise).
Mixer Mayonnaise Recipes
Given according to the texts of the published recipes of V.V. Pokhlebkin.
But it is much better and easier to emulsify according to these recipes (according to the product ratios given in them) by hand, adding lemon juice at the end.
Composition 1 (no mustard - classic mayonnaise)
150-200 ml of olive oil,
2 egg yolks,
a little less than a quarter teaspoon of salt
half a tablespoon of freshly squeezed lemon juice,
a quarter teaspoon of red pepper,
preferably 1 teaspoon grated lemon zest
a quarter teaspoon of dry tarragon ground in a coffee grinder.
Composition 2 (with mustard - provencal mayonnaise)
5-7 yolks,
1 liter of olive oil
lemon juice, salt, white pepper, mustard - to taste.
Preparation (for Formulation 1 or Formulation 2). Separate the yolks in the most careful way, not allowing a drop of protein and completely removing the films from the yolks [there is no explainable sense in removing the shells from the yolk - approx. SuperCook].
Beat the yolks in a mixer until foamy, while gradually adding a little salt.
[Whisk, that is, saturate with air bubbles, turn into foam, is impossible. This not only makes emulsification much more difficult, but also drastically shortens the shelf life by accelerating oxidation. There should be no foam in the mayonnaise. - approx. SuperCook]
Little by little, butter is added, which should have exactly the same temperature as the yolks (about 16-18 degrees), while the beating does not stop for a minute.
Add lemon juice drop by drop (the beating is not stopped). Add oil again, but faster, until completely beating. Then the final introduction of lemon juice, salt, pepper (and mustard) is carried out; beating continues until the mayonnaise is completely smooth.
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