Mayonnaise is a French cold sauce made from egg yolk, vegetable oil, mustard, vinegar, salt and sugar, sometimes mustard. This is a classic composition of a culinary product, but its cooking technologies vary. Mayonnaise can be high-calorie, medium-calorie and low-calorie. Also, the sauce is classified into dietary and snack.
How to Make Mayonnaise at Home?
It is very easy to prepare mayonnaise at home. To do this, it is enough to have a mixer or blender. For the preparation of mayonnaise, a blender is preferable, since the whipping speed is higher. To make homemade mayonnaise look lush and airy, vegetable oil is poured into a blender in a thin stream and whipped at a very high speed. Gradually, yolks and other ingredients are added to the oil. The whipped vegetable oil turns white and yellow, just like a real purchased mayonnaise. During the preparation of homemade mayonnaise, you can add additional products, for example, garlic, honey, nutmeg, ground black or red pepper.
How to Use Mayonnaise?
In cooking, mayonnaise is used to prepare various fish, meat and vegetable dishes. The sauce is an excellent dressing for salads, able to emphasize their taste. It is impossible to imagine such a salad as olivier without mayonnaise.
The culinary product complements soups, second courses, snacks, it is used as gravy for pasta and potatoes, marinade for barbecue, as well as as a basis for cooking tartare and other sauces. The product does not go well with sweet dishes, but it is sometimes added in small quantities to knead shortbread dough.
Simple and hearty salad with beans, peas, corn and smoked chicken breast! Preparing the salad will not take much time, and the salad will be a good addition to lunch or dinner!
I suggest you prepare a delicious, hearty bean salad for the New year’s table. And for creativity, I advise you to serve it in tartlets made quickly and simply from toast bread.
Delicious unusual new year’s snack with an interesting filling, just please with its appearance, unusual presentation, original taste. Very easy to do and fast. It will be interesting to everyone without exception, as it will outshine the herring under the fur coat with its unusual composition and simplicity. There is also a minimum amount of dressing, just a couple of spoons of mayonnaise. I even wanted to name the appetizer rejuvenating apples.
I have repeatedly made chopped fish cutlets, but in this recipe there are no eggs or flour (starch, crackers) in the minced meat, and they do not fall apart. Juicy, tender, delicious, flavorful pink salmon cutlets will delight lovers of fish dishes at your festive table. Of course, these cutlets can be made from any salmon fish.