Homemade Mayonnaise on the Yolks Recipe
Since I live in the village, I have my own chickens and homemade eggs, I can afford to cook mayonnaise on yolks. P.S. the recipe is intended for those people who have extra chicken eggs from homemade chickens. Because I understand that buying eggs in the store, this mayonnaise will not be cheap.
Servings
12
Cook Time
50minutes
Servings
12
Cook Time
50minutes
Ingredients
Instructions
  1. 4 boil hard-boiled eggs and immediately put them in cold water, cool down a little.
  2. Peel when the eggs are still warm. The whites of boiled eggs will not be needed, they can be eaten after, with mayonnaise. I make meringue from the protein of raw eggs (beat 4 proteins into a strong foam with 1 tsp lemon juice. After 1 tbsp. l. add fine sugar or powdered sugar (280 g), beat until a strong foam forms. Then add 1 tablespoon of starch and whisk again. Put the meringue on parchment, you can just use a spoon. And dry in a preheated oven to 100 degrees for 1.5-2 hours. Meringues are just great.)
  3. I cook mayonnaise in the kitchen machine with a whipping nozzle. In a bowl I send 4 raw yolks and 4 boiled yolks. I add salt, sugar and at this stage you need to add mustard (ready mustard in a jar) to taste. Salt and sugar will have to adjust to your tastes for the first time. It is better to put less, and then add as needed. But for us, the ideal amount is the amount of salt. Sometimes I add mustard, sometimes not. It’s just that mustard is not always available in the house.
  4. Whisk with a whisk until smooth, although egg yolk grains are quite acceptable at this stage. Then they will completely dissolve.
  5. And then, constantly whisking, pour in a thin stream of vegetable oil. A more dietary option is 1 cup of vegetable oil. Depends on what you’re doing. If for salads, I would recommend you to take 1.5 cups of butter. If it’s sandwiches, then a glass is enough. Beat to such a state as in the photo. Mayonnaise should fit snugly to the side.
  6. Add lemon juice.
  7. After adding lemon juice, the mayonnaise turns out not as thick as it was.
  8. Now add cold boiled water. You can pour more or less water. Water simply regulates the density of mayonnaise. And yet, with water, you can add, for example, the missing salt. Here’s mayonnaise for you, I tried it, and no, you don’t have enough salt there, but the tastes are different. Add a little salt to the water and pour into the mayonnaise, not forgetting to whisk. Tried. What, again, is there not enough salt? Not anymore. However, if there is still some salted water left in it, add it.
  9. After adding water, the mayonnaise turned white.
  10. But he’s just as fat. See, the spoon is standing. I made this mayonnaise for sandwiches. For the salad, I make a little thinner, add a little more water.
  11. I transfer it to a jar or container with a lid and cool it in the refrigerator, where I store it. Half a liter of mayonnaise is obtained from 1 cup of oil.
  12. Well, that’s it. The mayonnaise is ready. I like to eat it just like that, with bread.
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