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Print Recipe
Mayonnaise "Minutes" with 3 Ingredients Recipe
You got it right! This mayonnaise is prepared in a minute from 3 available products: egg, vegetable oil and salt. Excellent dressing for all kinds of salads, and not only, without additives, eshek, preservatives and dyes.
Course Snacks
Cuisine Canadian
Cook Time 1 minutes
Servings
Ingredients
Course Snacks
Cuisine Canadian
Cook Time 1 minutes
Servings
Ingredients
Instructions
  1. We will prepare the necessary products. Instead of 1 chicken egg, you can take 3 quail eggs. I have refined olive oil, i.e. not first pressed, it is not bitter. I often do it with sunflower oil, or 50-50.salt is common.
    We will prepare the necessary products. Instead of 1 chicken egg, you can take 3 quail eggs. I have refined olive oil, i.e. not first pressed, it is not bitter. I often do it with sunflower oil, or 50-50.salt is common.
  2. Break the egg into a tall glass and pour the butter on top. To be honest, Lew on the eye, the volume of oil should be 2-2. 5 times more than eggs.
    Break the egg into a tall glass and pour the butter on top. To be honest, Lew on the eye, the volume of oil should be 2-2. 5 times more than eggs.
  3. We put the immersion blender in a glass and turn it on at medium power, without lifting it from the bottom for the first few seconds. You can start lifting only when a white mass is formed.
    We put the immersion blender in a glass and turn it on at medium power, without lifting it from the bottom for the first few seconds. You can start lifting only when a white mass is formed.
  4. At the end, press a little with a blender, a few whizzes from top to bottom, until it almost thickens. Do not overdo it, otherwise everything will go to the SMARTS. It is better to let it be a little runny, for refueling it is unprincipled. That's it, mayonnaise is ready to use! The recipe can be varied by adding lemon juice, garlic clove or herbs at the initial stage. And with spices, it can easily turn into a sauce.
    At the end, press a little with a blender, a few whizzes from top to bottom, until it almost thickens. Do not overdo it, otherwise everything will go to the SMARTS. It is better to let it be a little runny, for refueling it is unprincipled. That's it, mayonnaise is ready to use! The recipe can be varied by adding lemon juice, garlic clove or herbs at the initial stage. And with spices, it can easily turn into a sauce.

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