Mayonnaise is a versatile sauce that can enhance the taste and nutritional value of any dish. Many housewives prefer to make mayonnaise at home, but not everyone succeeds. The mixture sometimes separates or does not thicken. How to avoid these mistakes was explained by Spanish chef Jordi Cruz.
According to the culinary expert, the ingredients for mayonnaise in the classic recipe are always the same:
chicken egg
vegetable oil (sunflower or olive)
salt
lemon juice or vinegar
But why do some people end up with thick, stable mayonnaise while others get a runny sauce, even though they all use the same ingredients? It all comes down to the order of adding them and proper preparation, the chef told Hola.
Ingredients for mayonnaise:
chicken egg — 1 pc
vegetable oil — 200 ml
lemon juice or vinegar — 15 ml
salt — 5 g
The process of making homemade mayonnaise
First, make sure the blender container is dry and clean. Only then should you add the chicken egg, salt, and lemon vinegar to the blender. Then, very carefully pour in the vegetable oil, trying to let it flow down the side of the blender cup so that the oil stays on top and does not mix with the other ingredients.
Step-by-step whipping process
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Immerse the blender into the mixture, almost lowering the attachment to the very bottom. It is important to ensure that there are no air bubbles underneath.
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Turn on the blender at low or medium speed and start whipping the mixture without lifting the attachment from the bottom. The mixture will gradually turn white and begin to thicken.
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When the bottom part of the mixture thickens to the desired consistency, slowly raise the blender upwards. The movements should be smooth and unhurried; otherwise, the mixture will separate.
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When the mayonnaise reaches the desired consistency, taste it. If necessary, add more salt or lemon juice.
Preparing the ingredients
A few more important factors that will ensure the sauce is homogeneous and does not separate.
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The chicken eggs should be at room temperature; leave them out for 20 minutes before preparation.
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Ensure the stability of the mixer: do not move the attachment or the device until a stable emulsion is formed.
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Immerse the blender in the bowl so that there are no air bubbles left underneath.
How to save runny homemade mayonnaise
If you made mayonnaise but its consistency is too runny or it has separated, you can fix the situation. Add another chicken egg and 15 ml of water to the mixture, then gently whip it.
