Homemade mayonnaise without mustard
Description
Making homemade mayonnaise is very simple and quick. If you make it regularly, after several months the store-bought version will taste awful to you. The only thing to consider when making homemade mayonnaise is that you need a blender with sufficient power—at least 600 W. Also, make sure to start blending at the bottom of the glass, keeping the blender stationary at first, and only then gradually lift it up and continue blending. Otherwise, the mixture won't emulsify and will remain liquid.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Use eggs at room temperature. You can use any spices—add garlic powder, turmeric. I really like it when paprika flavor is present in mayonnaise.
- 2
Step 2
Separate the yolks from the egg whites; we won't need the whites, but they can be used for preparing other dishes. Put the yolks into a mixing glass.
- 3
Step 3
Add salt, pepper, paprika, and pour in the vinegar.
- 4
Step 4
Pour in the vegetable oil (you can use either sunflower or olive oil). Now you can start blending. Place the immersion blender at the bottom of the glass and immediately blend at the highest speed without lifting the blender. Once all the ingredients are combined and the mixture turns a uniform milky-white color, you can slightly lift the blender and continue blending until the mixture thickens. The thicker you want the mayonnaise, the more vegetable oil you should add. I added a little over 150 ml, resulting in a fairly thick mayonnaise.
- 5
Step 5
This is how my mayonnaise turned out. It's thick, with specks of paprika and pepper.
- 6
Step 6
Homemade mayonnaise without mustard is ready.