Homemade mayonnaise with a mixer
Description
Perfectly complements meat, poultry, and side dishes. Homemade mayonnaise is incredibly delicious even when eaten with plain bread. Using farm-fresh eggs with bright yellow yolks will give you a rich yellow-colored sauce. If desired, you can prepare it using a double boiler if you're concerned about consuming raw eggs, but in this case, make sure the yolk mixture doesn't overheat. The finished sauce can be stored in the refrigerator for several days.
Instructions
- 1
Step 1
Prepare the listed ingredients. If desired, you can wash the chicken eggs in warm water and dry them thoroughly.
- 2
Step 2
Break the chicken eggs and separate the yolks from the whites. Use the whites for preparing another dish; you won't need them here.
- 3
Step 3
Place the egg yolks in a deep container or mixer bowl and add salt. When preparing mayonnaise using a water bath, put the yolks into a glass or ceramic container.
- 4
Step 4
Beat for about 3-5 minutes until the mixture becomes lighter. This is a very important step, because if the yolks are not beaten thoroughly, the mixture will not combine with the butter.
- 5
Step 5
As soon as the yolks turn pale, start slowly drizzling in the oil in a thin stream, without stopping the beating. Never pour the oil all at once or in large portions, otherwise the mixture won't have time to emulsify the yolks with the oil, and the sauce will immediately separate. This is the most common mistake made by those preparing mayonnaise for the first time.
- 6
Step 6
When you have poured in all the oil, turn off the appliance and transfer the mayonnaise to a sauce boat. When preparing for a large family, increase the amount of vegetable oil, but keep in mind that the more oil you add, the thicker your mayonnaise will be. Cool the sauce and serve.