Homemade mayonnaise with a mixer in 5 minutes
Description
A delicious addition to everyday and festive dishes. Homemade mayonnaise is usually prepared using a blender, but if you don't have one, a mixer will work just as well. "Provencal" mayonnaise is made with mustard—an essential ingredient. This mayonnaise can be stored in the refrigerator for 5-6 days. You can add garlic, herbs, dried spices, or cheese to the mayonnaise. Anticipating the question about the color of the finished mayonnaise, I'll explain right away why mine isn't yellow but rather milky white. A rich yellow color in mayonnaise occurs only when using home-raised eggs with bright orange yolks, or if you add turmeric. In my case, during the emulsification process of yolks and oil, the yolks turn lighter. This mayonnaise is perfect with pasta, meat, and vegetables.
Instructions
- 1
Step 1
Prepare the ingredients for making "Provencal" mayonnaise.
- 2
Step 2
Place the egg yolks in a dish.
- 3
Step 3
Add salt, sugar, and mustard.
- 4
Step 4
On low speed of the mixer, mix the egg yolks, salt, sugar, and mustard. Then gradually add sunflower oil, drop by drop, into this mixture, keeping the mixer on low speed. The oil and yolks should gradually combine into a smooth emulsion.
- 5
Step 5
When the mixture of yolks, sugar, mustard, and salt begins to bind well with the oil, gradually increase the amount of oil. Pour it in a thin stream.
- 6
Step 6
Continue beating the mayonnaise until it thickens well. At the end, add lemon juice to taste.
- 7
Step 7
Provencal mayonnaise ready in 5 minutes with a mixer.