Homemade mayonnaise with cucumber brine
Description
Perfectly complements meat, poultry, and side dishes. Delicious mayonnaise with brine is ideal for potato dishes, various savory baked goods, and light vegetable salads. Keep in mind that it is made with brine, so control the amount of added salt or omit it altogether from the ingredient list. The finished sauce can be stored in the refrigerator for several days.
Instructions
- 1
Step 1
Prepare the listed ingredients. It is best to use refined sunflower oil without aroma or cold-pressed olive oil.
- 2
Step 2
Separate the chicken eggs into yolks and whites, discard the whites as you won't need them for this recipe. Place the yolks into the bowl of a food processor or blender, or into a deep glass or plastic container. Do not prepare mayonnaise in aluminum or metal cookware—it won't turn out right!
- 3
Step 3
Beat the chicken egg yolks for 3-4 minutes until they lighten in color. Be sure to beat them thoroughly, otherwise the oil will not incorporate. Once this happens, start adding the oil literally drop by drop, without stopping the beating.
- 4
Step 4
Gradually increase the addition of oil, allowing it time to incorporate into the yolk mixture. Once all the oil has been added, begin pouring in the cucumber brine, one tablespoon at a time. Keep in mind that the brine is salty, so omit salt from the list of ingredients. After adding all the brine, sprinkle in a pinch of ground black pepper.
- 5
Step 5
Transfer the finished mayonnaise to a sauce boat; it will be slightly more liquid than regular homemade mayonnaise made with egg yolks and will have a lighter consistency.
- 6
Step 6
Garnish the sauce with fresh herbs and serve. It is especially delicious with potato dishes.