Olive mayonnaise
Description
Minimal ingredients — excellent result. When I first saw a recipe for homemade mayonnaise, I was really surprised. How can you put so much oil? But it turns out store-bought mayonnaise contains no less oil, folks. And what's more, we don't even know the quality of that oil or how many additives are in commercial products. The finished sauce can be stored in the refrigerator for several days.
Instructions
- 1
Step 1
In a glass for an immersion blender, beat the egg together with salt. Then add mustard and olive oil. Optionally, you can add a garlic clove for flavor.
- 2
Step 2
Then add sunflower oil and lemon juice. I prefer not to use vinegar. The taste of natural lemon is much more pleasant.
- 3
Step 3
Beat the mayonnaise until it reaches a thick, light cream-like consistency. The result should be a thick sauce. Serve chilled. Store for no more than two days in the refrigerator.