Mayonnaise with apple cider vinegar
Description
Minimal ingredients — excellent result. It will take no more than 15 minutes to prepare this aromatic mayonnaise, but the key is to add the oil very gradually! It's essential to choose high-quality chicken eggs, as the sauce is made with fresh egg yolks. If you prefer a thinner sauce, separately whisk 1 chicken egg white and mix it into the prepared mayonnaise, stirring with a whisk for 1 minute. The sauce is ready. Store it in the refrigerator and serve with dishes.
Instructions
- 1
Step 1
Prepare the listed ingredients. It's best to use eggs from farm-raised birds, as their yolks are brighter.
- 2
Step 2
Place chicken egg yolks into a clean, dry bowl of a food processor or into a deep container, having previously separated the chicken eggs and placed the whites into another container. Add salt. Optionally, you can add a pinch of granulated sugar and ground garlic.
- 3
Step 3
On the highest speed of a food processor or mixer, beat the egg yolks with salt until pale, about 5 minutes.
- 4
Step 4
Then gradually start adding the vegetable oil, drop by drop, but do not add it all at once. The mixture must be thoroughly blended, incorporating the oil into the mashed yolk mixture; otherwise, the entire mixture will simply separate. Do not rush—this is the most important step in making mayonnaise. You can add all the oil within approximately 5 to 8 minutes, working gradually.
- 5
Step 5
Only after you have prepared a thick mayonnaise can you add apple cider vinegar—do not add it earlier, otherwise the mixture will separate! Incorporate it at the lowest speed for about 1 minute.
- 6
Step 6
Place the mayonnaise in a sauce dish or bowl and serve.