Mayonnaise (Homemade)

Why run to the store, when you can make it at home at quarter the cost? and yes, you can store it in airtight bottles for upto two weeks. (to be on the safer side, refrigerate)
This can be used as a sauce with grilled kebabs, fish, salad dressing, with vegetables for a sandwich.....anything!!!!!

Egg yolks: 3 (I use the whole egg, yolks and white...works fine)
Mustard: 1.5 tsps or Garlic: 4 cloves (depends on what flavour you want)
Pepper Powder: a pinch
Vinegar: 3 tbsp
Salad Oil: 12 ounce or 340 grams (I use sunflower oil)
Sugar: 1 tsp
Salt: as required

Cream together egg, salt pepper, mustard and sugar in your mixie.
 In case you are using garlic,run the mixie for a minute with just garlic alone and then add the egg, salt, pepper and sugar.
Add vinegar and continue beating the mixture while oil is added in tea spoonfuls at a time.
As the mayonnaise begins to thicken (yes, you need patience...it will take some time) the oil maybe added in table spoonful until all the oil is used up.

What can go wrong? Well if it curdles,  (which very very very rarely happens......of the 1000 times ive made, once it happened to me when i used garlic......only once )..... but dont panic....take it out of the mixie....clean the bowl, and again beat one egg and then add the curdled mix in spoonfuls, and you will get a perfect sauce.

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