If you like salads with mayonnaise, but you know that there are a lot of preservatives and additives in the industrial, try to do your own – and after the first time you will stop even looking towards store packs. It is prepared quickly, but it always turns out to be thick, not relaxing, keeps the form even in salads. And so gentle, airy and rich that you barely have time to put it into a jar – relatives already lick the spoons right by the table, burst it even with bread – it is so good. Not a single extra additive, only natural products.
What will be needed
- 500 g of vegetable oil
- 2 eggs
- 1.5 tsp. salt
- 1.5 tsp. Sahara
- 2 tsp. soy sauce
- 2 tsp. mustard
- 2 tsp. lemon juice
How to cook
- Get eggs in advance – they should be at room temperature.
- In a tall glass or jar, drive eggs, add salt, sugar, soy sauce, mustard and lemon juice.
- Pour in the oil.
- Lower the submersible blender to the bottom and begin to whip without lifting it – the mass will immediately begin to thicken.
- As soon as the base grabs, carefully move the blender up and down until the mayonnaise becomes homogeneous and thick.
The taste is easy to adjust for yourself: you want more piquant – add even more mustard, softer – reduce salt or drip a little more than lemon juice. Bon appetit!
Important: this information is not a replacement for a doctor’s consultation. The body's reaction to changes in nutrition can depend on individual physiological characteristics, genetic predisposition and health status. Before starting changes in the diet, it is recommended to consult a dietitian or attending physician to ensure the safety and effectiveness of the selected measures.
