Classic homemade mayonnaise

Description

Homemade classic mayonnaise is fundamentally different from its store-bought counterpart, which often sins with an excess of vinegar in the composition, not to mention artificial colors, flavors and preservatives. If you prepare the sauce yourself, then the whole situation is under control! Note that the taste of homemade mayonnaise depends mainly on the oil. Extra virgin olive oil gives a very good result. However, remember that if it has a pronounced bitterness, then mayonnaise will endow it with it. If you approve of this, great. If homemade mayonnaise with bitter notes is unlikely to please you, choose olive oil with a more delicate taste.

Cooking

Step 1

Prepare all ingredients for homemade mayonnaise. First of all, take out the food in the refrigerator and leave it for 30 minutes. All mayonnaise ingredients should be at the same temperature.

Step 2

Carefully separate the whites from the yolks and refrigerate. They can be used later to make cakes or desserts. Beat the yolks with a whisk (2 minutes).

Step 3

Add salt, sugar, vinegar and mustard to the yolks. Beat with a whisk until a mass of a homogeneous consistency is obtained. Then, without stopping the process, pour in gradually, literally half a teaspoon of oil.

Step 4

Continue beating the mayonnaise until it thickens. The finished sauce should have a smooth, smooth texture. Taste it and, if necessary, salt and pepper to taste.

Step 5

Bring drinking water to a boil. While whisking vigorously, pour in the mayonnaise in a thin stream. This technique will give the sauce a denser texture. Put the finished mayonnaise in the refrigerator until serving.