In the World Egg Day we can make a small tribute to this essential product of our diet recalling some preparations which plays an essential role. Mayonnaise or mayonnaise sauce is one of the basic kitchen in which intervenes, although it is true that we can prepare vegan versions. The fact is that caught my attention the idea of preparing homemade mayonnaise with egg whites only, and obviously had to try.
Usually I have at home clear pasteurized I use for many different recipes, and sometimes I still have some left over in the bottle. This recipe is ideal to take advantage of , especially since it works beautifully, is extremely easy and allows us to get a reasonable amount of mayonnaise which will soon to use. It is as simple as getting together ingredients preparation, insert the blender, give the button and wait half a minute.
- 1 egg (30 g), 1 tablespoon lemon juice (15 ml) mustard 1 teaspoon (5 ml), 1/4 teaspoon salt, 100 g of olive oil or sunflower oil.
How to make homemade mayonnaise with egg
Having clear cold egg in the bowl of the mixer or similar container. Add the mustard, lemon juice (strained, no pulp), and salt. Incorporate oil, better if we weigh with a digital scale.
Sunflower oil is much softer and therefore is often used for mayonnaise, but we also have the option to combine it with olive oil.
In the bottom the hand blender and begin to beat at low speed or half, leaving emulsify without moving at first. It takes only about 20-30 seconds.
Preparation time | 2 minutes
Difficulty | Very easy
The mayonnaise sauce with egg can be stored in the refrigerator in an airtight container for more than a week. It can be used in a thousand ways, both to prepare sandwiches and canapes as Russian salad or whatever else we want.
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