- sunflower oil - 1 liter
- egg yolk - 3 pieces
- sugar - 1 st. a spoon
- salt - 1 pinch
- mustard - 2 Art. spoons
- vinegar - 2 st. spoons (3 percent)
Properties and origin: It is believed that the name of this sauce is from the French word "moyeu", which in translation means "yolk". According to another version, mayonnaise was named after the city of Mahon. To date, additional ingredients are added to mayonnaise to give the original taste: tomato paste, grated cheese, spices, horseradish, onions, garlic, gherkins, greens, olives and capers. Application: Mayonnaise is very often mentioned as a filling in salad recipes. This sauce is also served with meat dishes, fried fish and shellfish. In mayonnaise with spices marinate meat before baking. The recipe for cooking: To make mayonnaise at home, you need to beat egg yolks, vinegar, mustard, a pinch of salt and sugar in a blender. Then, whilst continuing to beat, gradually add the olive oil. Beat the mass until a thick and uniform emulsion is formed. Tips Chef: Mayonnaise, cooked at home, can be stored for only a few days.
Servings: 10