How to make mayonnaise at home?
I learned from my mother at a very young age. mayonez to do. It's still like it was yesterday that we tried and failed, not to mention wasted eggs, aching arms from holding a mixer, and tense nerves :)
Years later, when I made it myself, I realized that the thing is to use eggs at room temperature and whisk them very well.
Preparing mayonnaise at home You may encounter 2 different problems.
- The consistency of mayonnaise thickens when it is half of the oil, and in such a case, all you have to do is add 1 tablespoon of water and continue whisking. You will see that the mayonnaise regains its runny consistency.
- Like all sauces, the mayonnaise may break, because the egg is stale or the oil is poured too much into it. In this case, all you have to do is put 1 tablespoon of water in another deep bowl and transfer your crushed mayonnaise into a clean bowl to which you have added water and whisk. If it doesn't get better in this case, the only thing to do is to start over.
You can use olive oil or flower oil when making mayonnaise. Do not use olive oil if your palate is not accustomed to bitter tastes. Mayonnaises you make with sunflower oil will be much lighter.
Those who say I don't have a mixer, how can I make it, can examine this recipe. Hand made mayonnaise
Note: When making mayonnaise, always buy fresh eggs from a seller you trust.
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How to make mayonnaise at home? Ingredients for the Recipe
- 1 egg yolks
- 1 tablespoons lemon juice
- 2 teaspoons dijon mustard
- 250 ml oil
- salt
- 6-7 teaspoons of water
How to make mayonnaise at home? How To Make The Recipe?
- Separate the yolk and white of the egg.
- Take the egg yolk into a deep glass or metal bowl.
- Start your mixer and keep running it at high speed until the yolk is completely dispersed.
- Gradually add the ghee to the egg yolk. Once the egg yolk and oil are well mixed, add oil in the same way.
- Add the mustard to the mayonnaise that starts to thicken and whisk.
- Add the lemon juice and continue adding the oil while whisking.
- Add salt close to the end of the oil and beat at high speed for 1-2 minutes.
- Your mayonnaise will get a thick consistency, add 6-7 teaspoons of water while whisking at high speed to lighten its color and consistency.
- When the taste and color reaches the consistency you want, stop whisking and take it into the container you will use.
the onion we use in normal homes
Where else can the aromatic sauce you describe be used for? Is it only used to add flavor to the milk? Thank you in advance.
awesomerrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrr ♥♥♥☺☺☺☻
The recipes are very nice, I think it is ideal for those who do not know how to cook.
My mother also uses it a lot.
I PREFER Cloves and Bay Leaf
sorry wrong description not descriptive. Let me explain it like this, if someone who doesn't make this sauce makes it, it would be completely wrong if you wanted to describe the correct state of it. I'm like this, milk is boiled and onions with cloves are thrown into it. It would be more correct to put 1 leaf of bay leaf between the onion and the clove. flour and oil are fried. The milk is boiled in a separate pot, together with the onion with cloves and bay leaves. Then, seasoning is added to the milk, and optional black pepper and nutmeg are used in it in order to prevent clumping by slowly feeding it.
Everyone has a style of preparation. I think it would be wrong for you to call my method wrong because, as you say, if you add the seasoning to hot milk, it will tend to clump together much more than my method.
What I want to tell you is that if you want to explain the trick of bechamel sauce to those who follow the culinary school section, I think you should give the right information. Respect for effort, of course, but my mother does the same as you do, don't get me wrong, what I want to tell you is different. If the milk is left to cool (I forgot to add) and it is as I wrote, then a professional béchamel sauce will be prepared :) please don't get me wrong, good luck with your work :)
First of all, thanks Burak, but I'm trying to understand that there is no difference between the recipe I wrote and you said is wrong and the one you wrote in the first comment. I just left the aromatic onion at the request of the people, that's all :)
I THINK YOU'RE RIGHT, I'M THE MASTER, I WOULD TELL IT THE SAME WAY
I add black pepper, salt and nutmeg to bechamel sauce, it is delicious, I recommend it.
I am also one of those who like to use bechamel sauce, I add 2 glasses of milk then it becomes a little more fluid. I use it especially for chicken with this fluid consistency.
My dear, how beautiful it looks, I love the sauce on the spoon..
Yours ..
It would be great if you add a 'tongue' to the aromatic onion. what does this mean? cut the onion with the help of a knife and put 1 bay leaf in it. It is as if the carnations become the eyes and the laurels become the mouth-tongue. Then you can use it by keeping it in milk and warming it slightly. thanks.
It would be wonderful if you add a 'tongue' to the humble aromatic onion. It will be very good if you cut a little with the help of a knife and add bay leaves. put it in milk and h
hello, let me convey a trick given by my teacher at the food court. When you add the milk after frying the flour and oil, take the pan off the stove and add the milk like that. Since the bottom will not burn, the flour will not collect the milk immediately. After mixing well, grate the nutmeg. If it is a dish that you will put in the oven, put 1 egg yolk in it and return it to the stove.