How to make mayonnaise at home (classic and vegan)

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Carlos Laforet Coll
@carloslaforetcoll

Why buy mayonnaise if you can make it at home? In this way you are sure of knowing perfectly the ingredients of which the sauce is composed and you have the opportunity to taste a fresh product, free of preservatives and artificial thickeners commonly found in products on the market, especially in the case of classic mayonnaise. from supermarket.



Why buy the mayonnaise if you get a chance to prepare it at home? This way you are sure of know the ingredients perfectly of which the sauce is made and you have the opportunity to taste a fresh product, free of artificial preservatives and thickeners commonly found in products on the market, especially in the case of classic supermarket mayonnaise.

for preparation of mayonnaise, which I present here in two versions, it is necessary to keep in mind some precautions. Especially in the case of the classic mayonnaise, so that it does not go crazy and it turns out easier to whip, all the ingredients should be brought to the same temperature, therefore ideally at room temperature. So, especially if this is your first experiment, remember to take the eggs or soy milk out of the fridge a little first, so that they can have the same temperature of the oil you will use.



I advise you to employ Organic products, if you have the opportunity. Always make sure of provenance of the eggs you choose. Favorite sunflower oil cold pressed. It is suitable for the preparation of both variants and its flavor goes very well with that of lsoy beans. Another trick for the success of the mayonnaise (almost essential for the classic mayonnaise not to go crazy) is to work to ensure that the the container you will use for the preparation remains as still as possibledespite the action of the hand blender. Then ask someone to help you out or place a damp sponge cloth under the container (the ideal is to use the tall glass that usually accompanies the hand blender).

Classic mayonnaise

  • 250 ml of sunflower oil
  • 2 egg yolks
  • Lemon juice
  • Fine salt

Pour the two egg yolks into the glass of the hand blender and start blending briefly, adding a pinch of salt. At this point you will have to pay attention to pour the oil very slowly, "slowly", continuing to whisk until it is well absorbed by the eggs and the mayonnaise will be well whipped. Only at the end add a tablespoon of lemon juice and mix. How to do if the mayonnaise goes crazy? You can try to save it by adding a new egg yolk and starting to blend again.

Vegan mayonnaise

  • 250 ml of sunflower oil
  • 80 ml of soya milk
  • Lemon juice
  • Fine salt

Vegan mayonnaise has nothing to envy in flavor to classic mayonnaise and may be able to amaze even the most skeptical. Represents a good alternative for those who want to prepare mayonnaise-based dishes that are lighter, due to the absence of eggs. Think, for example, of the Russian salad. To prepare, pour the soy milk into the glass of the hand blender and add immediately after thesunflower seed oiland, a spoonful of lemon juice and a pinch of salt. At this point, start blending. You will find that your mayonnaise will begin to thicken after just a few seconds. Continue to blend until the desired consistency is obtained. Et voila!



Marta Albè

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