Homemade
Mayonnaise
The homemade mayonnaise is one easy recipe and stays for
about a week in the fridge. Nowadays, readymade mayonnaise is available in the
market, but, I prefer the homemade one as it does not have preservatives and is
tastier and you can make it to suit your tastes perfectly. I learnt to make
mayonnaise from a dear friend of mine and I am sharing her recipe. I have
modified and made some changes though. I use whole egg for my mayo; the
traditional mayo uses only the egg yolk. Mayonnaise comes in very handy as a
spread for variety of sandwiches and salads.
Ingredients
Egg – 1 no
Salad oil – 1 cup
Salt – As per taste
Sugar – 2 teaspoons
Vinegar/Lemon Juice – 1 teaspoon
Black Pepper Powder – ½ teaspoon
Mustard Powder – ½ teaspoon
Method
Beat egg with a whisk option in electric mixer. Add little
oil at a time and keep whisking till all oil is used and a good emulsified
mixture is formed. Add salt, sugar, vinegar/lemon juice, black pepper powder
and mustard powder and give a final whisk. Mayonnaise is ready to use, store it
in a clean jar and refrigerate and use as and when required.
Note – Mayonnaise
can be used in a variety of sandwiches along with boiled chicken, tomatoes and
cucumbers, cabbage and carrots and so on. Russian salad can be made by using
boiled potatoes, peas and beans, and carrots, apples, grapes dressed in
mayonnaise. You can make various coleslaw too using cabbage and lettuce etc. If salad oil is not readily available, use any refined oil.
People with egg allergies, be careful. Some people are
allergic to uncooked eggs too, so be careful if you are eating mayo prepared
with egg.
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