Today it is difficult to imagine cooking without mayonnaise. It serves as a salad dressing, a base for various sauces, an addition to soups, sandwiches and main courses..
Therefore, the expert of the online publication ‘BelNovosti’, chef Yulia Arkhipova suggests making mayonnaise yourself – it is quick and cheap, and, in addition, the finished product does not contain dyes and preservatives..
For this you will need:
Pour vegetable oil into the blender bowl and add salt and sugar, as well as vinegar.
After that, add the mustard to the other ingredients and carefully break the egg, trying to keep the yolk intact.
Whip all the ingredients using a blender, starting at low speeds – until you see that the mass begins to thicken and turn white.
Whip for about 30 seconds, after which the finished mayonnaise can be transferred to a glass jar and stored in the refrigerator – here it can stay for up to a week.
