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According to Vilma Juodkazienė, a food expert at retail chain Iki, quoted in the press release, mayonnaise consists of just a few ingredients, so no fancy product or time will be needed to prepare it. And since you can collect the ingredients yourself when making mayonnaise at home, it can also become a healthier alternative. You can also adjust its flavor by adding some accessories.
Homemade mayonnaise should be stored in the refrigerator and intended to be consumed within 24 hours.
“Mayonnaise is probably one of the most popular sauces in the world, consisting of quality oil, vinegar or lemon juice, eggs and spices, and can easily be made at home by anyone. For homemade mayonnaise, it is important to use eggs as freshest possible, because the yolk is added raw to this sauce. Homemade mayonnaise should be stored in the refrigerator and intended to be consumed within 24 hours. Well, if you are looking for a lighter option than traditional mayonnaise, you can make it with more than just eggs, but also avocados. This option is also perfect for those who promote a vegan diet, “says V. Juodkazienė.
How to produce
1. Peel the avocados, cut them into pieces and place them in an electric food grinder. There, add olive oil, lemon juice and put a clove of garlic. Grind everything well, season the dough with a pinch of salt and pepper. Mix the resulting sauce well.
The avocado mayonnaise has a texture very similar to the traditional one, and when it is prepared with oil and lemon juice it does not blacken.
Ingredients
Avokadai: 2.00 You. (little mature)
Lemons: 0.50 You. (squeezed juice)
Salt: 1.00 pinch (or to taste)
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Chickpeas, sunflowers, or walnuts can also be used to find more mayonnaise substitutes. In addition, when combining accessories, you can choose not only the flavor but also the color. A clove of garlic, your favorite herb, or lemon juice will give it a brighter flavor and hot peppers will give it a more intense color.
How to produce
Soak the sunflower in cold water and let it rest overnight. Put the sunflower seeds and other ingredients in a shaker, pour water to soak. After beating, adjust the consistency of the sauce by constantly adding water to the desired thickness.
Stir this mayonnaise just before serving it to the table and season with your favorite dishes.
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How to produce
Grind the flaxseed and pour in hot water. Put all the ingredients except the oil and salt in a jug and grind until you get a thick and homogeneous mass. Then add a little oil and stir, and at the end add a little salt. You can season this mayonnaise with dill.
Ingredients
Proceedings: 1.00 choice. s. (or lemon juice)
Water: 0.50 Cup (virinto)
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How to produce
Dip the walnuts in cold water and keep for about an hour. Then pour the water, place the walnuts and all the other ingredients in an electric grinder and grind to a creamy mayonnaise consistency. This is a very quick and tasty vegan mayonnaise.
Ingredients
Lemons: 1.00 You. (peeled and cut, without seeds)
Proceedings: 2.00 choice. s. (Apple)
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Favorite around the world
The rich flavor and pleasant texture of mayonnaise is the reason for the widespread use of this seasoning. Used for spreading sandwiches or making hamburgers, seasoning mixes, and salads or other sandwiches. We cannot imagine many dishes without mayonnaise, but during Easter it becomes almost irreplaceable. Mayonnaise is combined with hard-boiled eggs, meat dishes, it is added to mixtures.
Photo by Vida Press / Potatoes with homemade mayonnaise
Mayonnaise is widespread not only in Europe or America, but also in Eastern countries. In Japan, for example, mayonnaise is made with rice vinegar. However, probably most of the mayonnaise is consumed in Russia. In this country, an average of 2.5 kg of mayonnaise per person per year. Other Eastern European countries are not far behind: Lithuania, Ukraine, Belarus, Poland. Mayonnaise is also very popular in Belgium, Estonia, Latvia, the Netherlands, and even Chile.
How to cook at home?
V. Juodkazienė says it will only take 10 minutes to make mayonnaise at home. Because mayonnaise is an emulsion of oil and egg yolk, flavored with a little vinegar or lemon. When making mayonnaise, some people still like to spice it up with mustard or their favorite fresh herbs. According to V. Juodkazienė, for homemade mayonnaise it would be better to choose olive oil, which is rich in monounsaturated fatty acids. However, it has a peculiar flavor that some may not like, so this sauce is usually made from an oil with a neutral flavor: such as canola or sunflower.
The food expert also offers a recipe for homemade mayonnaise that will come in handy not only during the upcoming Easter, but also in the future.
Classic homemade mayonnaise
Ingredients:
- 1 egg yolk;
- 1 tablespoon. mustard spoon;
- 150 ml of sunflower oil;
- a pinch of salt;
- 1/2 teaspoon spoon pepper;
- 1 tablespoon. spoon act.
Doing:
First, pour the egg yolk into a small bowl. Add a tablespoon of oil and mustard to the same bowl. Using a hand mixer, mix the contents of the bowl in a circular motion gradually adding oil to the bowl. As soon as the mixture thickens and has a mayonnaise texture, season everything with salt and pepper. When the mayonnaise is done, add the vinegar to the batter.
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