Private recipe - homemade French mayonnaise(si fang pei fang zi zhi fa shi dan huang jiang cheng gong jue qiao )

Private recipe - homemade French mayonnaise

Introduction:

Mayonnaise, also known as mayonnaise, is a basic sauce for salads and sandwiches. The mayonnaise bought in the supermarket has more preservatives, and the brand and taste are not exactly the same. Since the first time at Annie's home, I tasted her homemade mayonnaise egg salad, I really feel that the mayonnaise bought in the supermarket, the taste is floating The ingredients of mayonnaise vary a lot. This time, I'd like to introduce a super simple French family practice, Annie's private mayonnaise. "

Production steps:

Step 1: Ingredients: French mustard (yellow, can't be replaced by green Japanese mustard)

Step 2: in a clean, oil-free bowl, add 1 egg yolk, add the same amount of French mustard at the same temperature as the egg yolk, and stir well with an egg beater.

Step 3: add about 10ml olive oil while stirring (add a little bit, keep stirring, to prevent separation of oil and egg yolk)

Step 4: continue to add oil little by little, and stir vigorously in one direction at the same time

Step 5: when adding about half of the olive oil, add 2 tsp salt and 1.5 TSP pepper (add or subtract according to your taste)

Step 6: continue to add olive oil while stirring in the same direction (at this time, the egg liquid will become more and more viscous and the stirring will be more and more difficult.)

Step 7: stir until the mayonnaise is half set.

Materials required:

Egg yolk: 1

French mustard: 15-20g

Olive oil: 150ml

Salt: 2 teaspoons

White pepper: 1.5 TSP

Note: [success tips] 1. The weight of egg yolk and French mustard is 1:1, which must be at the same temperature (take it out of the refrigerator at the same time, or at the same temperature). 2. It's best to make it from egg yolk only. It's OK to use whole egg, but it's easy to separate liquid and substance. 3. At the beginning of adding oil, be sure to add a little bit, while adding while stirring, to prevent separation of oil and egg yolk. 4. Mix in the same direction. 5. Use olive oil instead of ordinary vegetable oil to make mayonnaise, the taste is different! If you can't use all the olive oil, you can use ordinary vegetable oil: olive oil = 1:1, add ordinary vegetable oil at the beginning of mixing, and change it into olive oil when stirring to half. 6. French mustard (as shown in the picture, yellow) can not be replaced by Japanese mustard (green). The taste will change completely General supermarket has sell, can't find words, omnipotent TB online have^_ ^This can be regarded as "basic mayonnaise". On this basis, you can add appropriate amount of white vinegar, mustard sauce, pepper, vanilla and so on according to your own taste Make a unique "flavor mayonnaise"

Production difficulty: simple

Technology: seasoning

Production time: 10 minutes

Taste: other

Chinese PinYin : Si Fang Pei Fang Zi Zhi Fa Shi Dan Huang Jiang Cheng Gong Jue Qiao