Only after I made homemade mayonnaise for the first time did I realize how far from ideal the store product is. Here, really - taste, consistency, smell - eggs, butter and blender did an excellent job, forcing me to abandon the purchased mayonnaise forever.
And, although I got it right away, quite often the ingredients simply do not want to turn into a thick snow-white mass, thereby making the housewives pretty nervous. Now I want to share the recipe with you, which I used myself - if you adhere to all the recommendations, then the result will definitely pleasantly surprise you.
So, to make homemade mayonnaise, we need:
Eggs - 2 pcs.,
Empty glass jar - 0.8 l.,
Sunflower oil - 0.7 l,
Salt - 1 tsp l.,
Sugar - 2 tsp l.,
Mustard, vinegar, citric acid - to taste.
The jar must be taken with a wide neck so that the hand blender can easily pass into it. We take sunflower oil and pour it into a jar.
We also carefully drive in the eggs there so that the yolks remain intact. We add salt and sugar, and then we send it all to the refrigerator shelf, for about an hour. What for? It's simple - mayonnaise will turn out only when all its components are at the same temperature, in our case they will be well cooled.
After the time has elapsed, we take out the jar and immerse the blender in it, place it in such a way that the yolks are under the bell.
Then everything is simple - turn on the blender and beat the yolks for about a minute at the bottom without raising the bell to the surface. As soon as you see that thick mayonnaise begins to appear through its blades, begin to gradually raise the blender up, mixing all the butter with eggs until smooth.
In fact, in a couple of minutes the mayonnaise will be ready.in. If you wish, you can add mustard, pepper and other spices to it, but even without this it turns out to be very tasty and incredibly thick - a spoon dropped into a jar will remain in the "standing" position.
So, I advise you to try your own mayonnaise - I'm sure you won't buy it in the store after that!