Material:
– 1 large chicken egg
– 1-2 tablespoons lemon juice or white vinegar
– 1 cup (or more if needed) vegetable oil
-, 1 teaspoon salt
Making:
Place eggs, salt, and lemon juice (or vinegar) in a blender.
Turn the blender on to medium to high speed and slowly pour the oil into the blending mixture.
Continue to pour in all the oil until all ingredients are combined.
Sauce is satisfactory when the mixture is thick enough and stiff.
Note:
If the sauce is too thin, add more oil.
If the sauce is too thick, add more lemon juice or white vinegar until the desired consistency is reached.
How to make sauce if you don’t have a blender
If you don’t have a blender and want to make the sauce by hand, you can use a bowl or mortar and a small pestle. The process is the same as when using a blender, but replace 1 large egg with 2 egg yolks and beat as quickly as possible. This helps to separate the oil into the smallest possible molecules. The smaller the oil molecule, the longer the emulsification process will be maintained and the longer the sauce will spoil.
How to store mayonnaise?
To make the sauce last longer, use the freshest eggs possible, store the sauce in an airtight container or jar, and refrigerate for about 1 week. The acid in the vinegar or lemon juice helps prevent bacteria at first, but after a few days it’s unlikely. If stored well, this homemade sauce can be used for 3 weeks
at Blogtuan.info – Source: Eva.vn – Read the original article here