When we are not entertaining ourselves looking for festivals, selecting the best romantic movies to watch as a couple or choosing which are for us the most handsome boys in the world (the list is cinnamon sticks), we like to get into the kitchen, especially on weekends when is when we have more time.
On this occasion we pay tribute to one of our favorite sauces in the world: mayonnaise. This sauce that emulsifies egg, vinegar and oil is almost a thing of magic and making it at home is very easy, more than getting dressed, going to the supermarket and getting a pot already made. we tell you how to make homemade mayonnaise and five more variants to give it a different touch to this sauce.
The key to getting a good mayonnaise is not only the ingredients we use, it is also the technique to emulsify them. Starting by cracking an egg into a bowl, always avoiding shell remains. Once cracked, we pass to the blender together with the salt, vinegar or lemon juice and half of the oil.
The moment of truth arrives with the way to beat it. We place the hand blender inside, touching the base of the glass and at low power we begin to beat without moving the mixer nothing at all. When the mixture emulsifies and becomes a whitish cream, move slightly up and down and add the rest of the oil by thread (little by little). We continue beating until it is mixed and voilá, mayonnaise made in less than 10 minutes.
Taurus BAPI 750 Plus INOX Hand Mixer, W, Plastic
The best mayonnaise recipes to give a different flavor
spicy mayonnaise
To get a spicy touch we just need to add to the basic recipe that we have told you a teaspoon of Tabasco (cayenne or even sriracha), and two teaspoons of honey. It goes especially well with crispy chicken, an ideal recipe for an original appetizer.
wasabi mayonnaise
To make a wasabi mayonnaise, especially good with fish and seafood for its Asian twist, we’re going to do the mayonnaise with a couple of changes. Instead of vinegar or lemon, add a little wasabi and beat as in the basic recipe. Try it with salmon, which you can make in a steamer case in the microwave, and be amazed at how it enhances its flavor.
Lékué – Steam case, 1-2 people (650 ml), red
lime mayonnaise
This time it will be the lime that replaces lemon juice or vinegar of the most basic recipe. It will give it more aroma, which we can increase even more if we add a little grated skin at the end, and it will give a different touch to dishes with a mild flavor like these monkfish fingers.
egg white mayonnaise
You make a dessert, a carbonara at home or a homemade pasta dish and you find some egg whites in the fridge that you don’t know how to put out. Until now. This egg white mayonnaise is a different spread and it is made using very cold egg white instead of the whole egg. We are going to give it a different touch with a little Dijon mustard so that it can be the queen of a snack table. She prepares a good artisan bread that you will not get tired of spreading on it.
Veganesa, the mayonnaise suitable for vegans
In the event that we want to adapt mayonnaise to a vegan diet, what we will do is substitute the egg for natural nuts and water. Thus, we mix all the ingredients in the blender glass: 60 g of macadamia nuts, 60 g of cashews, 3 pitted dates, 120 ml of water, 3 tablespoons of olive oil, 1/2 tablespoon of apple cider vinegar , 1 tablespoon of lemon juice, 1 clove of garlic and a pinch of salt. We beat well and ready, without more mystery.
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Photos | straight to the palate