What is that same Soviet mayonnaise "Provencal" made of: its cost is pennies
Today it is difficult to imagine cooking without mayonnaise. It serves as a salad dressing, a base for various sauces, an addition to soups, sandwiches and main courses.
That is why the expert of the online publication BelNovosti, chef Yulia Arkhipova, suggests making mayonnaise yourself – it is quick and cheap, and, in addition, the finished product does not contain any dyes or preservatives.
To do this you will need:
- 300 ml vegetable oil (use odorless oil),
- 1 large egg (warmed to room temperature),
- 1/3 teaspoon salt,
- 1/3 teaspoon sugar,
- 1 tablespoon 9% vinegar (can be replaced with lemon juice),
- 1 teaspoon mustard.
Pour vegetable oil into the blender bowl and add salt, sugar, and vinegar.
After this, add the mustard to the other ingredients and carefully break the egg, trying to keep the yolk whole.
Using a blender, beat all the ingredients, starting at low speeds, until you see that the mass begins to thicken and turn white.
Beat for about 30 seconds, after which the finished mayonnaise can be transferred to a glass jar and stored in the refrigerator - here it can stay for up to a week.
