Many people prefer to use homemade mayonnaise rather than store-bought mayonnaise.
This sauce has several advantages: natural ingredients, no preservatives, and a brighter taste.
However, not all amateur cooks manage to achieve the ideal consistency of homemade mayonnaise. Sometimes the sauce turns out too liquid.
It would seem impossible to make such a mass thicker. In fact, it is quite possible to save poorly prepared mayonnaise. There are at least three ways.
Put in the refrigerator
The container containing the egg-mustard-lemon-oil mixture should be placed on a shelf in the refrigerator for at least 15 minutes.
In many cases, this simple action is enough for the sauce to acquire the desired consistency. After all, at low temperatures, such a mass thickens.
Add lemon juice
If the “cold” processing did not help to make homemade mayonnaise thicker, then it is worth using a little more juice squeezed from the citrus fruit.
Add a little more of this sour drink to the mixture. Perhaps, due to the sufficient amount of this component, the sauce will become less liquid.
But there is a problem: if you add too much lemon juice, the taste of the mayonnaise will be spoiled.
Add starch
If the two methods described above do not give any result, then you need to act as mayonnaise manufacturers do. This involves adding starch to the product.
Earlier we told you how to make homemade condensed milk from three available ingredients.
