I am a fan of old Polish recipes and those from the times of the Polish People’s Republic. Although I usually reach for recipes for cakes and meat, this time I was tempted to try homemade mayonnaise. Although its preparation required precision and patience, I do not regret anything. The thick and aromatic emulsion is not comparable to purchased products.
A traditional vegetable salad is a mandatory dish at family gatherings. Although it tastes different in every home, there are few people who won’t try it. All ingredients are important, but it’s the mayonnaise that decides whether a salad is decent or really good.
Homemade mayonnaise has the advantage of highlighting the flavor of the ingredients, but not covering it. Purchased products are sometimes artificially flavored, which is reflected in dishes stored for several days. This is when artificial additives come to the fore, overshadowing the taste of other ingredients.
Homemade mayonnaise has a creamy consistency, smoothly covers the salad ingredients and combines them into a harmonious whole. It does not dominate them, but subtly emphasizes their taste. In his case, we are also sure what he is prepared for. It does not contain preservatives, artificial colors or allergic thickening additives. This is the heart of the salad, without which the entire dish loses its soul.
The mayonnaise recipe from an old cookbook is simple, but the key is in the technique. The most important thing is the right temperature of the ingredients and adding the oil very slowly.
Ingredients:
- 250 ml rapeseed oil,
- 2 eggs (you will only use yolks),
- 1 teaspoon of mustard,
- 1 teaspoon of powdered sugar,
- ¼ teaspoon of salt,
- juice of half a lemon.
Preparation method:
Make sure all ingredients are at room temperature, eggs and oil cannot be straight from the fridge. Separate the yolks from the whites.
Put the yolks, mustard and salt in a bowl, then start beating with a mixer at low speed. While whipping, add the oil, first drop by drop, and when the mixture begins to thicken, in a thin stream..
When the mayonnaise begins to have a thick, creamy consistency, add lemon juice mixed with powdered sugar. Continue mixing until everything is smooth, shiny and stiff.
If the mayonnaise boils, add a spoonful of hot water or mustard and stir vigorously. However, such a product is not suitable for storage and should be eaten immediately.
Hint: You can use the egg whites left after making homemade mayonnaise as icing for cakes or cookies, or make an omelet out of them.
Unlike store-bought mayonnaise, the home-made version does not contain preservatives, so it requires proper treatment. The original recipe recommends storing it in the refrigerator, preferably in a glass jar with a lid, at a temperature of approximately 2 to 4 °C. The recipe from an old cookbook advises putting it in the refrigerator door. Today, however, we know that this is not a good idea, because in this place the food is exposed to temperature fluctuations. It is best to place the jar on the top shelf in the refrigerator.
Traditional homemade mayonnaise stays fresh and safe to eat for about 48-72 hours. This is much shorter than in the case of purchased products. Therefore, it is best to prepare it for holidays or family gatherings, when we are sure that it will disappear from the table in no time. For everyday use, it is better to prepare a version with half of the ingredients given in the recipe.
Source: Terazgotuje.pl
