Mayonnaise for summer salads: The light recipe to make at home

Sand wants to make your summer salads truly healthy, you need to start replacing processed sauces with homemade options. This light mayonnaise is a suggestion from Wap Recipes and promises to “turn this accompaniment into a gourmet experience”.

In addition, this home option reveals an authentic, fresh and free taste of industrial preservatives.

According to these experts, “the great challenge of many cooks is to achieve the ideal texture”, but now you will learn all the tricks.

If you want to get a mayonnaise of flavors, all you need to do is add, for example, a garlic tooth or herbs to your choice.

Take note of what you will need more to make this light and homemade mayonnaise:

Ingredients:

2 whole eggs (at room temperature);
1 tablespoon mustard (stabilization aid);
1/2 lemon juice or 1 tablespoon white vinegar;
Salt and pepper to taste;
Soya, maize or sunflower oil to the point (about 250ml to 300ml);

Method of preparation

1. Start by putting the whole eggs, mustard, lemon juice and dried seasonings directly into the glass where you will hit the ingredients or a blender. Cover the equipment, but remove the central cap (the dispenser) to allow the oil to enter during the beat process.

2. Connect the blender at an average speed to homogenize the initial base for about 30 seconds. Start adding the oil to a very fine and constant thread.

3. Observe the change in consistency as the emulsion between fat and egg protein. Keep the oil thread continuous until the blender has a certain resistance and the sauce gains body and firmness.

4. Add garlic or fresh herbs only when the mayonnaise is already full-bodied, beating for a few more seconds to wrap well all the flavors.

5. Use a silicone spatula to scrape the sides of the glass, ensuring that the entire contents are perfectly involved. Transfer the mayonnaise to a clean glass pot and take it to the fridge immediately to get even firmer before serving.

Note that egg temperature is one of the keys to the success of this recipe. They should be at room temperature, since colder eggs “may hinder the union of fat molecules, increasing the possibility of mayonnaise becoming liquid”.

With regard to the oil trick, the secret of these experts for home mayonnaise is not the exact amount of oil, but “the speed with which this is added”. The thinner the thread, the more stable and firm the final result.