Cooking recipe:
Source: https://www.vkusnyblog.com/recipe/domashnij-majonez-na-celom-yajce/Notes on ingredients:
Egg. The calculation for a fresh medium–sized egg is C-1. By weight, it is about 50-55 g. The egg is raw. If you are afraid of salmonella, watch the post about how to pasteurize eggs.
Alternatively, you can replace 1 chicken egg with 5 quail eggs – there are much fewer risks with them.
Oil. Here you can use any refined vegetable oil. In our latitudes, the simplest option is sunflower oil, but corn, rapeseed, grape seed oil, and extra virgin olive oil are also well suited.
If you want to give the mayonnaise a specific flavor, you can replace some of the refined oil with unrefined oil to your liking.
Mustard. It acts as an emulsifier, plus it gives a characteristic taste. You can use any kind of smooth ready–made mustard - ordinary table mustard, Dijon mustard, American mustard, etc.
Acid. Here you have a choice. According to the recipe, lemon juice is used – it makes the taste easier and fresher. But you can replace it with a similar amount of vinegar – apple cider vinegar or white wine vinegar.
We proceed to cooking.
Put mustard, salt, sugar, egg in a tall blender glass, pour in lemon juice and vegetable oil.
We put an immersion blender in a glass so that the foot covers the egg.
We start whipping at high speed, gradually lifting the leg of the blender up. The sauce will immediately turn white and thick.
If necessary, add additional salt to taste.
Ready-made mayonnaise is stored in the refrigerator for 2-3 days.
Enjoy your meal
This recipe for homemade mayonnaise on a whole egg has been tested and prepared by chef Tatiana Nazaruk, author of a Delicious Blog.
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