Mayonnaise is one of the most popular sauces in French cuisine. They are seasoned with salads, served with soups, decorated and diversified fish and meat dishes. Vegetables, meat, fish are baked with mayonnaise, added to all kinds of marinades and pastries.
Homemade milk mayonnaise has many advantages over a purchased product or homemade sauce, which includes eggs. They are rarely added to milk-based dressing and only yolks. Milk mayonnaise is often prepared with quail eggs, which is important for diet food.
Making mayonnaise in the home kitchen is not difficult at all - follow the recommended proportions of butter, milk and eggs, if used. You can experiment with other components, each time creating new options for such a refueling.
General principles for the preparation of mayonnaise in milk
• Use high quality fresh food. Only if this condition is met, then delicious mayonnaises are obtained. Another important rule is that all products should be at the same temperature, so put them out of the refrigerator in advance to warm them up.
• Vegetable oil. Mayonnaise best comes from olive oil prepared using cold-pressed technology. In home cooking, refined sunflower oil is usually used. This almost does not affect the quality of mayonnaise and practically does not change its taste.
• Milk. Fatty homemade milk will be most suitable, but, for lack of one, pasteurized with the highest percentage of fat content is also suitable. It is recommended to boil the homemade one first, and put the package with purchased milk from the refrigerator on the heating table.
• Eggs. Quail or chicken, the main thing is that they are fresh. As for chicken eggs - it is advisable to take homemade ones with brightly colored yolk, then the dressing will have a pleasant yellowish color. Before use, be sure to wash the shell with warm soda solution, this will disinfect it.
• Mustard. She adds spice to mayonnaise. It is used as ready-made mustard, and in the form of a dry powder.
• To give mayonnaise a characteristic acidity, ideally add lemon juice or prosaic vinegar. For taste, they put not only salt, but also sugar.
• Before preparing mayonnaise, it is recommended to whisk utensils for whipping, like products, to room temperature. The capacity should not be wide; calculate the size so that the whisk lowered into it completely captures the entire mass. You can beat both with a mixer and a blender using maximum speeds, manual whipping for the preparation of most mayonnaise is not suitable.
• Very often a base is prepared for mayonnaise - starch or flour is brewed with milk. In this case, it is also worth observing the temperature regime. The brewed mass must be well cooled so that its temperature coincides with other components.
• Homemade mayonnaise made with milk is used not only exclusively as a dressing. They make wonderful marinades for fish and meat. You can add it to any dough, if required by the recipe. It can be the perfect base for any sauce. In taste characteristics, home-made mayonnaise in milk is in no way inferior to a similar purchased product. Its quality and useful properties are much higher, since there are no preservatives for this dressing. With proper storage, in the refrigerator, such mayonnaise can withstand up to ten days.
Egg-free mayonnaise with milk
Ingredients:
• half medium-sized lemon;
• milk - half a glass;
• evaporated salt, fine - 1/2 tsp;
• sunflower, non-aromatic oil - 200 ml;
• a spoonful of ready, not powder, mustard.
Cooking method:
1. Preheat milk to room temperature.
2. Dip the lemon in boiling water, after standing for a minute, take it out, and cut it, squeeze the juice. Filter using a sieve or cheesecloth to separate the flesh.
3. In a glass of blender we combine milk with butter. Add mustard, pour over lemon juice and salt.
4. Place the whisk of the blender in a glass and beat.
Mayonnaise on milk with yolks - "Provence"
Ingredients:
• three yolks;
• 0.25 cups of food vinegar;
• vegetable, well-refined oil - 350 ml;
• 10 gr. sugar, preferably fine;
• six teaspoons of mustard powder (25 gr.);
• salt and baking soda.
Cooking method:
1. Drain the yolks into a small bowl. Add milk, dry mustard and a small pinch of soda to them. Pour sugar and salt, mix well.
2. Place the container on the stove, slowly warm the mixture over the very minimum heat to 80 degrees. Remove from heat, let stand for a quarter of an hour.
3. Beating the cooled mass with a blender, a trickle, slowly, pour vegetable oil into it. When the mayonnaise is emulsified, add vinegar to it, beat it again with a mixer.
Dietary mayonnaise on milk with quail eggs - "Quail"
Ingredients:
• quail eggs - six pcs .;
• 75 ml of milk;
• juice 1/4 medium ripe lemon;
• 150 milliliters of sunflower, highly refined oil;
• an incomplete spoon of ready mustard;
• Refined sugar - 1/2 tsp.
Cooking method:
1. Pour milk and butter into a blender bowl. Whisking, bring the mixture to uniformity.
2. Pour the eggs into a small bowl. We spread mustard to them, pour sugar and half a spoonful of salt. Pouring lemon juice, whisk for no more than a minute.
3. We turn to the milk mixture. Continuously whisking, we introduce egg mass into it with a thin stream.
4. Ready mayonnaise is put in a hermetically sealed container and placed in a refrigerator for storage.
Powdered milk mayonnaise with apple cider vinegar
Ingredients:
• half a glass of cool water;
• four full spoons (with a hill) of milk powder;
• a spoonful of sugar;
• ready mustard, mild - 2 tsp;
• one and a half glasses of refined oil;
• 6% apple cider vinegar - two tablespoons;
• 0.25 tablespoons of turmeric.
Cooking method:
1. In a glass of blender, mix the milk powder with sugar and turmeric. Dilute the mixture with cool water. Add mustard, a little salt - whisking, bring the mixture to homogeneity.
2. Pouring about a quarter of the prepared oil, beat with a blender. Repeat the addition of oil and whipping.
3. Controlling the density of mayonnaise, similarly introduce the remaining oil. Please note that with cooling, the mayonnaise will become thicker.
4. At the end, pour vinegar into mayonnaise and beat it well again.
Mayonnaise on milk with starch - "Amateur"
Ingredients:
• half a glass of homemade milk and vegetable oil;
• a spoonful of starch;
• juice from a quarter of a lemon;
• home-made acute mustard - 1/2 tsp;
• 0.5 tablespoons of sugar.
Cooking method:
1. Pour half of the cooked milk into a bowl, breed starch in it. Stir well without leaving lumps.
2. Pour the remaining milk into a small saucepan, put on a strong fire and bring the milk to a boil.
3. Quickly stirring the hot milk, gradually pour the starch mixture into it. Stirring, warm the base with minimal heat until it begins to thicken. Already finished, the mass should be like jelly.
4. We leave the pan, cover the brewed base with a film, set aside for a while.
5. After cooling the starchy mass to 25-28 degrees, salt a little, put mustard, lemon juice and sugar - beat.
6. Having obtained a homogeneous mixture without interrupting whipping, gradually pour in all the oil.
Milk mayonnaise with flour - "Special"
Ingredients:
• three 200 gram glasses of milk;
• 130 gr. wheat flour;
• eight tablespoons of vegetable (olive) oil;
• three tablespoons of lemon juice;
• 50 gr. Sahara;
• two tablespoons of salt;
• mustard - 3 tbsp. l
Cooking method:
1. Pour the sifted flour into a small unenameled saucepan. Add about half the cooked milk and mix thoroughly, leaving no lumps. Pour in the remaining milk, stir the flour mixture well and put on a small fire. Bringing to a boil, lower the heat and boil, stirring, the mayonnaise base until thickened. Cool.
2. Pour oil into a deep, narrow bowl. We spread mustard in it, add salt with sugar, pour lemon juice - beat with a mixer for two minutes.
3. Without ceasing to whisk, gradually introduce a cooled base. Add at a time no more than a quarter of the mass.
Mayonnaise on milk with walnuts - "Dietary"
Ingredients:
• refined oil - 125 ml;
• 250 gram glass of walnuts;
• half a spoonful of salt;
• 0.5 tablespoons of finished mustard;
• half a glass of low-fat milk;
• freshly squeezed lemon juice - 3 tbsp. l .;
• large clove of garlic;
• sugar - 16 gr. (2 tsp).
Cooking method:
1. Slightly dry in a dry frying pan walnut kernels. We cool, and then interrupt the blender into small crumbs - the smaller the better. You can grind in a coffee grinder.
2. Pour nutty crumbs into a glass of blender and mix it with granulated sugar. Add mustard, add a little salt. Add three tablespoons of milk and whisking the mixture with a blender, gradually introduce vegetable oil into it.
3. Having obtained a homogeneous mass, add, squeezing through the press, one and a half cloves of garlic, evenly pour with lemon juice. Repeat whipping, gradually adding the remaining milk.
Tricks for making mayonnaise in milk - useful tips
• The density of mayonnaise is proportional to the amount of oil used. Try to add it gradually, then adjusting the consistency of the dressing will be easier.
• If the mayonnaise is too rare, add a little more oil. Excessively thick dressing can always be diluted with milk.
• If for some reason the mass does not beat or delaminate, add a little more salt and mustard to it. In a separate bowl, start whisking two yolks. Having achieved uniformity, whisking gradually introduce a "failed" mayonnaise.
