Sauces

Mayonnaise with citric acid


Ingredients for Making Mayonnaise with Citric Acid

  1. Egg yolk 2 pieces
  2. Mustard (liquid, without fillers) 2 teaspoons
  3. Sugar (crumbly refined) 1 tablespoon
  4. Salt 0.5-1 teaspoon
  5. Citric acid 1/2 teaspoon (half)
  6. Purified water 150 milliliters
  7. Vegetable oil (refined) 200-300 milliliters
  • Main Ingredients Eggs, Sugar, Mustard
  • Serving 1 serving
  • World CuisineFrench Cuisine

Inventory:

Vegetable oil (refined) - 200-300 milliliters Stewpan, glass, stove, refrigerator, teaspoon, tablespoon, deep bowl, mixer, half-liter glass jar, gravy boat.

Making mayonnaise with citric acid:

Step 1: prepare the ingredients.


First, put on the kitchen table all the necessary products that will be needed in the cooking process, and give them the opportunity to warm to room temperature. At the same time, we boil purified water in a small saucepan or teapot, then pour it into a glass, add citric acid to it, mix, cool and then put it in a cool place. It is not necessary that the liquid becomes icy, but it must be cold!

Step 2: prepare mayonnaise with citric acid.


Next, gently separate the proteins from the yolks. We use the former to prepare any other tasty dishes, and the latter we put in a deep bowl and place it under the mixer blades. Add to the yolks liquid mustard without fillers, sugar and salt. We turn on the kitchen appliance to an average level and gradually whisk these products to a saturated white color, as well as splendor for about 3-4 minutes.
After the right time, we begin to pour vegetable oil into the bowl. We act slowly 5-7 calls so that the fat flows into the snow-white mixture in a thin stream. Gradually increase the mixer speed to a minimum and mix everything until white dense flakes start to fly off from the blades. This process will take approximately 5-6 minutes.

When the mixture becomes thick and resembles fat sour cream, gradually, without turning off the mixer, we begin to add previously prepared chilled water with citric acid to it. It is not necessary to pour all the liquid, the amount can range from 30 to 50, and sometimes 100 milliliters, it all depends on how thick the mayonnaise you want to treat yourself.
As a result, after another 4-5 minutes intensive mixing will result in a saturated sauce of medium density with a yellowish tinge. We taste it, if necessary, add more salt, spices and whisk again at high speed 2-3 minutes. Then we transfer the finished mayonnaise into a glass, preferably sterilized jar, keep it in the refrigerator 20-30 minutes and use as directed.

Step 3: serve mayonnaise with citric acid.


After cooking, mayonnaise with citric acid is cooled and used as a dressing or addition to salads, meat, poultry, stewed, fried or boiled vegetables. They are also greased with spicy unsweetened pastries, sandwiches, pizza basics, hamburgers or hot dogs. Useful, tasty and inexpensive!
Enjoy your meal!

Recipe Tips:

- replacement of citric acid - apple cider vinegar (1-1.5 tablespoons);

- if you want the mayonnaise to be thicker, reduce the amount of water to 50-100 milliliters;

- such mayonnaise can be stored in the refrigerator for about two weeks, without exfoliation;

- very often a submersible blender is used to mix products;
sometimes garlic and dried herbs, crushed through a press, are steamed in hot water, then it is cooled, citric acid is added to the spicy liquid and only after that practically prepared mayonnaise is diluted with this mixture;

- from the above amount of ingredients, approximately 500 milliliters of the finished product is obtained.