מתכון להכנת מיונז בייתי ( אמור להיו תטעים ובריא יותר בלי זבל ) קרדיט לויקי בוקס
Mayonnaise is a smooth savoury
sauce made from
oil and the yolk of
eggs. It is an emulsion in which the oil is dispersed in tiny droplets. Egg yolk contains lecithin which prevents the oil and water from separating out.
Mustard is also a good emulsifier and is frequently added.
Vinegar, usually wine vinegar, or
lemon juice are added for flavour and because acidity is necessary for the emulsion to properly form.
Garlic is a frequent addition. The
oil used is normally a flavourless type such as
sunflower oil or
corn oil, but you can substitute some for a stronger tasting oil such as
olive oil.
Mayonnaise is notoriously difficult for the beginner, as it often curdles, but easy once you have the knack.
[edit] Ingredients[edit] Procedure- In a large bowl, beat the egg yolk with a wire whisk for about a minute.
- Then add the mustard, salt, and half the lemon juice. Whisk for another minute - the mixture should thicken very slightly.
- Then, very slowly, add half the oil with one hand whilst whisking with the other.
- Start drop by drop, incorporating each drop before adding the next, and build up to a trickle.
- Keep going until the oil is whisked in.
- Add the rest of the lemon juice, whisk to combine.
- Add the rest of the oil in the same manner as before.
- Keep going until all the oil is whisked in.
You can now stir flavourings such as crushed garlic into the finished mayonnaise, or use the mayonnaise as a base for other sauces.
[edit] Note
One can make the whisking process easier by using a kitchen towel. Wet a kitchen towel, or any small towel, until it is very wet and heavy, but not dripping. Coil the towel on top of a flat surface, such as the kitchen countertop or a table. Place the bowl onto the circle. This will provide a steady base for the bowl and allow you to whisk with one hand while adding ingredients with the other.
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