Homemade mayonnaise with milk and eggs

Very fast, very simple and easy, from ordinary products! You will make homemade mayonnaise with milk and eggs in 10 minutes. Moreover, instead of chicken, you can cook it on quail. This mayonnaise can be filled with any salads, sandwiches, snack rolls. And it can also be supplemented with herbs, vegetables, spices!

katushafin

Recipe author

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Composition / ingredients

Servings:

Milk

Eggs

Vegetable oil

100

Lemon juice

Sugar

0.5

Mustard

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 7 % 4 g

Fats 87 % 47 g

Carbohydrates 6 % 3 g

438 kcal

GI: 67 / 0 / 33

Step-by-step cooking

Cooking time: 15 min

Step 1:
How to make mayonnaise with milk and eggs? Prepare and measure all the products. They must be at room temperature, so it's better to take them out of the refrigerator in advance. If there is no time for this, then put the egg in warm water for a while, and warm up the milk. Wash the egg and dry it with a paper napkin.
Step 2:
Pour milk and vegetable oil into the blender bowl. Keep in mind that your dishes must also be at room temperature in order for everything to work out.
Step 3:
Beat the mixture for a while with a blender until the liquids are well mixed.
Step 4:
In another bowl, beat the raw chicken egg, add sugar, lemon juice and mustard.
Step 5:
Mix the egg well with the other ingredients until smooth.
Step 6:
Start whipping the egg mass with a blender at high speeds, gradually pouring the milk-butter mixture into it. I whisk with an immersion blender.
Step 7:
Whisk until the mass thickens - it will take some time. As a result, you should get a thick, smooth homemade mayonnaise.

It is better to take milk for making mayonnaise with the maximum percentage of fat content, if it is homemade, then boil it first. I would recommend refined oil, unrefined has too sharp taste. Ideally, of course, olive oil should be taken, but ordinary sunflower oil will also go. If you want to replace chicken eggs with quail eggs, then take four quail eggs per chicken egg. The sharpness of the mustard will depend on the sharpness of the mayonnaise, so focus on your taste. You can also add salt to taste. And lemon juice should be replaced with vinegar, it just needs to be taken a little less. It is better to cook homemade mayonnaise right before serving, since it is not stored for a long time, but if suddenly a little sauce remains, it will survive until a day or two in the refrigerator, but no more. During storage, mayonnaise may be stratified, but it is easy to fix it by mixing it with a whisk. If suddenly the sauce has not thickened, then the following can save the situation. First, try putting the mayonnaise in the freezer for 10 minutes, and then whisk it again. Didn't help? Then add another egg, or preferably one or two yolks. Should help. If nothing helps, then you will have to thicken the sauce with flour or starch.

How do I know if an egg is fresh? Break it into a separate container. First of all, there should be no unpleasant smell. The protein of fresh eggs will be transparent and clean. The yolk should not spread and will be shiny, convex, homogeneous.