Mayonnaise in a blender with mustard

The best recipe for homemade mayonnaise. Delicious and inexpensive! Many people remember the taste of mayonnaise "Provencal", sold in grocery stores in the eighties, which recently became the past of the twentieth century. Despite the fact that today there is a huge selection of mayonnaise in stores, it is quite difficult to find the same taste familiar from childhood. Therefore, I had to recall a culinary recipe I heard somewhere in my deep childhood for mayonnaise "Homemade Provencal", which even in those distant years some housewives prepared with their own hands, considering it tastier and healthier than store-bought.

Arkady and Svetlana

Recipe author

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Composition / ingredients

Servings:

Eggs

Mustard (or 1 gr. mustard powder)

0.5

Sunflower oil (refined)

100

Salt

Sugar

Lemon juice

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 7 % 5 g

Fats 91 % 64 g

Carbohydrates 1 % 1 g

597 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 10 min

Step 1:
Ingredients
Step 2:
Thoroughly mix egg, mustard, sunflower oil, salt, sugar, lemon juice
Step 3:
Put in a blender bowl and whisk for a couple of minutes at medium speed with a whorl with breaks every minute. A whorl is such a round nozzle with holes for whipping cocktails.
Step 4:
Ready-made mayonnaise is white and slightly covered with white foam.
Step 5:
Shifting mayonnaise "Provencal nostalgic" in a small container and put in the refrigerator for a couple of hours for thickening. After this time, they can be filled with any food, for example, the crown dish of any festive table - salad "Olivier", which is called "Russian" all over the world".
Step 6:
Bon appetit!

I told you how to cook maynez "Provencal homemade" according to all the rules, but if there is no blender, then a mixer or even a whisk for whipping pastry cream will also work. With a whisk, you will have to whisk for ten minutes, as they did a quarter of a century ago, then the mayonnaise will turn out nostalgic not only in taste, but also in the method of preparation.