Composition / ingredients
Step-by-step cooking
Step 1:
How to make Mayonnaise sauce with garlic? Prepare all the necessary ingredients. Eggs for making sauce are used raw. Therefore, it is better to take the freshest and purchased from a trusted seller. Take vegetable oil absolutely odorless. The aroma, even the one that you really like in oil, can spoil the taste of mayonnaise. Adjust the amount of garlic to taste. In order not to spend a lot of effort and time getting juice, choose a lemon more carefully.
Step 2:
Peel the garlic, wash it and pass it through a press or chop it very finely with a knife. Even if you are confident in the capabilities of your blender, it is better to do this in advance and not send large chunks into the sauce. Due to the large enough amount of oil in the sauce, garlic will not be able to be crushed with a blender.
Step 3:
Pour vegetable oil, eggs and lemon juice into a blender bowl or a deep bowl in which it will be convenient to beat.
Step 4:
Holding the whisk of the blender at the bottom of the bowl, whisk until almost the entire mass turns white.
Step 5:
Add a little salt and pepper, chopped garlic. Continue whipping the sauce until a fluffy and homogeneous white mass is obtained.
Step 6:
Transfer the resulting sauce to a glass or ceramic container with a lid. You can use it immediately or store it in the refrigerator for no more than a week.
Approximately 300 ml of sauce is obtained from the specified amount of products.
This mayonnaise is great for dressing vegetable salads, as a sauce for fish, poultry and meat. I really like rye bread croutons with this mayonnaise.
Instead of whole eggs, you can use only yolks to make mayonnaise. At the same time, the consistency of the sauce becomes a little thicker, the taste is more saturated, and the color is more creamy.
Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.
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.
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Lemon juice - 16 kcal/100g
- Chicken egg - 80 kcal/100g
