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Homemade Mayonnaise
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Gurkerl Küche
Vergessen Sie gekaufte Mayonnaise! Mit diesem einfachen Rezept zaubern Sie in wenigen Minuten eine herrlich cremige, hausgemachte Mayonnaise. Ob für den klassischen Erdäpfelsalat, als Dip für knusprige Pommes oder als Basis für feine Saucen – diese Mayonnaise überzeugt durch ihren unverfälschten Geschmack und die perfekte Konsistenz. Ein absolutes Muss für jeden Hobbykoch!
Preparation method
Mix the egg yolks with the mustard and a pinch of salt and chill in the refrigerator for about 20 minutes. The sunflower oil should also be well chilled.
Vigorously whisk the chilled egg yolks with a whisk. Slowly drizzle in half of the oil in a very thin stream, stirring constantly. As soon as the mixture thickens, stir in the vinegar and lemon juice. Mix everything thoroughly.
Add the remaining oil in a thin stream, stirring constantly. Continue stirring until the mayonnaise has reached the desired firm and creamy consistency.
Chef's tip
Always use very fresh eggs for the best result.
It is important that all ingredients are at the same temperature – this makes the emulsion much easier to achieve.
If the mayonnaise curdles, start with a new egg yolk and slowly whisk in the curdled mixture once the new mixture begins to bind.
Ingredients
Nutritional values
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