It's easy to get mayonnaise on the market, to the supermarket, but homemade mayonnaise would be even more savory. The materials needed are readily available. Two egg yolks, 250 ml vegetable oil, and a teaspoon of lemon juice or vinegar. Here's how to make :
* Use a foot low-speed mixer and stable.
* Make sure the egg yolks beaten until fluffy, thick, pale yellow, and soft. If not, the mayonnaise will break and can not be fused.
* Add the lemon juice or vinegar to the fishy smell of eggs lost and eggs cooked. But not too much because it will spoil the taste and mayonnaise can not inflate and thick.
* Low-fat Vegetable oil is the best oil for the mayonnaise. Pour the oil gradually and little by little while continuing to be shaken. If it is not gradual, mayonnaise will break and can not be fused.
* Once the mayonnaise, season with salt, pepper or other spices as flavorings to taste.
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* If the rupture: Add the beaten egg yolks until fluffy, thick, pale, and soft. Then pour the broken mayonnaise into the egg yolks gradually while stirring gently with a mixer at low speed.
* Drying and broken because it is stored in the refrigerator: Mix one teaspoon of vinegar or lemon juice and one teaspoon of mustard for mayonnaise 250 ml of a rupture. Pour mayonnaise bit by bit as she whipped mixeratau balloon whisk (tool beater) until smooth mayonnaise again.
* Too thick: Whisk mayonnaise with mixer slowly low speed while pouring the oil little by little.
* Odor: Add lemon juice, celery, or pepper powder.
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