Homemade mayonnaise: 3 options, 2 of which with hard-boiled eggs

3 recipe options to make your own version of homemade mayonnaise at home, 2 of them with hard boiled eggs and 1 without oil or olive oil.

3 recipe options to make your own version of homemade mayonnaise at home, 2 of them with hard boiled eggs and 1 without oil or olive oil.

Recipe for 4 people.

Classic (no restrictions), Gluten Free, Vegetarian

Preparation: 00:25 + egg cooking time

Intermission: 00:15

TOOLS

1 cutting board(s) (optional), 1 pan(s) (optional)

EQUIPMENT

conventional + blender

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients TRADITIONAL HOMEMADE MAYONNAISE

– 2 whole eggs

– 2 tablespoons vinegar (juice) (or lemon) ^THE

– Salt to taste

– pepper to taste ^THE

– 2 tablespoons olive oil (or oil)

Homemade mayonnaise with boiled eggs Ingredients:

– 6 hard boiled eggs

– drops of vinegar to taste) to cook the eggs ^THE

– 2 tablespoons vinegar (juice) (or lemon) ^THE

– 2/3 cup(s) of olive oil (or oil)

Yogurt Sauce with Boiled Egg Ingredients:

– 4 hard boiled eggs

– vinegar to taste (drops) for cooking eggs ^THE

– 2 cup(s) of natural yogurt (170 g of yogurt itself)

– Salt to taste

– pepper to taste ^THE

Ingredients TO FINISH

– olive oil to taste – as much as necessary to obtain the consistency (for Traditional Mayonnaise and homemade Mayonnaise with boiled egg) (or oil)

PREPARATION:

A Home made mayonnaise, in addition to being a very easy recipe to prepare, it is a healthier version with a more authentic flavor than the industrialized one. Discover here 2 recipes for homemade mayonnaise and 1 yogurt sauce, a lighter one that can easily replace mayonnaise.

• 1st option – Traditional mayonnaise: uses raw egg, it is the classic recipe, with a perfect flavor and a creamy and velvety consistency. The only disadvantage is food safety, due to the use of uncooked eggs.
• 2nd option – Mayonnaise with boiled egg: no variation in flavor compared to the classic recipe, with a very creamy, but more consistent consistency and a slightly grainy appearance, but which does not interfere in any way with its use, being safe for consumption, as it does not use raw eggs.
• 3rd option – Yogurt sauce with boiled egg: its flavor is very similar to that of mayonnaise, making it ideal for those who want a low-calorie and lighter alternative to traditional mayonnaise. However, its consistency is a little more fluid than the other two versions, which is why it was called “sauce”.

Now that you understand the differences a bit:

1. Choose the version of homemade mayonnaise you plan to prepare.
2. Separate the ingredients and utensils for your chosen recipe.

PREPARATION:

1st option – Traditional Mayonnaise:

1. Place all the ingredients for the mayonnaise base in a blender (egg, vinegar or lemon juice, olive oil, salt and pepper).
2. And, using the pulse button, turn the blender on and off 7 times.
3. Then, turn the blender to the minimum speed, open the central cap and add the olive oil or oil in a thin stream, very slowly, until the mayonnaise is firm (the amount of olive oil or oil may vary depending on the size of the eggs). using.

2nd option – Homemade mayonnaise with boiled egg:

1. Place the eggs in a pan, cover them with cold water and add a few drops of vinegar.
2. Place over high heat and, when boiling, reduce heat to medium and cook for 8-10 minutes.
3. When they are cooked, turn off the heat, drain them and cover them with cold or iced water to cool them.
4. Shell the eggs and, on a cutting board, chop them coarsely.
5. Place it in the blender glass and add the other basic ingredients (vinegar or lemon juice, olive oil or oil, salt and pepper).
6. Beat until you obtain a homogeneous mixture: stop and scrape the sides of the glass as many times as necessary so that all the ingredients are well blended.
7. If the mayonnaise has not yet solidified, open the center cap and add a little more olive oil or oil in a drizzle until the mayonnaise is firm: the amount of olive oil or oil may vary depending on the size of the eggs you are using.
8. When ready to use, beat again with a fork or whisk to emulsify.

3rd option: yogurt sauce with boiled egg:

1. Place the eggs in a pan, cover them with cold water and add a few drops of vinegar.
2. Place over high heat and, when boiling, reduce heat to medium and cook for 8-10 minutes.
3. When they are cooked, turn off the heat, drain them and cover them with cold or iced water to cool them.
4. Shell the eggs and, on a cutting board, chop them coarsely.
5. Place the hard-boiled eggs in the blender jug ​​and add the yogurt, salt and pepper.
6. Beat until a smooth and homogeneous mixture is obtained: stop and scrape the sides of the glass as many times as necessary so that all the ingredients are well blended.

FINALIZATION AND ASSEMBLY:

1. If you don’t plan to use the Home made mayonnaise then place it in a jar with a lid and keep it in the refrigerator for a maximum of 3 days.

a) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.