Homemade mayonnaise in a minute
3 servings
5 minutes
Homemade mayonnaise in a minute is an art of culinary simplicity that allows you to create a thick, snow-white sauce with a rich flavor in just moments. This recipe is an ode to classic Soviet mayonnaise but without the long agonizing minutes of whisking. The perfectly balanced combination of egg, mustard, vinegar, and vegetable oil provides a familiar, slightly tangy taste that complements salads, snacks, and even hot dishes perfectly. The versatility of this mayonnaise is limitless: it can be adapted to any taste preferences by adding garlic, herbs or even hard cheese. Simple yet genius — it becomes a true lifesaver at home, turning familiar dishes into culinary masterpieces.
1
Very quick recipe. In the end, it results in a Soviet classic. I used to take only the yolk, lemon juice, pour in olive oil in a thin stream, mix with a mixer for ten minutes, and end up with a yellow liquid.... It's all simpler than it seemed.
2
In a small jar (500-700-1000 grams), break a room temperature chicken egg, add mustard, sugar, salt, apple (or wine) vinegar, and 2/3 refined vegetable oil.
- Chicken egg: 1 piece
- Mustard: 1 teaspoon
- Sugar: 1 teaspoon
- Salt: 0.3 teaspoon
- Apple cider vinegar: 1 teaspoon
- Refined oil: 200 ml
3
Place the blender at the bottom and blend for about 5 seconds. Pour in the remaining oil. Blend for another 10-15 seconds.
- Refined oil: 200 ml
4
We get a white, thick mayonnaise.
5
Next time, you can try replacing vinegar with lemon juice, using only the yolk instead of a whole egg, substituting chicken eggs with quail eggs, and adding garlic, grated hard cheese, herbs, and so on to your taste.