Mayonnaise sauce
4 servings
30 minutes
Mayonnaise is a classic sauce that has become an integral part of Russian cuisine. Its origin is linked to French gastronomy, but over time it has firmly rooted itself in home cooking. This sauce has a delicate, thick texture and a harmonious flavor that combines the creamy softness of egg yolk, the sharpness of mustard, and a slight acidity from vinegar. Mayonnaise pairs perfectly with salads, appetizers, and meat dishes, adding extra richness and depth. An important nuance in preparation is the temperature of the oil—it should be at room temperature to ensure proper emulsification. Homemade mayonnaise contains no artificial additives, and its fresh taste makes every dish special.
1
Mix raw yolk, mustard, and salt, then gradually add vegetable oil in a thin stream while quickly whisking and blending the sauce. When the oil starts to thicken, slowly add vinegar.
- Egg yolk: 0.3 piece
- Mustard: 2 g
- Vegetable oil: 25 ml
- Vinegar: to taste
2
The oil for the sauce should be at room temperature, otherwise it emulsifies poorly.
