Mayonnaise (cheap version)

Introduction

History

Mayonnaise is believed to have originated in Spain in the 18th century. It was originally made with olive oil, egg yolks, and vinegar, and was used as a sauce for seafood dishes. Over time, the recipe evolved and mayonnaise became a staple in many cuisines around the world.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to gradually pour in the water when making the paste to avoid lumps.

- Be sure to stir in the vegetable oil slowly to ensure a smooth and creamy texture.

- Allow the mixture to cool before using it as mayonnaise to allow the flavors to meld together.

Serving Suggestions

This mayonnaise can be used as a spread on sandwiches, a dressing for salads, or a dip for vegetables. It is a versatile condiment that can add flavor to any dish.

Cooking Techniques

Boiling water and making a paste

- Emulsifying the oil into the mixture

Ingredient Substitutions

Olive oil can be used instead of vegetable oil

- Lemon juice can be used instead of white wine vinegar

Make Ahead Tips

This mayonnaise can be made ahead of time and stored in the refrigerator for up to a week.

Presentation Ideas

Serve the mayonnaise in a small bowl with a drizzle of olive oil and a sprinkle of paprika on top.

Pairing Recommendations

This mayonnaise pairs well with sandwiches, salads, and grilled meats.

Storage and Reheating Instructions

Store the mayonnaise in an airtight container in the refrigerator. It can be reheated in the microwave for a few seconds before serving.

Nutrition Information

Calories per serving

- Approximately 100 calories per serving

Carbohydrates

- Corn flour: 1.5 tbsp

- Mustard: 1 tbsp

Fats

- Vegetable oil: 3 tsp

Proteins

- Egg yolk: 1

Vitamins and minerals

Vitamin E from vegetable oil

- Choline from egg yolk

Alergens

Contains egg

Summary

This cheap version of mayonnaise is a good source of healthy fats from the vegetable oil and vitamins from the egg yolk. It is a delicious and versatile condiment that can be used in a variety of dishes.

Summary

This cheap version of mayonnaise is easy to make and delicious to eat. It is a versatile condiment that can be used in a variety of dishes to add flavor and richness. Enjoy this homemade mayonnaise on your favorite dishes!

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, and I had just finished helping my neighbor Mrs. Jenkins with her garden. As a token of her gratitude, she invited me into her kitchen and offered me a sandwich made with the most delicious mayonnaise I had ever tasted.

I asked her where she had bought it, expecting her to tell me about some fancy gourmet store in the city. But to my surprise, she told me that she had made it herself. I was amazed. I had always thought that mayonnaise was something that could only be bought in a jar at the store.

Mrs. Jenkins saw the look of incredulity on my face and laughed. She said that making mayonnaise was actually quite simple, and she offered to teach me her recipe. I eagerly accepted, and she began to show me the ingredients and steps needed to make this creamy, tangy condiment.

The first thing she explained was that mayonnaise is essentially an emulsion of oil and egg yolk. She told me that the key to a good mayonnaise is to slowly drizzle in the oil while whisking vigorously. This helps to create a smooth and stable mixture.

For her cheap version of mayonnaise, Mrs. Jenkins used vegetable oil instead of the more expensive olive oil. She said that the vegetable oil worked just as well and was much more affordable. She also used white vinegar instead of lemon juice, as it was more readily available in her pantry.

The next step was to separate the egg yolks from the whites. Mrs. Jenkins showed me how to carefully crack the eggs and let the whites fall away, leaving just the yolks in the bowl. She then added a dollop of mustard and a pinch of salt to the yolks before beginning to whisk.

As she whisked, Mrs. Jenkins slowly poured in the vegetable oil, a few drops at a time at first, and then in a steady stream as the mixture began to thicken. She told me that patience was key in this step, as rushing the process could cause the mayonnaise to break and become runny.

Once all the oil had been incorporated and the mayonnaise was thick and glossy, Mrs. Jenkins added the white vinegar and continued to whisk until it was well combined. She then tasted it and adjusted the seasoning, adding more salt or vinegar as needed.

I watched in awe as Mrs. Jenkins transformed a few simple ingredients into a creamy, flavorful mayonnaise. She then spread it on a slice of bread and handed it to me to try. The taste was incredible – tangy, rich, and perfectly balanced.

I thanked Mrs. Jenkins profusely for teaching me her recipe and vowed to make it at home for my own family. She smiled and said that she was happy to pass on her knowledge to the next generation.

Since that day, I have made Mrs. Jenkins' cheap version of mayonnaise countless times. It has become a staple in my kitchen, and I love using it in sandwiches, salads, and dips. Every time I make it, I think of Mrs. Jenkins and the generosity she showed me in sharing her recipe.

I am grateful for the opportunity to learn from someone with so much experience and knowledge. And I hope that one day, I can pass on the tradition of making homemade mayonnaise to someone else, just as Mrs. Jenkins did for me.

Categories

| Budget Friendly Snack Recipes | Dutch Sauces | Egg Yolk Recipes | Mayonnaise Recipes | Prepared Mustard Recipes | White Wine Vinegar Recipes |

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