How to cook Provencal mayonnaise at home?

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Is it difficult to make homemade mayonnaise from ordinary products available to every housewife? Of course not. Mayonnaise "Provencal" at home will make your culinary creations masterpieces! It is suitable for snack salads, and for regular pasta or dumplings. So, we begin to get acquainted with the basic principles of making sauce, recipes and their nuances.

Cooking principles

1. Prepare a hand whisk, mixer or blender for work - a means by which whipping will take place. Hand whisking the sauce will also work, but it will take a lot of time to cook. Automation of the process will solve this problem.
2. Choose a quality oil to base your sauce on. It can be plain sunflower, corn, sesame or walnut.
3. Take products of the same temperature. It is ideal to lay out the components of the recipe in advance on the kitchen table from the refrigerator (about half an hour in advance). The fact is that the preparation itself ismixing components into one mass. It will not emulsify if the ingredients are at different temperatures.
4. Follow the recipe exactly - except that homemade Provencal mayonnaise may contain a little more oil than indicated. Such a retreat is not critical.
5. More tasty sauce is obtained from the yolks, without the egg white. They must be whipped at the very beginning of cooking - this is the first step in a step-by-step recipe.
6. Acid is added to the mass last - this is the rule.

How to thicken the sauce?

How to cook Provencal mayonnaise at home with a thick sauce? Really simple. Vegetable oil is responsible for the density in such recipes. That is, its quantity. The more oil you put in the mass, the thicker and, accordingly, fatter it will be.

It seems strange: how can liquid oil thicken a product? But as soon as you try to add a little more vegetable oil to the Provencal mayonnaise recipe at home than indicated in the list of ingredients, as you yourself will see. The sauce will get thicker and thicker.

Mayonnaise recipe at home

What products will be required:

• vegetable oil (sunflower or olive) - 100 ml;
• table vinegar (5-6%) - 10 ml;
• chicken egg yolk - 1 pc.;
• table mustard - 6-7 g;
• granulated sugar - 2 g;
• s alt - 3 g;
• spices - 2 g.

Belowconsider how Provencal mayonnaise is prepared at home with a blender. Step by step recipe:

Mix egg yolk, sugar, s alt and spices in one bowl. Add table mustard and stir well

• Beat lightly until smooth. Do not turn on the speed higher than the first, otherwise the yolk will splash in different directions. It is important that the grains of s alt and sugar are completely dissolved in the liquid medium.
• Then add a teaspoon of vegetable oil, but do not stop beating. If using a blender, turn on whisk speed 1. Add more oil little by little as you mix.
• When sauce thickens and oil is used up, add vinegar.
• Beat for a couple more seconds and finish.

Mayonnaise "Provencal" at home with a blender is very convenient to cook. A constant whipping speed allows you to evenly mix the ingredients. Well, if you have a desktop blender, you don’t even need to hold it - the machine will do everything by itself.

Nutritional value and calories

Mayonnaise "Provencal" at home is not only tasty and fragrant, but also very high in calories. For example, the nutritional and energy value of the sauce prepared according to the above recipe will be:

• proteins - 2.6 g;
• fats - 74.2 g;
• carbs - 2.9g;
• calories - 692.5 kcal.

TheseThe sauce owes its results mainly to vegetable oil and egg yolks. However, you should not be afraid of them. The fact is that the amount of nutrients is indicated per 100 g of sauce, and your salad is unlikely to have such a mass. Most often, about 15 g of sauce is used to dress a snack in 150 g. And these will be other numbers:

• proteins - 0.4 g;
• fats - 11.1 g;
• carbohydrates - 0.4g;
• calories - 103.8 kcal.

Product replacement

In most recipes, products can be replaced with others that suit them in composition or taste. This is how unique recipes are designed for a specific taste for customers of expensive elite restaurants and some cafes.

It is important to take interchangeable components. For example, in the Provencal mayonnaise recipe at home, instead of:

• table vinegar add natural freshly squeezed juice of lemon, lime or orange;
• table vinegar - white wine or aromatic apple;
• of granulated sugar use powdered sugar in a ratio of 1:1 or flower bee honey in a ratio of 1:1, 25 (that is, to replace 2 g of granulated sugar, 2.5 g of honey will be required).

Cream is not a proper substitute for egg yolk, but it can be used in place of egg yolk in homemade mayonnaise recipes. But it is recommended to take only a product with a fat content of 33% (whipping cream). Don't skimp on them either. Cheap cream is more likely to be plant-based rather than naturalcow's milk. So they won't fluff up.

If desired, natural full-fat cow's milk is perfect instead of cream.

Also chicken yolk or a whole chicken egg can be replaced with quail eggs - you get a sauce on real quail eggs. You will be completely sure of the quality of homemade mayonnaise.

What spices to add?

How to make Provencal mayonnaise at home individual and original? The answer is simple - use spices and seasonings. When choosing them, be guided by your taste and preferences.

The following supplement options are mainly suitable:

• ground pepper (one kind or spicy mix);
• dry herbs (one type or mixtures of "Provencal herbs", "Caucasian herbs" or something else);
• sweet paprika, chili pepper or cayenne pepper;
• ground cinnamon;
• cardamom;
• ground ginger;
• carnation inflorescences;
• anise;
• turmeric or Imeretian saffron.

What else to add to the sauce?

You can diversify homemade sauce by adding fresh spicy greens to it. It can be young green feathers of onions or garlic, parsley, dill, basil or fennel. Feel free to use any other herb you like.

What else you can add when cooking:

• chopped on a grater cheese of any kind (soft or hard,sweetish or s alty);
• citrus zest (an interesting combination is obtained if the same recipe uses both juice and zest of the same fruit - lemon, orange or lime);
• fresh or dried garlic or onion;
• a small amount of tomato paste or thick tomato puree (homemade adjika is also suitable);
• dried tomatoes crushed in puree - they will give a slightly smoked flavor;
• mashed olives, olives, pickled mushrooms, gherkins or capers;
• mustard with horseradish instead of the usual dining room.

With the addition of any of these additional ingredients, ordinary homemade mayonnaise will make an amazing new sauce of your own production.