Many of the ghosts that haunt us when we talk about mayonnaise at home. On the one hand, it is inevitable that we always have a certain qualm about using homemade mayonnaise because we have a certain fear that we will not store it badly and we will have to finish it throwing before the risk of salmonella.
Another logical fear is to be clear that it is still a fairly caloric sauce based on eggs and oil and that means ending our intentions to lose weight or, at least, reduce calories if we dedicate ourselves to using it often.
The third drama of homemade mayonnaise is that it is not so easy to make. Although it is a recipe that apparently only has three ingredients, there are certain complications that often boycott our preparation. One of them, very common, is that we use eggs that are at a different temperature from the oil.
However, popular chef Karlos Arguiñano has a solution for let’s make a homemade mayonnaise that is much healthier (avoiding the risks of salmonella), easier (it will not cut) and lighter (because it contains less water).
The tricks of the Beasain chef, who recommends this type of mayonnaise for any dish, were explained in his daily program and It would be good for a Russian salad, some stuffed eggs or simply as a sauce for any garnish.
Interestingly, Karlos Arguiñano also introduces a fourth and unusual ingredient in your mayonnaise: water. We were also surprised, but the reality is that it reduces calories and makes the sauce lighter.
For this, the Basque chef start the mayonnaise using whole, boiled eggs, which is chopped into small pieces. Then, add olive oil, a shot of vinegar and a glass of water to the glass of an American blender. Add the chopped boiled eggs and emulsify the mixture until it has the texture of mayonnaise.
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As a recommendation if it is too thick It is advisable to put a little more water and, of course, don’t forget to season the preparation with a pinch of salt before putting it to blend.
Pictures | istock
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